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Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Eurasian Journal of Veterinary Sciences is the property of Eurasian Journal of Veterinary Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Anadolu Tarım Bilimleri Dergisi is the property of Ondokuz Mayis Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the Pennyroyal in terms of its effects on performance and meat quality (color and pH) in Japanese quails in different levels. A total of one day-old Japanese quail chicks were randomly distributed to a control and two experimental groups containing three different levels of pennyroyal (0.0, 0.1 and 0.2 %). Each experimental group was divided into five repetitive groups with, ten quail chicks in each group. At the end of the experiment, the performance values and meat quality parameters (color and pH) were measured. Significant differences were found between the groups according to the growth performance of the quails (P<0.05). At the end of the study, the body weight and body weight gain of the experimental groups in which 0.1% (P1) and 0.2% (P2) pennyroyal supplemented were found to be higher than the control group. It was observed that the feed consumption increased in the P2 group compared to the control group, and the feed conversion rate decreased (P<0.05). There was no significant difference was observed in the carcass yield, heart, liver and gizzard weight (P>0.05). The brightness (L*), redness (a*), yellowness (b*) and pH values of the breast meat were not affected by the supplementation of pennyroyal (P>0.05). According to the results of the study, the supplemented of pennyroyal by 0.2% was more effective on the performance. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper is a review of current knowledge about environmental and genetic effects on beef colour. In order for beef production industries to consistently produce preferred meat with respect to colour parameters, there must be an understanding of the mechanisms through environmental factors, as well as the contribution of genetics. Thus, a brief overview of beef colour is presented to understand how genotype and environment may interact to influence this trait. Essentially, colour of beef can have significant effects on consumer's choice and thus it can determine the economical value of the product. The current methods for evaluating meat colour, the influence of postmortem process and environmental factors, as well as the candidate genes including LEP, CAPN, CAST, AKR1B1, GHR, MYOD, DNAH2, USP43, ANK1, on beef colour are presented. In addition, specific examples of interactions between the processing environment and genetics in cattle breeding are summarized. Consequently, achieving optimal beef colour will entirely depend not only on the quality of the pre- and post-slaughter process but also on the molecular mechanisms. [ABSTRACT FROM AUTHOR]

In this study, the effects of mixed feeds containing different levels of olive cake on fattening performance, blood parameters and some carcass quality in lambs were examined. In the experiment 3-3.5 months old 27 male lambs were used. Animals were divided into three groups randomly in equal numbers. Each animal was housed in individual section. Lambs consumed mixed feed containing olive cake at a level of 0% (KY0), 12.5% (KY12.5) and 25% (KY25). While each animal consumed mixed feed and drinking water as ad libitum, alfalfa hay was consumed as 83.77 g DM/animal/day. The experiment lasted for 56 days. At the beginning and end of the experiment, the blood samples were taken from all animals. All lambs were slaughtered at the end of the experiment. In the 0-56 day fattening period of the experiment, olive cake levels have no significant effect on the live weight, live weight gain, dry matter intake and feed conversion ratio among the groups except for the 2nd period, the dry matter intake and the feed conversion ratio. However, in the 2nd period of the experiment, the dry matter intake (concentrated feed and total ration) increased and the feed conversion ratio decreased in KY25 group (P<0.05). At the end of the experiment, alkaline phosphatase values were observed to have increased with olive cake level in the KY25 group (P<0.01). The effect of olive cake level on slaughter properties was not statistically significant. The lowest b color value of MLD muscle was seen in the KY25 group (P<0.05), while there was not any statistical difference among the groups in the L and a color values. [ABSTRACT FROM AUTHOR]