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    The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows
    (ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC, 2011) Yalcin, Sakine; Yalcin, Suzan; Can, Pinar; Gurdal, Arif O.; Bagci, Cemalettin; Eltan, Onder
    This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood parameters in lactating cows. Six multiparous Holstein cows were allocated to two groups of three cows and assigned randomly to one of two diets in a cross-over experiment. Daily 50 g RumiSacc was top dressed at the p.m. feeding for the treatment group. RumiSacc supplied a high protein and energy with high organic matter digestibility values (83.35%) determined by in vitro enzymatic analysis. Yeast culture supplementation significantly increased milk yield, tended to increase fat yield, protein yield and lactose yield of milk. Methylated fatty acid level of 18:3 (n-3) in milk fat was increased by yeast culture supplementation. The concentrations of methionine, phenyalanine, tyrosine, tryptophan and taurine were significantly increased with dietary inclusion of yeast culture. Live yeast culture supplementation did not affect other performance characteristics, milk quality characteristics and blood parameters. As a conclusion live yeast culture (RumiSacc, Saccharomyces cerevisiae) had high nutritive value and positive effects on milk production and some milk quality characteristics in lactating cows under field conditions.
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    Toxigenic Staphylococcus aureus in some animal- originated food products marketed in Turkey: presence and Public Health concerns
    (Ist Zooprofilattico Sperimentale Abruzzo & Molise G Caporale-Izs A&M, 2024) Karadal, Fulden; Onmaz, Nurhan Ertas; Hizlisoy, Harun; Yildirim, Yeliz; Al, Serhat; Gonulalan, Zafer; Bagci, Cemalettin
    This study aimed to detect the presence of Staphylococcus aureus in some animal source food (ASF) including emulsified meat products (sausage and salami), dry fermented meat product (soudjouk), semi dry meat product (pastrami) and raw chicken meat. Sixty six (38.8%) of 170 samples were found to be positive for S. aureus. . It was determined that S. aureus was found in 17 (56.6%) salami, 27 (54%) raw chicken meat, 9 (30%) soudjouk, 9 (30%) pastrami, 4 (13.3%) sausage samples. Staphylococcal enterotoxins (SEs) were identified in 5 out of 66 (7.5 %) isolates food matrices including 3 (4.5%) SEA, 2 (3.03%) SEC. The sea and sec genes were detected in 3 (4.5%) of 66 isolates. The results of this study highlight the need to provide suitable control strategies concerning production, sales, and storage to prevent the spread of enterotoxigenic S. aureus isolates in ASF. The key contribution of this study is its revelation of the presence of S. aureus in animal products sold in Turkish local markets, highlighting the potential public health risks associated with animal foods.