The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets increased the need for cheaper alternatives. Babassu is a tall palm tree species found in Brazil. Babassu meal is high in protein (19.49-20.19%), minerals (1.20% Ca, 0.41% available P) and gross energy, 4553 kcal/kg. The amino acid profile of babassu meal indicates that it is a good source of amino acids especially arginine (2.34%), glycine+serine (1.75%) and phenylalanine+tyrosine (1.32%). In this review, the studies focused on possibilities of using babassu meal in poultry and ruminant rations were discussed.

This experiment was designed to investigate the effects of antibiotic, vitamin E and rosemary essential oils in various doses on some blood parameters, beneficial and harmful microorganisms in instentine jejunum microflora of lying hens. The experiment was conducted according to random parcel experiment design. A total of 240 Bovans genotype and 32 weeks aged were equally divided into 6 groups (8 hens in each group with 5 replicates). While the control group was fed with basal diet the treatment groups were supplemented with 500 mg/kg antibiotics; 200 mg/kg vitamin E; 100, 200, and 300 mg/kg REO to basal diet for 90 consecutive days. The result showed that there were no effects of all additions to basal diets on examined blood parameters. Antibiotic and all rosemary essential oils doses to basal diet affected the instentine jejunum bacteria content by decreasing probable coliforms, faecal coliforms, Escherichia coli (E. coli) and Clostridium perfringens (Cl. perfringens) bacteria level significantly. While a 100 mg/kg rosemary essential oils dose was of the same influence with antibiotic (500 mg/kg) on all bacteria species, 200 and 300 mg/kg doses applications were more effective on E. coli compare to antibiotics. 300 mg/kg doses applications dose was more effective on probable faecal coliforms than antibiotics. As conclusion, the results shows the rosemary essential oils has the high antimicrobial effect on some pathogenic bacterias and could be used in laying hen for feed addition.

Spirulina platensis tek hücreli, fotosentetik bir mikroalg türüdür. Hem insan hem de hayvan tüketimi için protein ve fonksiyonel gıda katkı maddesidir. Yapısında keşfedilen değerli fitonütrientler ve pigmentler sayesinde sağlıklı beslenme, nutrasötik ve farmasötik alanda yoğun ilgi görmüştür. %5-6 toplam lipit oranının, %1,5-2 oranında çoklu doymamış yağ asitleri içeren (PUFAs) Spirulina, toplam PUFAs değerinin %36’sı kadar α-linoleik asit içermektedir. Ayrıca Linoleik Asit, Stearidonik Asit, Eikosapentaenoik Asit, Dodosaheksaenoik Asit, Araşidonik Asit gibi kıymetli yağ asitlerini de içermektedir. Bu çalışmada kahverengi yumurtacı tavuk (ATAK-S) yemlerine ilave edilen Spirulina ununun yumurta sarısı yağ asit kompozisyonu ve yumurta sarısı kolesterol seviyesine etkisi belirlenmiştir. 72 adet benzer canlı ağırlıkta 38 haftalık yumurtacı tavuk, her birinde 18 hayvan bulunacak şekilde 4 gruba rastgele dağıtılmıştır. Bireysel kafes sisteminde barındırılan tavuklar 8 hafta süreyle denemede tutulmuş ve %0 (Kontrol), %0,5, %1, %2 (%KM’ de) Spirulina unu içeren standart yumurtacı tavuk yemleriyle beslenmiştir. Deneme süresince 16:8 saatlik aydınlık:karanlık aydınlatma periyodu uygulanmıştır. Yem ve su ad libitum verilmiştir. Deneme sonucunda kontrol grubu ile kıyaslandığında, muamele grupları yumurta sarısı kolesterol miktarları arasındaki fark istatistiki açıdan önemsiz bulunmuştur. Yağ asidi komposizyonuna ilişkin elde edilen bulgulara göre rasyona ilave edilen Spirulina unu gruplar arasında linolenik asit miktarları üzerine etkili olmuştur.

This experiment was carried out to investigate the effects of variant doses of rosemary (Rosmarinus officinalis L.) essential oils (REO), vitamin E (α‐tocopheryl acetate) and antibiotic (chlortetracyclin) on the concentration of vitamin E, fatty acid composition, cholesterol levels in the yolk. In this experiment, 32 weeks old Bovans genotype and 240 white laying hens were randomly separated to six treatment groups with five replicas. While the control group was fed with basal diet the treatment groups were supplemented with 500 mg/kg antibiotics; 200 mg/kg vitamin E; 100, 200, and 300 mg/kg REO to basal diet for 90 consecutive days. The results showed that addition of antibiotics, vitamin E and REO to the diet had no effects on egg cholesterol, while fatty acid composition and vitamin E contents of the yolk were significantly affected. Addition of 100 mg/kg REO to the diet increased total mono unsaturated fatty acids (MUFA) by increasing oleic acid level but decreased Polyunsaturated fatty acids (PUFA) by decreasing linoleic acid content of the yolk. Addition of 200 mg/kg vitamin E to the diet significantly increased vitamin E content of egg. The study showed that the changes in yolk fatty acid composition and vitamin E content due to the feed additives, could affect positively in chemical composition of eggs. In conclusion, 100 mg/kg REO and 200 mg/kg vitamin E supplementation to the diet might cause high antioxidant capacity and could help to produce eggs that were more resistant to lipid oxidation.

The increasing costs of conventional feedstuffs like corn, soybean meal and fish meal for poultry diets is pushing the need to find less expensive alternatives. Mulberry grows well in the tropics and subtropics, and is reported to have excellent nutritional value. Mulberry leaves are very rich in protein (15-35%), minerals (2.42-4.71% Ca, 0.23-0.97% P), 1130-2240 kcal/kg metabolic energy (ME). The amino acids composition of mulberry leaf meal indicates it is a good source of essential amino acids especially lysine (1.80%) and leucine (2.58%). In this paper, studies made on the mulberry leaf used in nutrition of poultries have been reviewed.

This experiment was designed to investigate the effects of rosemary essential oils in various doses on hen performance, egg quality, lipid peroxidation malondialdehyde (MDA) level in fresh and stored egg yolk. The experiment was carried out in random parcel experimental design. In the experiment, 6 groups were formed and each group was divided into 5 replicates. In total 240 Bovans hite laying hens, each replicate included 8 hens, 32 weeks old, were used. Treatment groups were control (Negative Control), 500 mg//kg antibiotic (Positive Control 1), 200 mg/kg vitamin E (Positive Control 2), 100 mg/kg rosemary essential oil, 200 mg/kg rosemary essential oil, 300 mg/kg rosemary essential oil. There was no significant difference in live weight, egg production, egg weight, damaged egg ratio, mortality and egg quality but feed comsumption, feed conversion ratio (FCR) and egg yolk MDA values were affected significantly in between control and treatment groups. At all treatment groups feed comsumption decreased significantly and other groups improved in feed conversion ratio except 500 mg/kg antibiotic and 100 mg/kg rosemary doses groups compared to negative control significantly. 100 mg/kg rosemary essential oil addition during the storage time for 42 and 56 days and 200 mg/kg vitamin E addition for all storage time to ration decreased egg yolk MDA values significantly. As a result, laying birds fed 200 mg/kg vitamin E, and 100 mg/kg of rosemary essential oil additives can use to prevent lipid oxidation.

The poultry industry in the developing countries is facing some challenges, one of which is an increase in the cost of feed because of high prices of protein and energy sources. Moringa oleifera is a rich source of protein and crude fiber content. The crude protein (CP) content of Moringa ranges from 7.12 to 39.17%. Negligible content of tannins and other anti-nutritive compounds and offers an alternative source of protein to ruminants and non-ruminants. Although rich in nutrients such as protein and minerals, Moringa oleifera is one of those plants that have not been studied for many years. In addition, they are also faced with the problem of the development of antibiotic resistant pathogens due to unwise and excessive use of antibiotics. In this paper, feeding studies made on the Moringa oleifera used in nutrition of poultry and ruminant species have been reviewed.

This study was carried out to determine the effects of two different cage systems (enriched and conventional) and low and high stocking densities on performance, egg quality and egg shell microorganisms. In study, two different genotypes were used to native (Atak-S) and foreign (Lohmann) hens occurred of 864 hens used. As the cage system, the battery type was used in the conventional system and the enriched cage type was used in the alternative system. The results indicated that genotype and cage system significantly affected egg production and egg mass in the laying period (18-76 weeks). It was determined that Lohmann genotype and conventional cages had significantly higher egg production and egg mass in this period. It was seen that hens consumed significantly higher feed in enriched cages than in conventional cages, and were significantly better feed conversion ratio in low stocking density compared to high stocking density. The effects of genotype and cages system on the quality characteristics of eggs were found to be significant, and it was determined quality characteristics of Lohmann eggs were better (especially eggshell quality. In addition, it was understood that the internal quality of the eggs in the conventional cages and the external quality characteristics of the eggs in the enriched system were positively affected. The total numbers of microorganisms were determined to be higher on shell of eggs from enriched cages than conventional cages. The total numbers of microorganisms were higher in enriched cage eggs compared to conventional cage eggs. However, stocking density was not a significant effect on the microbial load of the eggshell.

Bu çalışma yumurtacı tavuk rasyonlarına farklı seviyelerde kaplamalı sodyum bütirat ilavesinin performans, yumurta kalitesi ve bazı kan parametreleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Çalışmada, 60 haftalık yaşta, toplam 72 adet yumurta tavuğu, 56 gün süreyle, kontrol ve sodyum bütiratın farklı seviyelerinin ilavesiyle (300, 600 ve 1200 mg/kg) oluşturulan rasyonlarla beslenmişlerdir. Çalışma 6 tekerrürlü olarak, 4 muamele grubunda yürütülmüştür. Deneme sonucunda muamele gruplarının, canlı ağırlık değişimi, yumurta verimi, yem tüketimi, yem değerlendirme katsayısı, yumurta ağırlığı ve yumurta kitlesi üzerine etkisi önemsiz olmuştur. Yumurta tavuğu rasyonlarına sodyum bütirat ilavesi, yumurta kabuk kırılma direnci, yumurta kabuk oranı ve kabuk kalınlığı, yumurta şekil indeksi, ak ve sarı indeksi, hasarlı yumurta oranı ile L*, a* ve b* yumurta sarısı renk kriterleri üzerine etkisi önemsiz olmuştur. Serum parametrelerinden kolesterol, HDL, albümin, Ca ve P düzeyleri bakımından muamele grupları arasında önemli bir fark olmaz iken serum globulin, total protein ve ürik asit seviyeleri bakımından görülen farklılıklar önemli olmuştur. Deneme sonuçlarına göre, 60 haftalık yaştaki yumurta tavuklarında performans ve yumurta kalitesinin iyileştirilmesinde rasyona sodyum bütiratın ilavesine gerek olmadığı sonucuna varılmıştır.

Yumurtacı tavuk rasyonlarına farklı seviyelerde Bor (orthoborik asit) ilavesinin bazı önemli yumurta sarısı parametreleri üzerine etkisini tespit etmek amacıyla yürütülen çalışmada, 62 haftalık 288 adet Lohman yumurtacı ticari hibrit 12 hafta boyunca 0, 50, 75 ve 150 mg/kg seviyelerde B içeren dört farklı rasyonla yemlenmişlerdir. Araştırma 18 tekerrürlü olarak yürütülmüş ve her bir tekerrürde 4 adet tavuk bulundurulmuştur. Araştırma boyunca 16 saat aydınlatma programı uygulanmış, yem ve su ad-libitum olarak verilmiştir. Yumurta sarısı lipid bileşenlerinden polarlipid, hidrokarbon+kolesterol esteri ve serbest yağ asidi oranları muameleden etkilenmemiştir. Toplam lipid içerisindeki triaçilgliserol oranı azalırken; total kolesterol, diaçilgliserol oranları ve yumurta sarısı lipid peroksidasyon düzeyleri artmıştır. Rasyona Bor (B) ilavesi yumurta sarısı protein profilinde, farklı moleküler ağırlıktaki proteinleri farklı seviyelerde etkilemiştir. Sonuç olarak, yumurtlamanın son döneminde bulunan tavukların rasyonlarına değişik miktarlarda B ilavesi yumurta sarısı lipid bileşimi ve protein miktarı ile lipid peroksidasyonunu önemli derecede etkilemiştir. Sonuç olarak, yumurtacı tavuk rasyonlarına farklı seviyelerde B ilavesinin bazı yumurta sarısı parametreleri üzerine etkisini açıklığa kavuşturmak için gelecekte konu ile ilgili daha fazla araştırma yapılması gerektiği kanaatine varılmıştır.