Filter by type:

Sort by year:

Changing Nutritional Composition of Pomegranate (Punica granatum L.) Seed by Aspergillus niger Solid State Fermentation to Making Suitable for Poultry Nutrition

Konferans Bildirisi (Poster Sunumlar)
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER
Güngör E., Altop A., Erener G. 2018.Changing Nutritional Composition of Pomegranate (Punica granatum L.) Seed by Aspergillus niger Solid State Fermentation to Making Suitable for Poultry Nutrition. International Poultry Science Congress of WPSA Turkish Branch’2018. 9-12 Mayıs 2018, Niğde.

Özet

Nutritional changes in pomegranate (Punica granatum L.) seed by Aspergillus niger solid state fermentation were investigated in this study. Pomegranate seed was fermented by two different A. niger strains (ATCC 20345 and ATCC 9142). Crude protein, ether extract and ash were increased (P<0.001), nitrogen-free extract, crude fiber, neutral detergent fiber and acid detergent fiber were decreased (P<0.001) by fermentation in both strains. Hemicellulose was not changed (P>0.05) by ATCC 20345 but decreased (P<0.01) by ATCC 9142. This results showed that A. niger solid state fermentation can be used to improve nutritional composition of pomegranate seed in order to make a suitable feedstuff for poultry nutrition.

Effects of Fermented Sour Cherry (Prunus cerasus) Kernel with Aspergillus niger under Solid State Fermentation on Performance, Digestibility and Cecal Microflora in Broiler Chicks

Konferans Bildirisi (Sözlü Sunum)
Emrah GÜNGÖR, Güray ERENER
Güngör E., Erener G. 2018. Effects of Fermented Sour Cherry (Prunus cerasus) Kernel with Aspergillus niger under Solid State Fermentation on Performance, Digestibility and Cecal Microflora in Broiler Chicks. International Poultry Science Congress of WPSA Turkish Branch’2018, 9-12 Mayıs 2018, Niğde.

Özet

The effects of unfermented (UCK) and fermented (FCK) sour cherry kernel (0,1,2,4%) with Aspergillus niger (ATCC 200345) under solid state fermentation on performance, digestibility and cecal microflora in broiler
chicks were investigated in this study. UCK did not affect (P>0.05) growth performance and digestibility at 1% but decreased (P<0.05) at 2 and 4%. Cecal microflora was not affected (P>0.05) by UCK inclusion. FCK
improved (P<0.05) growth performance and cecal microflora at 1%, did not change (P>0.05) at 2% and decreased (P<0.001) performance at 4%. Digestibility was not affected (P>0.05) by FCK addition. In conclusion, using of FCK in poultry diets at 1% is recommended.

Aspergillus niger may Improve Nutritional Quality of Grape Seed and Its Usability in Animal Nutrition through Solid State Fermentation

Konferans Bildirisi (Sözlü Sunum)
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
Altop, A., Güngör, E., Erener, G. 2017. Aspergillus niger may Improve Nutritional Quality of Grape Seed and Its Usability in Animal Nutrition through Solid State Fermentation. International Advanced Researches & Engineering Congress, Sf. 2399, 16-18 Kasım 2017, Osmaniye.

Özet

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 Aspergillus niger strains which are ATCC 9142, ATCC 200345 and ATCC 52172 for 48 hours. Fermented and unfermented grape seeds were analyzed for crude protein, ether extract, ash, crude fiber, NDF and ADF. Unfermented grape seeds (G: control) and fermented groups: FG1 (ATCC 9142), FG2 (ATCC 200345) and FG3 (ATCC 52172) compared each other depending on the results of chemical analyses. Crude protein increased with fermentation in all groups and the highest increases were observed in FG2 and FG3 groups. Ether extract was similiar with control in FG1 group while decreased in FG2 and FG3 groups. Ash content increased through fermentation in all groups, the highest increases were noted in FG2 and FG3 groups. Crude fiber, ADF, NDF and nitrogen free extracts were decreased with fermentation in all groups. While the highest decreases of nitrogen free extracts were observed in FG1 and FG2 groups, the least amounts of crude fiber, ADF and NDF were detected in FG2 group. These results show that nutritional quality of grape seeds can be improved by Aspergillus niger solid state fermentation and the best results are taken from ATCC 52172.

Effect of Aspergillus niger ATCC 52172 on Main Nutritional Components, Minerals, Condensed Tannin and Fenolic Compounds of Olive Leaves in Solid State Fermentation

Konferans Bildirisi (Sözlü Sunum)
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
Altop, A., Güngör, E., Erener, G. 2017. Effect of Aspergillus niger ATCC 52172 on Main Nutritional Components, Minerals, Condensed Tannin and Phenolic Compounds of Olive Leaves in Solid State Fermentation. International Advanced Researches & Engineering Congress, Sf. 2400, 16-18 Kasım 2017, Osmaniye.

Özet

Effect of Aspergillus niger ATCC 52172 on main nutritional components, minerals, condansed tannin and fenolic compounds of olive leaves in solid state fermentation was studied. Olive leaves were fermented with Aspergillus niger ATCC 52172 for 48 hours. Fermented olive leaves (FOL) and unfermented olive leaves (OL) were analyzed for main nutritional components, minerals, condansed tannin and fenolic compounds. Crude fiber was decreased, whereas crupe protein, ether extract, ash, ADF, NDF and condansed tannin were increased with fermentation. Macro minerals (Ca, N, K, P, Mg) and micro minerals (Fe, Mn, Zn, Cu, B) were increased through fermentation. Oleuropein was decreased, while catechin and hydroxytyrosol were increased with fermentation. These results show that Aspergillus niger ATCC 52172 may be used to improve nutritional content of olive leaves.

Chemical Compositions of Cap and Stem Parts of Button Mushroom (Agaricus bisporus)

Konferans Bildirisi (Poster Sunumlar)
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
Altop A., Güngör E., Erener G. 2018. Chemical Compositions of Cap and Stem Parts of Button Mushroom (Agaricus bisporus). International Agricultural Science Congress. 9-12 Mayıs 2018, Van.

Özet

Agaricus bisporus is the most widely cultivated mushroom in the world. Mushrooms have a potential to be used in animal nutrition owing to its nutritional composition. However, there is limited information about chemical compositions of cap and stem parts of A. bisporus, separately. In this study, nutritional compositions of cap and stem parts of A. bisporus were investigated. For this purpose, crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF) were analyzed and nitrogen-free extract (NFE) and hemicellulose (HC) were calculated. Cap and stem parts of A. bisporus had, respectively, 37.72 and 38.44% CP, 1.71 and 1.25% EE, 20.65 and 21.71% CF, 13.73 and 8.39% ash, 26.18 and 30.22% NFE, 17.98 and 22.58% HC, 31.09 and 34.61% NDF, 13.11 and 12.03% ADF. In conclusion, cap and stem were the same (P>0.05) in CP but cap was higher (P<0.05) in EE, ash and less (P<0.01) in CF, NDF ADF, and HC than stem.

Comparison of Chemical Compositions of Oyster Mushroom (Pleurotus ostreatus) Cap and Stem

Konferans Bildirisi (Poster Sunumlar)
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER
Güngör E., Altop A., Erener G. 2018. Comparison of Chemical Compositions of Oyster Mushroom (Pleurotus ostreatus) Cap and Stem. International Agricultural Science Congress. 9-12 Mayıs 2018, Van.

Özet

Nutritional compositions of Pleurotus ostreatus cap and stem were compared in this study. P. ostreatus is the third largest commercially produced mushroom in the world. P. ostreatus have potential to be used in animal nutrition due to its nutritional composition. Nevertheless, there is a lack of information about the nutritional composition of cap and stem parts of P. ostreatus, separately. Crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF) were analyzed and nitrogen-free extract (NFE) and hemicellulose (HC) were calculated. Cap and stem had, respectively, 25.42 and 9.93% CP, 1.36 and 0.64% EE, 26.29 and 31.60% CF, 7.42 and 7.43% ash, 39.52 and 50.41% NFE, 12.24 and 15.45 HC, 31.07 and 53.59 NDF, 18.84 and 38.14 ADF. Consequently, cap and stem were the same (P>0.05) in ash and HC content but cap was higher (P<0.001) in CP, EE and less (P<0.01) in CF, NFE, NDF, and ADF than stem.

Comparison of Nutritional Changes in Mixed Feed through Solid State Fermentation by Aspergillus niger and Bacillus subtilis

Konferans Bildirisi (Poster Sunumlar)
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
Altop A., Güngör E., Erener G. 2018. Comparison of Nutritional Changes in Mixed Feed through Solid State Fermentation by Aspergillus niger and Bacillus subtilis. International Agricultural Science Congress, 9-12 Mayıs 2018, Van.

Özet

Effects of Aspergillus niger and Bacillus subtilis on nutritional composition of mixed feed were compared in this study. Mixed layer feed was solid-state fermented with A. niger (ATCC 200345) and B. subtilis (ATCC 21556) separately. Fermented (A. niger; AN, B. subtilis: BS) and unfermented mixed feed were analyzed for crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF) whereas nitrogen-free extract (NFE) and hemicellulose (HC) were calculated with obtained data. CP increased (P<0.001) from 15.83% to 35.21 (BS) and 33.40% (AN), EE decreased (P<0.001) from 4.50% to 3.01 (BS) and 2.83 (AN), CF content (5.91%) did not change (P>0.05) in BS (6.15%) but increased (P<0.001) in AN (7.11%), ash increased (P<0.001) from 12.00% to 16.10 (BS) and 16.67% (AN), NFE decreased from 61.76% to 39.50 (BS) and 39.89% (AN), HC content (7.81%) did not change (P>0.05) in BS (7.10%) but increased (P<0.01) in AN (9.31%). NDF and ADF content (14.86 and 7.05%, respectively) did not change (P>0.05) in BS (13.60 and 6.50%, respectively) but increased (P<0.001) in AN (17.19% and 7.88%, respectively). This results showed that B. subtilis were better than A. niger
for increasing CP content whereas A. niger showed better performance in increasing CF, HC, NDF, ADF content and both were the same in decreasing EE and NFE content.

Okratoksin A’nın Kanatlı Hayvanlar Üzerine Etkisi

Konferans Bildirisi (Sözlü Sunum)
Emrah Güngör, Aydon Altop, Güray ERENER
Güngör, E., ALTOP, A., ERENER G. 2016. Okratoksin A'nın Kanatlı Hayvan Üzerine Etkisi. 12. Ulusal Zootekni Öğrenci Kongresi, Isparta

Özet

Okratoksin A Aspergillus ve Penicillum türleri tarafından üretilen ve bulaştığı hayvansal ürünler vasıtasıyla insanlara kolayca geçebilen toksik bir maddedir. Gerek karma yem hammaddesinin üretim, depolanması ve taşınmasında yemlere bulaşması ve gerekse son yıllarda ilgi odağı haline gelen yemlerin funguslarla işlenmesi veya fermente edilmesi sırasında oluşması bu tür yemlerle beslenen hayvanlar için tehlike oluşturmaktadır. İşte bu derlemede okratoksin A’nın kanatlı hayvanlar üzerindeki olası etkileri güncel veriler ışığında değerlendirilmeye çalışılmıştır.

Mantarların (Basidiomycota) Kanatlı Hayvanlarda Performans, Ürün Kalitesi, Antioksidan Aktivite, Bağırsak Mikrobiyotası ve Bağışıklık Üzerine Etkileri

Dergi Makalesi
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER
Güngör, E., Altop, A., Erener, G. 2017. Mantarların (Basidiomycota) Kanatlı Hayvanlarda Performans, Ürün Kalitesi, Antioksidan Aktivite, Bağırsak Mikrobiyotası ve Bağışıklık Üzerine Etkileri. Tavukçuluk Araştırma Dergisi, 14(2), 18-29.

Mantarların kanatlı hayvan beslenmesinde gelişimi artırıcı, et ve yumurta kalitesini iyileştirici, sağlık koruma ve
tedavi edici olarak kullanılma potansiyeli son yıllarda tartışılmaya başlanmıştır. Mantarlar antimikrobiyal, antioksidan ve bağışıklık güçlendirici özellikte polisakkarit, lektin ve terpen vb. bileşikler içermektedir. Yapılan çalışmalar, mantarların sahip oldukları aktif bileşenlerle kanatlı hayvanların gelişimini artırdığı, et ve yumurta kalitesini iyileştirdiği, antioksidan savunma sistemi ve bağışıklığı desteklediğini göstermiştir. Bu makalede Basidiomycota mantarlarının kanatlı hayvanlar üzerindeki etkileri incelenmeye çalışılmıştır.

Feed Fermentation in Poultry Nutrition

Konferans Bildirisi (Sözlü Sunum)
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER
Güngör E., Altop A., Erener G. 2018. Feed Fermentation in Poultry Nutrition. 10th International Animal Science Conference, 25-27 Ekim 2018, Antalya.

Özet

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

Dergi Makalesi
Aydin ALTOP, Isa COSKUN, Gokhan FILIK, Altug KUCUKGUL, Yeliz Genc BEKIROGLU, Huseyin CAYAN, Emrah GUNGOR, Ahmet SAHIN, Guray ERENER
Altop, A., Coskun, I., Filik, G., Kucukgul, A., Bekiroglu, Y. G., Cayan, H., Gungor, E., Sahin, E., Erener, G. 2018. 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. Ciencia e Investigación Agraria, 45(3), 220-230.

Özet

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

Dergi Makalesi
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
Altop, A., Güngör, E., Erener, G. 2018. Aspergillus niger may improve nutritional quality of grape seed and its usability in animal nutrition through solid-state fermentation. International Advanced Researches and Engineering Journal, 2(3), 273-277.

Özet

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

Dergi Makalesi
Emrah GÜNGÖR, Aydın ALTOP, Ergin ÖZTÜRK, Güray ERENER
Güngör, E., Altop, A., Öztürk, E., Erener, G. 2017. Nutritional Changes of Sour Cherry (Prunus cerasus) Kernel Subjected to Aspergillus niger Solid-state Fermentation. Journal of Tekirdag Agricultural Faculty. The Special Issue of 2nd International Balkan Agriculture Congress. 99-103.

Özet

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

Konferans Bildirisi (Sözlü Sunum)
Emrah GÜNGÖR, Aydın ALTOP, Ergin ÖZTÜRK, Güray ERENER
Güngör, E., Altop, A., Öztürk, E., Erener, G. 2017. Nutritional status of cherry (Prunus cerasus) seed kernels biodegraded with Aspergillus niger cultures. 2nd International Balkan Agriculture Congress, 16-18 Mayıs 2017, Tekirdağ.

Özet

The study was conducted to determine the effects of fungal solid state fermentation on nutritional properties of cherry (Prunus cerasus) seed kernels. Three Aspergillus niger strain (ATCC 9142, ATCC 200345, ATCC 52172) were used in this study. Before and after of fermentation, crude protein (CP), total ash (TA), total fat (TF), crude fiber (CF), nitrogen free extract (NFE), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL) content of cherry seed kernels were determined to evaluate its nutritional status. Fungal fermentation increased CP content of cherry seed kernels from 27.52% to 41.66%, increased TA content from 2.60% to 7.89% and changed TF, CF, NFE, NDF, ADF, ADL content. These results suggest that solid state fermentation with Aspergillus niger can be used for utilization nutritional properties of cherry seed kernels to make having potential in animal
nutrition.

Yumurta ve Piliç Eti Kalitesi-Hayvan Besleme İlişkisi

Konferans Bildirisi (Sözlü Sunum)
Ergin ÖZTÜRK, Emrah GÜNGÖR
Öztürk E., Güngör E. 2016. Yumurta ve Piliç Eti Kalitesi-Hayvan Besleme İlişkisi. Ulusal Kümes Hayvanları Kongresi, 5-8 Ekim 2016, Samsun.

Özet

Sağlıklı ve dengeli beslenme için içerdiği amino asitler, yağ asitleri, vitaminler, mineraller ve diğer besin maddelerince dengeli olmasının yanı sıra sindirim ve emilimlerinin yüksek olması nedeniyle de yumurta ve tavuk eti insan beslenmesinde en önemli kaynaklar arasında yer almaktadır. Yumurta ve tavuk etinin kalitesi karma yemi oluşturan hammaddeler ve özellikle değişik amaçlarla kullanılan katkı maddelerinden etkilenebilmektedir. Karma yemlerde kullanılan hammaddeler ile katkı maddelerinin yumurta ve tavuk etine ne düzeyde geçebildiği, olumlu veya olumsuz etkilerinin neler olabildiği bilim çevreleri ve tüketicilerde merak konusu olmuştur. Dolayısıyla bu derlemede yumurta ve tavuk etinin ürün kalitesi ve gıda güvenliği bakımından hammaddeler ve özellikle son yıllarda tartışma konusu olan yem katkı maddelerinden ne düzeyde etkilenebildiği, güncel ve bilimsel verilerle açıklanmaya çalışılmıştır.

Katı Kültür Fermentasyonu Uygulanan Yem Hammaddelerinin Kanatlı Beslemede Kullanılabilirliği

Konferans Bildirisi (Sözlü Sunum)
Aydın ALTOP, Emrah GÜNGÖR, Güray ERENER
1) Altop A., Güngör E., Erener G. 2016. Katı Kültür Fermentasyonu Uygulanan Yem Hammaddelerinin Kanatlı Beslemede Kullanılabilirliği. Ulusal Kümes Hayvanları Kongresi, 5-8 Ekim 2016, Samsun.

Özet

Kanatlı hayvan rasyonlarının temelini oluşturan bazı yem hammaddelerinin beslemeyi engelleyici maddeler içermeleri (tripsin inhibitörü, lektinler ve globulinler) yanında besin madde içeriklerinin yetersiz oluşları da kanatlı hayvan beslemede kullanımlarını sınırlandırmaktadır. Bu olumsuzlukların giderilmesi ve daha zengin besin madde içeriğine sahip rasyon bilesenleri elde etmek amacıyla bu materyallere ısıl işlem, enzim ile parçalama ve kimyasallarla muamele uygulanmaktadır. Bu işlemlerden baska söz konusu hammadde, yan ve atık ürünlerin besinsel kompozisyonunu geliştirmek ve içerdikleri antibesinsel faktörleri elemine etmek amacıyla mikroorganizmalarla (fungus ve bakteri) fermentasyon uygulaması da gittikçe yaygınlaşmaktadır. Fermentasyon yöntemi substratlardaki serbest su  miktarlarına göre sıvı ve katı kültür fermentasyon olmak üzere ikiye ayrılmaktadır. Katı kültür fermentasyonu  tarımsal artıkların değerlendirilmesinde sıvı fermentasyona göre daha avantajlı görülmektedir. Katı kültür yönteminde özellikle fungusların kullanılması yem hammaddesi ile yan ve atık ürünlerin besinsel kompozisyonunu iyileştirmesi, tanen miktarının düşürülmesi, selülozlu yapıların yıkılması ve antibesinsel unsurların giderilmesi açısından ümitvari sonuçlar elde edilmiştir. Bu derlemede katı kültür fermentasyonuna tabi tutulan yem/yem hammaddeleri ile tarımsal yan ve atık ürünlerin besinsel kompozisyondaki değişimler ve kanatlı hayvan beslemede kullanılabilirlikleri üzerine bilgiler verilmeye çalışılmıştır.

 

 

Kanatlı Beslemede Okratoksin A Tehlikesi

Dergi Makalesi
Emrah GÜNGÖR, Aydın ALTOP, Güray ERENER
Güngör E., Altop A., Erener G. 2016. Kanatlı Beslemede Okratoksin A Tehlikesi. Turkish Journal of Agriculture - Food Science and Technology, 4(12), 1212-1220.

Özet

Okratoksin A, toprak patojeni olan bazı Aspergillus ve Penicillium çeşitlerinin ürünler üzerinde gelişmeleri sonucu ortaya çıkan toksik etkili bir maddedir. Bu toksin maddenin hayvanlar tarafından tüketilmesi sonucunda hastalıklar ve ölümler görülebilmektedir. Karma yem hammaddelerinin üretim, hasat ve depolama işlemleri sırasında kolayca oluşabilen okratoksin A, yem ve yem hammaddelerinde bulunuş oranları itibariyle dünya ve ülkemiz açısından tehlike oluşturmaktadır. Okratoksin A ayrıca hayvansal dokulara geçerek insan sağlığı için de risk oluşturmaktadır. İnsanlarda böbrek ve üreme organlarında olumsuzluklara neden olan okratoksin A’nın olumsuz etkilerini giderici birçok yöntem bulunmaktadır. Bu derlemede okratoksin A’nın yemlerde bulunuşu, kanatlı hayvanlara etkileri, dokulara geçiş oranı ve zararlı etkilerini hafifletici önlemler özetlenmiştir.