Investigation of Seroprevalence of Neospora spp. in Horses in Niğde Province (Turkey)

Karatepe, Mustafa; Karatepe, Bilge

doi:10.9775/kvfd.2011.5469

Cited by 4 publications

(9 citation statements)

References 6 publications

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“…The increase in garlic amount caused a decrease in pH. The data obtained in this research are different to some research findings . The cause of the differences in these values may be shown to be differences in the raw material, features of the material added, and differences in the production method.…”

Section: Discussioncontrasting

confidence: 97%

“…The data obtained in this research are different to some research findings. [8,9,16] The cause of the differences in these values may be shown to be differences in the raw material, features of the material added, and differences in the production method. During storage the titratable acidity of all butter varieties increased ( Table 4).…”

Section: Chemical Propertiesmentioning

confidence: 99%

“…These products do not reverse oxidation or cannot improve rancid products. These items are added to the freshly produced food before the initiation of the oxidation process and delay or prevent oxidation . With the aim of increasing stability of fats and lengthening shelf‐life, synthetic antioxidants are used .…”

Section: Introductionmentioning

confidence: 99%

“…With the aim of increasing stability of fats and lengthening shelf‐life, synthetic antioxidants are used . The possible teratogenic and carcinogenic effects of continuous use of chemical antioxidants have come to the agenda and formed a source of debate in recent years . As a result, it is becoming popular to choose natural antioxidants rather than artificial antioxidants .…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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Section: Discussioncontrasting

confidence: 97%

Section: Chemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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“…Na Turquia, um estudo feito em 125 equinos revelou, por meio de ELISA, reação positiva para presença de anticorpos antiNeospora spp. em 24% (30/125) dos soros (Karatep, 2012).…”

Section: Resultsunclassified

Ocorrência de anticorpos anti-Neospora spp. em jumentos (Equus asinus) no estado de Sucre - Colômbia

Blanco¹,

Patarroyo

Vargas

et al. 2014

Arq. Bras. Med. Vet. Zootec.

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RESUMOA neosporose tem grande importância em bovinos, e sua patogênese neste hospedeiro, em termos gerais, está esclarecida, porém, em equídeos é pobremente conhecida. Na Colômbia ainda não foram reportados anticorpos Anti-Neospora spp. em equídeos, sendo assim objetivou-se no presente estudo avaliar a ocorrência do parasito em jumentos (Equus asinus) de fazendas que apresentavam risco da doença nestes animais. Foram utilizados 56 animais no estado de Sucre (Colômbia), escolhidos aleatoriamente dentro das fazendas selecionadas. Utilizou-se um peptídeo recombinante originado de Neospora caninum (NcGRA1) para o diagnóstico por Dot-ELISA, e o soro foi diluído em 1:200. Este estudo reporta, pela primeira vez no estado de Sucre e na Colômbia, a presença de anticorpos anti-Neospora spp. na espécie Equus asinus, com uma ocorrência de 19,7% (11/56) dos animais amostrados.Palavras-chave: jumento (Equus asinus), ocorrência, Neospora spp., parasito ABSTRACT The neosporosis has great importance in cattle, and its pathogenesis in this host has been generally clarified, however, in horses, neosporosis is poorly known, and in Colombia anti

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A study of Neospora caninum antibody seroprevalence ın dairy cows in Turkey

Kasap

Ertunc

Temizel

et al. 2020

J Hellenic Vet Med Soc

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Neospora caninum is a intracellular protozoan parasite and is one of the major causes of repeated abortions, foetal malformations, pre-term deliveries, stillbirth and possible loss of milk yield in livestock. The presence of specific antibodies against N. caninum in the blood serum of dairy cows is investigated in the present study. A total of 184 blood serum samples of dairy cows were examined in Bursa province in the Marmara Region. N. caninum antibodies were measured using an indirect enzyme-linked immunosorbent assay (ELISA) (The Svanovir Neospora-Ab ELISA). From the total sample, antibodies to N. caninum were detected in 62 of the 184 examined cows (33.3%) and neurological findings were seen in a calf.

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Investigation of Seroprevalence of Neospora spp. in Horses in Niğde Province (Turkey)

Cited by 4 publications

References 6 publications

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Ocorrência de anticorpos anti-Neospora spp. em jumentos (Equus asinus) no estado de Sucre - Colômbia

A study of Neospora caninum antibody seroprevalence ın dairy cows in Turkey

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