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Articles by M. Yardimci
Total Records ( 2 ) for M. Yardimci
  E. Hesna Sahin , E. Sengor , M. Yardimci and I.S. Cetingul
  This experiment was carried out to determine the relationships between some of the physical parameters of the pre-hatched eggs and both chick weight and quality of old breeder hens. In this experiment, 450 hatching eggs obtained from 70 week old white Bovans layer parent stock were used. Three weight groups were formed, lightest being 55-60 g, medium being 61-65 g and heaviest being 66-70 g. Relationships between some of the physical parameters (weight, volume, density and shape index) of hatching eggs and chick weight and quality were investigated for each of the 3 weight groups. Correlations between chick weight and egg weight (p<0.01), egg volume (p<0.01) and egg density (p<0.05) were determined. Relationships between the shape index and chick weight and other physical egg parameters examined were not significant. Chick quality was not affected significantly by any of the physical egg parameters examined. Hatchability of fertile eggs for light, medium and heavy weight groups were 85.5, 86.0 and 83.4%, respectively, hatching yields were 82.7, 82.0 and 80.7%, respectively and fertility were 96.7, 95.3 and 96.7%, respectively. The effect of weight groups on hatchability of fertile eggs, hatch yield, fertility and early and late embryonic mortality was not significant.
  E. Hesna Sahin and M. Yardimci
  The objective of this study was to investigate, the effects of Kefir as a probiotic on growth performance and carcass characteristics in Geese. For this aim, 54 goslings at 21-day-old age were randomly divided into 1 control and 2 treatment groups each of which had 3 replicates of 6 birds. The goslings were fed with a starter diet (22% HP, 2900 MJ kg-1 ME) from 3-6 weeks of age and then with a grower diet (15% HP, 2900 MJ kg-1 ME) during 6-12 weeks period. Group 1 served as control and received normal drinking water. For group 2 and 3, 2.5 and 7.5% Kefir was applied in drinking water. Feed and water was offered ad libitum. All birds were individually weighed at the start and then weekly intervals until the end of the experiment. Feed consumption of each experimental unit was recorded weekly on pen basis and feed conversion ratio was calculated. At the end of the study period, 2 goslings were randomly selected from each replicate treatment groups for slaughter. The results showed that total body weight gain, total feed intake, feed conversion ratio values were similar in all experimental groups during whole the trial period (p>0.05). Despite the numerical variations, no statistical difference was seen among the groups in terms of slaughter traits, organ weights, carcass characteristics and meat composition values (p>0.05). On the other hand, a gradual increase was seen in abdominal fat amount contrary to the decrease in total skin amount based on the increased kefir rates. Similarly, the numerical increase in meat weight opposite to the decrease in fat weight attracted attention. This might be an evidence to explain the different effects of Kefir on meat and fat tissue development in geese.
 
 
 
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