Yazar "Turhan, S." için listeleme
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Comparing slow-growing chickens produced by two- and three-way crossings with commercial genotypes. 2. Carcass quality and blood parameters
Sarica, M.; Yamak, U. S.; Turhan, S.; Boz, M. A.; Saricaoglu, F. T.; Altop, A. (Eugen Ulmer Gmbh Co, 2014)This study examined live weight, carcass traits, meat quality and blood parameters of slow-and medium-growing chickens at 84 days of age and compared them with those of commercial slow-and fast-growing genotypes. A total ... -
Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage
Akarpat, A.; Turhan, S.; Ustun, N. S. (Wiley, 2008)The effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and the color properties of beef patties during frozen storage were studied. Ground beef was treated with salt (1.5%) ... -
Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers
Ozturk, E.; Ocak, N.; Coskun, I.; Turhan, S.; Erener, G. (Wiley, 2010)P>The present study aimed at evaluating the effects of different doses of humic substances (HS) in waterer pan on broiler performances and meat quality. For the trial, 480 chicks (ROSS 308) were allocated into four groups ... -
Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access
Sarica, M.; Ocak, N.; Turhan, S.; Kop, C.; Yamak, U. S. (Poultry Science Assoc Inc, 2011)To evaluate color [lightness (L*), redness (a*), and yellowness (b*)], water-holding capacity (WHC), and pH values, and for proximate analysis of breast and thigh meats from slow-growing (Bronze; B), fast-growing (Hybrid; ... -
Performance, meat quality, meat mineral contents and caecal microbial population responses to humic substances administered in drinking water in broilers
Ozturk, E.; Coskun, I.; Ocak, N.; Erener, G.; Dervisoglu, M.; Turhan, S. (Taylor & Francis Ltd, 2014)1. This study was conducted to examine the effect of different levels of humic substances (HS) administered in drinking water on caecal microflora and mineral composition and colour characteristics of breast and thigh meats ...
