Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out to determine the effect of using an autochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the direct production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot or 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was produced. The added starter culture enabled the fermentation to start quickly and the maximum total acidity and LAB count was reached earlier. Besides, the addition of starter culture significantly affected the overall composition of şalgam. In the production of shalgam beverage, the use of horizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be recommended.

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time.

This study was conducted to determine the effect of zinc on the productive performances, carcass yield and blood profiles of broilers. Experiment was done for a period of 35 days with a number of 60, day old broiler chicks. Birds were divided into four dietary treatment groups with 3 replications each having 5 birds per replication. The dietary treatment groups were; T0 (basal diet; no zinc), T1 (basal diet + 50 mg zinc/kg feed), T2 (basal diet + 100 mg zinc/kg feed), T3 (basal diet + 150 mg zinc/kg feed). Results revealed that body weight and body weight gain were significantly increased in the zinc supplemented group compared to the control group. Higher feed intake and better FE were also observed in the zinc supplemented group than the control group and the best performance was observed in the group fed 150mg zinc/kg feed (T3). Carcass yield was significantly higher in the groups fed dietary zinc. Net profit was slightly higher in the T3 group but not significantly (P.0.05) differed with the control group. However, T1 and T2 showed less profit even than the control group. Blood profile of the experimental birds including Hb, PCV, and ESR did not significantly differ among the groups. The results indicate that the addition of zinc in the broiler diet improves productive performances, carcass yield and increases net profit without affecting the health status of broiler. So, zinc can be used as an effective and useful micronutrient to improve the performances of broiler.

In this study, an image processing algorithm and classification unit were developed to classify the fruits according to their size and color characteristics. For this purpose, a total of 300 fruits (50 fruit samples from each of the Starkrimson Delicious and Golden Delicious apple varieties, Washington Navel and Valencia Midknight orange varieties, Ekmek and Eşme quince varieties) were used in the experiments. The size and color values measured with a caliper and a spectrophotometer were entered in the developed image processing algorithm to determine the success rates of classifying the fruits. The integration of image processing algorithm with the classification unit classified 88%, 100%, 96%, 82%, 86%, respectively. On the other hand, the size and color values read in fruits with the image processing algorithm were evaluated using predictive techniques used in data mining. For this purpose, K Nearest Neighbor (KNN), Decision Tree (DT), Naive Bayes classification and Multilayer Perceptron Neural Network (MLP) algorithms were used. Algorithms were run with 10-fold cross validation method. In the training of artificial classifiers, the success was 93.6% for KNN, 90.3% for DT, 88.3% for Naive Bayes, 92.6% for MLP and 94.3% for RF.

This research was carried out to investigate the fattening performance and slaughter and carcass characteristics of Hair goat and Saanen × Hair goat (G1) crossbred kids in different fattening systems. Thirty Hair goats and 30 Saanen × Hair goat (G1) crossbred singleton male kids 2.5-3 months old and weaned were used. The kids were fattened in three different systems: intensive, semi-intensive, and extensive. Marginal value analysis was applied to determine the optimum feeding periods of the kids. In order to determine the slaughter and carcass characteristics, all the kids fattened were taken to slaughter after determining their live weight at the end of the fattening. Live weight gains after the intensive, semi-intensive, and extensive fattening were 17.83 kg, 19.39 kg, and 18.29 kg in the Hair goat kids and 17.88 kg, 18.24 kg, and 17.32 kg in the Saanen × Hair goat (G1) crossbred kids, respectively. In the same order, the average concentrate feed consumed by kids for 1 kg live weight gain was 7.55 kg, 7.28 kg, 7.00 kg and 7.07 kg. Hot carcass weights after the intensive, semi-intensive, and extensive fattening were 13.58, 14.06, and 13.02 kg in the Hair goat kids and 14.21, 15.03, and 14.06 kg in the Saanen × Hair goat (G1) crossbred kids. The Saanen × Hair goat (G1) crossbred goats increased more in live weight than the Hair goat kids and the semi-intensive fattened goats increased more in live weight than the intensive and extensive fed goats. Moreover, the optimum fattening times generally varied between the groups, but not between genotypes within the group.

Nutrient elements, one of the major factors shaping plant development, are the major components of plants, and, after being taken from the soil, they are present in different organs of plant at different concentrations. The speciation of nutrient elements within plant body is vital importance for determining the contribution to plant development, knowing the transfer between organs within the body of organs, clearly understanding the factors influencing plant development, and shaping the plant development. In the present study, the change of the concentrations of K and Mg (macronutrient elements) and Cu (micronutrient elements) by species and organ in woody species Prunus cerasifera, Platanus orientalis, Acer negundo, Fraxinus excelsior, Catalpa bignonioides, Aesculus hippocastanum, and Tilia platypyllos. As a result, it was found that the changes of elements by species were statistically significant in all the organs, and, in general, the highest concentrations were observed in leaves. The study results revealed that the concentrations of these elements might significantly vary between the organs in the same species, which varies significantly by the species.

Fruit flies (Diptera: Tephritidae) is one of the most important Diptera families, some species damage fruits, and cause millions of dollars in every years. In this study, adult fruit fly materials were collected from Gaziantep province between 2010 and 2021 from possible host plants using insect net. Obtained materials were examined, and were determined that 15 species. All species recorded for the first time from Gaziantep province. In addition, Goniurellia tridens (Hendel, 1910) recorded as a new record from Turkey. With these contributions, Gaziantep fruit fly fauna increased to 44 species. In the article, examined materials, current list of Gaziantep fruit fly fauna and adult and wing figures of Goniurellia tridens (Hendel, 1910) were given.

For a long time, many cultures around the world have used Tribulus terrestris L. in the prevention and treatment of various diseases. In this study, the antioxidant activity and total phenolic and flavonoid content of extracts obtained with various solvents from T. terrestris plant collected from different localities in Kahramanmaraş were investigated. In addition, the fixed oil content of the extracts was examined by GC-MS analysis and as a result, 26 different fatty acids were determined. The main fatty acid components of plant extracts are linoleic acid, oleic acid and palmitic acid. The total phenolic substance value of plant extracts varies between 2.20-18-77 mg g-1, total flavonoid amount varies between 0.06-0.50 mg g-1, FRAP value varies between 6.16-23.50 µg g-1 and DPPH value varies between 1.54-10.54 µg mL-1. It was observed that the solvents used in extraction affected the bioactivity values rather than the locations. Although the absorbance values of the extracts obtained with hexane were high, low extract yield affected the results. The highest values in all characters examined were obtained from ethanolic extracts.

Sustainable agriculture bases on certain ecological principles in both of crop production and livestocks. Legume-cereal intercropping in sustainable agricultural cropping system is the most applied in the intercropping systems in the World. Legume-cereal intercropping have many benefits such soil conservation, weed control, animal feed and effective land use, greater yield and quality in low-input agricultural system. Land use efficiently is available to evaluate the advantages of intercrop in sustainable agriculture to meet food demand due to increase in population. Amount of N2 fixed by intercropped legume is less compared to mono crop legume due to competition with cereal. However, proportion of total N derived from fixation (Ndfa %) in legume intercropped with cereal was greater than mono crop legume. N-transfer from the legume to neighbouring plant may be possible, but it can be affected by a lot of factors. The principal aim of present study is to define advantages of cereal-grain legume intercrops in sustainable agriculture.

Spices and herbs are groups of vegetables with important properties for human health and food industries. They are generally consumed in cooked recipes and such treatment may affect the content of vital components such antioxidants. This study aimed at evaluating the effect of the cooking temperatures on total phenolics, flavonoids and vitamin C of some spices and herbs used in the locality of Bamenda, Cameroon. Briefly, the most consumed spices and herbs were selected through structured questionnaires administered to individuals involved in their consumption and selling. Thereafter, samples were collected and subjected to different boiling treatments and the levels of the antioxidants (flavonoids, phenols and vitamin C) were determined. Results showed that almost half the participants (48%) used Parsley, Basil, White pepper, Njansa, Mint and African nutmeg mainly for flavoring and medicinal purposes. The cooking temperature of 65°C increased total phenolics and flavonoids in spices (Mint, White pepper, Njangsa and African nutmeg) and herbs (Parsley, Basil) while higher heat treatments (75 and 85°C) lowered the content of these pytochemicals. Boiling of spices or herbs significantly and temperature dependently reduced the vitamin C content in all spice and herb samples with respect to the control raw samples. Summarily, the moderate boiling (65°C) treatment used by the local populations favors release of total phenolics and flavonoids though with some reducing effect on vitamin C.