1. The present study was aimed to investigate the effect of adding ascorbic acid or α-lipoic acid to to the diet of broilers exposed to heat stress on performance and meat quality. 2. Heat stress caused a decrease in final body weight and feed consumption, whilst ascorbic acid (AA) and α-lipoic acid (ALA) partly prevented the decrease in final body weight of males. 3. While heat stress increased the pH values of broiler drumsticks and breast meat, AA and ALA partly reduced this increase. For meat quality, AA and ALA reduced the adverse effects on the relative yellowness value, particularly on d 14 of storage. 4. It was determined that heat stress affected the microbiological quality of meat adversely, and that AA and ALA alleviated this effect to a certain extent. 5. In conclusion, while heat stress affected body weight gain and meat quality adversely, the supplementation of the ration with AA and ALA partly alleviated these adverse effects.

1. This study was designed to determine the effects of heat stress exposure on broiler fattening performance, meat quality and microbial counts. 2. Six groups were established: CHP (24°C+210 g/kg crude protein (CP)), SHP (34°C+210 g/kg CP), CLP (24°C+190 g/kg CP), SLP (34°C+190 g/kg CP), SHPVE (34°C+210 g/kg CP+Vitamin E) and SLPVE (34°C+190 g/kg CP+Vitamin E) groups. 3. It was determined that the body weights of the male animals included in Group CHP displayed statistically significant differences in comparison to those of Groups SHP, CLP and SLP. Furthermore, it was ascertained that the values of Group CLP also displayed statistically significant differences in comparison to those of Groups CHP, SHP and SLP. The feed consumptions in Groups CHP and CLP were significantly different from those of the remaining groups, excluding Group SHP. The highest feed conversion rate was determined in Group SHPVE. 4. When evaluated for chicken drumstick TBA values, Group CHP differed significantly from Groups SHP, SHPVE, CLP and SLP, whilst Group CLP differed significantly from Groups SHP, SHPVE and SLP. On the other hand, when evaluated for breast meat TBA values, Group CHP displayed statistically significant differences in comparison to Groups SHP, SLP and SLPVE, whilst Group CLP differed significantly from Groups CHP, SHP, SLP and SLPVE. 5. The sensitivity of breast meat to colour susceptibility was greater than that of chicken drumsticks. While storage period affected the TBA values and microbial counts of meat significantly, its effect on colour parameters was found to be variable. Trial groups significantly affected total aerobic mesophilic bacteria counts in chicken drumsticks, and Enterobacteriaceae and total aerobic mesophilic bacteria counts in breast meat. 6. In conclusion, heat stress adversely affected final body weights and the lipid oxidation of meat, whilst vitamin E alleviated these adverse effects.

ÖzetAraştırma, Erzurum'da tüketime sunulan taze ve olgunlaşmış kaşar peynirlerinde mineral madde ve ağır metal içeriklerinin belirlenmesi amacıyla yapıldı. Perakende satış yerlerinden toplanan 50 adet (37 taze ve 13 adet olgunlaşmış kaşar peyniri numunesi) peynir numunesinde mineral madde ve ağır metal kontaminasyon düzeyleri indüktif eşleşmiş plazma optik emisyon spektroskopisi (ICP-OES) ile belirlendi. Anahtar sözcükler: Kaşar peyniri, Mineral madde, Ağır metal, ICP-OES Mineral Contents and Heavy Metal Contamination in Kashar Cheeses Consumed in Erzurum Province, Turkey SummaryThis study was carried out to determine the mineral substances and heavy metal contents of fresh and ripened kashar cheeses consumed in Erzurum province, Turkey. A total 50 samples (37 fresh and 13 ripened kashar samples) were obtained randomly from retail outlets. Mineral substances and heavy metals contamination levels were detected with inductively coupled plasma-optical emission spectrometry (ICP-OES). The average levels of the mineral substances and heavy metals in the kashar cheeses were determined as; calcium 2265.57±614.14 mg/kg, potassium 1555.46±552.31 mg/kg, sodium 4693.31±1886.12 mg/kg, magnesium 129.34±32.05 mg/ kg, iron 1.65±0.80 mg/kg, zinc 15.66±3.41 mg/kg, copper 0.39±0.35 mg/kg, manganese 0.15±0.09 mg/kg, nickel 0.27±0.24 mg/kg, lead 1.77±1.72 mg/kg and arsenic 0.0001±0.001 mg/kg. It was not determined any statistical differences in mineral substances and heavy metal levels between fresh and ripened kashar cheese samples. Keywords: Kashar cheese, Mineral substance, Heavy metal, ICP-OES Erzurum'da Tüketime Sunulan Kaşar Peynirlerinin Mineral Madde İçeriği ve Ağır Metal KontaminasyonuHayrunnisa ÖZLÜ * Meryem AYDEMİR ATASEVER * Sevda URÇAR * Mustafa ATASEVER * * Atatürk Üniversitesi Veteriner Fakültesi Gıda Hijyeni ve Teknolojisi Bölümü, TR-25240 Erzurum -TÜRKİYE Makale Kodu (Article Code): KVFD-2011-5258Süt ve ürünleri, yapısında bulunan makro ve mikro elementlerden özellikle kalsiyum içeriğinden dolayı beslenmede oldukça önemlidir 1 . Sütün mineral içeriği; hayvanın genetik özelliklerine, laktasyon dönemine, çevresel koşul-lara, mera tipine ve toprağın kirliliğine bağlı olarak deği-şebilir 2 . Birçok gıda sektöründe olduğu gibi süt sektöründe de ağır metal kontaminasyonu süt üretim ve ürüne işleme aşamasında gerçekleşebilmektedir. Süt üreten işletmelerde kontaminasyon, genellikle çevresel kaynaklardan (örn., toprak ve su gibi) ve yemlerden bulaşabilir. Ayrıca sağım, depolama ve işleme sırasında kullanılan makine ve ekipmanlardan kaynaklanabilir 3 . Çünkü süt ve peynir gibi asidik nitelikli besinlerin sağımında veya üretiminde kullanılan alet ve ekipmanın bileşimindeki metallerin çözünerek ürü-ne geçme riski diğer gıdalara oranla daha kolay olabilir 4,5 . Teknolojik işlemler sırasında süt ve süt ürünlerinin muhafazasında kullanılan metal kaplardan ve işletme suyundan kaynaklanan metalik kontaminasyondaki başlıca elementler bakır, çinko, demir, kalay, kurşun, kadmiyum ve arseniktir 6 . GİRİŞ İletişim (Correspondence)  ...

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