B: Effect of multi-enzyme produced by a single fungus on growth performance and some carcass parameters of broiler chicks fed on maize-soya based diets.

It is well known that any molecule with an atom that contains a single unpaired electron in its outer orbit is termed an oxidant. These atoms are unstable and have a strong attraction for the electrons of other atoms or molecules in order to regain their resting state. The process of transferring electrons to the oxidant is termed oxidation, and a new free radical is formed in the process (Surai, 2002). In fact, oxidation is a very general process, which affects lipids, pigments, proteins, DNA, carbohydrates, and vitamins (Kanner, 1994). In muscle and fat tissue, oxidation continues post-mortem and affects the shelf-life of meat and meat products. It is generally accepted that lipid oxidation is one of the primary mechanisms of quality deterioration in foods, especially in meat products (Kanner, 1994;Morrissey et al., 1998). The latter becomes more important because of a trend toward increasing the polyunsaturated fatty acids (PUFA long-chain) content (Smet et al., 2008) due to the nutritionists' recommendations to reduce intake of saturated fatty acids, as a high degree of polyunsaturation accelerates oxidative processes leading to deterioration in physical and chemical characteristics, such as meat flavour, colour, texture, water holding capacity besides nutritional value (O'Neill et al., 1998;Coetzee and Hoffman, 2001). The major strategies for preventing lipid oxidation are, therefore, the use of antioxidants. In fact, antioxidants can be organic or inorganic and nutrient or non-nutrient in nature. They function to protect animal tissue against highly reactive oxygen containing products produced chemically and by metabolism. These so-called reactive oxygen species (ROS) can be organic or inorganic compounds in which oxygen is a critical component. The r product on s l nked to the use of oxygen as the pr mary electron acceptor n aerob c metabol sm. Compounds such as superox de anion (O ), 2 hydrogen perox de (H O ), hydroxyl rad cal (OH), alkoxyl 2 2 rad cal (RO) and peroxyl rad cal (ROO) attack cellular l p d, prote n, DNA and carbohydrate. Chem cal attacks on the unsaturated fatty ac ds of cellular membranes produce products such as the peroxyl rad cal (ROO), wh ch n t ates a cha n react on that can lead to comprom sed cell membranes and eventually cell death, unless a more reactive electron donor, an antioxidant such as alpha-tocopheryl acetate, is introduced, whereupon the chain reaction is blocked (Liebler, 1993).It is well known that when lipid hydroperoxides are oxidized to peroxyl radicals, the peroxyl radicals react with α-tocopherol much faster than with other polyunsaturated fatty acids. The result is a corresponding organic hydroperoxide and α-tocopheroxyl radical.

The term traceability refers to recording of flow of products along the food chain from production to consumption with inclusion of all intermediate applications involved in processing/packaging stages. The aim for establishing traceability in the food chain is to provide the timely identification and recall of batches of product from the market when a risk threatens the health of consumers. Since compound feed products are basic inputs in livestock and poultry production, ICT-based feed traceability systems can be considered as a initial step in food traceability management. These systems are simply information recording systems that are designed to trace and track the flow and characteristics of animal feed along the feed supply chain. This paper describes the architecture and some functional properties of a feed traceability system called as the “feed TRace”, focusing particularly on compound feed and integrated poultry meat industries. The feedTRace aims to improve compound feed supply chain management, to increase feed safety and quality control, and to gain marketing competencies with traceable products in compound feed industry. The system is currently under beta stage, and is tested in two high capacity feed milling plants and an integrated broiler company located inAdana province of Turkey.

In this study, the static, kinematic and dynamic behaviors of a semi-active hand prosthesis were analyzed numerically. Finite Elements method was used in static analysis and analytical method was used in kinematic and dynamic analysis. The mathematical model of the hand was created in kinematic and dynamic analysis. Using the mathematical model obtained, torque values of 0, 15, 30, 45, 60, 75, 90 degrees were calculated according to the different position angles of the fingers. Examination was performed for 4 fingers (index finger, middle finger, ring finger, little finger) and 5 kg of force was applied to the fingertips perpendicular to the finger plane. In this examination, the forces are divided into 25% for the index finger, 35% for the middle finger, 25% for the ring finger and 15% for the little finger. The results obtained for forces at different angles under the specified conditions were explained. As a result of all these stages, the prosthetic hand was designed. The design was calculated as linear statically by the finite element method. As a result of the study, a semi-active prosthetic hand was produced considering the calculation findings. Clear resin was used as material.

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