Numerous in-depth studies have described the fertility traits, growth performance and milk yield traits of dairy animals, which are considered indicators of welfare, but there are limited studies examining these traits within the framework of cause-effect relationships, especially in buffaloes. The aim of this study was to determine the changes in some milk, growth and fertility traits of Anatolian buffaloes over the years in some dairy farms where the Buffalo Breeding Project in Public Conditions was implemented in Samsun province and, to investigate the effects of first calving age (FCA) and calving interval (CI) on milk and growth traits. The study was conducted in 27 buffalo farms (3295 buffalo cows and 3317 buffalo calves) located in Bafra district, the region with the highest buffalo population in Samsun province, Türkiye. The data was taken from records previously kept within the scope of the relevant project. The data such as growth characteristics [birth weight (BW), 6th and 12th-mo live weight (LW) values of calves born between 2013-2020] and lactation traits of cows [lactation milk yield (LMY) and lactation duration (LD)] and FCA and CI values were analyzed by analysis of variance. The effect of years on LMY of buffalo cows was found to be significant, and significant positive changes were determined from year to year. In addition, the BW, 6th-mo, and 12th-mo LW values of calves also varied from year to year. As the FCA value of buffaloes increased, the BW, 6th-mo, and 12th-mo LW values of calves and LMY of cows increased. Similarly, CI values affected the BW values of calves (P<0.01), and LMY and LD values increased in parallel with the increase in CI values. Consequently, determining the lactation and growth traits of buffaloes could benefit developing herd management practices that would optimize these performance indicators.

This study aimed to analyze the business impact of the catering sector using the fuzzy logic method. The research was conducted at a catering company in Istanbul, utilizing document review and participant observation methods to evaluate the business impact. The nominal prioritization method was used to identify critical business processes, and a model along with a mathematical formula was developed for calculating the business impact. The Fuzzy Logic Designer Toolbox in MATLAB was utilized for this calculation. The study identified eight critical business processes: (1) material supply, (2) material storage, (3) pre-preparation process, (4) cooking process, (5) portioning, (6) shipping, (7) hygiene and food safety, and (8) customer relationship management. The business impact was assessed using classical and fuzzy logic methods, and the results were compared. The fuzzy logic method provided a more flexible and comprehensive assessment, managing uncertainty and variability more effectively than classical logic. Overall, it proved to be more effective in optimizing business processes, offering a more dynamic and holistic approach to improving and prioritizing these processes.

In this study, the specific physicochemical, antioxidant, and antibacterial properties of 20 different rosehip marmalade samples, produced using traditional and commercial methods in the Gümüşhane province and its districts, were comprehensively analyzed. To detect the chemical composition of the rosehip marmalade samples, analyses were conducted for total dry matter, pH, ash, titratable acidity (malic acid %), soluble solids, water activity, and color (L*, a*, b*). Additionally, alongside the physicochemical analyses, the contents of hydroxymethylfurfural (HMF) and sugars (fructose, glucose, sucrose, and total sugar) were also determined. To assess the antioxidant properties, analyses for total flavonoid content, total phenolic content, DPPH (% inhibition), and ABTS (% inhibition) were performed. Furthermore, the antibacterial activities of the rosehip marmalade samples against pathogenic bacterial strains such as Proteus vulgaris ATCC 29212, Enterococcus faecalis ATCC 29212, Klebsiella pneumoniae ATCC 13883, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Salmonella typhimurium ATCC 23566, and Escherichia coli O157:H7 35150 were investigated.

The research was conducted to assess the growth performance of different crossbred sheep at Bangladesh Livestock Research Institute (BLRI), Savar, Dhaka. In the crossbreeding program, Perendale, Dorper and Damara breed were considered as sire and BLRI improved native sheep (BNS) was used as dam. The production performance of assorted F1 progeny were evaluated and compared with BLRI improved native sheep. Data analysis was carried out using Generalized Linear Model (GLM) procedure of Statistical Package for the Social Sciences (SPSS) version 25.0. Each crossbred genotype outperformed native sheep in terms of live weights and Average Daily gain (ADG). The live weights (p<0.001 and p<0.01) and ADG (p<0.001) significantly influenced by genotype except the 6 months live weight. Seasonal effects were found non-significant on live weights and ADG except birth weight (p<0.05). Among the crossbreds, the highest birth weight was found in Dorper crossbred (2.37±0.13 kg) while 12 months live weight was found higher in Perendale crossbred (22.33±0.99 kg), respectively. In case of cumulative growth performance of male, the highest value was found in Damara crossbred while, Perendale crossbred female was found better compared to other crossbred. Major disease frequently occurred in crossbred sheep was diarrhea. The survivability rate (%) of crossbred sheep at lamb (0-3 months of age) and grower (3-8 months of age) stage were 92.55 and 90.8, respectively indicates positive influence on the crossbreeding program. Though, this is very first work regarding crossbred sheep, further research is needed in corporation with other economic trait associated with growth and reproduction to evaluate all the crossbred genotype as well as select a suitable crossbred for the production of commercial market lamb in Bangladesh.

Cattle manure (CM) is mostly used as an inoculum in order to start-up of agricultural biogas plants or as a co-substrate in the anaerobic digestion of lignocellulosic content. Rumen fluid microbiota is also considered to be effective in lignocellulose digestion. It is known that microorganisms in the ruminal waste facilitate the hydrolysis of lignocellulosic structures. However, there are few studies on the inoculum effect of rumen microorganisms on bioreactor performances when rumen content is used as co-substrate and inoculum together with cattle manure, and it is not clear how rumen waste can be used in various anaerobic digestion systems. In this study, biogas production efficiencies obtained from lignocellulosic content in mono and cosubstrate (1:1 and 1:2 Volatile Solids) bioreactors formed by using ruminal waste (RW) and CM microbial communities were investigated. In order to determine the biogas production efficiencies, biomethane potential (BMP) experiments that simulate anaerobic digestion process conditions in a laboratory environment were applied. Treatment with 50% application of RW cosubstrate, 65.51% biogas and 70.64% methane production efficiency increases were achieved compared to monosubstrate CM bioreactor.

The aim of study is to reveal the factors affecting the knowledge sources used by melon farmers in Hatay province, and their attitudes towards input use. In addition, the research also investigated farmers’ attitudes towards plant protection knowledge and support policies. In the study was surveyed with melon farmers. The data were obtained through face to face interviews during the period of Summer-2022. In the study, factor analysis was used to determine farmers’ the factors affecting the knowledge sources. Factors affecting the knowledge sources used by farmers were determined as two-way and one-way communication. The factors affecting the sources that farmers depend on in dose adjustment were determined as internal and external factors. Besides, farmers think that the knowledge sources should be understandable and accessible. On the other hand, farmers think that the sources they depend on should be accurate and reliable. In melon cultivation, chemicals are used excessively to combat diseases and pests. Also, farmers stated that if precautions are not taken while spraying, poisoning may occur. Moreover, it is thought that empty pesticide containers should be destroyed and excessive use of fertilizers and pesticides may harm products and the environment. Furthermore, farmers claimed that support policies for melon production were not sufficient. As a result, it has been understood that melon farmers have a good level of education and are conscious individuals. However, it is thought that the training and extension activities will help farmers increase their income and environmental awareness.

Since the ban on the use of antibiotics to promote growth in animal production in 2006, there has been a growing interest in alternative feed additives for animal production. Postbiotics, which have been utilized for this purpose in recent years, are highly promising feed additives that substitute banned substances like antibiotics. In recent years, there have been numerous studies on the utilization of postbiotics in ruminant animal nutrition. This article includes the definition of postbiotics, their properties, methods of obtaining them, and their potential applications in ruminant animal nutrition and health.

Evaporasyon işlemi sıvı gıda ürünü içerisinde bulunan suyun fiziksel olarak uzaklaştırılmasıdır. Bu işlemde geleneksel ısıtma teknikleri sonucunda istenmeyen bileşen oluşumu, kalite kaybı ve aroma kayıpları meydana gelmektedir. Bu nedenle gelişen teknoloji ile geleneksel gıda işlemi uygulamalarının yerini alternatif teknikler almaktadır. Bu tekniklerin başında ohmik ısıtma işlemi gelmektedir. Ohmik ısıtma işlemi iki elektrot arasında alternatif akım geçirilerek ürünün ısınma prensibine dayanmaktadır. Bu çalışmanın ana amacı üç farklı voltaj gradyanı kullanılarak elde edilen dut pekmezinin renk değerlerinin incelenmesidir. Örnekler ohmik evaporasyon işlemi ile üç farklı voltaj gradyanında atmosferik koşullar altında %22,2 Suda Çözünür Kuru Madde (SÇKM) içeriğinden %68 SÇKM değerine kadar evaporasyon işlemine tabi tutulmuştur. Örneklere ait L*, a*, ve b* renk değerleri ölçülmüştür. Elde edilen L*, a*, ve b* değerlerinden beyazlık ve kahverengileşme gibi bazı renk indeksleri hesaplanmıştır. Beyazlık indeksi (Bİ) ve kahverengileşme indeksi (Kİ) incelendiğinde, en yüksek değerler geleneksel yöntemde elde edilirken en düşük değerler 15 V/cm voltaj gradyanında elde edilmiştir. Toplam renk değişim değerinin 3,73-8,97 arasında değiştiği, en düşük renk değişim değerinin geleneksel yöntemle elde edildiği ve bu değerin yükselen voltaj gradyanı ile arttığı belirlenmiştir. Sonuç olarak, dut pekmezi örnekleri renk değişimleri açısından incelendiğinde genel anlamda voltaj gradyanın artmasından olumsuz etkilendiği tespit edilmiştir. Bununla birlikte fiziksel kalite değerlerinin başında yer alan renk değerleri bakımından nispeten daha düşük voltajlı ohmik evaporasyon işleminin kullanılabileceği düşünülmektedir.

Tahin üretiminde en önemli aşama susamın fiziksel ve kimyasal özelliklerini etkilediği için kavurmadır. Bu çalışmada tahin üretiminde kullanılan kabuksuz susam tohumlarının sıcak hava fritözünde optimum kavurma koşullarının belirlenmesi ve özelliklerinin konvansiyonel yöntemle karşılaştırılması amaçlanmıştır. Çalışma kapsamında kabuğu soyulmuş susam tohumları farklı sıcaklık (160°C, 180°C ve 200°C) ve sürelerde (15-70 dakika) sıcak hava fritözünün haznesine 0,8 gr/cm3 olacak şekilde yayılarak kavrulmuştur. Kavurma işlemindeki sıcaklık ve süre parametreleri yanıt yüzey yöntemi kullanılarak optimize edilmiştir. Kavrulmuş örneklerin ΔE (toplam renk değişimi) ve su aktivitesi verilerine göre sıcak hava fritözünün optimum çalışma sıcaklığı ve süresi 181,1°C ve 36,7 dk olarak belirlenmiştir. Sıcak hava fritözünde kavurma neticesinde konvansiyonel kavurmaya göre yağ verimi %50’den %60’a çıkmıştır. En düşük peroksit değeri 1,69 meq O2/kg ile 180°C de 35 dk da sıcak hava fritözünde tespit edilmiştir. FTIR sonuçları da sıcak hava fritözü ile kavrulmuş susamların oksidasyona karşı daha dayanıklı olduğunu desteklemiştir. Sıcak hava fritözü ile 5 kat daha kısa sürede kavrulan susamların konvansiyonel kavurmaya göre asitlik değerleri ve yağ asidi kompozisyonları benzer bulunmuştur. HMF içeriğinde ise sağlık açısından riskli seviyede bir oluşum gözlenmemiştir.