Browsing by Author "Yildirim, B. A."

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Biochemical Parameters and Histopathological Findings in the Forced Molt Laying Hens
(Facta-fundacio Arnco Ciencia Tecnologia Avicolas, 2016) Mert, N.; Yildirim, B. A.
The aim of this study was to evaluate the effects of forced molting using biochemical parameters and histopathological findings in laying hens. 36 Hyline W36 strain laying hens, 90 weeks old were chosen for this research. Eight of these chickens were randomly selected and placed in a cage as the control group before the molting program began. All the others 28 chickens were used for the forced molting program. Eight laying hens were slaughtered at the end of the molting program named as molting group. The remaining 20 hens were fed for 37 days, weighted and slaughtered when they reached the maximum egg production (80%) as postmolting group. Then, blood was analyzed for malondialdehyde, glutathione, catalase, glucose, calcium, phosphorus, albumin, globulin, total protein, triiodothyronine, thyroxine and Vitamin C. The malondialdehyde and glutathione levels of the thyroid and liver tissues were also analyzed along with an examination of the histopathological changes of the liver, ovarium and thyroid glands; and live body, liver, ovarium, thyroid weights and thyroid lengths. In conclusion, it was found that forced molting produces stress and notable side effects in hens, like the oxidant and antioxidant status of the organs, tissue weights and sizes, hormon profiles, blood biochemical and histopathological parameter changes. The activities of thyroid malondialdehyde (p<0.05), liver glutathione (p<0.01), plasma catalase (p<0.001) were significantly decreased in molting group compared to control values, while liver malondialdehyde levels were significantly increased (p<0.001) and thyroid glutathione levels had nonsignificant effect. These levels in molting hens were the first study for veterinary science.
Investigation of the Lipid Peroxidation, Antioxidant Enzymes, Antioxidant Vitamins, Oxidation Products of Nitric Oxide and Some Biochemical Parameters in Chicken With Infectious Bursal Disease (Ibd)
(Eugen Ulmer Gmbh Co, 2016) Ertekin, A.; Yildirim, B. A.; Yildirim, S.; Yildirim, F.; Tutuncu, M.
In the current study, lipid peroxidation, antioxidant enzymes, antioxidant vitamins, oxidation products of nitric oxide and some biochemical parameter levels in chicken with infectious bursal disease were investigated. Thirty chicken were used in the study, 7 in a control group of healthy individuals and the other 23 chickens were infected naturally. The level of advanced oxidation protein products (AOPP) was not affected by the treatment. Vitamin C (P<0.01), nitrite (P<0.01), catalase (P<0.001) and superoxide dismutase (P<0.001) levels were significantly decreased. The levels of malondialdehyde and nitrate increased significantly (P<0.001), while the amounts of ALT (P<0.05) and Albumin (P<0.001) decreased. We also found that changes in glucose, AST, triglyceride and total protein levels were not affected. On the other hand, increases in the levels of LDL (P<0.01), cholesterol and HDL (P<0.05) were significant.
Screening Biological Activity of Essential Oils From Artemisia Dracunculus L
(Scibulcom Ltd, 2015) Kumlay, A. M.; Yildirim, B. A.; Ekici, K.; Ercisli, S.
Recently have been observed a rise in the consumption of herbal medicines, including medicinal and aromatic plants. Tarragon (Artemisia dracunculus L.) became a popular plant by using widely in food industry and pharmacy. The plant was distinguished by the presence of essential oils, polyacetylenes, as well as lignans, sesquiterpenes and flavonoids. The composition of the essential oils of tarragon growing wild in Eastern Anatolia region of Turkey was investigated. Essential oils of the aerial parts of tarragon were isolated using the hydro-distillation method and their chemical constituents were determined by capillary gas chromatography-mass spectrometry (GCMS) in combination with retention indices. GC-MS analysis revealed the presence of 1,8-cineole (35.88%), camphor (32.28%), camphene (9.13%), bomeol (7.07%), thymene (3.31%), terpinen-4-ol (3.26%), gamma-terpinene (1.32%), alpha-terpineol (1.29%), caryophyllene oxide (1.28%), and f3-pinene (1.10%) as major components. Essential oils of tarragon extracts were screened for antibacterial activity against three gram-negative (Pseudomonas aeruginosa, Salmonella typhimurium and Escherichia coli) and three gram-positive (Staphylococcus aureus, Bacillus subtilis and Enterecoccus faecalis) bacteria. All tested bacteria were sensitive to the essential oils of tarragon at a concentration of 20%, with the inhibition zones ranging from 10 to 15 mm. The essential oil of tarragon showed less antibacterial activity compared to the chemical antibiotics ampicillin and ofloxacin.