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Öğe BRAF GENE MUTATIONS AND PROGNOSTIC SIGNIFICANCE OF CLINICAL FINDINGS IN CASTLEMAN DISEASE(Ferrata Storti Foundation, 2016) Turker, M.; Subari, S.; Keklik, M.; Dal, M. S.; Sahin, N.; Comert, M.; Alanoglu, G.[Abstract Not Available]Öğe Chromium histidinate protects against heat stress by modulating the expression of hepatic nuclear transcription factors in quail(Taylor & Francis Ltd, 2012) Orhan, C.; Akdemir, F.; Sahin, N.; Tuzcu, M.; Komorowski, J. R.; Hayirli, A.; Sahin, K.1. This experiment was conducted to evaluate the effects of supplemental chromium histidinate (CrHis) on performance and expressions of hepatic nuclear factors kappaB, an enhancer (NF-B) and an inhibitor (IB) of activated B cells in heat-stressed Japanese quail (Coturnix coturnix japonica). 2. A total of 180, 10-d-old Japanese quail were allocated randomly into 6 groups in a 2x3 factorial arrangement. Birds were reared either at 22 degrees C for 24h/d (thermoneutral, TN) or 34 degrees C for 8h/d (heat stress, HS) for 32d and fed on one of three diets supplemented with 0, 400 or 800 mu g of CrHis per kg of diet. Each group consisted of 10 cages, each containing three quail. Data (performance variables and hepatic NF-B and IB) were analysed using 2-way ANOVA. 3. Heat stress caused reductions in cumulative feed intake (FI) by 5 center dot 7%, weight gain (WG) by 13 center dot 0%, final body weight (FBW) by 10 center dot 3%, carcase weight by 12 center dot 6% and carcase efficiency by 2 center dot 3% and an increase in feed conversion ratio (FCR, feed consumed, g:weight gained, g) by 8 center dot 4%. As supplemental CrHis level increased up to 800 mu g/kg, there were linear increases in cumulative FI (from 602 to 609g), WG (from 134 to 138g), FBW (from 167 to 171g), cold carcase weight (from 110 to 114g) and cold carcase efficiency (from 65 center dot 5 to 66 center dot 4%) and a decrease in FE (from 4 center dot 51 to 4 center dot 42). The environmental temperature by CrHis level interaction effect on performance parameters was insignificant. Hepatic NF-B p65 concentration was higher and hepatic IB concentration was lower in quail exposed to HS than in quail kept at TN temperature. Increasing supplemental CrHis level linearly inhibited hepatic NF-B p65 expression from 134 center dot 4 to 105 center dot 3% and linearly enhanced hepatic IB expression from 73 center dot 4 to 99 center dot 6%. The decrease in hepatic NF-B expression and the increase in hepatic IB expression were more notable in the TN environment than in the HS environment. 4. In conclusion, heat stress depressed performance variables and augmented lipid peroxidation and supplemental CrHis alleviated oxidative stress through modulating expressions of stress-related hepatic nuclear transcription factors (NF-B and IB).Öğe Chromium-histidinate ameliorates productivity in heat-stressed Japanese quails through reducing oxidative stress and inhibiting heat-shock protein expression(Taylor & Francis Ltd, 2015) Akdemir, F.; Sahin, N.; Orhan, C.; Tuzcu, M.; Sahin, K.; Hayirli, A.[Abstract Not Available]Öğe The Effect of Sorghum Grain on Ruminal Fermentation and Some Blood Parameters in Beef Cattle(Medwell Online, 2008) Baran, M. S.; Yokus, B.; Gul, I.; Alp, M.; Sahin, N.In this research, the effect of sorghum in beef cattle mixture feeds as energy source instead of wheat on ruminal fermentation and some blood parameters was investigated. In the experiment, 20 Holstein beef cattle of 1.5 years old, each weighing average 330 kg were used. The trial was done in 2 stages: the first stage was pre-experimental period for 2 weeks and the second stage was the main experimental period for 10 weeks, totally lasting twelve weeks. During the whole experimental period, isocaloric and isonitrogenic 2 diets were used. In control group, mixtures involved 27% wheat, but in experimental group 27% sorghum was used instead of wheat. Dried alfalfa hay was used as roughage. Both rations consisted of 80% concentrated feed and 20% roughage. The differences between the groups for ruminal fermentation parameters; rumen fluid pH, ammonia concentrations, total volatile fatty acids, acetate, propionate, butyrate levels were not significant (p>0.05). In both groups differences, at the beginning and middle of the trial period for blood serum parameters (total protein, glucose, albumin, Ca, Na, P, K, Zn, Cu, Fe, Mg), were not significant, but at the middle and end of the trial, the differences between the groups was significant for blood serum Se levels (p<0.05). Trial results indicated that sorghum grain could be used instead of wheat as an economical energy source in beef cattle rations.Öğe Effects of dietary resveratrol supplementation on egg production and antioxidant status(Elsevier, 2010) Sahin, K.; Akdemir, F.; Orhan, C.; Tuzcu, M.; Hayirli, A.; Sahin, N.Resveratrol, a polyphenol derived from red grapes, berries, and peanuts, exerts antiinflammatory, antioxidant, and immunomodulatory effects. The objective of this study was to investigate the effects of dietary resveratrol supplementation on performance and serum and egg yolk antioxidant status in quail (Coturnix coturnix japonica). A total of 150 five-week-old quails were allocated randomly to 1 of 3 dietary treatments: basal diet and basal diet supplemented with 200 or 400 mg of resveratrol/kg of diet. Each diet was offered to 10 cages of 5 birds in each from 4 to 16 wk of age. Serum and egg samples were collected at the beginning and end the experimental period to be evaluated for malondialdehyde (MDA), vitamin A, and vitamin E. Data were subjected to analysis of covariance using the MIXED procedure. There was no treatment effect on feed intake, egg production, or egg quality parameters related to shell, yolk, and albumen. There were no effects of resveratrol supplementation on serum and egg yolk vitamin A concentrations. The quails supplemented with resveratrol had a lower serum MDA concentration (0.56 vs. 0.88 mg/L, P < 0.03) and a higher serum vitamin E concentration (5.72 vs. 3.56 mg/L, P < 0.008) than those not supplemented with resveratrol. Moreover, there was a linear decrease in serum MDA concentration (P < 0.02) and a linear increase in serum vitamin E concentration (P < 0.01) as supplemental resveratrol level increased. The treatment groups had less egg yolk MDA concentration than the control group (0.21 vs. 0.15 mu g/g, P < 0.002). Egg yolk MDA concentration decreased linearly in response to increasing dietary resveratrol level (P < 0.0003). In conclusion, inclusion of resveratrol up to 400 mg/kg into quail diets enhanced antioxidant status of birds and eggs. Further studies should investigate the carryover effects of dietary resveratrol supplementation on product quality with respect to shelf life, antioxidant stability, and its nutritive value for human consumption.Öğe Effects of dietary resveratrol supplementation on egg production and egg yolk lipid peroxidation(Elsevier Science Inc, 2010) Sahin, K.; Akdemir, F.; Orhan, C.; Tuzcu, M.; Hayirli, A.; Sahin, N.[Abstract Not Available]Öğe Resveratrol protects quail hepatocytes against heat stress: modulation of the Nrf2 transcription factor and heat shock proteins(Wiley, 2012) Sahin, K.; Orhan, C.; Akdemir, F.; Tuzcu, M.; Iben, C.; Sahin, N.In the present study, the effects of dietary resveratrol on the induction of heat shock proteins, transcription factors and antioxidative enzyme system in liver of quails under heat stress were investigated. A total of 180 (55-day-old) female Japanese quails (Coturnix coturnix japonica) were reared either at 22 degrees C for 24 h/day (thermoneutral, TN) or 34 degrees C for 8 h/day (heat stress, HS; 09:0017:00 hours) for 12 weeks. Birds in both environments were randomly fed one of three diets: basal diet and basal diet added with either 200 or 400 mg of resveratrol per kg of diet. The results showed that exposure to high ambient temperature induced decreases in feed intake, egg production, and hepatic superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities but increases in hepatic malondialdehyde (MDA) concentrations (p < 0.001). Liver Hsp70, Hsp90 and NF-?B expression was greater while Nrf2 expression was lower for quails reared under the heat stress than for those reared under the TN environment (p < 0.0001). There were linear increases in feed intake, egg production, hepatic SOD, CAT, and GSH-Px activities as well as Nrf2 expression, but linear decreases in hepatic MDA concentrations and Hsp70, Hsp90, and NF-B expressions with increasing supplemental resveratrol level (p < 0.0001). Two-way treatment interactions revealed that the degree of restorations in all response variables was more notable under the high ambient temperature than that of the TN environment as dietary resveratrol concentration was increased. The results of the present study suggest that supplemental resveratrol reduces oxidative stress in heat-stressed quails through modulating the hepatic heat shock proteins and nuclear transcription factors.Öğe Tomato powder in laying hen diets: effects on concentrations of yolk carotenoids and lipid peroxidation(Taylor & Francis Ltd, 2012) Akdemir, F.; Orhan, C.; Sahin, N.; Sahin, K.; Hayirli, A.1. The effects of tomato powder supplementation on performance, egg quality, serum and egg yolk carotenoids, vitamins and malondialdehyde (MDA) concentrations in were investigated in laying hens in mid-lay. 2. A total of 90 laying hens, 49 weeks old, were divided into 3 groups consisting of 6 replicate cages, 5 birds per cage. Birds were randomly fed on one of three diets: basal diet and basal diet added with 5 or 10 g tomato powder per kg diet. 3. As tomato powder concentration increased, there were linear increases in feed intake, egg production, egg weight and yolk colour and a linear decrease in feed conversion. Shell weight, shell thickness and Haugh unit remained unchanged in response to dietary treatments. 4. Concentrations of serum and egg yolk lycopene, beta-carotene, lutein and vitamin A increased for both diets including tomato powder, whereas MDA decreased linearly with increasing supplemental tomato powder concentration. 5. Tomato powder supplementation increased egg production persistency and increased carotenoids and vitamin A contents in egg yolk, accompanied by reduced yolk lipid peroxidation.
