Emrah Güngör
Ondokuz Mayis University
Publications
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Okratoksin A’nın Kanatlı Hayvanlar Üzerine Etkisi
Conference Paper (Oral Presentation)Abstact
Ochratoxin A is a toxic substance produced by some Aspergillus and Penicillum species and infect human through contaminated mixed feed easily. In addition the fact that contaminating while producing, storing and transporting oof mixed feeds, fungus-treating that have drawn interest in recent years may cause ocurrring of the toxicant. Having huge amount of opportunity to contaminating to poultry feeds, Ochratoxin A pose a serious hazard for poultry. Effect of Ochratoxin A to poultry have summarized with data obtained from recent studies in this review.
Mantarların (Basidiomycota) Kanatlı Hayvanlarda Performans, Ürün Kalitesi, Antioksidan Aktivite, Bağırsak Mikrobiyotası ve Bağışıklık Üzerine Etkileri
Journal PaperThere has been a discussion about usability of mushrooms in poultry nutrition as growth promoter, meat and egg quality enhancer, health protector and treater recently. Mushrooms have some active compounts having antimicrobial, antioxidant and health protector properties such as polysaccharide, lectin and terpene etc. Studies have shown that mushrooms can improve growth, product quality, antioxidant defense system and immunity of poultry by means of its active components. It is summarized effects of Basidiomycota mushrooms on poultry in this review.
Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains
Journal PaperAbstract
The present study aimed to examine the effects of solid-state fermentation (SSF) using selective A. niger strains on the amino acid, mineral, condensed tannin, and other chemical contents of olive leaves. The dried samples were divided into nonfermented (C) and fermented (F) olive leaves, and the latter were fermented by the following A. niger strains: ATCC® 9142TM (F1), ATCC® 200345TM (F2), ATCC® 52172TM (F3), and ATCC® 201572TM (F4), with three replicates for each treatment. Group F4 presented the best results, although all fermented groups generally presented higher performance than C. The total content of amino acids of the fermented olive leaves increased by 68–209% in comparison to that of C, while the cellulose content of the fermented olive leaves decreased by 7–25%. The ash, crude protein (CP), and ether extract (EE) contents increased after fermentation, but the crude fiber (CF) and nitrogen-free extract (NFE) contents decreased. The content of neutral detergent fiber (NDF) did not change, but acid detergent fiber (ADF) varied among the groups. The starch and sugar contents of all fermented groups except F1 also decreased compared to those of C. The mineral contents increased in all fermented groups, and the condensed tannin content varied according to the A. niger strain used. Thus, olive leaves fermented with different A. niger strains, especially F4, seem to have considerable potential as ruminant feed, as they are enriched with amino acids and minerals and have an improved chemical composition. However, these results should be supported and validated by animal experiments.
Feed Fermentation in Poultry Nutrition
Conference Paper (Oral Presentation)Abstract
Fermentation has been used recently in poultry nutrition due to having great potential. It can improve the nutritional composition of feedstuffs, eliminate antinutritional components, enrich with enzymes, phenolic compounds and coloring agents. Fermented feedstuffs can increase performance, feed utilization, digestibility, immunity, antioxidant capacity, intestinal microflora in poultry. Improvements of feedstuffs by fermentation and effects of fermented feedstuffs on poultry are summarized in this study.
Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains
Journal PaperAbstract
The present study aimed to examine the effects of solid-state fermentation (SSF) using selective A. niger strains on the amino acid, mineral, condensed tannin, and other chemical contents of olive leaves. The dried samples were divided into nonfermented (C) and fermented (F) olive leaves, and the latter were fermented by the following A. niger strains: ATCC® 9142TM (F1), ATCC® 200345TM (F2), ATCC® 52172TM (F3), and ATCC® 201572TM (F4), with three replicates for each treatment. Group F4 presented the best results, although all fermented groups generally presented higher performance than C. The total content of amino acids of the fermented olive leaves increased by 68–209% in comparison to that of C, while the cellulose content of the fermented olive leaves decreased by 7–25%. The ash, crude protein (CP), and ether extract (EE) contents increased after fermentation, but the crude fiber (CF) and nitrogen-free extract (NFE) contents decreased. The content of neutral detergent fiber (NDF) did not change, but acid detergent fiber (ADF) varied among the groups. The starch and sugar contents of all fermented groups except F1 also decreased compared to those of C. The mineral contents increased in all fermented groups, and the condensed tannin content varied according to the A. niger strain used. Thus, olive leaves fermented with different A. niger strains, especially F4, seem to have considerable potential as ruminant feed, as they are enriched with amino acids and minerals and have an improved chemical composition. However, these results should be supported and validated by animal experiments.
Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation
Journal PaperAbstract
Effects of different Aspergillus niger strains on main nutritional components of grape seed in solid-state fermentation were investigated in this study. Grape seeds were fermented with three different A. niger strains which are ATCC 9142, ATCC 200345 and ATCC 52172. Fermented and unfermented grape seeds were analyzed for crude protein, ether extract, ash, crude fiber, neutral detergent fiber (NDF), and acid detergent fiber (ADF). Unfermented grape seeds (control group) and fermented groups: FG1 (ATCC 9142), FG2 (ATCC 200345) and FG3 (ATCC 52172) were compared each other depending on the results of chemical analyses. Crude protein increased (p < 0.001) with fermentation in all groups and the highest increases were observed in FG2 and FG3 groups. Ether extract was similar with control in FG1 group but decreased (p < 0.001) in FG2 and FG3 groups. Ash content increased (p < 0.001) through fermentation in all groups, the highest increases were noted in FG2 and FG3 groups. Crude fiber, ADF, NDF and nitrogen-free extracts (NFE) were decreased with fermentation in all groups (p < 0.001). Whereas the highest decreases of NFE were observed in FG1 and FG2 groups, the highest reduction in crude fiber, ADF and NDF were ocurred in FG2 group. These results showed that nutritional quality of grape seeds can be improved by A. niger solid-state fermentation and the best results were taken from ATCC 52172.
Nutritional Changes of Sour Cherry (Prunus cerasus) Kernel Subjected to Aspergillus niger Solid-state Fermentation
Journal PaperAbstract
This study was carried out to investigate the effects of Aspergillus niger solid-state fermentation on main nutritional content of cherry (Prunus cerasus) kernel. Three Aspergillus niger strains (ATCC 52172, ATCC 200345, ATCC 9142) were used in this study. Cherry kernels were analyzed for crude protein (CP), total ash (TA), total fat (TF), crude fiber (CF), nitrogen free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) before and after fermentation to see nutritional change. CP level of the sour cherry increased by 14.1% and reached up to 41.66% from 27.56%. Fungal fermentation changed also TA, TF, CF, NFE, NDF, ADF contents of cherry kernel. These results suggest that solid-state fermentation with Aspergillus niger can be used for utilization nutritional properties of cherry kernels to make having potential in animal nutrition.
Nutritional Status of Cherry (Prunus cerasus) Seed Kernels Biodegraded with Aspergillus niger Cultures
Conference Paper (Oral Presentation)Abstract
This study was carried out to investigate the effects of Aspergillus niger solid-state fermentation on main nutritional content of cherry (Prunus cerasus) kernel. Three Aspergillus niger strains (ATCC 52172, ATCC 200345, ATCC 9142) were used in this study. Cherry kernels were analyzed for crude protein (CP), total ash (TA), total fat (TF), crude fiber (CF), nitrogen free extract (NFE), neutral detergent fiber (NDF) and acid detergent fiber (ADF) before and after fermentation to see nutritional change. CP level of the sour cherry increased by 14.1% and reached up to 41.66% from 27.56%. Fungal fermentation changed also TA, TF, CF, NFE, NDF, ADF contents of cherry kernel. These results suggest that solid-state fermentation with Aspergillus niger can be used for utilization nutritional properties of cherry kernels to make having potential in animal nutrition.
Yumurta ve Piliç Eti Kalitesi-Hayvan Besleme İlişkisi
Conference Paper (Oral Presentation)Abstract
Egg and broiler meat are among the most important and valuable food sources due to their higher and balanced nutrient contents (amino acids, fatty acids, vitamins and minerals). The quality of egg and poultry meat is affected by the feedstuffs and especially feed additives which are used with various aims. The researchers always wondered the transition ratio of the biologically active substances (BAS) found in feedstuffs and feed additives into the egg and poultry meat and also whether the BAS have positive or negative effects on the end products. In this review, it was aimed to discuss the effects of BAS found in feedstuffs and feed additives on egg and poultry meat and also to explain the effects of BAS with respect to product quality and food safety with recent and reliable data.
Katı Kültür Fermentasyonu Uygulanan Yem Hammaddelerinin Kanatlı Beslemede Kullanılabilirliği
Conference Paper (Oral Presentation)Abstract
Some feedstuffs has been the main component of poultry diets have restrictive factors (trypsin inhibitor, lectin and globulin) with lower nutrient content. Various pretreatments have been used to eliminate the negative traits of feedstuffs, having insufficient nutritive profile and besides to utilize ingredients of poultry diet. Heat treatment, processing with enzymes and treatment with chemicals are some of them. Additionally, fermentation technique (with fungus and bacteria) has been recently taken to interest in using those purposes. Fermentation processes have divided two type as solid state fermentation (SSF) and submerged fermentation (SmF) in respect to free water content of the substrate. Solid state fermentation has seen more favorable than submerged fermentation with regard to utilization of agricultural waste products. In solid state fermentation, especially processing with fungus, researchers have found out hopeful results about enhancing nutritional quality of feed/feedstuffs and waste and by-products, decreasing amount of tannin content, degrading structure of cellulose and eliminating some anti-nutritional factors. In this review, changing of nutritive component of feed/feedstuffs and waste and by-products which fermented solid state is explained.
Kanatlı Beslemede Okratoksin A Tehlikesi
Journal PaperAbstract
Ochratoxin A is a toxic substance coming up with growing up of some species of Aspergillus and Penicillium at feedstuffs. Diseases and deaths can occur if this toxic substance is consumed by animals. Ochratoxin A can contaminate easily feedstuffs of mixed feeds while producing, harvesting and storing period and pose a serious threat for world and Turkey considering existing rate in feed and feedstuffs. Moreover taking account of passing to animal tissues, ochratoxin A pose a serious risk for human health. Regarding this, ochratoxin A has negative effects on human such as disorders of kidney and reproductive organs. In addition there is various methods to eliminate this damages made by ochratoxin A. In this review, existing of ochratoxin A in poultry feeds, the negative effects on poultry, transition to tissues and practices that can ease the negative effects were summarized.