Effects of dietary dried baker’s yeast on the performance,egg traits and blood parameters in laying quails     

Sakine Yalçın  Fatma Oğuz  Berrin Güçlü  Suzan Yalçın 《Tropical animal health and production》2009,41(1):5-10

This study was conducted to investigate the effects of dietary dried baker’s yeast on laying performance, egg traits and some blood parameters of quails. In the experiment a total of 342 Japanese quails (Coturnix coturnix japonica) aged ten weeks were equally divided into six groups of 57 (three replicates of 19 quails each). Six levels (0, 4, 8, 12, 16 and 20%) of dried baker’s yeast were included in isonitrogenous and isocaloric diets. The experimental period lasted 14 weeks. At the end of the experiment, there were no significant differences among the groups in body weight, feed intake, protein intake, egg production, feed efficiency, egg yolk index and egg haugh unit. Blood serum levels of total protein, triglyceride and cholesterol were not affected by dietary dried baker’s yeast. Diets containing 4 and 8% of dried baker’s yeast increased the egg weight significantly (p < 0.01). The inclusion of dried baker’s yeast at the level of 20% to the diets reduced egg shell thickness and egg albumen height. It is concluded that dried baker’s yeast can be used up to 16% in the diets of laying quails without adverse effects on the measured parameters.  相似文献   

The effects of variables on the success of Thunnus thynnus fishing in the Eastern Mediterranean Sea     

Yalçın  Esin 《Fisheries Science》2022,88(6):677-691

This research focuses on the relationships between fishing success and various influential factors by using a statistical model based on observed data. The potential factors that significantly impact fishing success results were determined using in situ dataset collected with geographic coordinates in 126 fishing operations by three purse seines. A generalized additive model (GAM) for catch variables of Atlantic bluefin tuna Thunnus thynnus (presence–absence) was used to analyse fishing success under different variables: fishing operation (shooting duration, closing the racing duration, setting speed, sinking speed), gear design (length–height ratio), geophysical coordinates (latitude and longitude) and environmental conditions (sea surface temperature, depth, current speed at 10 m). The best fit model results showed that sea surface temperature makes a major contribution to the successful fishing of T. thynnus, as evidenced in previous work. In addition, some other factors (depth, shooting duration, closing the lacing duration, current speed at 10 m, setting speed, sinking speed, and length–height ratio) also affect the success of T. thynnus fishing in the Eastern Mediterranean Sea. These results help to indicate several fishing strategies that will be adopted to encourage fishers to increase their efforts.

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