Alternatif Protein Kaynaklarının Hayvan Beslemede Kullanım Olanakları

İpçak, Hasan Hüseyin; Özüretmen, Sema; Alçiçek, Ahmet; Özelçam, Hülya

doi:10.29185/hayuretim.343285

Cited by 7 publications

(8 citation statements)

References 19 publications

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“…Even though the use of single-cells dates back to ancient times. Their commercial production and application in animal diets are new [110]. Microalgae are said to be rich in nutrients such as proteins, amino acids, pigments, vitamins/minerals, and polyunsaturated fatty acids [111].…”

Section: Practical Aspects Of Feeding Protein To Goatsmentioning

confidence: 99%

Recent Advancement in Goat Nutrition

Matovu¹,

Alçiçek²

2023

Goat Science - Environment, Health and Economy

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Nutrition or feeding is one of the most important components in livestock production and it’s associated with high costs. In goat production, it can typically account for 60% or more of total production costs. As a result, there is much new research being conducted on goat feeding and nutrition in a variety of areas regarding production costs, sustainability, and quality of the product produced. Areas of research that are currently receiving much attention include feed additives such as prebiotics, probiotics, enzymes, antioxidants, plant secondary metabolites, etc. Their use in animal feed is expected to increase due to the abolition of synthetic antimicrobials in feed, although there is still limited information on their use and is accompanied by contradictory research reports. This study aims to highlight some of the recent and emerging studies on the different feed resources, feed additives and dietary feed composition for goats.

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Section: Practical Aspects Of Feeding Protein To Goatsmentioning

confidence: 99%

Recent Advancement in Goat Nutrition

Matovu¹,

Alçiçek²

2023

Goat Science - Environment, Health and Economy

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“…As another Mediterranean crop, olive is being processed into olive oil extraction by around 75% of its total annual production and yields an excessive amount of industrial waste that still contains distinctive valuable compounds. Byproducts of olive oil production consist of pomace, black water, olive leaves (OL), and branch fractions . Among these byproducts, OL constitute a substantial portion of the total harvested mass, accounting for approximately 5% of the olive fruits’ mass.…”

Section: Introductionmentioning

confidence: 99%

“…Byproducts of olive oil production consist of pomace, black water, olive leaves (OL), and branch fractions. 18 Among these byproducts, OL constitute a substantial portion of the total harvested mass, accounting for approximately 5% of the olive fruits’ mass. As a result of the pruning of olive trees, approximately 25 kg of leaves and branches emerged from the tree.…”

Section: Introductionmentioning

confidence: 99%

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

Yılmaz,

Gultekin Subasi

2023

ACS Omega

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Although there is a well-known awareness of the nutritional potential of plant proteins, their utilization within food formulations is currently limited due to insufficient investigation of the functional properties or processing conditions. In this study, the protein contents of the remaining pulps of laurel (bay) (LL) and olive leaves (OL) after alcoholic washing (representing phenolic compound extraction), heat treatment (representing the usage of the leaves for tea brewing or as cooking aid), and deoiling process (representing oil extraction) were investigated. Bicinchoninic acid assay (BCA) indicated that the best protein yield was achieved with a direct isolation process after hexane oil removal. Both LL and OL isolates contained around 80% protein, but high temperature and alcohol content broke down the protein structure as well as decreased the final protein content (∼40%). Alcohol treatment appears to remove protein-bound phenols and increase fluorescence intensity in OL protein isolates while potentially causing structural alterations in LL proteins. In addition to a dramatic decrease in fluorescence intensity, the absolute zeta potentials of protein extracts of boiling OL and LL increased by 53 and 24%, respectively. The increased zeta potentials along with the decreased fluorescence intensity indicate the changes in the protein conformation and enhanced hydrophilicity of the protein structure, which can influence the functional properties of proteins. Protein extracts of deoiled LL had the highest ΔH value (180 mJ/mg), which is higher than other laurel and all olive protein samples. Laurel protein isolates became more thermally stable after hexane treatment. Moreover, the protein extracts after hexane treatment showed better emulsion capacity from both laurel (71.57%) and olive (61.87%). Water-binding capacity and thermal stability of the protein extracts from deoiled samples were higher than those of the other pretreatments, but the boiled samples showed higher oil-binding capacity due to protein denaturation. These findings indicate the importance of processing conditions in modulating protein properties for various applications.

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“…Diğer hayvansal kaynaklar ile karşılaştırıldığında böceklerin çevreye olan zararı yok denecek kadar azdır [6].Yapılan çalışmalarda yenilebilir böceklerin esansiyel aminoasit içeriğinin; toplam protein, yağ, mineral ve vitaminlerce yüksek olması, yemden yararlanma oranlarının yüksek olması (hayvanın yemden yararlanma oranını arttırarak alınan yumurta, süt, ağırlık vb. ürünlerde artış gerçekleşir) ve hızlı üremeleri nedenleriyle sürdürülebilir protein kaynağı olarak değerlendirilebileceklerini göstermektedir [7].…”

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“…Ayrıca ağustos böceği, çekirge, cırcır böceği, kara asker sineği, yusufçuk gibi türler de tüketilebilmektedir [34]. Yenilebilir böceklerde yapılan araştırmalara göre, yüksek miktarda yağ, protein, vitaminler ve mineral maddeler bulunmaktadır [7,35]. Böceklerin protein içerikleri günümüzde oldukça ilgi görmektedir [31].…”

unclassified

Sürdürülebilir Beslenme Kapsamında Yenilebilir Böcekler

SEYHAN

Nakilcioğlu

2022

Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi

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İlerleyen yıllarda dünya nüfusunun 9 milyarı geçeceği öngörülmektedir. Artan nüfus, şehirleşme oranının büyümesi, ekonomik nedenler ve bazı çevresel faktörler nedeniyle, insanların yeterli miktarda hayvansal ürün kaynaklarına ulaşmada büyük sorunlar yaşayacağı düşünülmektedir. Bu sebeple geleneksel protein kaynakları yetersiz kalacak olup, yenilebilir böceklerin alternatif protein kaynakları olarak hesaba katılması gerekecektir. Günümüzde karıncalar, çekirgeler, arılar, eşek arısı, cırcır böcekleri ve daha nicesinin dahil olduğu birçok böcek türü yenilebilmektedir. Dünyada yaklaşık olarak 1.900’den fazla böcek türünün yenilebilir olduğu, bu böcek türlerinin insan gıdası olarak kullanıldığı ve dünya çapında yaklaşık 2 milyar insanın böcek tükettiği bilinmektedir. Bitkisel ve hayvansal proteinler ile böcek proteinleri karşılaştırıldığında esansiyel aminoasit profili, toplam protein seviyesi ve diğer besin değerleri bakımından yenilebilir böcekler değerli kaynaklardır. Ayrıca elde edilen biyoaktif maddeler sağlığın geliştirilmesi ve hastalıkların önlenmesinde kullanılabilmektedir. Literatürde gıda alanında yenilebilir böcekler ile ilgili çalışmalar mevcuttur ve her geçen gün artmaktadır. Bu derleme çalışmasında, yenilebilir böceklerden olan kriket böceği (Acheta domesticus), un kurdu (Tenebrio molitor), siyah asker sineği (Hermetia illucens), çekirge (Locusta migratoria) ve ipek böceği (Bombyx mori) ile ilgili bilgi verilmesi ve gıda alanında kullanımı hakkında bilgi aktarımının sağlanması amaçlanmıştır.

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Alternatif Protein Kaynaklarının Hayvan Beslemede Kullanım Olanakları

Cited by 7 publications

References 19 publications

Recent Advancement in Goat Nutrition

Recent Advancement in Goat Nutrition

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

Sürdürülebilir Beslenme Kapsamında Yenilebilir Böcekler

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