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Öğe Effect of hesperidin supplementation on blood profile, antioxidant capacity, intestinal histomorphology and fecal microbial counts in Japanese quails(Inifap-Cenid Parasitologia Veterinaria, 2023) Ozbilgin, Abdullah; Mogulkoc, Mahmut Niyazi; Baycumendur, Fusun Erhan; Ercan, NazliThis study was conducted to determine the effects of hesperidin, a flavonoid added to quail diets, on blood serum, enzymes in tissues, intestinal histomorphology and fecal microflora. In the study, first treatment [(control) (0g hesperidin/kg feed)], second treatment [(HES1) (1 g hesperidin/kg feed)], third treatment [(HES2) (2 g hesperidin/kg feed)] was added to with the basal diet through 35 d. The study was carried out with 3 main groups, 20 quails with 5 sub-repeats in each group and a total of 300 quails. At the end of the study, blood, liver and thigh muscle tissue and fecal samples were taken. Alanine transaminase (ALT) and lactate dehydrogenase (LDH) decreased in the HES1 group but increased in the HES2 group compared to the control group (P<0.05). Aspartate transaminase (AST) increased in the HES1 group compared to the control group and decreased in the HES2 group (P<0.05). Amylase, on the other hand, showed a regular increase in HES1 and HES2 groups to which hesperidin was added to the control group in hesperidin added groups (P<0.05). The tissue antioxidant GSH, CAT and SOD enzyme parameters showed a significant increase in the hesperidin added groups compared to the control group, and this increase was found to be significant compared to the control group (P<0.05). In intestinal histomorphology, in hesperidin treatment groups increased the height of villus in the cecum tissue; in colon tissue, it was determined that hesperidin added groups increased villus height but decreased crypt depth (P<0.05). Consequently, diets hesperidin with treatments positively is thought to affect the lipid, thigh, liver and serum antioxidant enzyme levels, intestinal histomorphology and fecal microflora in quail.Öğe Effect of varieties and growth stages at harvest on forage quality and nutritive values of Italian ryegrass ( Lolium multiflorum Lam. ssp. westervoldicum)(Scientific Issues Natl Centre Agrarian Sciences, 2024) Ozkose, Abdullah; Acar, Ramazan; Inal, Fatma; Alatas, Mustafa Selcuk; Kahraman, Oguzhan; Ozbilgin, AbdullahThe effects of harvesting periods and cultivars on the nutritional values of forage crops are very important. In the present study, the effects of harvesting periods and varieties on the nutritional values of Italian ryegrass were investigated. The trial was conducted in the Randomized Complete Block Design with four replications under the environmental conditions of Central Anatolia in the growing season of 2015. Seven Italian ryegrass varieties were harvested at two different harvest times in the study (earing and dough forming period) and feed values were determined. As a result of the study, the crude protein content of Italian ryegrass was found to be 9.4 - 21.0%, crude ash was 0.22% - 0.48%, crude fat 0.11% - 0.26%, ADF 30.45 - 36.26%, NDF 49.99% - 57.11%, ADL 7.72 - 10.11%, TDN 49.31% - 53.55%, ME 1.68 - 1.86 Mcal/kg, NEL 0.99 - 1.12 Mcal/kg, NEM 0.87 - 1.04 Mcal/kg, and NEG 0.31 - 0.48 Mcal/kg compared to the beginning of earing and dough formation period. According to the statistical analysis results, the differences between variety averages, growth period averages, and cutting averages were found to be significant in terms of the analyzed characteristics (crude protein, crude fat, crude ash, ADF, NDF, ADL, TDN, ME, NEL, NEM, and NEG). According to the results of the present study, it is recommended to cut at the beginning of the heading to obtain quality grass in Italian ryegrass farming. It is also very important to choose the appropriate Italian ryegrass variety for each region.Öğe Effect of varieties and growth stages at harvest on forage quality and nutritive values of Italian ryegrass (Lolium multiflorum Lam. ssp. westervoldicum)(Agricultural Academy, Bulgaria, 2024) Ozkose, Abdullah; Acar, Ramazan; Inal, Fatma; Alatas, Mustafa Selcuk; Kahraman, Oguzhan; Ozbilgin, AbdullahThe effects of harvesting periods and cultivars on the nutritional values of forage crops are very important. In the present study, the effects of harvesting periods and varieties on the nutritional values of Italian ryegrass were investigated. The trial was conducted in the Randomized Complete Block Design with four replications under the environmental conditions of Central Anatolia in the growing season of 2015. Seven Italian ryegrass varieties were harvested at two different harvest times in the study (earing and dough forming period) and feed values were determined. As a result of the study, the crude protein content of Italian ryegrass was found to be 9.4 – 21.0%, crude ash was 0.22% – 0.48%, crude fat 0.11% – 0.26%, ADF 30.45 – 36.26%, NDF 49.99% – 57.11%, ADL 7.72 – 10.11%, TDN 49.31% – 53.55%, ME 1.68 – 1.86 Mcal/kg, NEL 0.99 – 1.12 Mcal/kg, NEM 0.87 – 1.04 Mcal/kg, and NEG 0.31 – 0.48 Mcal/kg compared to the beginning of earing and dough formation period. According to the statistical analysis results, the differences between variety averages, growth period averages, and cutting averages were found to be significant in terms of the analyzed characteristics (crude protein, crude fat, crude ash, ADF, NDF, ADL, TDN, ME, NEL, NEM, and NEG). According to the results of the present study, it is recommended to cut at the beginning of the heading to obtain quality grass in Italian ryegrass farming. It is also very important to choose the appropriate Italian ryegrass variety for each region. © 2024, Agricultural Academy, Bulgaria. All rights reserved.Öğe EFFECTS OF WHEY AND INOCULANT SUPPLEMENTATION ON NUTRITIVE VALUE AND IN VITRO TRUE DIGESTIBILITIES OF ALFALFA CORN AND LOLIUM SILAGES(Parlar Scientific Publications (P S P), 2021) Kahraman, Oguzhan; Inal, Fatma; Alatas, Mustafa Selcuk; Ozbilgin, Abdullah; Uludag, Mustafa; Kurtoglu, Varol; Ozkose, AbdullahThe objective of this study was to investigate the applicability of whey, whey powder, and homofermentative bacterial inoculant (L. Plantarum, P. acidilactici, P. Acidipropionici) as additives in corn, alfalfa, and lolium silages. It was also aimed to determine the effects of these additives on the nutrient contents, some quality parameters, and in vitro true digestibilities of the silages. Corn and lolium forages were harvested in the dough stage, while alfalfa in the early blooming period. Forages were mixed with whey 30%, whey powder 2%, and inoculant at the recommended level given by the company and ensiled in laboratory type liter jars. Jars were opened after three months. It was revealed that whey and whey powder reduced (2-23%) neutral detergent fiber (NDF), diminished (5-18%) acid detergent fiber (ADF) of corn and alfalfa silages. However, nonsignificant differences in NDF and ADF levels in lolium silage subgroups were observed (P>0.05). Whey added subgroups of all plants portrayed reduced in vitro true digestibilities of whey and whey powder treated lolium (4-5%) and alfalfa (12-13%) silages and reduced pH (6-15%). Dry matter and crude protein levels were higher in whey added alfalfa groups as compared to control and inoculant added alfalfa groups (P<0.05). In conclusion, whey can be applied as a silage additive for better fermentation. It is especially suitable for ensiling of low moisture plants for ensiling.Öğe The effect of hesperidin added to quail diets on blood gas, serum biochemistry and Hsp70 in heat stress(Inifap-Cenid Parasitologia Veterinaria, 2023) Ozbilgin, Abdullah; Ozgur, Aykut; Basbug, OnurThe aim of this study was to determine the effects of flavonoid, which is a product of citrus production, on blood parameters and HSP 70 concentration in quails applied at thermoneutral and heat stress. In this study, 160 quails (Coturnix coturnix japonica, male), 6 wk old and 150-200 g live weight, were housed in cages for 1 wk of exercise and 5 wk of trial period. The study design consists of 4 groups of 40 animals and 4 subgroups with 10 animals in each group. Thermoneutral (24 +/- 0.1 (o) C) groups are NC (0 g hesperidin/kg basal feed) and NHES3 (3 g hesperidin /kg basal feed) and heat stress (34 +/- 0.1 C-o) groups are HC (0 g hesperidin/kg basal feed) and HHES3 (3 g hesperidin /kg basal feed) were randomly generated. In the case of heat stress, pO2, pH, HCO3, Cl concentrations decreased in the HHES3 group compared to the HC group (P<0.05). ALP enzyme concentration showed a significant decrease in the HHES3 group compared to the HC group in the heat stress condition. Heat shock protein (HSP70) protein level increased in blood serum, kidney, liver and thigh tissues in HC group with cellular stress during heat stress; however, HSP70 concentration decreased significantly in the HHES3 group. As a result, positive effects of hesperidin supplementation in the diet were found in both heat stress and thermoneutral conditions.
