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Effect of clinoptilolite on serum biochemical and haematological characters of broiler chickens during aflatoxicosis
Scopus
Toplam 144 atıf DOI
Clinoptilolite (CLI, a natural zeolite) incorporated into the diet at 1.5 and 2.5 per cent were evaluated for their ability to reduce the deleterious effects of 2.5 mg total aflatoxin (AF) kg-1 diet on broiler chickens from 1 to 21 days of age. In total 360 broiler chicks were divided into six equal treatment groups (control, AF, CLI (1.5 per cent), AF plus CLI (1.5 per cent), CLI (2.5 per cent) and AF plus CLI (2.5 per cent)). When compared with the controls, AF treatment significantly decreased serum total protein, albumin, inorganic phosphorus, uric acid, total cholesterol and the values of haematocrit, red blood cell counts, mean corpuscular volume, haemoglobin, thrombocyte counts, percentage of monocyte counts; increased values of white blood cell and heterophil counts. The addition of CLI (1.5 per cent) and CLI (2.5 per cent) to the AF-containing diet reduced the adverse effects of AF and should be helpful in a solution to the aflatoxicosis problem in poultry. (C) 2000 Harcourt Publishers Ltd.
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Occurrence of aflatoxin M1 in yogurt samples from Afyonkarahisar, Turkey
Scopus
Havuzumuzda 22 atıf almış
The present study was aimed to analyse the presence and levels of aflatoxin M1 (AFM1), in 177 yogurt samples consisting of 104 samples of ordinary yogurt, 21 of fruit yogurt, and 52 of strained (Torba) yogurt. The competitive ELISA method was used to determine the aflatoxin. The highest AFM1 concentration was 150 ng/kg in strained yogurt, 100 ng/kg in ordinary yogurt as well as in fruit yogurt. The incidence of AFM 1 contamination in yogurt samples were 65.38% (68 samples) of all ordinary yogurt samples, 33.33% (7 samples) of all fruit yogurt samples, and 55.77% (29 samples) of all strained yogurt samples. In addition, 11.53% of ordinary yogurt (12 samples), 9.52% of fruit yogurt (2 samples), and 21.15% of strained yogurt (11 samples) had higher AFM1 levels, than the acceptable levels for the Turkish Food Codex (50 ng/kg for yogurt). The results of this study imply that more emphasis should be given to the routine AFM 1 inspection of milk and dairy products in the Afyonkarahisar region. Furthermore, both farmers and dairy companies should be informed on the importance of AFM1, and the consequences of the presence of the aflatoxin in dairy products.
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Kurumlar (2)
Afyon Kocatepe Üniversitesi
Afyonkarahisar, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey