Ethanol, chloroform and hexane extracts from plants namely Urtica dioica L., Mentha piperita, Thyme serpyllum and Chenopodium album L. were evaluated for their total phenolic and total flavonoid contents, antioxidant and antibacterial efficiencies. The antioxidant activities were screened utilizing DPPH radical scavenging activity, ABTS scavenging activity, CUPRAC activity and total antioxidant capacity. Antibacterial activity of the tested extracts was determined by disc diffusion and broth dilution methods. U. dioica and C. album extracts showed varying activities against the test bacteria. The hexane extracts of T. serpyllum and C. album showed the weakest copper reducing antioxidant capacity (CUPRAC) activity. 2,2-diphenyl-1picrylhydrazyl (DPPH) activity of the solvents are increased in the following order: Ethanol>Chloroform>Hexane. Our results revealed that all of the tested plants might be an alternative to synthetic antioxidant and antibacterial agents.

In this article, the production and consumption values of poultry meat are discussed in order to evaluate the entrepreneurial opportunities in the poultry meat production sector. In addition, the annual import of meat and its economic value were also examined. For this purpose, INSAE, Ministry of Agriculture and Livestock (MAEP) and FAO reports were reviewed. In addition, some data from similar articles published on this subject have been used. As a result of this review, it can be said that food products and consumption patterns are changing due to the per capita income growth and the expansion of food options. In Benin, food products and consumption patterns are changing due to the growth of income and the expansion of food choice options. Therefore, per capita meat consumption increased and reached 25.2 kg in 2013. However, according to the average of the world meat consumption in 2013 (43.22 kg / person / year) this amount is very low. In general, 21% of the meat produced in Benin consists of poultry meat. National poultry breeding does not meet the rising demand for meat. The part of local production in consumption decreased significantly from 2005 to 2013 (from 21% to 6%). 98% of the total meat imported to Benin is composed by poultry meat (chicken and turkey meat). From 2010 to 2016, the average of imported poultry meat value is $216,358 million and this situation causes loss of currency. Considering the available data, investment opportunities for poultry production in Benin should be evaluated. In addition, there are significant shortcomings in the field of food safety and the provision. The development of the needs in this sector includes entrepreneurship opportunities.

Probiyotikler yeterli miktarda tüketildiğinde sağlık üzerinde birçok fayda sağlayan canlı mikroorganizmalar olarak tanımlanır. Laktik asit bakterileri (LAB) süt, et, meyve ve sebze gibi gıdaların doğal florasında bulunmakta ve fermente gıdaların üretiminde kültür olarak kullanılmaktadır. Bu bakteriler insan ve hayvanların bağırsak, ağız ve deri, üriner sistemin mikrobiyotalarında da bulunurlar ve bu ekosistemlerde faydalı etki gösterebilirler. Bazı Lactobacillus türleri, Bifidobacterium spp., Saccharomyces boulardii ve diğer bazı mikroorganizmalar sağlığa yararlı olmak amacıyla, gıda takviyesi şeklinde probiyotik olarak kullanılmaktadır. Probiyotiklerin, tedavi sürecinde olan hastaların çoğunda yarar sağladığı bilinse de, bağışıklık sistemi baskılanmış hastalarda risklerin mevcut olduğu belirtilmektedir. Organ ve immün yetmezliği olan ve gastrointestinal bariyerde bozulmaları bulunan hastalarda probiyotiklerin kullanımının enfeksiyonlara neden olabileceğine dair bulgular giderek artmaktadır. Probiyotiklerin bir tedavi seçeneği olarak kullanılması için olumsuz etkilerinin olmadığının kanıtlarla tespit edilmesi gereklidir. Öncelikle probiyotik olarak kullanılacak LAB’nin tanımlanmasında klasik biyokimyasal testlerin yetkin bir laboratuvarda moleküler yöntemlerle tamamlanması önemlidir. Farklı antibiyotiklere direnç, virülans faktörlerinin varlığı ve biyojenik aminlerin sentezi probiyotik bakterilerin güvenilirliği için öncelikle incelenen parametrelerdir. Probiyotiklerin güvenilirliğinin değerlendirilmesinde; probiyotik suşun farmakokinetiği ve probiyotik suş ile konakçı arasındaki etkileşimler üzerine çalışmalar bulunmaktadır. Probiyotikler için güvenlik ve kullanım protokolleri ile ilgili gerekli standartlar bulunmamaktadır. Probiyotiklerin, bir hastalığın tedavisi veya önlenmesi amacıyla kullanılabilmesi için daha fazla bilgiye ihtiyaç duyulmaktadır. Probiyotiklerin olumsuz etki gösterme olasılığını belirleyebilmek için probiyotik kullanımı hakkındaki bilgilerin revizyonu önemlidir.

This study was conducted to determine about the histomorphology of anterior, middle and posterior intestines and pyloric caeca of fifth-generation Black Sea trout (Salmo labrax Pallas, 1814). The adult Black Sea trout were 29 month age and averagely weighted 1106.9±73.88g. Pyloric caeca and intestine tissue of twenty fish were taken in seawater. Intestine was divided into three sections: anterior, middle and posterior. Pyloric caeca and intestine had four layers from the inside to outside: mucosa, submucosa, muscularis and serosa. Muscularis was gradually decreased from the beginning of the anterior intestine to the end of the posterior intestine. While pyloric caeca had the lowest muscularis, anterior intestine had the highest muscularis. The highest villi length was obtained in middle 1, and also posterior intestine had two types of villi as simple and complex villi. Simple villi had lower villi length and fewer villi number. Complex villi, branched out along the intestine, contained a large of simple villi. As a result, the histomorphological structure of the midgut section of the adult Black Sea trout shown an alteration section by section.

Consumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, anti-obesity and anti-carcinogenic compounds is growing into a key strategy to fortify antioxidant defense system. Cabbage products produced by lactic-acid fermentation are chosen via their special microbiota. Considering these special medical properties of fermented-cabbage products as pickled cabbage, sauerkraut and kimchi were produced and evaluated. The data demonstrated that pickled cabbage (109.89±4.74 mg ascorbic acid/100 g d.w.) and its brine (208.14±17.29 mg ascorbic acid/100 g d.w.) exhibited the highest vitamin C content, followed by kimchi (77.42±2.87 mg ascorbic acid/100 g d.w.). The highest total phenolic content was detected in kimchi and sauerkraut with 869.64±70.16 and 438.257±25.05 mg gallic acid equivalents/100 g fresh weight (f.w.), respectively. 50% of the scavenging effect (EC50) values of free radical scavenging activity (DPPH) in kimchi 14.6 mg/ml, followed by sauerkraut (15.52 mg/ml) and pickled cabbage (18.88 mg/ml). Results demonstrated that fermented cabbage products have a great potential with content of bioactive compounds, high antioxidant features promising high beneficial impacts.

This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and the relevant quantities of anthocyanins were determined thereafter. The research revealed that degradation of the anthocyanins was well described with a 1st-order reaction kinetics model and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reaction was determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and 85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods at different temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at 85°C.

According to the report of World Health Organization / Food and Drug Administration, probiotics are expressed as, ‘‘live microorganisms that have a positive effect on the health of the host when consumed in sufficient quantities’’. People use probiotics to treat diseases and to promote general health. Probiotic bacteria should adhere to the tooth surface to prevent and slow down the tooth decay and also should join to the microbial dental plaque bacteria. However, probiotic bacteria should damage and compete with the cariogenic bacteria and prevent the growth of bacteria. In addition, probiotic bacteria should be able to reduce the acid production by affecting the carbohydrate metabolism. Probiotic is a new and interesting research topic in oral microbiology and oral diseases. A wide range of epidemiological investigations will demonstrate the different benefits of probiotics on human health.

A total of 42 Turkish peanuts (Arachis hypogaea L.) samples were analysed for their total free amino acid, β-carotene, lycopene, and flavonoid contents, and the total phenols, glucose, fructose and sucrose in the peanut samples were determined as nutrition aspects. The average values of the total free amino acid, beta-carotene, lycopene, glucose, fructose and sucrose were determined to be 14.4 µmol g−1, 14.4 µg (100 ml)−1, 14.4 µg (100 ml)−1, 1.07 mg g−1, 0.52 mg g−1 and 2.74 mg g−1, respectively. The results reveal that the consumption of Turkish peanut samples is safe and that they contain health-enhancing nutrients.

All feeds used in animal nutrition are classified in various ways, including raw, semi-processed and processed, depending on the additives they contain. Animal feed input, which is generally classified as coarse and mixed feed, constitutes about 30-40% of the total production costs in cattle farms. Therefore, supply-demand elasticity of feed input, input-product price relations and exchange rate changes directly affect the costs, profits and thus sustainability of farms. Additionally, it is necessary to know how the two important activities of the agricultural sector, forage crops production and animal husbandry, affect each other and, if necessary, regulatory measures should be taken. The aim of this study is to determine the effects of cost changes in forage crops production on animal product market. The main data of the study consisted of the time series data of the period 1995-2017 and cross-sectional data obtained from the 107 agricultural farms determined by random sampling method in face-to-face survey method in 2017-2018 production period. Partial equilibrium model used in the study. In the model, diesel and fertilizer prices, which are the most important cost elements in forage crops production; barley, maize and sunflower prices have a statistically significant and positive effect. Partial equilibrium model was used to reveal the effect of cost change in forage crops production on animal product market. Partial balance model results, increasing barley, maize and sunflower prices increase feed prices. Forage crops costs are the highest cost item after purchase of live animal material.

Hazelnut is the important agricultural product of the Eastern and Western Black Sea region of Turkey and is usually exported to the world market dried and unshelled. Hazelnut in husks are dried generally grass and concrete ground under the sun. The traditional sun-dried process (concrete and grass ground) used by hazelnut farmers takes about 10 to 25 days counting on the weather conditions. If rainfall is high during the harvesting period, drying takes longer and causes the harvest and spoilt. Rapid postharvest processing, mostly in husking and drying, is crucial for the quality the last product, among which the hazelnut drying plays essential role. Because sun-dried on the concrete and grass ground increase fungal activities of hazelnuts and the risk of mycotoxin development due to mould growth. And also, under the action light and heat lipid molecules are released free fatty acids, which can affect the stability of oil. Dryer can prevent mould growth and oil oxidation. Thus, drying machine appears to be a promising strategy for hazelnut drying.