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Articles by Okan Atay
Total Records ( 2 ) for Okan Atay
  Dilek Keskin , Okan Atay , Sukru Kirkan , Ozdal Gokdal , Serten Tekbiyik and Osman Kaya
  This study is performed to identify existence of Streptococcus agalactiae being mastitis factor in hair goats grown in Cine district of Aydin province in West Anatolia region. Material of the study consists of samples of 232 goat milk. Samples have been received from 116 goats of 9 herds grown in Kavsit, Tatarmemisler, Catak, Ibrahimkavagi towns of Cine district. Samples have been delivered to routine diagnosis laboratory of Adnan Menderes University, Faculty of Veterinary Science, Microbiology Departments to analyze them under cold chain and in terms of S. agalactiae. For S. agalactiae isolation purposes, double inoculation of sheep blood agar of each milk sample to be analyzed has been applied. Inoculated milk samples have been left for inoculation during 24-48 h at 37°C in both aerobic and micro aerobic medium. After incubation, gram staining has been applied to milk samples shaped, gram positive cocci have been sorted and catalyze test has been applied to gram positive cocci. Catalyze negative colonies have been separated to which other chemical tests have been applied. At the end of analysis, S. agalactiae has been identified in 12 of 116 goats samples (10.3%).
  Okan Atay , Ozdal Gokdal , Semra Kayaardi and Vadullah Eren
  This study was performed to determine the fattening performance, carcass and meat quality characteristics of male Hair goat kids. A total of 13 kids at about 3 month of age were fattened for 60 day. Average live weight of kids were 14.79±0.68 kg at the beginning of the fattening, 19.72±0.98 kg at the end of the fattening, 0.082±0.010 kg for daily live weight gain, 7.78 kg for concentrate consumption per 1 kg live weight gain. The slaughtering and carcass characteristics of Hair goat kids were found as 19.84±0.95 kg for slaughtering weight 8.93±0.49 kg for warm carcass weight, 8.45±0.47 kg for cold carcass weight, 42.38% for dressing percentage, 0.113±0.021 kg for kidney-pelvic fat weight, 0.136±0.020 kg for internal fat weight, 1.37±0.06 kg for leg weight, 0.677±0.052 kg for back-loin weight, 1.00±0.051 kg for fore-arm weight, 0.278±0.025 kg for shoulder weight, 0.470±0.025 kg for neck weight, 0.384±0.033 kg for flank-chest weight, 8.36±0.80 cm2 for M. Longissimus dorsi area and 2.56±0.18 cm for M. Longissimus dorsi depth. The rational portions of valuable parts and fats in carcasses of the kids were found as 32.93±0.38, 15.95±0.43, 23.94±0.33, 6.55±0.31, 11.31±0.41,9.02±0.40, 1.312±0.46 and 1.41±0.15% for percentages of leg, rack-loin, fore-arm, shoulder, neck, flank-chest, kidney-pelvic fat and internal fat, respectively. Average moisture, ash, protein and fat values of meat samples were found as 75.70, 1.04, 18.91 and 3.23%, respectively. pH values of meat samples were found as 5.71. L*(lightness), a*(redness) and b*(yellowness) values were respectively recorded as 50.24, 15.97 and 11.39.
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