Browsing by Author "Ozkaya, Serkan"

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Effect of Dried Thyme Pulp (Tymbra Spicata L-Spicata) on Fermantation Quality and in Vitro Organic Matter Digestibility of Meadow Grass and Alfalfa Silages
(Kafkas Univ, veteriner Fakultesi dergisi, 2017) Aksu, Taylan; Denek, Nihat; Aydin, Sadik Serkan; Dogan Das, Besime; Savrunlu, Mehmet; Ozkaya, Serkan
The aim of the study was to evaluate the possible effect of dried Thyme (Thymbra spicata L.) pulp (DTP) on first-cut meadow grass (Poa trivialis L.) and alfalfa (Medicago sativa L.) silage fermantation parameters and in vitro organic matter digestility. Experimental silage consisted of four replicates for each silage group (Grass, (G) and Alfalfa (L), respectively). Each silages groups were supplemented with DTP at 0, 0.5, 1.0, 3.0, and 5.0% level, respectively. The silos were stored for 60 d at room temperature (about 22(circle)C). Results showed that silages added with DTP had higher amounts of NDF, acetic acid and propionic acid whlist lower amounts of lactic acid and NH3N-TN compared to those of control (P<0.001). DTP significantly reduced microbial load of silage opened at 60 days without changing lactobacilli (P<0.001). It was concluded that the reducing in the load of undesirable microorganisms (Enterobacter, yeast and mould) without causing a decline in the number of lactobacilli could be provided significantly advantages in terms of improving the aerobic stability of the silages.
Effect of Supplementing Milk Replacer With Aromatic Oregano (Oreganum Onites L.) Water on Performance, Immunity and General Health Profiles of Holstein Calves
(Csiro Publishing, 2018) Ozkaya, Serkan; Erbas, Sabri; Ozkan, Oktay; Baydar, Hasan; Aksu, Taylan
The purpose of this study was to examine the effects of supplementing milk replacer (MR) with aromatic oregano (Origanum onite L.) water on weaning age, performance during the pre- and post-weaning periods, immune systems, blood parameters and general health of 40 Holstein Friesian calves. The calves fed with oregano water (OW)supplemented MR were weaned earlier than those in the Control group. There were no statistical differences in the liveweight and body measurements among the groups at the weaning age and post-weaning period. The feed intake of the calves fed with OW was higher than that of calves in the Control group in the pre-weaning period. The OW supplementation significantly increased the faecal firmness of calves (P < 0.05). It also decreased the number of E. coli, Coliforms and Enterobacteriaceae pathogens, but only the amount of Enterobacteriaceae was significantly decreased (P < 0.05). Non-pathogens, such as Lactic acid bacteria, were not affected by OW supplementation. The OW supplementation had no significant effect on hematologic and biochemical blood values. There was significant interaction between age and groups in gamma-glutamyl transpeptidase (P < 0.05). The immunoglobulins (IgA, IgG and IgM) values of calves were steadily higher than those of the calves in the Control group. The general health profiles of the calves improved. It can be concluded that MR containing 1-2% OW fed to calves in the early weaning period is a promising treatment to improve their wellbeing and shorten the weaning period.
Effects of Oregano (Oreganum Onites L.) Aromatic Water on Rumen Microbial Fermentation of Holstein Calves
(Tubitak Scientific & Technological Research Council Turkey, 2020) Ozkaya, Serkan; Almali, Ozan Emre; Ayan, Yavuz; Erbas, Sabri; Aksu, Taylan
The study aimed to determine the effects of the addition of aromatic oregano water (AOW) on rumen fermentation of Holstein calves. For this purpose, 20 Holstein calves were divided into four groups (n = 5) and fed with three different doses of AOW (1, 1.5, and 2%). The experimental groups were formed as follows; the control group (CNT): milk + starter; G1: 1% AOW supplemented milk + starter; G2: 1.5% AOW supplemented milk + starter; G3: 2% AOW supplemented milk + starter. The rumen fluid was taken from the oesophagus at 60 days of age with the aid of a rumen probe. In acetic acid (AA), propionic acid (PA), and butyric acid (BA) except for total volatile fatty acid (TVFA) (P < 0.05), the numerical differences between the means of the groups were not found statistically significant. The rumen pH values of the groups were not affected by the addition of AOW. Likewise, the difference between the total bacteria and the numbers of protozoa, Entodinum, Diplodinium, Isotrichia, and Daystrichia were not statistically significant. The results of the study showed that the addition of AOW did not have a negative or positive effect on rumen fermentation of the calves.