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Articles by Sadik Buyukyoruk
Total Records ( 2 ) for Sadik Buyukyoruk
  Ozcan Cengiz , Bekir Hakan Koksal , Orcun Yagin , Asli Sultan Bakirci , Devrim Beyaz , Sadik Buyukyoruk and Ahmet Gokhan Onol
  A trial was conducted to investigate the effects of a dietary prebiotic for a period of 14 d on the intestinal microflora, Dry Matter (DM) and Organic Matter (OM) digestibility and growth performance of male broiler chicks Delayed to Feed Access (DFA) after hatch. One hundred forty four 1-d-old broiler chicks (ROSS 308) were randomly distributed into 6 groups with 8 replicate pens having 3 birds in each. A 2 x 3 factorial design was implemented. Six experimental groups were formed by two levels of dietary prebiotic supplementation (Control and Agrimos®, 1 kg/ton) and three periods of DFA (0-, 24- and 48- h). Depending on the time interval between arrival to the experimental site and feeding, holding chicks prior to free access to water and feed had a negative impact (p<0.001) on the body weight. At the end of the trial, these differences remained significant for body weight (p<0.05) and feed consumption (p<0.001) of chicks with DFA. DM digestibility reduced significantly (p<0.05) in birds exposed to 24- and 48-hour delay prior to feeding. A significant decrease (6.2 vs. 5.5 log10cfu/g) in Enterobacteriaceae (p<0.01) and increase (5.5 vs. 5.9 log10cfu/g) in Lactobacilli count was noted in prebiotic supplemented groups on d 7. Dietary prebiotic supplementation improved DM (p<0.05) and OM (p<0.05) digestibility significantly. Relative weight of intestine was reduced (p<0.05) in birds fasted for 24- and 48-h after hatch. Overall, dietary prebiotic supplementation helped broiler chicks to develop a healthier intestinal microflora and this may, in turn, inhibit the DFA resulted decrease of dry matter digestibility in early growing period. However, prebiotic inclusion to broiler diets may not be a protective management practice in preventing DFA-related growth depression of broiler chickens.
  Sadik Buyukyoruk , Recep Cibik , Figen Cetinkaya , Gul Ece Soyutemiz , Ergun Omer Goksoy and Sukru Kirkan
  A total of 58 Village cheese samples produced from raw milk without using starter culture in Aydin province have been used for isolation of Lactococcus lactis isolates. For this purpose, a typical colony from each cheese sample representing lactococcus phenotype was confirmed by PCR using specific primers designed for conserved 16S rDNA regions. The number of bacteria growing on M17 agar plates containing nalidixic acid ranged from 1.1x107-1.7x109 cfu g-1 suggesting that lactococci is widespread in Village cheeses. Catalase activity, microscopy, growing at 10 and 45°C and in the presence of 2, 4 and 6.5% of NaCl were used for phenotypical characterization of isolates. By phenotypical characterization 49 isolates represented lactococcus profile. All isolates were then analyzed by PCR and 29 of them were identified as L. lactis sp. lactis, while only 4 were L. lactis sp. cremoris. About 16 isolates exhibiting lactococcal profile with phenotypic tests did not give any amplification band with the tested primers however, 2 isolates having atypical phenotype were identified as sp. lactis by PCR. The results of the present study suggest that Lactococcus is the widespread in the flora of village cheeses and would have important role in the formation of desired flavour and textural properties.
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