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Öğe Effects of breed and fattening system on fatty acid and chemical composition of meat from male lambs(South African Journal Of Animal Sciences, 2022) Sari, M.; Aksoy, Y.; Erinc, H.; Onk, K.; Isik, S. A.; Tilki, M.The purpose of this study was to examine the fatty acid and chemical composition of the Longissimus dorsi (LD) from male Tuj and Hem??in lambs reared in extensive, semi-intensive and intensive feeding systems. At the end of 90 days eight lambs from each breed and feeding system were slaughtered to determine chemical composition, and six lambs in each group were selected at random to assess fatty acid composition. Breed and feeding system interaction affected the quantities of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), and the atherogenic (AI), thrombogenic (TI), and nutritive value (NVI) indices. In Hem??in the ratio of PUFA to SFA was higher in lambs fed in the extensive system than those produced in the semi-intensive and intensive systems, which were similar, whereas in Tuj this ratio decreased from the extensive to semi-intensive to intensive feeding systems. The ratio of omega n-6 to omega n-3 fatty acids was lower in the extensive and semi-intensive systems than it was in intensively fed Hem??in lambs, but increased with the intensity of feeding in Tuj lambs. Intramuscular fat content was higher in Hem??in lambs than in Tuj lambs and increased with the intensity of the feeding system. Conjugated linoleic acid content (CLA) was affected by feeding system in Hem??in lambs, but not in Tuj lambs. Because of their high PUFA/SFA ratio and low TI value, Tuj lambs reared in extensive feeding system were deemed to have the best performance.Öğe Effects of dietary ?-tocopherol acetate and pomegranate peel extract on growth performance and antioxidative potential and lipid oxidation of meat of broiler(Hellenic Veterinary Medical Soc, 2023) Sarica, S.; Erinc, H.; Aydin, H.The present study compared the effects of the dietary supplementation of alpha-tocopherol acetate (TA) and pomegranate peel extract (PPE) alone or in combination in order to prevent oxidative stress created by the en-richment of the diet by 4 % flaxseed oil interms of the growth performance, and fatty acid composition, total phenolic contents, antioxidative profile and lipid oxidation of meat of broilers. A total of 600 day old Ross 308 male broiler chicks were randomly distributed into five treatments with 5 replicates of 24 chicks each.The diets included: CONT: a control diet containing 50 mg/kg TA and 4 % flaxseed oil; TA200: the diet supplemented with 200 mg/kg TA to the CONT diet; PPE100, PPE200 and TA100+PPE100: the diets supplemented with 100 and 200 mg/kg PPE and 100 mg/kg TA+100 mg/kg PPE to the CONT diet.The dietary treatments had no significant effect on growth performance. The TA200, PPE100, PPE200 and TA100+PPE100 diets significantly increased the contents of total polyunsaturated fatty acids (PUFAs), omega-6 fatty acids (FAs)and omega-3 FAs, total phenolic contents (TPCs), the 2,2-dipheny l-1-picry l hydrazy l radical scavenging activity and ferric reducing antioxidant power, and significantly decreased the concentrations of total saturated FAs, total monounsaturated FAs, the omega-6/omega-3 ratio and the malondialdehyde (MDA) values of the thigh meat and breast meat compared to the CONT diet. In conclusion, the PPE100, PPE200 and TA100+PPE100 diets were as effective as TA200 diet alone in terms of enriching broiler thigh meat and breast meat with the omega-3 PUFAs. The dietary combination of TA and PPE was a more effective antioxidant in terms of the lowest omega-6/omega-3 ratio of broiler breast meat, and the highest TPCs and the lowest MDA values of broiler thigh meat and breast meat enriched with omega-3 PUFAs compared to TA200 alone.Öğe OPTIMIZATION OF CONJUGATED LINOLEIC ACID PRODUCTION FROM SAFFLOWER OIL AND PURIFICATION BY LOW TEMPERATURE CRYSTALLIZATION(Akademiai Kiado Zrt, 2019) Erinc, H.; Isler, I. H.The first objective of this study was to reveal the effect of temperature and time on the production of CLA isomers from safflower oil. For this purpose, CLA production was conducted at different temperatures (80-240 degrees C) and over different time durations (1-10 h). Alkali isomerisation gave a total conversion of 87.8% under the optimal conditions of 240 degrees C and 8 h (for maximum beneficial isomers), and produced 41.0% trans-10, cis-12, 40.4% cis-9, trans-11, and 6.4% undesirable CLA isomers. The second aim of this study was to determine the effect of temperature and solvents on the purification of CLA isomers. To achieve this, CLA solutions containing different solvents (acetone, methanol, and petroleum ether) were crystallized at several temperatures (0 to -85 degrees C). It was determined that although the highest CLA purities (94%) were obtained at -55 degrees C using acetone as the solvent with a yield of 38.1%, the highest yield (89.6%) was determined using petroleum ether at -85 degrees C with a purity of 88.1%. This paper presents methods to utilize safflower oil and low temperature crystallization process to inexpensively obtain beneficial CLA.Öğe Rheological properties of model emulsions containing oleosomes(Akademiai Kiado Zrt, 2024) Erinc, H.; Harmankaya, B.In the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G') and viscous (G'') moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G' > G'' relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.Öğe Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement(Akademiai Kiado Zrt, 2024) Erinc, H.; Tastanoglu, F. B.This study investigates the potential of utilising oleosomes extracted from hazelnuts in the formulation of liquid margarines. Aqueous extraction methods were employed to isolate oleosomes from hazelnuts, revealing approximately 83.07% fat and 2.48% protein content in hazelnut oleosomes. The stability of oleosomes at various pH levels (3-10) was examined, showing stability at pH 7 but instability at extreme pH values. Evaluation at pH 7 indicated small particle size (D3,2 approximate to 3.58 mu m) and a zeta-potential of approximately -33.8 mV for isolated oleosomes. Subsequently, double emulsions were formulated by substituting traditional oil with varying oleosome concentrations (0-30%) in liquid margarine. Rheological and oxidative analyses of these margarines demonstrated decreased elastic and viscous moduli, hardness, and spreadability, alongside enhanced oxidative stability with increasing oleosome concentration. These findings suggest hazelnut-derived oleosomes offer significant stability advantages over conventional liquid margarine, presenting a promising avenue for functionally enhanced food products in the food industry.
