Person: SÖZCÜ, ARDA
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SÖZCÜ
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ARDA
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Publication Changes in ph of digestive tract and cecal microflora composition in broilers fed with probiotic and prebiotic supplementation (SynerAll).(Oxford Univ, 2016-10-01) İpek, Aydın; Sözcü, Arda; İPEK, AYDIN; SÖZCÜ, ARDA; Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; FCM-0798-2022; HXQ-7280-2023Publication The effects of different eggshell temperatures between embryonic day 10 and 18 on broiler performance and susceptibility to ascites(Facta-fundacio Arnco Ciencia Tecnologia Avicolas, 2015-07-01) İpek, Aydın; İPEK, AYDIN; Şahan, U.; ŞAHAN, ÜMRAN; Sözcü, A.; SÖZCÜ, ARDA; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; AAH-2966-2021; AAH-3973-2021; AAA-5866-2020; AAH-2551-2021The aim of the current study was to determine the effects of low (33.3-36.7 degrees C), control (37.8-38.2 degrees C) and high (38.9-40.0 degrees C) eggshell temperatures (ESTs) between days 10-18 of incubation on broiler performance and susceptibility to ascites. The effects of different ESTs on hatchling weight were significant. The highest residual yolk sac weight (7.7 g) and relative yolk sac weight (18.7%) were observed in high EST group, whereas the highest yolk-free body weight (36.22 g) was obtained in the control group. Relative post-hatch heart weight was lower in the high EST group (0.64%) compared with the control (0.84%) and low (0.88%) EST groups. At 6 weeks of age, body weights of broilers of the low, control, and high EST groups were 2172.6, 2543.9, 2282.6 g respectively. During the 6-week life span, the feed conversion ratio of broilers in the low (1.86) and high (1.83) EST groups was significantly worse than of those in the control EST group (1.68). Higher packed cell volume (PCV) and red blood cell (RBC) values were obtained in the high EST group relative to the other groups, whereas hemoglobin (Hb) level was lower in the control group than in the others. The relative heart weights and right ventricular to total ventricular (RV: TV) ratio for low, control, and high EST group were 0.46, 0.40, 0.37 g and 0.27, 0.28, 0.33% respectively. In conclusion, incubation length, yolk sac absorption, residual yolk sac weight, yolk-free BW, post-hatch performance, and heart, blood parameters, abdominal fluid accumulation at slaughter age are affected by changes in EST between incubation days 10 to 18.Publication The effects of high setter and hatcher temperatures during incubation on slaughter weight and carcass yield in broilers(Tübitak Bilimsel ve Teknolojik Araştırma Kurumu, 2015-01-01) İpek, Aydın; Sözcü, Arda; İPEK, AYDIN; SÖZCÜ, ARDA; Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; AAH-2551-2021; AAA-5866-2020; AAH-3973-2021This study was carried out with the aim of determining the effects of higher setter and hatcher temperatures on slaughter weight and carcass yield. In experiment 1, setter temperatures were applied as control (37.8-38.2 degrees C) and high (38.9-40.0 degrees C) between days 10 and 18 during incubation. In experiment 2, hatcher temperatures were applied as control (36.8-37.0 degrees C) and high (38.8-39.0 degrees C) during the hatching period. A total of 240 chicks from each experiment were randomly selected after the hatching process was complete. At the end of the growing period, a total of 120 broilers from each experiment were weighed and slaughtered at 42 days of age. The carcass weight was lower in the higher temperature groups in both experiments. In the higher setter temperature group, the breast weight was lower with a value of 981.4 g, but the percentage of breast was higher with a value of 45.59%. In experiment 2, the weight and the percentage of breast was similar in the control and high hatcher temperature groups. In conclusion, slaughter weight and carcass yield are affected by higher setter and hatcher temperatures.Publication Comparison of performance, egg quality, and yolk fatty acid profile in two Turkish genotypes (Atak-s and Atabey) in a free-range system(Mdpi, 2021-05-15) Sözcü, Arda; İpek, Aydın; Oğuz, Züleyha; Gunnarsson, Stefan; Riber, Anja B.; SÖZCÜ, ARDA; İPEK, AYDIN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü.; 0000-0002-0955-4371; DUR-2892-2022 ; FCM-0798-2022Simple SummaryIn recent years, consumers have shown increased interest in healthy and safe food produced under improved animal welfare standards. Therefore, production systems proving outdoor access have gained popularity, increasing the need for knowledge on genotypes suitable for free-range systems. This study aimed to investigate the suitability of two Turkish layer genotypes, Atak-S (brown) and Atabey (white), in a free-range system. We evaluated laying performance, egg quality parameters, and yolk fatty acid profile. The egg production was higher in Atabey than Atak-S, whereas the eggs from Atak-S hens tended to be heavier and had a stronger shell structure than eggs from Atabey hens. Furthermore, eggs from Atabey hens had improved egg yolk and albumen content compared to eggs from Atak-S hens. The total saturated fatty acid content in yolk was higher in Atabey eggs than in Atak-S eggs at 56 weeks of age, whereas a higher yolk color score was observed in Atak-S eggs than in Atabey eggs. Our results could help free-range egg producers to improve production, as well as satisfy consumer demands regarding egg quality in organic production.Consumer interest in buying eggs from animal welfare-friendly systems with outdoor access is increasing, leading to an increase in the need for knowledge on genotypes suitable for free-range systems. Two Turkish laying hen genotypes, Atak-S (brown, n = 210) and Atabey (white, n = 210), were reared in a free-range system from 19-72 weeks of age, and their suitability for the system was assessed based on laying performance, egg quality, and yolk fatty acid profile. Mean hen-day and hen-housed egg production were found to be higher in Atabey than Atak-S (p < 0.01). The brown eggs from Atak-S hens tended to be heavier than the white eggs from Atabey hens (p < 0.01). Brown eggs obtained from Atak-S hens had a stronger shell structure (p < 0.01), while white eggs from Atabey hens had higher mean yolk index, albumen index, and Haugh unit than brown eggs (p < 0.05). At 56 weeks of age, total saturated fatty acid content in yolk was higher in white eggs than in brown eggs (p < 0.01). These findings related to genotype could help free-range egg producers in their choices for more profitable production and for meeting consumer demands on egg quality and egg yolk fatty acid levels.Publication Effects of dietary inclusion of probiotics and prebiotics (SynerAll) on growth performance and serum biochemical parameters in broilers.(Oxford Univ Press Inc, 2016-10-01) İpek, A.; Sözcü, Arda; Akay, V.; SÖZCÜ, ARDA; Akay, V.; Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; FCM-0798-2022; HXQ-7280-2023Publication Changes in ph of digestive tract and cecal microflora composition in broilers fed with probiotic and prebiotic supplementation, synerAll.(Oxford Univ Press Inc, 2016-10-01) İpek, Aydın; Sözcü, Arda; İPEK, AYDIN; SÖZCÜ, ARDA; Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; FCM-0798-2022; HXQ-7280-2023Publication Nutritional value of microalgae and cyanobacteria produced with batch and continuous cultivation: Potential use as feed material in poultry nutrition(MDPI, 2023-11-01) Uğuz, Seyit; Sözcü, Arda; UĞUZ, SEYİT; SÖZCÜ, ARDA; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Biyosistem Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; 0000-0002-3994-8099; 0000-0002-0955-4371; ABH-7275-2020; DUR-2892-2022Recently, the demand for new alternative feedstuffs that do not contain chemical residue and are not genetically modified has been increased for sustainability in poultry production. In this respect, the usage of algae as animal feed is very promising as an alternative feed ingredient that reduces pollutant gases from animal production facilities. The aim of the current study is to investigate the usage possibility of algae, through determining nutritional value and production cost, as a feed ingredient in poultry nutrition. Three microalgae species, including Scenedesmus sp., Ankistrodesmus sp., and Synechococcaceae, were produced with batch and continuous cultivation to determine the difference in the lipid, protein, carbohydrate, fatty acid, and amino acid profiles, as well as the color characteristics and production cost. The highest lipid content of 72.5% was observed in algae biomass produced from Synechococcaceae with batch cultivation, whereas the highest protein level was found in algae biomass produced by Synechococcaceae under continuous cultivation practice (25.6%). The highest content of PUFA was observed in Scenedesmus sp. harvested from both batch and continuous cultivation (35.6 and 36.2%), whereas the lowest content of PUFA was found in Synechococcaceae harvested with continuous cultivation (0.4%). Continuously cultivated of Scenedesmus sp. had higher carbohydrate content than batch-cultivated Scenedesmus sp. (57.2% vs. 50.1%). The algae biomass produced from Synechococcaceae was found to have a higher content of essential amino acids, except lysine and histidine, compared to Scenedesmus sp. and Ankistrodesmus sp. Cultivation practices also affected the amino acid level in each algae species. The continuous cultivation practice resulted in a higher level of essential amino acids, except glycine. Synechococcaceae had richer essential amino acid content except for proline and ornithine, whereas continuous cultivation caused an incremental increase in non-essential amino acids. The lightness value was found to be the lowest (13.9) in Scenedesmus sp. that was continuously cultivated. The current study indicated that Scenedesmus sp. could be offered for its high PUFA and lysine content, whereas Synechococcaceae could have potential due to its high content of methionine and threonine, among the investigated microalgae and Cyanobacteria.Publication Both the rooster line and incubation temperature affect embryonic metabolism and hatchling quality in laying hen crossbreds(Oxford Univ Press, 2019-06-01) van den Brand, H.; van de Kraats, S. J. F.; Joerissen, R.; Heetkamp, M. J. W.; van den Anker, I; Ooms, M.; Kemp, B.; Sözcü, Arda; SÖZCÜ, ARDA; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Hayvan Bilimleri Bölümü.; AAA-5866-2020Effects of 3 eggshell temperatures (EST; 36.7. 37.8, and 38.9 degrees C) in 2 genetic laying hen crossbreds (AB and BB; same hen line, different rooster line) on embryonic metabolism and hatchling quality were investigated. EST were applied from day 14.5 of incubation (E14.5) until hatching. The experiment consisted of 6 consecutive batches with eggs weighing between 59 and 61 g. Heat production was determined continuously from E14.5 onward. In fresh eggs, yolk weight tended to be higher (Delta = 0.28 g; P = 0.08) in the AB crossbred than in the BB crossbred. At E14.5 and E18.5, yolk-free body mass (YFBM) and residual yolk (RY) weight did not differ between genetic crossbred and EST. Hatching time after the start of incubation was not affected by genetic crossbred, but was longer in the 36.7 degrees C (517 h) than in the 38.9 degrees C (505 h), with 37.8 degrees C in between (506 h). At 6 h after hatching, no differences between crossbreds were found for chicken quality parameters, such as chicken weight, chicken length, RY, YFBM, and organ weights, but heart weight was higher in the 36.7 degrees C EST than in the other 2 EST (Delta = 0.24 to 0.30% of YFBM, P = 0.005). Intestinal weight was higher at 36.7 degrees C EST than at 38.9 degrees C EST (Delta = 0.79% of YFBM; P = 0.02), with 37.8 degrees C EST in between. Heat production between E14.5 and E18.5 was higher in the AB crossbred than in the BB crossbred (Delta = 2.61%, P < 0.001) and regardless of crossbred higher at an EST of 38.9 degrees C than at other 2 EST (Delta = 3.59% on average; P < 0.001). Hatchling quality determined at pulling (E21.5) was not affected by EST, but AB chickens were lighter (Delta = 0.46 g; P = 0.03), had less red hocks (Delta = 0.03; P = 0.02), more red beaks (Delta = 0.10; P < 0.001), and a higher (worse) navel score (Delta = 0.11; P < 0.001) than BB chickens. It can be concluded that not only incubation temperature, but also the rooster line appears to play a role in layer crossbred embryo metabolism and hatchling quality.Publication Comparison of laying performance, egg quality and bone characteristics of commercial and tiirk laying hen genotypes kept in a free-range system [1](Kafkas Üniversitesi Veteriner Fakultesi Dergisi, 2023-09-01) Sözcü, Arda; İpek, Aydın; Gündüz, Merve; SÖZCÜ, ARDA; İPEK, AYDIN; GÜNDÜZ, MERVE; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Zootekni Bölümü; JJX-8311-2023; FCM-0798-2022; KBW-8932-2024This study was designed to compare of laying performance, egg quality and bone characteristics of commercial and Tiirk laying hen genotypes kept in free-range system. A total of 720 laying hens (Atabey, Lohmann White, Atak-S, Lohmann Brown; n=180 hens/genotype) were used in the experiment. Production performance was determined as the mean of egg production, egg weight, and FCR value between 54 and 66 weeks of age. Egg quality parameters and bone characteristics of tibia and femur were measured at 66 weeks of age. The mean value of egg production was found to be higher in Lohmann Brown and Lohmann White genotypes compared to Atak-S and Atabey genotypes between 54 and 66 weeks of age (P<0.01). The brown eggs obtained from (Lohmann Brown, Atak-S) genotypes tended to be heavier than the white hen genotypes (Lohmann White, Atabey). The lowest mean value of FCR was observed in Lohmann White hens ranged from during the experimental period. The Lohmann Brown and Atak-S eggs obtained from (3.350 g/cm2 and 3.300 g/cm2) had a stronger shell strength compared to the Lohmann White and Atabey (2.847 g/cm2 and 2.910 g/cm2, P<0.01). The breaking strength of tibia was found to be higher in brown hens (366.0 N and 381.2 N) than white hens (267.0 N and 322.2 N) (P<0.01). These findings related to different genotypes could be instructive for arranging new management rules and nutritional advice for stronger eggshell and bone strength of hens in free range system.