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OMURTAG KORKMAZ, BURCU İREM

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OMURTAG KORKMAZ

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BURCU İREM

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2016 - 201912020 - 20211
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    Effect of Maca (Lepidium meyenii) powder dietary supplementation on performance, egg quality, yolk cholesterol, serum parameters and antioxidant status of laying hens in the post-peak period
    (EUGEN ULMER GMBH CO, 2016) OMURTAG KORKMAZ, BURCU İREM; Korkmaz, S.; Eseceli, H.; Korkmaz, Irem Omurtag; Bilal, Tanay
    The present study investigated the effects of dietary supplementation with Maca powder on the performance, egg quality, serum parameters, hormones and antioxidant enzyme levels of laying hens in their post-peak period. A total of 150 hens, 56 week of age, were separated into three treatment groups (50 hens per group). Over 16 weeks, diets were supplemented with Maca powder at concentrations of 0 (control), 5 and 10 g/kg respectively. Performance and egg quality were not significantly influenced by the supplementation of Maca powder. Cholesterol contents of the yolk were not influenced by the experimental diets. At the end of the study, no significant difference in the levels of serum glucose, total triglyceride and total cholesterol, calcium, phosphorus, progesterone and oestradiol was detected. However, serum magnesium levels decreased as the rate of Maca powder increased (P< 0.05). A significant increase in serum glutathione peroxidase (GPx) was measured in the hens fed with 10 g/kg Maca powder. In conclusion, Maca powder had neither positive nor adverse impacts on performance, egg quality, yolk cholesterol content, serum parameters (except magnesium) and hormones. Despite that serum magnesium levels were adversely affected, Maca powder may enhance the antioxidant status, specifically GPx, of laying hens in the post-peak period.
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    Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract
    (ELSEVIER, 2021) OMURTAG KORKMAZ, BURCU İREM; Korkmaz, Irem Omurtag; Bilici, Cansu; Korkmaz, Serol
    This study aimed to investigate the effects of maca (Lepidium meyenii) powder and propolis extract supplementation in homemade yogurt. For this purpose, four types of yogurt, including plain yogurt (Y), yogurt with 0.05% propolis (P), yogurt with 5% maca (M), and yogurt containing both 5% maca and 0.05% propolis (MP), were prepared. YC-380 Yo-Flex (R)-encoded Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used as starter cultures in pasteurised milk. Samples were stored at 4 degrees C for seven days, and their Lactobacillus counts, pH values, water-holding capacity (WHC) values, and densities were analysed. Lactic acid bacterial counts were calculated using the spread on plate method. Sensory analysis of the yogurts was performed by 10 nutritionist panellists. According to the results of these experiments, Lactobacillus sp. could survive in yogurts without maca (Y and P), which showed the highest Lactobacillus counts. The change in the Lactobacillus counts in the different yogurts during storage was not statistically significant. The pH of MP was significantly the lowest, whereas that of Y was significantly the highest. The pH levels of the different yogurts decreased significantly from day 1 to day 7 (p < 0.05). Synaeresis of the yogurts decreased with time, and this change was significantly higher in Y and P. WHC values of all groups increased significantly, and that of Y was the highest during storage (p < 0.01). The increase in the WHC levels was the highest in P and the lowest in M during storage, suggesting an enhancing effect of propolis on WHC of yogurts. Regarding the sensory assessment of the samples, Y was most acceptable and MP was least acceptable (p < 0.05). The sensory features of the yogurts were affected by the distinct colour and odour of maca, and this could be adjusted by changing the doses of this supplement. However, this study comprised of only short-time storage data, and hence, future studies with longer storage periods are required.