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    Effects of Hosting Trees on Chemical Composition, Minerals, Amino Acid, Fatty Acid Composition and Gas-Methane Production of Mistletoe (Viscum album) Leaves
    (Springer, 2024) Ciftci, Beyza; Karaman, Safa; Kamalak, Adem; Kaplan, Mahmut
    Effects of hosting trees on feed quality traits of mistletoe samples were investigated in this study. Mistletoe samples were collected from pine, willow, hawthorn, locust, apricot, wild pear and almond trees. Effects of hosting trees on nutritional traits of mistletoe leaves were found to be significant. The greatest crude protein content was observed in samples collected from locust tree and the greatest crude oil from pine tree, the greatest crude ash from apricot tree, the lowest ADF and NDF ratios from hawthorn tree. Condensed tannin contents of mistletoe samples varied between 0.68 and 0.97% and the differences in condensed tannin contents of mistletoe samples were not found to be significant. Apricot (53.85 ml) and wild pear (54.48 ml) had the greatest gas production and willow tree (10.61 ml) had the greatest methane production. Metabolizable energy (ME) values varied between 8.49 and 10.82 MJ (kg/DM) and organic matter digestibility (OMD) values varied between 58.26 and 73.97%. Although all samples were rich in minerals, pine tree was prominent for micro elements. The major saturated acids found in the leaf oils were palmitic acid and the major unsaturated fatty acids were oleic, linoleic and linolenic acids. The total saturated fatty acid levels of mistletoe collected from different trees were between 13.42 and 25.68%, while the total unsaturated fatty acids were between 74.32 and 86.58%. Mistletoe samples have amino acid content similar to forage crops. In addition, they have high value of proline. It was concluded based on present findings that mistletoe samples might constitute a quality feed source for animals. Use of parasitic mistletoe species in animal feeding may offer a well method in reduction of damages on forest and culture trees and supply a quality feed source for ruminants. [GRAPHICS]
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    In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
    (Springer India, 2021) Kaplan, Mahmut; Yuksel, Ferhat; Karaman, Kevser
    In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.