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Food allergy usually occurs as a result of abnormal reactions of the immune system to certain food proteins (eg, profilin, ovalbumin, serum albumin). The most common food allergies develop to milk, eggs, soy, shellfish, tree nuts (eg hazelnuts, walnuts), peanuts and wheat proteins. Allergic reaction to food can develop through immunoglobulin E (IgE) antibody, which is an element of the immune system. While the initial exposure to the allergen does not initiate an immune response, the later ingested allergen causes the predefined IgE antibody to recognize the allergen and the allergic reaction occurs by releasing the mediators (chemicals that mediate allergic reactions) over the mast cells. Although allergic reactions usually progress with mild symptoms (eg, abdominal pain, diarrhea, skin rash, respiratory distress), they can also cause serious health problems such as anaphylaxis. In some cases, food allergy can be exacerbated by exercise, which can lead to food-related exercise anaphylaxis. The prevalence of food allergies is increasing all over the world. Food allergy is more common, especially in children. It is thought that breast milk intake can protect babies against food allergies. There is no effective treatment for food allergy. It is recommended that foods containing allergens should be excluded from the diet of individuals with allergies., Besin alerjisi bağışıklık sisteminin genellikle bazı besin proteinlerine (örn., profilin, ovalbumin, serum albümin) karşı geliştirdiği anormal reaksiyonlar sonucunda ortaya çıkmaktadır. En sık görülen besin alerjileri süt, yumurta, soya, kabuklu deniz ürünleri, ağaç fıstıkları (örn., fındık, ceviz) yer fıstığı ve buğday proteinlerine karşı gelişmektedir. Besinlere karşı alerjik reaksiyon, bağışıklık sisteminin bir elemanı olan immünoglobulin E (IgE) antikorunun aracılığı ile gelişebilmektedir. Alerjene ilk maruziyet bir bağışıklık tepkisi başlatmazken daha sonra alınan alerjen, önceden tanımlanmış IgE antikorunun alerjeni tanımasına neden olur ve mast hücreleri üzerinden medaitörler (alerjik reaksiyonların gerçekleşmesine aracılık eden kimyasal maddeler) salınarak alerjik reaksiyon gerçekleşir. Alerjik reaksiyonlar genellikle hafif belirtilerle (örn., karın ağrısı, ishal, ciltte döküntü, solunum zorluğu) seyretmekle birlikte anafilaksi gibi çok ciddi sağlık sorunlarına da neden olabilmektedirler. Bazı durumlarda besin alerjisi egzersiz ile şiddetlenebilmekte ve bu durum besin ile ilişkili egzersiz anafilaksisine neden olabilmektedir. Besin alerji prevalansı tüm dünyada artmaktadır. Özellikle çocuklarda besin alerjisi daha sık görülmektedir. Anne sütü alımının bebekleri besin alerjilerine karşı koruyabileceği düşünülmektedir. Besin alerjisinin çok etkin bir tedavisi bulunmamaktadır. Alerji görülen bireylerde, alerjen içeren besinlerin diyetten çıkarılması önerilmektedir.

Bee products, known and used since the earliest times of history, are regarded as 'functional food' because they can be added to other food products or used alone to increase their nutritional value with their natural and rich nutrient content and high bioactive ingredients. Propolis, one of the bee products; It has come to the fore thanks to its response to the consumer's desire to meet natural antioxidant and antimicrobial consumption instead of synthetic food additives. Propolis is a natural substance that has been widely used since ancient times. Potential biological activity of propolis, whose chemical content varies according to its type and geography, has been found to be associated with flavonoids, terpenoids and phenolic esters. Many of the compounds in propolis have been used as food additives and are generally considered safe substances. The reason is that propolis is a natural preservative with antibacterial, antifungal and antioxidative properties and it can prevent negative changes in the physical and chemical properties of the food to maintain the quality of the food. As a result, more studies are needed on the bioactivity and sensory evaluation of food products containing propolis extract. Although the use of propolis in foods has some disadvantages, considering its advantages, it can be said that these uses will contribute to the formation of functional food., Tarihin eski dönemlerinden beri bilinen ve kullanılan arı ürünleri, doğal ve zengin besin içeriği ve yüksek biyoaktif bileşenleri ile diğer gıda ürünlerine besin değerini artırmak için eklenerek veya tek başına kullanılabildiklerinden 'fonksiyonel gıda' olarak kabul edilmektedirler. Arı ürünlerinden biri olan propolis; tüketicinin sentetik gıda katkı maddeleri yerine doğal antioksidan ve antimikrobiyal tüketim talebini karşılama isteğine cevap vermesi sayesinde ön plana çıkmıştır. Propolis, eski çağlardan beri yaygın olarak kullanılan doğal bir maddedir. Kimyasal içeriği türüne ve coğrafyasına göre değişen propolisin potansiyel biyolojik aktivitesi flavonoidler, terpenoidler ve fenolik esterleri ile ilişkili bulunmuştur. Propolisteki bileşiklerin çoğu gıda katkı maddesi olarak kullanılmıştır ve bunlar genellikle güvenli maddeler olarak kabul edilmektedir. Bunun sebebi; antibakteriyel, antifungal ve antioksidatif özelliklere sahip doğal bir koruyucu olmasıdır; bunun yanında gıdanın kalitesini korumak için gıdanın fiziksel ve kimyasal özelliklerinde meydana gelebilecek olumsuz değişiklikleri önleyebilmesidir. Sonuç olarak; propolis özütü içeren besin ürünlerinin biyoaktivitesi ve duyusal değerlendirmesi ile ilgili daha fazla çalışmaya ihtiyaç vardır. Gıdalarda propolis kullanımının bazı dezavantajlarının olmasına rağmen, avantajları göz önüne alındığında, fonksiyonel gıda oluşumuna katkı sağlayacağı söylenebilir.

Helâl gıda, üretimden tüketime kadar İslami kurallara uygun bir şekilde hijyenik olarak üretilmiş besindir. Müslüman tüketiciler için Helâl gıda seçimi dini bir gerekliliktir. Günümüzde helâl ürünlerin sertifikalanarak tüketiciye sunulması yaygınlaşmaktadır. Dünya Müslümanlarında giderek helâl sertifikalı ürün talebi artmaktadır. Çoğunluğu Müslüman olmayan ülkelerde yaşayan Müslümanlar için helâl sertifikasyonu daha çok önemsenir. Dünya helâl ürün pazarı çok büyüktür, helâl gıda, bütün helâl ticaretlerini (örn., turizm, giyim, turizm, ilaç ve kozmetik) yönlendirme potansiyeline sahiptir. Türkiye İslam ülkeleri için çok uygun bir helâl gıda ihracatçısı olabilir. Son yıllarda artan helâl gıda farkındalığı ve dini hassasiyetler sonucunda Türkiye’de bu alanda yapılan yatırımlar ve kurumsallaşma artmıştır. Dini inanışlar, insanların yaşam biçimlerini etkiler. Beslenmede İslami kural ve inanışlar önemlidir. Helâl gıdada, kesilen hayvanın türü, besinin alkol ve katkı maddeleri içeriği en fazla dikkat edilen niteliklerdir. Üretimin her aşamasında İslami usullere uygun hareket edilmesi de helâllik açısından önemlidir. Genel bir yaklaşımla; Müslümanların çok sınırlı istisnalar dışında tüm besinleri tüketimine izin verilir. Müslümanlara tüketimi haram olanlar, domuz, yırtıcı hayvanlar, leş ve alkol ile diğer zararlı ve zehirli yiyecek ve içeceklerdir. Tüketimi helâl olan hayvanların kesimi de İslami usullerle olmak zorundadır. Kırmızı et ve kümes hayvanlarının helâl kesimine ilaveten; süt ürünleri, hazır gıdalar, şekerlemeler ve diğer katkı içeren yiyecek ve içecek ürünleri de helâlliği açısından etkin bir şekilde dikkate alınmaktadır. Helâl uygunluğu ‘çiftlikten çatala’ süreci boyunca, üretim, depolama ve nakliye gibi aşamaların tümünde değerlendirilmedir. Bu derlemede helâl gıda hakkında temel bilgilere yer verilmiştir., Halal food is a hygienically manufactured product in accordance with Islamic rules, from production to consumption. Halal food selection is compulsory for Muslim consumers. Today, halal products are widely offered to consumers as certified. There is an increasing demand for halal-certified products in world Muslims. Halal certification is ever more necessary for the Muslims living in predominantly non-Islamic countries. World halal products market is huge. Halal food has the potential to affect other halal trades (eg tourism, clothing, tourism, medicine and cosmetics). Turkey has the potential to be a very convenient exporter of halal food for Muslim countries. In recent years, due to the increasing awareness about halal food and religious sensitivities in Turkey; Investments and institutionalizations in the field of halal food have increased. Religious beliefs affect people's lifestyles. Islamic rules and beliefs are important in nutrition. In halal food, the type of animal slaughtered, the alcohol content and additives of the food are the most important characteristics. It is also important for every stage of production to be in accordance with Islamic procedures in terms of halalness. With a general approach; Muslims are allowed to consume all food, with some very limited exceptions. Those who have forbidden consumption to Muslims; pigs, predators, carrions and alcohol, and other harmful and toxic foods and beverages. Halal animals should be slaughtered according to Islamic methods. In addition to the halal slaughter of red meat and poultry; dairy products, prepared foods, confectionery, food and beverages containing additives are also effectively taken into account in terms of halalness. All stages of the 'farm to fork' process (eg production, storage and transportation) should be taken into account when evaluating the conformity in terms of halalness. In this review, basic information about halal food is given briefly.

The aim of the study was to evaluate the effects of genotype on slaughtering performance, blood analyses and meat quality of laying hens reared in different conventional cage densities. Laying hen flocks consisted of 180 Novogen White, 180 ATAK-S and 180 ISA-Brown at 72 weeks old reared in different conventional cage densities (312.50 cm2/hen and 468.75 cm2/hen). In the trial, one bird per each replica (9 in replica) were selected from every treatment (6 in treatment, 54 birds in total), and their body weights were weighed. Then, they were slaughtered and the carcass traits and some organs were weighed. Also, the blood and breast meat samples were taken for biochemical and meat analyses. In general, the ISA-Brown and ATAK-S strains received higher values than the Novogen White strain in terms of carcass traits. Also, according to stress parameters, it was observed that ISA-Brown strain was more resistant than others in high cage density. Moreover, the bacterial count and meat quality results of hens, the ISA-Brown strain is better than other strains. However, the texture analyses results of the Novogen White strain are better than ISA-Brown and ATAK-S strains. As a result, the meat quality of the laying hens can be affected at different levels depending on the genetic structure of the chickens and the cage density of which they are reared.

Araştırmada, Erzurum çeşmeleri ve şebeke suları mikrobiyolojik, fiziksel ve kimyasal özellikleri bakımından incelenmiştir. Su numunelerinde pH değeri 6.65-8.33 (ortalama 7.31), bulanıklık ve renk ile koku ve tat değerlerinin, tüketicilerce kabul edilebilir sınırlarda olduğu belirlenmiştir. İletkenlik değerinin 113-830 μS/cm (ortalama 453.4 μS/cm) ve nitrit değerinin 0.02-0.25 mg/l (ortalama 0.083 mg/l) arasında değiştiği saptanmıştır. Erzurum il ve ilçe merkezlerindeki su numunelerinde nitrat değeri 9.60-26.85 mg/l (ortalama 17.44 mg/l) arasında saptanmıştır. Erzurum merkezde bulunan toplam 12 halk çeşmesinin 6'sında (%50) nitrat değerinin 50.17-145.84 mg/l (ortalama 95.88 mg/l) düzeyinde olduğu ve yönetmelikte bildirilen değerlere uygun olmadığı belirlenmiştir. Su numunelerinde amonyum, arsenik, alüminyum ve kurşun miktarları sırasıyla, 0.07-0.59 mg/l (ortalama 0.183 mg/l), 0-0.432 μg/l (ortalama 0.036 μg/l), 0.04-0.25 μg/l (ortalama 0.115 μg/l), 0-0.613 μg/l (ortalama 0.049 μg/l) arasında değiştiği tespit edilmiştir. Erzurum il ve ilçe merkezlerindeki su numunelerinde demir miktarı 0.04-0.18 μg/l (ortalama 0.10 mg/l) arasında saptanmıştır. Toplam 1403 su numunesinin, 117 tanesinde (%8.33) E. coli ve koliform grubu bakteri üremesi saptanmıştır. Suların ortalama pH, iletkenlik, nitrit, nitrat, amonyum, demir, arsenik, alüminyum ve kurşun değerleri sırasıyla 7.31, 429.56 μS/cm, 0.08 mg/lt, 26.39 mg/lt, 0.20 mg/l, 0.108 μg/l, 0.038 μg/l, 0.110 μg/l ve 0.054 μg/l olarak belirlenmiştir., In this research, Erzurum fountains and network waters were investigated in terms of microbiological, physical and chemical properties. The values of cloud, colour, smelt, taste of the water samples were thought that they were acceptable and there were no abnormal changes by consumers. pH rate of the water samples was assessed as 6.65-8.33 (average rate 7.31). The rate of conductivity and nitrite of the samples varied from, respectively 113-830 μS/cm (average rate 453.4 μS/cm) and 0.02-0.25 mg/lt (average rate 0.083 mg/lt). The rate of nitrate of the samples varied from 9.60-26.85 mg/lt (average rate 17.44 mg/lt) in the centre of Erzurum and Erzurum's counties. The rate of nitrate varied from 50.17-145.84 mg/lt (average rate 95.88 mg/lt) in half of all public drinking fountain (6 of 12) in the centre of Erzurum and the rate was defined that it was not proper to legal limits. The rate of nitrate varied from 14.03-47.73 mg/lt (average rate 34.55 mg/lt) in the other half of all public drinking fountain (6 of 12) in the centre of Erzurum and the rate was defined that it was proper to legal limits. The rate of ammonium, arsenic, aluminum and lead of the samples varied from, respectively 0.07-0.59 mg/lt (average rate 0.183 mg/lt), 0-0.432 μg/lt (average rate 0.036 μg/lt), 0.04-0.25 μg/lt (average rate 0.115 μg/lt), 0-0.613 μg/lt (average rate 0.049 μg/lt). The rate of iron of the samples varied from 0.04-0.18 mg/lt (average rate 0.10 mg/lt) in the centre of Erzurum and Erzurum's counties. Presence of E. coli and coliform bacteria was observed in 117 of 1403 samples (%8.33). Average pH, conductivity, nitrite, nitrate, ammonium, iron, arsenic, aluminum and lead values of waters were determined as 7.31, 429.56 μS/cm, 0.08 mg/lt, 26.39 mg/lt, 0.20 mg/l, 0.108 μg/l, 0.038 μg/l, 0.110 μg/l and 0.054 μg/l respectively.

This study was carried out in order to identify the bacteriocinogenic lactic acid bacteria (LAB) isolated from civil, kashar and white cheeses produced by traditional methods in Erzurum, Turkey. LAB were isolated from 80 samples of cheese collected from the markets of Erzurum. Antimicrobial activities of the isolates were determined using agar spot and well diffusion methods. LAB that showing antimicrobial activity were characterized phenotypically and genotypically, and the bacteriocin-producing strains were determined. The susceptibilities of bacteriocins to different temperatures, pH and enzymes were tested. While 48.29% of the 381 LAB isolated from cheese samples had antimicrobial activity, only 4.35% of them were determined producing bacteriocin. While 168 of 184 isolates which were showing antimicrobial activity were identified by phenotypical methods at a genus level, and 11 of were at a species level, 135 of 184 isolates were identified by genotypical methods at a genus level, and 26 of were at a species level. Lb. plantarum (24.36%) and Lb. brevis (23.08%) in lactobacilli, E. faecium (38.89%) and E. durans (20.37%) in enterococci, and Lc. lactis subsp. lactis (100%) in lactococci were identified as the dominant species. All bacteriocin producing exhibited antimicrobial activity against Micrococcus luteus. It has been determined that bacteriocin producing Lc. lactis subsp. lactis and Lb. pentosus strains have inhibition impact on Staphylococcus aureus and Listeria monocytogenes. It has been concluded that the bacteriocin-producing isolates, due to not losing their activities in a wide range of pH and different temperature-time values, could be used as a bio-protective culture in food production and storage., Bu çalışma, Erzurum ilinde geleneksel yöntemlerle üretilen beyaz, civil ve kaşar peynirlerinden izole edilen bakteriyosinogenik laktik asit bakterilerinin (LAB) belirlemesi amacıyla yapıldı. Erzurum piyasasından toplanan 80 peynir örneğinden LAB izole edildi. İzolatların antimikrobiyal aktiviteleri agar spot ve kuyu difüzyon yöntemleri kullanılarak belirlendi. Antimikrobiyel aktivite gösteren LAB fenotipik ve genotipik olarak tanımlandı ve bakteriyosin üreten suşlar tespit edildi. Bakteriyosinlerin farklı sıcaklık, pH ve enzimlere karşı duyarlılıkları test edildi. Peynir örneklerinden izole edilen 381 izolatın %48.29’u antimikrobiyal etkiye sahipken bunlardan yanlızca %4.35’inin bakteriyosin ürettiği tespit edildi. Antimikrobiyal aktivite gösteren 184 izolattan 168 tanesi cins ve 11 tanesi tür düzeyinde fenotipik yöntemlerle tanımlanırken, 184 izolattan 135 tanesi cins ve 26 tanesi tür düzeyinde genotipik yöntemle belirlenmiştir. Laktobasillerde Lb. plantarum (%24.36) ve Lb. brevis (%23.08), enterokoklarda E. faecium (%38.89) ve E. durans (%20.37), laktokoklarda ise Lc. lactis subsp. lactis (%100) baskın türler olarak tespit edildi. Bakteriyosin üreten izolatların tamamı M. luteus’a karşı antimikrobiyel aktivite gösterdi. Bakteriyosin üreten Lc. lactis subsp. lactis ve Lb. pentosus suşlarının S. aureus ve L. monocytogenes üzerine inhibe edici etkisinin olduğu belirlendi. Bakteriyosin üreten izolatların geniş bir pH aralığında ve farklı ısı-zaman değerlerinde aktivitelerini kaybetmemelerinden dolayı gıda üretimi ve muhafazasında biyokoruyucu kültür olarak kullanılabileceği sonucuna varıldı.

The aim of this research is to determine the effects of different salting and preservation techniques on the quality of kaşar cheese. Physical, chemical, and microbiological analyses were performed on days 1, 7, 15, 30, 60, 90, and 120 of the maturation of 270 samples of kaşar cheese produced for this research. Additionally, sensory analyses were performed on days 30, 60, 90, and 120 of maturation. The total number of aerobic mesophilic bacteria, Lactococcus, Staphylococcus-Micrococcus, and psychotropic bacteria was lower and the number of yeast-mold and lactobacilli was higher in cheese examples salted in a boiler than those salted in brine. Salting in brine can be used alongside salting in a boiler. The cheese salted in a boiler can be preserved for 90 days by waxing it with respect to sensory features. Vacuum-packed cheese can be preserved for 60 days, whereas cheese salted in brine can be preserved for 60-120 days. It has been determined that vacuum-packed and wax-covered cheese does not have a negative effect on the quality of the cheese, nor is maturation delayed. It has been concluded that cheese wax can be used as an alternative packaging material along with vacuum packaging.

Bu çalışma, farklı miktarlarda akut kreatinyüklemesinin sprint performans üzerine olan etkisini incelemek amacıylayapıldı. Çalışmada 18 amatör genç erkek futbolcu denek olarak kullanıldı.Denekler üç gruba ayrılarak, beş gün süreyle 1. gruba 4 x 5 g /gün, 2. gruba2x5 g /gün kreatin monohidrat ve plesebo grubuna 4 x 5 g /gün glikoz verildi.Kreatin yüklenme öncesi ve sonrası vücut ağırlıkları belirlendi, aralarında 30sn dinlenme süresi bulunan 10 x 20 m sprint zamanları ve son sprinti takiben 2dakikalık bir dinlenmeden sonra sıçrama yükseklikleri ölçüldü. Kreatin yüklemesonrası vücut ağırlığında anlamlı düzeyde artış (p0.05),1. grupta da önemli düzeyde (p, This study was carried out to investigate the effectof creatine loading of various amounts on the performance. In the study, 18young amateur male soccerer were used as subjects. The subjects were dividedinto three groups, and creatine monohydrate was given as 4x5 g/day (Group I),2x5 g/day (Group II), and dextrose was given 4x5 g/day to the placebo group.Body weights before and after creatine loading were measured and 10x20 m sprintdemation, having 30 second- resting time, and leaping heights after 2 second-restingfollowing sprint were measured. Body weight increased after creatine loadingsignifıcantly in the first group. The increase was 0.96 in the fırst groupwhereas 0.42 kg in the second group. While the height of jump didn’t change inplacebo or the second group, the increase was statistically signifıcant in thefirst group. The significant increase of jump height indicating the performanceof leg extansor muscules may be due to increased phospocreatine content ofquadricebs with loading. While 10- repeated 20 m-sprint times don’t change inplacebo and the second groups, total average sprint time and average sprinttime’s in 8’th,9’th,10’th repetitions in the fırst group lowered signifıcantly. Inconclusion. Acute creatine loading (20 g/day for 5 days)improved the sprintjumping perfprmance in amateur young male soccerers. This improvement mayaffect the result of a match faveurably in soccer. Therefore, the use ofcreatine as ergogenic contributor could be suitable. In addition this studyrevealed that 10 g/day acute creatine loading done on the same day didn’t haveany ergogenic effect.

Çalışmada, broiler içme suyuna farklı oranlarda ilave edilen kefirin, kanatlı etinin bazı mikrobiyolojik ve fizikokim-yasal özelliklerine etkisi araştırıldı. Ross 308 erkek broiler civciv 45 gün süreyle basal rasyonla beslendi. Hayvanlar, K (kontrol), K5 (5 mL kefir/L su), K10 (10 mL kefir/L su) olmak üzere üç gruba ayrıldı. Çalışmanın 35-45 günleri arasında K5 ve K10 gruplarına farklı oranlarda kefir ilave edilmiş içme suyu ad libitum olarak verildi. Beslenme periyodu sonunda kesilen broilerlerin göğüs ve baget etleri paketlenerek 2oC’de 24 saat depolandı. Süre sonunda toplam mezofil aerob bakteri (TMAB), toplam psikrofil aerob bakteri (TPAB), koliform bakteri, Lactobacillus spp. ve Staphylococcus/Micrococcus spp. sayısı ile pH, su aktivitesi (aw) ve renk parametreleri (L*, a*, b*) araştırıldı. Göğüs et örneklerinde Lactobacillus spp. yükü gruplar arasında istatistiksel açıdan farklı bulunmuştur (p, In this study, the effects of kefir, added in different amounts to the drinking water of broilers on some micro-biological and physico-chemical properties of poultry meat were investigated. Male Ross-308 broiler chicks were fed on the basal ration for 45 days. Broilers were separated into three groups including K (control), K5 (5 mL kefir / liter of water), K10 (10 mL kefir / liter of water). Between 35 and 45 days of study water with added in different amount of kefir ad libitum was given to K5 and K10 groups. After the feeding period the breast and drumstick meats derived from slaughtered broilers were packed and stored 24 h at 2 oC. After end of period the count of total mesophilic aerobic bac-teria (TMAB), total psychrotrophic aerobic bacteria (TPAB), coliform bacteria, Lactobacillus spp. and Staphylococcus/Micrococcus spp., and pH, water activity (aw) and colour parameters (L*, a*, b*) were investigated. The count of Lacto-bacillus spp. of breast meat samples were found statistically important differences between the groups (p

WOS: 000369845700017, The present study was carried out to determine effect of different photoperiod regimes on sperm quality parameters, ovulation/spermiation time and hatchery performance of rainbow trout (Oncorhynchus mykiss) broodstock. The designation was done as combination of different long and short photoperiod regimes such as: 18L:6D and 18D:6L (group I); 14L:10D and 14D:10L (group II) and natural lighting (control group). All treatments were carried out as three replications at each group. As a result, the highest mean spermatozoa motility (83.0 +/- 2.1 %) and motility period (67.2 +/- 6.3 s) were determined in control group. It was determined that the longest ovulation was occured in female rainbow trout broodstock at 265 days in group I. Although the highest mean absolute egg productivity was determined as 3654.7 +/- 298.3 eggs/fish in group I, the highest mean relative egg productivity was determined as 137.3 +/- 24.5 eggs/kg in control group. Furthermore, the highest mean egg diameter (4.6 +/- 0.1 mm) and fertilization rate (87.0 +/- 2.5 %) were determined in control group. Statistical analyses revealed that spermatozoa motility, spermatozoa motility period and spermatozoa density positively correlated with fertilization rate in all photoperiod regimes (P>0.05). On the other hand, semen volume and semen pH negatively correlated with fertilization rate in all photoperiod regimes (P>0.05). It is interesting to note that only statistically important positive correlation was determined between relative fecundity and fertilization rate in 18L:6D/18D:6L photoperiod regime (r=0.452, P

AMAÇ: Zoonoz hastalıklar, toplum kökenli enfeksiyonların çoğunluğunu olușturmaktadır. Bu hastalıkların olușum ve yayılımının önlenmesinde, bilgilendirme ve davranıșsal eğitimin rolü önemlidir. Bu çalıșmanın amacı, Kars ili, Digor ilçesinde, çiftçilerin zoonoz hastalıklarla ilgili bilgi, tutum ve davranıșlarını incelemektir. YÖNTEM: Kesitsel, tek merkezli ve prospektif olan bu çalıșma 151 çiftçi ile yapılmıștır. Bölgede yaygın olarak tanı alan sekiz zoonoz hastalığa yönelik olarak hazırlanmıș, 32 sorudan olușan anket formu ve 10 sorudan olușan demografik değerlendirme veri formu kullanılmıștır. BULGULAR: Çalıșma bulguları hayvancılıkla uğrașan çiftçilerin zoonoz hastalıklara ilișkin yeterli bilgi düzeyinin oldukça düșük olduğunu (%21,9), çiftçilerin %87,8’inin bu hastalıklardan korunmak için uygun donanıma sahip olduğunu, ancak %48,1’inin bu bilgi ve tutumu tümüyle davranıșlarına yansıtmadıklarını göstermiștir. Yüksek öğrenim düzeyi ve bilgi arasında istatistiksel olarak anlamlı doğrusal ilișki saptanmıștır. Ayrıca, daha az sayıda çocuğu olan katılımcıların anlamlı ölçüde doğru tutumlarının olduğu gözlenmiștir. Aylık geliri yüksek olan katılımcıların davranıșları, istatistiksel olarak anlamlı ölçüde olumlu bulunmuștur SONUÇ: Ön çalıșma olarak planlanan bu araștırmada, aynı bireylere, zoonoz hastalıklara ilișkin bilgilendirici ve davranıș değișikliği olușturabilecek eğitim verilmesi gerektiği görülmüștür., AIM: Zoonotic diseases constitute the majority of the community acquired infections. For the prevention of emerge and spread of the zoonotic diseases, providing information and behavioral training have important roles. The purpose of this study is to determine the knowledge, attitude and practice of Turkish livestock farmers in Digor, Kars. METHODS: This cross-sectional, single center, prospective survey was conducted with 151 farmers. A survey form consisting of 32 questions and a demographic evaluation data form consisting of 10 questions were used to investigate eight zoonotic diseases diagnosed commonly in the region. RESULTS: The results of the study showed that the suffi cient knowledge level percentage of livestock farmers are very low (21.9%), 87.8% of farmers had the appropriate equipment regarding protection from zoonotic diseases; but 48.1% of the farmers couldn’t totally refl ect this knowledge and attitude on their practices. A statistically signifi cant positive difference was determined between high education level and knowledge. Also, statistically signifi cant positive difference was determined between fewer number of children and right attitude. Practices of participants with high monthly income were statistically favorable. CONCLUSION: In this research which was planned as a preliminary study, it was observed that it is necessary to provide training which is informative and which may insure a change in the practices regarding zoonotic diseases for the same individuals.

In this study, quality properties of Halloumi cheese produced from cow’s milk and ewe's milk with dry salting and ripening in brine solution were investigated. Samples of dry salted were vacuum packaged and the samples of pickled were ripened in tin packs. There was no difference between the cheese samples manufactured from cow's and ewe's milk in salt ash percent contents and pH and aw values. But the samples of ewe's milk were higher in dry matter content, fat content and acidity values. In sensory evaluations ewe's milk cheese samples were more preferred. There was no significant difference between samples in pH and aw values according to packaging. But vacuum packed samples were higher in dry matter content, fat content and acidity values; and lower in salt and ash contents. In addition, vacuum packed samples were took higher scores in sensory evaluations. There was no significant difference between the groups in microbiological examination. The cheese yields were found 20.59 % for ewe's milk and 8.94 % for cow's milk., Bu araştırmada, hellim peyniri üretiminde inek ve koyun sütü kullanılması ile peynirin kuru tuzlama yapılarak vakum ambalajda ve %13 tuzlu salamura içeren teneke ambalajda muhafaza edilmesinin, peynirin bazı kalite niteliklerine etkisi araştırıldı. Hellim peyniri üretiminde inek ve koyun sütü kullanılmasının, numunelerin %tuz ve %kül oranları ile pH ve aw değerleri üzerine et­kili olmadığı; ancak koyun sütünden üretilen numunelerin % kuru madde ve % yağ oranları ile % asidite değerlerinin daha yüksek olduğu be­lirlendi. Duyusal değerlendirmede koyun sütünden üretilen peynirler daha çok beğenildi. Ambalajlama yöntemine ilişkin olarak gruplar arasın­da pH ve aw değerlen yönünden farklılık gözlemlenmedi. Fakat vakum ambalajlı numunelerin % kuru madde ve % yağ oranları ile % asidite değerlerinin daha yüksek; % tuz ve % kül oranlarının da daha düşük olduğu belirlendi. Ayrıca vakumlu peynirlerin duyusal yönden daha çok beğenildiği gözlemlendi. Gruplar arasında mikrobiyolojik yönden farklılık tespit edilmedi. Hellim peyniri randımanının, üretimde koyun sütü kul­lanıldığında % 20.59; inek sütü kullanıldığında da % 8.94 olduğu belirlendi.

Objective: Breast milk is the recommended feeding for the first 6 months of life with its rich nutrient source for infants growth and immunological defense system. The composition of breast milk varies depending on the lactation stage. Colostrum is secreted for two or three days immediately after birth and transition milk is secreted for two weeks following colostrum. Gamma-aminobutyric acid and dopamine are principle neurotransmitters of central nervous system. In this study we aimed to evaluate the gamma-aminobutyric acid and dopamine levels of breast milk sampled from mothers with term infants in two different lactation stages.

Background-Aim: Human milk is considered as the optimal food for infants’s growth and immunological protection. The only source of B-vitamins and folate is human milk in infants who are only fed with human milk. The vitamin and other nutrient contents of human milk differ according to the lactation stage. Studies conducted up to date on human milk present a great variation of folate and vitamin B12 levels[1]. These variations may be due to nutritional status of mothers before birth, the stage of lactation and different folate measurement methods[2]. Colostrum contains lower amounts of carbohydrates, lipids, and potassium than mature milk and is a very rich source of proteins and vitamins[3].

Background-Aim As human milk is a rich source for nutrition and immunological defense, WHO recommends all infants especially prematures to be fed with human milk for the first 6 months of life. The vitamin and other nutrient contents of human milk differ according to the lactation stage [1]. Colostrum is a very rich source of vitamins. Previous studies on vitamin B12 and folate levels in human milk have been reported a wide spectrum of results depending on nutritional status and the stage of lactation [2]. Vitamin B12 levels may be inadequate in human milk because of either prenatal low stores or postnatal low intake of mother [3]. In this study we aimed to evaluate the vitamin B12 and folate levels of human milk sampled from mothers with preterm infants in two different lactation stages and compare results. Infants fed with human milk poor in vitamin B12 has represented slower motor development and weight gaining compared to those fed with human milk a source of adequate vitamin B12.

This study was carried out to determine the effects of natural smoking and liquid smoke applications on the chemical, microbiological and sensory properties of kashar cheese. Experimentally, three groups of kashar cheese were produced. Natural smoking at 20 ± 5 °C for an hour was applied to the samples of the first group. The samples of the second group were dipped into 0.5% of smoke cheese solution for 5 min. The third group was the control group and it was not smoked. Samples were examined on days 1, 15, 30, 60 of the ripening period for chemical, microbiological and sensory properties. It seemed that natural smoking decreased moisture and fat in the dry matter content of kashar cheese, but liquid smoke did not affect chemical properties. Microbiologically, smoking applications decreased total mesophilic (viable) counts, though there was no effect on coliforms, Staphylococcus-Micrococcus, yeast or moulds. In sensory evaluations, liquid smoked samples and the control group were similar, but natural smoked samples gained lower points for flavor and color than the other groups.

Different salting techniques were used on Maraş cheese samples produced from cow's, ewe's and a mixture (1:1) of cow and ewe's milk. In the first group, samples were immersed 22% the brine solution for 3 hours then transferred into 10 % brine solution. In the second group, samples were salted with 1 % dry salt and after 24 hours were immersed in 13 % brine solution. The cheese samples were analysed for chemical, microbiological and sensory properties on the first day of production and after 15, 30, 60 and 90 days of ripening. There were no statistical differences in the salt and ash contents and aw values of the cheese samples produced from different types of milk. The samples produced from ewe's milk had lower moisture content and acidity values, and higher fat content and pH values than the other groups. The type of milk had no effect on the general viable counts, coliforms, fecal streptococci, yeast or moulds. With different salting techniques of the chemical properties, the dry matter and fat contents in samples of Group II were higher than those in Group I. general viable count contents of the Group I samples were lower than those of Group II. The yeast and mould count contents of Group I were also found to be lower than those of Group II after 15, 30 and 90 days of ripening. In the sensory analyses, the samples of Group II were found to be of better quality.

Doğu Anadolu Bölgesi istihdam ve gayri safi milli hasılanın sektörel dağılımına bakıldığında kırsal ekonomi karakteri taşımaktadır. Bu çalışmada, Doğu Anadolu Bölgesi’nin ekonomik kalkınma ve gelişmesinde hayvansal üretimin önemi ve üstlenebileceği fonksiyonlar değerlendirilmiştir. Hayvancılık sektörünün rasyonelleşmesi ve bölge kalkınmasının itici gücü olabilmesi için alınması gerekli önlemler ortaya konulmuştur. Sonuç olarak; bölgede hayvancılık yapan yetiştiricilerin işletme ölçeklerini büyütmeleri ve piyasa için ürün üretim yapar hale gelmeleri gerekmektedir. Bölgedeki yetiştiricilerin refahının artırılması ve bölge kalkınmasının başarılmasının hayvancılık sektörünün geliştirilmesine bağlı olduğu yadsınamaz bir gerçektir., The sectoral distribution of employment and GDP in Eastern Anatolia Region exhibits the character of the rural economy. In this study, the importance of animal production for the economic development of Eastern Anatolia Region and its potential functions that could undertake are evaluated. Rationalisation of the livestock sector and the measures to be taken as driving force of the regional development are put forward. As a result, livestock breeders in the region should expand their business scales and become producers for the market. Undoubtedly, increasing the welfare of livestock breeders in the region and the achievement of regional development depends on development of the livestock sector.

WOS: 000307911300029, Some newly recognized pathogens have been defined as food-borne pathogens in many parts of the world. Escherihia coli O157:H7, Salmonella Typhimurium Definitive Type 104, Helicobacter pylori, Arcobacter butzleri are the main of these pathogens. Some pathogens, such as Salmonella Enteritiditis, Campylobacter jejuni, Vibrio vulnificus, Listeria monocyto genes, Enterobacter sakazakii, Enterococci, Mycobacterium avium subsp. paratuberculosis have been recognized pathogens for many years but have only in the past two decades been determined to be predominantly foodborne. Several factors playing important role in the epidemiology of new emerging and re-emerging food-borne pathogens are changes in the pathogens, economical and technological developments, poverty and pollution, dietary habits, new changes in health sector, demographic changes, increasing in travel and migration and trade in food and animal feed and animals, new food vehicles of transmission. New emerging and re-emerging food-borne pathogens have been implicated with new food vehicles. Foods previously thought to be safe are now considered potentially hazardous. Approaches such as hazard analysisis critical control point, good agricultural practice, good veterinary practice, good manufacturing practice, good distribution practice and good trade practice play important role in reducing and eliminating of food-borne infections.

Peynirin olgunlaşmasında proteoliz ve lipoliz gibi çeşitli biyokimyasal değişiklikler meydana gelir. Lipoliz, özellikle Mavi ve Sert İtalyan peyniri gibi yoğun lipolizin gerçekleştiği peynir türlerinde olgunlaşma süresince gözlemlenen önemli bir biyokimyasal olaydır. Triaçilgliserolun yağ asiti ve gliserol arasındaki bağı parçalayan hidrolaz (lipaz ve esteraz) olarak ta bilinen lipolitik enzimlerin varlığıyla bu peynirlerde lipoliz gerçekleşir. Bu lipolitik enzimler başlıca küflerden ve diğer sekonder kültürlerden köken almaktadır. Peynirin olgunlaşması esnasında süt yağının triaçilgliserol yapısının lipolitik parçalanması, daha sonraki aşamalarda metil keton, tiyoester ve lakton gibi yüksek aromatik bileşiklere parçalanan serbest yağ asitlerinin (SYA) oluşumuyla sonuçlanır. Olgunlaşma esnasında salınan temel lezzet bileşenleri peynirin lezzetini doğrudan etkileyen serbest yağ asitleridir ve serbest yağ asitlerinin parçalanma ürünleri de farklı peynir türlerinde lezzeti doğrudan etkiler. Bu derlemede peynirde bulunan özellikle mikrobiyel kökenli lipoliz etkenleri; lipolize bağlı olarak oluşan serbest yağ asitleri, metilketon, ester, sekonder alkol gibi serbest yağ asitlerinin katabolizma ürünleri ve bu bileşenlerin lezzet üzerine etkisi irdelenmiştir.

Alabalık gerek dünyada ve gerekse ülkemizde yaygın bir biçimde yetiştirilmektedir. Ülkemizde 2008 yılındaki 65 928 ton alabalık üretimi, yetiştiricilik yolu ile elde edilen toplam üretimimizin %43.32’sini oluşturmuştur. Tarımsal üretimin diğer dallarında olduğu gibi su ürünleri yetiştiriciliğinde de üretimdeki başarı; istenilen zaman, miktar ve kalitede larva sağlanabilmesine bağlıdır. İstenilen özelliklerdeki larva üretimi ise büyük oranda damızlık stok yönetimine bağlıdır. Stok yönetim programları, stoğun hangi amaç için oluşturulduğuna, türün karakteristik özelliklerine, stoğu oluşturacak birey sayısına, döl alım ve yetiştirme tekniklerine, tesis olanaklarına, personelin deneyimlerine ve parasal kaynağa bağlı olarak farklılıklar arz edebilmektedir. Bu makalede, rasyonel bir damızlık stok yönetim programında dikkat edilmesi gereken unsurlar üzerinde durulmaktadır., Trout are grown widely in our country as well as in the world. In 2008, 65 928 tons trout production in our country has created 43.32% of our total production through culture. As with other branches of agricultural production, the success in aquaculture production depends on obtaining of larvae at the desired time, quantity and quality. Feature desired in the production of larvae depends largely on the broodstock management. Broodstock management programs, differ depending on the stock of creation for which purpose such as the characteristic features of the species, number of individuals to constitute the stock, artificial insemination and culture techniques, institution capabilities, staff experience and monetary resources. In this article, elements that need to be considered in a rational breeding broodstock management program were explained