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Öğe BILDIRCIN YEMLERİNDE İÇ CEVİZ, CEVİZ YAŞ KABUĞU VE YAPRAĞI KULLANIMININ YUMURTA KABUK VE YUMURTA SARISI RENGİNE ETKİLERİ(2017) Eratalar, Sabri Arda; Yaman, Ahmet; Okur, Nezih; Karadeniz, TuranBu araştırmada ceviz (iç ceviz) ve ceviz yan ürünlerinin(ceviz yeşil kabuğu ve ceviz yaprağı) bıldırcın yemlerinde katkı maddesi olarak kullanımının yumurta sarısı ve yumurta kabuğu rengine etkileri araştırılmıştır. 3 hafta süren araştırmada 15 adet dişi damızlık Japon bıldırcını (Coturnix coturnix japonica) ve bu bıldırcınlardan elde edilen toplam 210 yumurta kullanılmıştır. Bu bıldırcınlara 3 hafta boyunca kurutulmuş ceviz yeşil kabuğu (1 kg/ton), kurutulmuş ceviz yaprağı (1 kg/ton) ve iç ceviz(1 ve 2.5 kg/ton) katılmış yem verilmiştir. Elde edilen yumurtalarda Lkabuk, Lsarı, asarı ve bsarı değerleri incelenmiştir. Yemlerinde ceviz yaprağı ve ceviz yeşil kabuğu (kali) kullanılan bıldırcınlardan elde edilen yumurta sarılarının iç ceviz kullanılanlara göre daha yüksek a değerlerine aship olduğu ve aradaki farkın istatistiksel olarak da önemli olduğu tespit edilmiştir. Benzer şekilde ceviz yaprağı grubunda b değerleri de iç ceviz grubundan (1 kg/ton) önemli derecede (p<0.05) daha yüksek olmuştur. Araştırma sonucunda özellikle ceviz yaprağının yumurta yemlerinde yem katkısı olarak kullanma potansiyeline sahip olduğu tespit edilmiştir. Ancak bu potansiyelin daha belirgin bir şekilde ortaya konulabilmesi için özellikle işleme teknolojisi ve kullanım dozu gibi konularda daha ayrıntılı çalışmalar yapılmasına ihtiyaç duyulduğu düşünülmektedirÖğe Effect of high shell temperature and position in the incubator on embryonic mortality and hatchability of fertile broiler eggs(Eugen Ulmer Gmbh Co, 2017) Okur, Nezih; Eratalar, Sabri Arda; Yaman, AhmetThe effects of high egg shell temperature (EST), egg position in incubator and egg weight on embryonic mortality and hatchability of fertile eggs from a broiler parent stock were investigated in this study. Egg weight was determined in a total 1920 hatching eggs, which were obtained from middle-aged (39 weeks old) Ross 308 broiler breeders. These eggs were classified according to weight as light (60.3 +/- 0.04 g), medium (64.4 +/- 0.0 g) and heavy (68.8 +/- 0.1 g). They were randomly set in trolleys of 4 identical incubators sorted as near the heather side -door side, humidifier side opposite side and top - middle - bottom. The incubators were operated from the beginning to the end of the incubation period to provide 4 different high EST values of 100.5 degrees F, 101.0 degrees F, 101.5 degrees F and 102 degrees F. At the end of the hatching period, data on embryo mortality and hatchability of fertile eggs were examined. It was found that high EST and different egg positions affected embryonic mortality and hatchability of fertile eggs. In eggs with higher EST, higher (P<0.05) mid and late stage embryo mortality rates and consequently, lower (P<0.05) hatchability of fertile eggs were found in comparison to other groups. Similarly, the eggs placed in the top trays had higher (P<0.05) late stage embryo mortality than the ones in the bottom trays. This is thought to be due to high EST. However, there was no significant (P>0.05) difference in embryonic mortality and hatchabilty of fertile eggs according to egg weights. High EST (100.5 degrees F, 101.0 degrees F, 101.5 degrees F and 102 degrees F) increases the embryonic mortality especially in the last period and consequently decreases hatchability of fertile eggs. As EST increases, it can have even more detrimental effects depending of the position of the egg in the incubator.Öğe The effects of stocking density on slaughter performance and some meat quality parameters of Pekin ducks(Copernicus Gesellschaft MBH, 2022) Eratalar, Sabri Arda; Okur, Nezih; Yaman, AhmetThe effects of stocking density on slaughter performance and meat quality were primarily investigated in this research. A total of 240 Pekin ducks were used, and they were reared until slaughter age (42 d) in three different stocking density groups (three, five and seven ducklings m(-2)). To compare the slaughter performance of the ducklings' live weight, carcass weight, carcass yield, thigh and breast meat weight and yield, and edible giblet weight (heart, liver and gizzard) were investigated. The meat quality was compared between the treatment groups based on dry matter ratio, cooking loss, water-holding capacity, pH values, and colour parameters (L, a, b, c, h and Delta E values). Carcass weight, carcass yield, thigh and breast meat weight were found to decrease in parallel to the increasing stocking density, resulting in a reduction in thigh and breast meat weights and ratios (P < 0.05). Increasing the stocking density decreased the heart weight and positively improved the liver and gizzard ratio (P < 0.05). However, it did not affect the meat quality parameters investigated in this research (P < 0.05). The breast meat of the ducks reared under higher stocking density had higher L, h and Delta E values, lower a value (P < 0.05), and similar b and c values (P < 0.05). Evaluating the overall research findings, it was concluded that increased stocking density when rearing ducks negatively affects the slaughter performance, affecting only breast meat colour and weight of thigh meat with skin in investigated meat quality parameters.Öğe OSMANLI MUTFAĞINDA CEVİZ(2017) Yaman, Ahmet; Yaman, HülyaCevizgiller, Türkiye, Irak, İran, Afganistan, Güney Rusya, Hindistan, Mançurya ve Kore' ye kadar uzanan, daha çok kuzey yarım kürenin ılıman bölgelerinde yayılış gösteren bir bitki ailesidir. İçerdiği yağ, protein ve mineraller ile beslenmede ve yemek kültüründe büyük öneme sahiptir. Türk mutfak kültüründeki geçmişi Orta Asya dönemlerine kadar uzanmaktadır. Selçuklular ve Osmanlı döneminde de farklı lezzetlerle buluşarak bugünkü yerini almıştır. Cevizin günümüzde olduğu kadar Osmanlı Mutfağında da çok kullanılan bir kuruyemiş olduğu bilinmektedir. Saray mutfağında kullanıldığı gibi konaklarda, kervansaraylarda ve halk mutfağında sıklıkla karşımıza çıkmaktadır. Yemeklerde kullanımı daha çok ana yemekler ve salataların yanında yer alırken, özellikle tatlılarda kendine özel bir yer bulmuştur. Bu çalışmada Osmanlı saray mutfağında kullanılan cevizin ve ürünlerinin yemeklerde ve diğer amaçlarla kullanımı, günümüze ulaşan yemekler ve unutulmuş yemekler ışığında sunulması amaçlanmıştırÖğe Relationships among some quality characteristics in broiler hatching eggs(2018) Okur, Nezih; Eratalar, Sabri Arda; Yaman, AhmetRelation among some parameters used for determining egg quality was studied in this research. Egg weight (EW), egg length (EL), egg width (EWd) and shape index (SI) was the studied parameters. A total of 1920 hatching eggs which were obtained from middle-aged (39 week) broiler breeders were used. In the first stage of this study, EW, EL, EWd were measured and SI values were calculated from these parameters. Average EW was 64.40 ± 0.04 g, EL was 57.35 ± 1.31 mm, EWd was 44.81 ± 0.61 mm and SI was 78.19 ± 0.10 in eggs of this study. In the second stage, coefficients of variation, correlation coefficients and regression equations were calculated for determining of relations among these parameters. Significant (p < 0.05) and significant correlation levels among EW and EL and EWd were determined (r = 0.582 and 0.734, respectively). Meanwhile, significant and high coefficient correlation among EW and SI was not found (p > 0.05) like egg width and egg length. Meanwhile, it was determined that egg width was more important variable than egg length and shape index for estimation of egg weight. Also, it was found that egg weight value could be estimated in higher accuracy by using egg width values instead of egg length and shape index values.
