Nowadays, meeting adequately nutrient requirements of animal is a major problem due to cost of feed. This situation results in the feed manufacturers to search alternative feed source in order to provide more economical feeding in animal nutrition. In Turkey known as a paradise of olive, a number of substances were discharged to the environment during olive processing. After pressing of olive, the olive remains such as olive cake and black water cause off-odour, groundwater pollution, visual pollution and formation of a fly in environment. Among these by-products, olive cake has been extensively used as fuel. However, olive cake and black water can be used as alternative animal feed due to their high nutrient contents. In this review, the importance and use of the olive cake and black water in animal nutrition will be discussed.

Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea and <2% oolong tea. In the production of green tea, the fresh leaves are steamed or roasted to avoid enzymatic oxidation. Black tea is fully oxidized during fermentation. Oolong tea is partially fermented to permit a moderate level of enzymatic oxidation during processing. The degree of fermentation of oolong tea leaves ranges from 20 to 60%, depending upon consumer demand. Oolong tea has a taste and color somewhere between green and black tea. Green tea contains 30-42% catechins in dry mass, while black tea contains 3-10% and oolong 8-20%. Oolong tea has a higher antioxidant activity and lipoxygenase inhibitory activity as compared to black tea. Oolong tea exhibits a stronger antimutagenic activity than green or black tea. Oolong tea is reported to have anticancer, antiobesity, antidiabetes, antiallergic effects, and prevent atherosclerosis and heart disease. In this review, the production, composition and health effects of oolong tea have been discussed.

Known as active oxygen Ozone (O3), are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the animals against the effects of the sun's radiation. In the food industry, directly or indirectly in contact with food during processing of foods and chemical treatment of water disinfection bacteriological emerges as an alternative protection method. In this study, the effects of the ozone applications will evaluated as an alternative to conventional disinfectants in food industry.

The aim of the present study was to compare the incidence of brucellosis in groups of Kangal Akkaraman sheep flocks raised in farm conditions in Sivas province. The first and second groups of the sheep flocks were part of the 8 sub-projects which belong to The Project entitled “Nationwide Genetic Improvement of Small Ruminants in Farm Condition” continued for 7 and 1-3 years, respectively. The third group of the sheep flocks was not part of this nationwide project. The study material consisted of 1491 units of blood serum (n=278, 1166 and 47 for the first, second and third groups, respectively). Brucella antibodies were looked for in blood serum using tube and slide agglutination tests. The incidences of brucellosis were 4% and 7.5% in flocks which were part of the nationwide project continued for 7 and 3 years, respectively and 25.5% for the flocks not part of the nationwide project. The differences between groups were found statistically significant. Even though there was no brucella vaccination programs in the flocks of the nationwide project, practices such as regular controls of the flocks by veterinary technicians, drug/vaccination applications for parasites and some other diseases, removal of rams positive for brucella before breeding season significantly reduced the incidence of brucella. As a result, promoting good breeding practices along with the brucella vaccination program applied by the related Ministry can be very beneficial for the eradication of brucella disease that is a big problem for the country.

This study was conducted to determine first age reproduction characteristics of indigenous Kıvırcık, Sakız and Gökçeada sheep breeds and growth performances of ewe lambs which have been kept in Bandırma Sheep Research Station (BSRS). The data of reproduction characteristics of ewes and growth characteristics of lambs were collected on 15 Kıvırcık, 8 Sakız and 10 Gökçeada ewes, and on 16 Kıvırcık, 12 Sakız and 11 Gökçeada lambs, respectively. After the lambs completed their fifth month ages, estrus detection was carried out with a teaser ram twice a day with 12 hour intervals. For the Kıvırcık, Sakız and Gökçeada lambs, the first oestrus weights were 37.93, 33.35 and 29.75 kg; first oestrus ages were 315, 320 and 337 days; oestrus durations were 30.99, 25.85 and 20.28 hours and the duration of the oestrus cycles were 16.59, 19.91 and 17.76 days, respectively. The birth weights of Kıvırcık, Sakız and Gökçeada lambs were found to be 3.64, 3.91, 3.28 kg; the weaning weight (WW), 31.01, 25.44 and 23.67 kg, the six month live weight (SMLW), 32.87, 26.95 and 24.15 kg, the yearling live weight (YLW), 39.01, 30.95 and 30.27 kg and the average daily weight gain (ADWG), 0.271 0.257 and 0.202 kg, respectively.

The somatic cell count (SCC) is commonly used as a measure of udder health and milk quality. Thus, to determine the milk quality standards in many countries, it legally determined as an indicator of somatic cell count raw milk and determines the level of payments to milk producers. The present study investigated that the somatic cell count is an indicator of udder health status, diagnosis of subclinical mastitis, health and quality of milk and milk products, its importance and effect factors on it.

In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated. Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoes) were between 219-5386 mg GAE/kg in dry matter (dm). TEAC and ORAC values of the samples were between 7.01-126 µmol TE/g dm and 11.69-211 µmol TE/g dm, respectively. Dried fruits can be considered as an important source of antioxidant components in diet with the higher antioxidant properties.

Leg problems have caused significant economic losses in poultry sector. Bone quality and strong is related to nutrition. In this review, effects of nutrition on bone strength are given to laying hens and broilers. For this, effects of some minerals and feed additives on bone quality were reviewed. Calcium, phosphorus, boron and some feed additives in feeding of hens and broilers are important to strong bone. In addition, the form of calcium resources must be considered in laying hens.

Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.