Eurasian Journal of Veterinary Sciences - 2004; 20(2)

The Application of Various Salting Techniques on Pastırma Production and its Effects on the Quality

Ümit Gürbüz — 2004-04-01

This research was carried out in order to develop "salting technique" and to acquire new methods in the traditional pastırma production technique which is the national food product of Turkey. In this research, three types of sailing techniques named 'dry salting', 'dipping technique" and "brine injection technique" were applied to the meats which were divided into 3 groups. No changes were made in the rest of the stages of pastırma manufacturing. The drying process was realized in a controlled atmospheric conditions in terms of temperature, humidity and wind velocity. In 4 various production periods for each groups, the physical, chemical, microbiological and organoleptic characteristics of the samples were evaluated In the fresh meat (ON]), pre-drying stage (DN2), pre-çemen application stage (DN3) and post-çemen application stage {DN4). In the fresh meat samples (DN^) used for pastırma production it was determined that there was no significant differences between the groups in terms of the physical and chemical characteristics. In the samples DNg, in those of which the dry salting technique used an average of 24.57 % protein, 6.36 % ash. 6.62 % salt; in those of which the dipping technique used an average ol 21.79 % protein, 7.61 % ash, 8.76 % salt; in those of which the brine injection technique used an average of 24.08 % protein, 5,09 % ash, 5.45 salt were obtained. In these samples, it was observed that the percentages of protein, ash and salt have been changed with regard to salting technique and the variances have occurred among the groups. However, any significant differences was not determined in the percentages of humudity and fat. pH and aw values and the weight loss of the samples. In the samples of DN3, in those of which the dry salting technique used an average of 9.64 % ash, 10.96 % salt: in those of which the dipping technique used an average of 11.77 % ash, 11.77 % salt; in those of which the brine injection technique used an average of 8.18 % ash. 8.84 % salt were determined. In these samples differences were observed in the percentages of ash and salt among the groups. In the final pastırma products of which all the production stages completed (DN4), it was concluded that the differences occurred in the physical and chemical characteristics were not significant according to the effects of salting technigues between the groups. On the other hand, no significant difference was found in the numbers of total viable colony, coliform groups, Staphylococcus -Micrococcus spp, Lactobacillus spp. and halophylic microorganisms yeast and mold • with regard to the effects of salting techniques during all of the production stages between the groups. In the mean time, in the samples of DN3, a stgnificanl difference was seen in the numbers of anaerobic microorganisms among the groups. !n this period, in the samples in which the dry sailing, dipping and brine injection techniques used, the numbers of anaerob microorganisms were found to be as 1.2x10® cfu/g, 2.7x10s cfu/g and 2,5x10scfurg respectively. But, coliform group microorganisms counted in the inital stage of pastırma production (1.3x10s -3.7X104 cfu/g) have not growen in the final pastırma samples. In the organoleptic evaluations, the flavor, color, appearance and texture of the pastırma samples produced with the dipping technique have obtained the highest points, as 8.10. 8.73, 8.50 and 8,47, respectively. Depends on the findings it was deduced that, the samples manufactured by dry salting technique showed similarity with the other two groups as regard to cotor and appearance, however, the pastırma samples produced by dipping technique had possessed higher qualifications than those produced by the brine injection technique, and there was not any significant differences between the groups as regard lo flavor and texture. As a result, it was decided that the experimental pastinmas made by the dipping technique have had highest quality compared to those produced by other methods, specifically with regard to sensorial qualities. Therelore, it would be suggested that the application of this "dipping technique" in pastırma industry may be beneficial.

The Interpretation of Ambulatory Clinical Applications in addition to Veterinary Education Programs in the Progression of Veterinary Medicine Services

Mehmet Maden, F. Mehmet Birdane, Hasan Güzelbekteş, Alparslan Coşkun — 2004-04-01

In this study, the addition to veterinary education programs of ambulatory clinical applications was evaluated. In the evaluation of the veterinary ambulatory system which is first application in Turkey, the opinions of owner's patient, veterinary medicine students and clinical staff about ambulatory clinical applications were considered. An ambulatory system which has a truck and 2 trailers was designed for this study. The transportation capacity is maximum two cows. The owner's patient was applied to Animal Hospital in Faculty of Vetennary Medicine by telephone or personal applications. The patients were carried from farms to Animal Hospital in Faculty of Veterinary Medicine by veterinary ambulance. The acceptance, examination, diagnosis, hospitalization and treatment procedures ol the patients coming to Animal Hospital were performed by clinical staff along with students. Totally three groups were occurred as study groups which are owner's patient (n=71), students (n= 153) and clmical staff (n=28). A public survey was performed between study groups and ambulatory clinical applications were considered in according to answers of study groups in this survey. In this survey, the extention of veterinary clinical applications, observed and expected utilities of veterinary ambulance, the effects of veterinary education programs and scientific researches were investigated. In conclusion, it was determined that ambulalory clinical applications are increased numbers of patients coming to Animal Hospital, supplied rapid and safe transport and increased interest of owner's patient to Animal Hospital. The applications were benefited for students in the recognition of veterinary medicine. However, it was considered that the applications could be useful for execution of scientific researches and evaluation of regional animal diseases. It was concluded that ambulalory clinical applications should be continued by developing the service ol vetennary ambulance, expansion the time of service, supplied emergency equipment and sending a clinician with vetennary ambulance.

Prova İtince of Bovine Leukaemia Virus (BLV) Infection in Dairy Cattle Farms in Burdur Province

Mehmet Kale, Feridun Öztürk — 2004-04-01

Four hundred sixty nine milk and serum samples from healthy Holstein dairy catties at the age over three years old and were in the late pregnancy period, were tested for Bovine Leukaemia Virus (BLV) antibody by ELISA-milk and AG ID-blood in Burdur province. Of 469 serum - milk samples, 23 (4.9 %) and 90 (19.2 %) were found to be positive by AGID test and ELISA, respectively. The lowest number (1) of seropositive animals was detected in Burdur-Merkez M3. Burdur-Yeşilova Y1, Y2, Burdur-Tefenni T2, T3 and the highest number (11) of seropositive animals was determined in Bur-dur-Merkez M2 by AGID. No seropositive animals were found in Burdur-Merkez M1 and Burdur-Ağlasun A1, The lowest number (3) of seropositive animals was detected in Burdur-Yeşilova Y1 and the highest number (17) of seropositive animals was detected in Burdur-Tefenni T1 by ELISA. By both AGID and ELfSA. the most BLV infected animals were found in Burdur-Merkez M2, Burdur-Telenni T1 and Burdur-Ağlasun A2. It was revealed that mix or common suckling of catves, extensive treatment efforts before artificial insemination and frequent rectal palpation were common procedures in the farms which had the highest prevalence scores for BLV.

Effects of Dietary Copper and Ziııc Supplementation on Performance with Some Tissues Copper and zinc Content of Broilers

Miyase Çınar, Mehmet Nizamlıoğlu — 2004-04-01

In the present study, effects of different doses of dietary Cu and Zn supplementation on live weight and feed efficiency and tissue biochemical parameters in broilers were investigated, In this study, a total of 430 Avian Broiler chicks were used and divided into 12 groups as control and treatment groups in which different doses of Cu, Zn and Cu+Zn supplemented. Live weight and leed efficiency were determined at the 1 stT 14th, 28th and 42nd days of age, also tissue samples were collected a! the 14th, 30th and 42nd days of age and Cu, Zn levels were determined. The highest Zn values were determined in 8th group that is the highest Zn supplemented, and there were changes between the groups at the 14th day and 30th day in liver while only at the 42nd day in kidney. The values of Zn increased in bursa of Fabricius at the 30th and 42nd days. I! may be spaculated (hat Cu and Zn supplementation have positive effects on yield performance of broilers.

The Effect of GnRH Administration after Insemination on Fertility of Pubertal Heifers Synchronized with PGF_2a

Mustafa Sönmez, Seyfettin Gür — 2004-04-01

The objectives of this study were conducted to compare pregnancy rates of pubertal heilers inseminated at natural estrus and senchronized estrus with PGF2o, and to determine whether the positive effect of GnRH administrations after insemination on fertility of pubertal heifers. A total of 114 pubertal heifers at the age of 11-13 months were used. Heifers were randomly allocated to four groups. Pubertal heilers in Group NE (n=29) and Group NE+G (n=28) were inseminated artificially approximately 12 h after the onset of natural estrus. Pubertal heifers in Group SN (n=29) and Group SN+G (n=28) were synchronized using two injections of 0.5 mg eloprostenole (Estrumate^® ) given 11 d apart and were observed from 36 to 108 h alter second injection of PGF_2a . They were inseminated artificially approximately 12 h after detection of estrus. In addition, heifers in Group NE+G and group SN+G were given 0,1 mg gonadorelin (Ovarolin^® ) immediately after insemination. Heifers were observed for estrus between 19 and 21 d after insemination. Estrus rate of sencronized pubertal heifers was determined as 78,9%. First service conception rate was observed to be significantly lower {P=0.011) in heifers in group SN than the heifers in group NE {45.8% vs 79.3%). Although sencronized pubertal heifer treated with GnRH (group SN+G) showed a increase in pregnancy rate compared with group SN, there was no significant difference (P=0,083) in conception rate between group SN+G and Group SN (71.4% vs 45.8%). These results indicate that there was a significant decrease m conception rate at first service for pubertal heifers synchronized with PGF_2a . However, GnRH given after insemination to senchronized pubertal heifers might affect positively on fertility, (hough it did noi significantly increase conception rate.

Are Fixed Oils Of Urtica Pilulifera L. Protective Against Carboplatin-induced Hepatotoxicity?

2004-04-01

In this study effects of Urtica pilulifera L. extracts against carboplatin-mduced hepatotoxicity were investigated in rats. Sprague-Dawley rats were divided into five study groups and given isotonic saline solution, cartooplatin, carboplatin+fixed oil of Urtica pilulifera L, carboplalintvitamin C and carboplatin+vitamin E respectively. In histological examination of liver sections none of the groups exhibited pathological changes. The liver injury is evidenced by rise of serum alanine aminotransferase, alkaline phosphatase and indirect bilirubin levels in carboplatin group compared to the controls. The lixed oils of Uriica pilulifera L group displayed significantly lower alanine aminotransferase, alkaline phosphatase and indirect bilirubin levels compared to the carbop latin group. Vitamin C and E displayed similar biochemical changes as fixed oils of Urtica pilulifera L. Fixed oils ol Urtica pilulifera L. appears to be equally effective like vitamin C and vitamin E in alleviating carboplatin-induccd hepatotoxicity.

Microbiological Quality of Ice Creams Sold at Pastry Shops in Konya

Ahmet Güner, Mustafa Ardıç, Abdullah Keleş — 2004-04-01

In this investigations 109 ice cream samples, sold at pastry shops in Konya. 46 of them vanilla. 27 of them cocoa, 19 of them lemon, 19 of them strawberry ce cream samples, were examined for total mesophilic aerobic, coliform, Staphylococcus aureus and yeast-mould. The average counts of microorganisms were determined as 9.8x105-2.5x107 cfu/g for lotal mesophilic aerobic, 2.6x102-7.91x1 07clu/g for coliform, 1.2-1.7x103 cfu/g for Staphylococcus aureus. 3.4x102-1.9x10^ cfu/g for yeast-mould. It was concluded that 49.97% of vanilla ice cream samples, 66.65% of cocoa ice cream samples, 36.83% of lemon ice cream samples and 73.72% of strawberry ice cream samples were not fit lo the Turkish Food Codex,

Chemical Composition and Melting Characteristics of Ice Creams Sold at Pastry Shops in Konya

Ahmet Güner, Yusuf Doğruer, Mustafa Ardıç, Hilal Duygu Yörük — 2004-04-01

In this investigation 109 ice cream samples sold at pastry shops in Konya, 46 of them vanilla, 27 of them cocoa, 19 of them lemon, 19 of them strawberry, were analyzed for total dry matter, fat, pH, acidity, first drop time, complete melting time, and melting ratio. Mean composition of the samples was 32.56-36.54% total dry matter, 0.68-1.69% fat, 6.89-4.13 pH value, 013-0.71% acidity as lactic acid. First drop time was determined as 10.34-11.77 minute and complete melting time was 38.41-40.71 minute. Maximum melting ratio was determined between 20th and 30th minute as 39.89% and 41.39%. It was concluded that 62.38% and 92.65% of the samples were not fit to Ice Cream Standard of the Turkish Standard Institute for total dry matter and fat respectively. And also melting characteristics were low.

The Infection and Diagnosis of Ornithobacterium rhinotracheale

H. Hüseyin Hadimli, Osman Erganiş — 2004-04-01

Ornithobacterium rhınotracheale is a patogenic agent causing respiratory disease especially in turkeys and chickens. This agent has first isolated in South Africa and classified as a new species in rRNA superfamity V with the name "Ornithobacterium rhinotracheale" in 1994. In this review, the pathogenicity, isolation, identification and diagnosis of Ornithobacterium rhinotracheale was briefly reported.

Microbiological and Chemical Quality of Herb Cheese Manufactured in Hakkari

K. Kaan Tekinşen — 2004-04-01

The study was carried out to determine the microbiological and chemical quality of dry salted Otlu cheese manufactured in Hakkari. A total of 40 samples were obtained randomly from retail outlets in Hakkari and examined mic-robiologically aerobic mesophiles, pyschrophiles, Enterobacteriaceae, coliform bacteria, E.coli, and coagulase (+) Staph .aureus, B.cereus, sulphite reducing anaerobic bacteria and yeast and mould counts and chemically for moisture, dry matter, fat, fat in dry matter and salt in dry matter and titratable lactic acid content. The average aerobic mesophilic and psycrophilic, coliform, Enterobacteriaceae, E.coli, coagulase positive Staphylococcus and yeast and mould Log10 counts were 8.53, 7.48, 4.61, 5.44, 2.99, 4.34 and 5.50 cfu/g, respectively. Of the 40 otlu cheese samples 52.5 % for Staph.aureus, at least 30% for coliform bacteria and 27.5% for E.coli counts did not comply the current Turkish microbiological standards. None of the samples contained B.cereus and sulphite reducing anaerobes. The mean percentage values of moisture, fat in dry matter and salt in dry matter of the samples were 50.06, 42.59, 10.10 respectively, while the samples had 0.815 % lactic acid on average. Of the samples 5 % for moisture content were over the maximum limit in White Cheese Standard, while 50% contained salt in dry matter over the legal limit. In conclusion the results indicate that dry salted otlu cheese in Hakkari has not been manufactured by a standard technique under hygienic conditions and seems to represent considerable potential hazard for public health.

The Effects of Manufacturing and Ripening Periods of Herby Cheeses on Growth of Listeria monocytogenes

Hisamettin Durmaz, Emrullah Sağun — 2004-04-01

In this study, the surviving ability of Listeria monocytogenes was examined during the manufacturing and ripening of herby cheese. For this purpose, L. monocytogenes (strain 4ab) at the levels of 102, 103, 104 and 105/ml was inoculated into the raw milk and then herby cheese made according to the two different methods. The cheeses were either dry-salted or brined and stored either in the soil or at refrigerator for 90 days. The surviving ability of L monocytogenes and the changes of total aerobic bacteria and pH were examined during ripening of cheeses. L monocytogenes survived with a different population both in the traditional and brine herby cheese for 60 days, but it was not isolated after 90 days of ripening. The mean numbers of total aerobic bacteria decreased both in the cheese groups during ripening, but they were found lower in the traditional method than those of the brine method. The pH values of herby cheeses decreased until the 60th day of ripening, but then they increased on the 90th day. Consequently, the results indicated that L. monocytogenes might survive in herby cheeses made from raw milk at least 60 days; therefore, if the herby cheeses contaminated with L. monocytogenes are consumed freshly or un-ripened, they can cause public health problem.

Relationship Between the Level of Nitric Oxide and Somatic Cell Count in the Cow Milk with Mastitis

Aziz Bülbül, Baki Yılmaz — 2004-04-01

In this study the relationship between the level of nrtnc oxide and somatic cell count in the cow milk with mastitis in the milks of animals with mastitis determined according to the results of somatic cell count. In the study, 256 milk samples received from each breast lobe of Brown Swiss 64 milk cows of 4 - 5 age and in the middle of their lactation period. During the survey qualitative cell counting method has been used and according to results of somatic cell count (SCC) some groups have been established. 93 samples with 0-200.000 have established the control group, 46 samples with 200.000400,000 have established the trace group, 49 samples with 400.000-1.200.000 have established the 1st group, 33 samples with 1.200,000- 2.200.000 have established the 2 nd group and 35 samples with more than 2.200.000 somatic cell count m 1 ml have established the 3 th group. In the milk samples received from these groups nitric oxide and nitrite levels of milk have been determined through the spectrophotometry method based on Griess reaction. The average levels of nitric oxide were established in healthy group: 21,27±2.86 (imol/L. in trace group 22,55±3.09 umol/L, the degree of maslitis was getting increase they were established as {respectively 1 st, 2 nd and 3ra group) 27,42+2,54 (imot/L 30,75+2,62 nmoi/ L and 37,42+6.27 |iimol/L. While !he average nitnte levels were dedected in healthy milk 0,52±0,35 pmol/L. in trace group 0,52±0,43 nmotfL, the degree of mastitis was getting increase they were respectively established as (1st, 2 ^ and 3 rd group) 0,99±0,54 pmol/L 1,13±0.27 pmofL and 1,32+0,46 |imol/L. Regarding the nitrite levels in blood there was not any difference between control and trace groups. On the other hand there have been some differences observed between these and remaining 1 s', 2 ^ and 3 1x1 groups (P<0,05). There was not any difference between the control and trace group with respect to the amount of nitric oxide, it has been seen that other groups have showed significant increases between each other and with respect lo control and trace groups (P<0,05).

Macroanatomic Investigation of the Lingual Vein and its Drainage Area in Water Buffaloes

Sadullah Bahar, Sadettin Tıpırdamaz — 2004-04-01

This study was carried out to reveal the origin, course and drainage area of the lingual vein and its branches in water buffaloes. For this purpose, a total of eight buffalo heads of both sexes, obtained from slaughterhouse, were used. Lingual vein started into a common trunk which was formed by four branches of sublingual vein to the deep lingual vein. The lingual vein that coursed caudoventrally after its origin passed lateral to the hypoglossal muscle and received the hyoidal arch at the middle of this muscle. The lingual vein inclined a caudodorsal direction and joined the facial vein at the level of the vascular notch. Except for sublingual vein, the vessels forming the deep lingual vein drained the lingual muscles (mm. linguae) apart from the hyoglossal muscle and the lingual root portion of the genioglossal muscle. The latters and the caudal part of the ge-niohyoideal muscle were drained by the hyoidal arch and some branches participating directly the lingual vein. The sublingual vein drained the mucous membrane of the floor of the oral cavity, the inciciv part of the mandibula, the lingual gland and also the cranial part of the geniohyoideal muscle.

Aspergillozis in Turkeys

Aydın Çevik, Hatice Eröksüz — 2004-04-01

In this study aspergillosis in 20 five-day -old Turkey duckling submitted from Bingol Turkey Farm was described. Macroscopic examination revealed various sized and spherical granulomas in the lung and air sacs of the animals. Microscopically, there was necrotic foci in the centre of the granulomas which were surrounded by heterophilic granulocyte, macrophage, giant cells and fibrous capsule. The Aspergillus fumigatus miscelliums were determined in the center of granulomas by Periodic Acid Schift and Grocot Methamine Silver stainings.