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] O. Koça and F. G. Buchholz , “ A stress analysis for contact problems involving rolling and sliding ,” WIT Trans. Eng. Sci. , vol. 1 , pp. 127 – 134 , 1993 . [2] O. Koça , “ Friction analysis of the contact problems in one cell of the

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Pollack Periodica
Authors:
Drakuli Lumi
,
Anis Sulejmani
,
Klodian Dhoska
, and
Odhise Koça

. References [1] O. Koça , A. Sulejmani , and

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] O. Koça , A. Sulejmani , and K. Dhoska , “ Pressure

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Histological structures of esophagus and stomach tissue samples of Lacerta stellio have been studied, and glycosaminoglycan (GAG) distribution has been histochemically determined. Histologically, esophagus and stomach of L. stellio are composed of four layers: mucosa, submucosa, muscularis mucosae and serosa. Mucosa of esophagus is covered by simple columnar ciliated epithelium with many mucous secreting goblet cells and contains branched tubular glands.Stomach of L. stellio is composed of fundus (oral and aboral) and pylorus regions. Mucosa is covered by columnar epithelium. Fundic glands are branched tubular glands while pyloric glands are usually simple tubular glands. In both regions of the stomach, glands are subdivided into three areas as base, neck and isthmus. Both in the esophagus and stomach, muscular layer is in the form of smooth muscle having inner circular and outer longitudinal layers.According to the results obtained by Alcian Blue (pH 5.8)/Periodic Acid Schiff staining, stomach is similar to esophagus in that neutral mucins and hyaluronic acid (HA) are dominant in isthmus and neck regions of gland tissue of stomach. In the base of the stomach, only neutral mucins have been observed. HA has been observed to be dominant in all other regions of both stomach and esophagus, along with some but not much sulphated GAGs.

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Az n-3 zsírsavak hatása nagy teljesítményű tenyészkocák fontosabb termelési és szaporodásbiológiai paramétereire

Effect of n-3 fatty acids on the performance and reproduction parameters of modern sows

Scientia et Securitas
Author:
Róbert Roszkos

Összefoglalás.

A kutatás célja olyan n-3 zsírsavakra alapozott takarmányozási módszer fejlesztése, ami javíthatja a nagy teljesítményű tenyészkocák termelési mutatóit, és ezáltal gazdaságosabbá teheti termelésüket. A kifejlesztett kiegészítő takarmányok hatásainak vizsgálata nagyüzemi körülmények között, több kísérletben, különböző dózisokban és eltérő időszakokban etetve történt. Az eredmények pontosabb értékelése céljából a hagyományos vizsgálatok mellett gyorsvizsgálati módszerek (pl. elektronikus orr) alkalmazására is sor került. A kísérletek eredményei alapján olyan etetési stratégia kidolgozása van folyamatban, amely hatékonyan képes kiegészíteni a magyarországi sertés késztakarmányok esszenciális zsírsavkészletét, és hosszú távon eredményesen javíthatja a tenyészkocák teljesítménymutatóit.

Summary.

The research aimed to develop a feeding strategy based on n-3 fatty acids, which can improve the production parameters of high-performance breeding sows and thereby make their production more economically advanced. To earn this, the effects of the developed supplementary feeds on the performance of sows and their piglets in several large-scale swine farm experiments, at different doses and periods were investigated.

In the first trial, the effects of n-6 and n-3 fatty acid supplementation on the performance parameters of sows and the fatty acid profile of sow milk were examined. Besides traditional fatty acid analysis, a novel electronic nose method was also used. The control group received 10 g of sunflower oil-based supplementation rich in n-6 fatty acids per kg feed. Experimental animals received the same amount of fish oil as an n-3 fatty acid source. The diets were corn- and soybean meal-based. Supplementation of fish oil reduced the wean to oestrus interval (non-significantly) in the trial group and decreased the number of sows having oestrus later than seven days after weaning. The treatments did not affect the performance of the subsequent farrow of sows. Supplementation of fish oil significantly increased the amount of n-3 polyunsaturated fatty acids, especially eicosapentaenoic acid (C20:5, n-3), docosapentaenoic acid (C22:5, n-3), and docosahexaenoic acid (C22:6, n-3), in the milk (p < 0.001). The chemical composition of milk was not affected by the treatments. The electronic nose could separate milk samples collected from control and trial groups based on their odour profile.

In the second trial, the effects of n-3 fatty acid supplementation on the performance parameters of sows and their piglets were investigated in a special nutritional situation when α-linolenic acid (C18:3, n-3) was already high in the sows’ compound feeds. The control group received no supplementation during the trial, but experimental animals received 5 g of fish oil-based supplement instead of linseed meal-based supplementation. The diets were corn- and soybean, and linseed meal-based. Supplementation of fish oil during lactation reduced the weaning mortality of piglets in the trial groups (1st replication: p < 0.00; 2nd replication: p < 0.04). Wean to oestrus interval decreased significantly in the case of the trial group in the 1st replication (p < 0.019) but was not changed in the 2nd. The rate of late oestrus, conception, and farrowing were apparently improved in the trial group in both replications compared to the control. The results of the subsequent farrow were also better in the trial group, where the number of live-born piglets increased in both replications compared to the recent farrow.

Based on the results, a feeding strategy is being developed that can effectively supply Hungarian sow feeds with those n-3 fatty acids, which can improve the long-term performance parameters of breeding sows.

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Statins have cholesterol-independent effects including an increased vascular nitric oxide activity and are commonly used by patients with cardiovascular disease. Such patients frequently have cardiovascular diseases, which may be treated with cilostazol, a platelet aggregation inhibitor. This study was designed to investigate whether combined use of cilostazol would increase the inhibitory effect of statin on vascular smooth muscle and how maturation would affect these responses. Female Wistar rats, aged 3–4 months (young) and 14–15 months (adult), were sacrificed by cervical dislocation and the thoracic aorta was dissected and cut into 3- to 4-mm-long rings. The rings were mounted under a resting tension of 1 g in a 20-ml organ bath filled with Krebs–Henseleit solution. Rings were precontracted with phenylephrine (10−6 M), and the presence of endothelium was confirmed with acetylcholine (10−6 M). Then, the concentration–response curves were obtained for atorvastatin alone (10−10 to 3 × 10−4 M; control) and in the presence of cilostazol (10−6 M) in young and adult rat aortas. This experimental protocol was also carried out in aorta rings, which had been pretreated with N G -nitro-l-arginine methyl ester (l-NAME, 10−4 M). Atorvastatin induced concentration-dependent relaxations in young and adult rat thoracic aorta rings precontracted with phenylephrine. The pIC50 value of atorvastatin was significantly decreased in adult rat aortas. In addition, pretreatment of aortas with cilostazol enhanced the potency of atorvastatin in both young and adult aortas. Incubation with l-NAME did not completely eliminate the relaxations to atorvastatin in the presence of cilostazol. These results suggest that combined application of cilostazol with atorvastatin was significantly more potent than atorvastatin alone. Combined drug therapy may be efficacious in delaying the occurrence of cardiovascular events.

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H. , Serdar H. S. , Koca A. Manufacturing and testing of a V-type Stirling engine , Turkish Journal of Engineering and Environmental Sciences , Vol. 24 , No. 2 , 2000 , pp. 71 ‒ 80 . [6

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. Koca , A.F. , Anil , M. 2007 . Effect of flaxseed and wheat flour blends on dough rheology and bread quality . J. Sci. Food Agri. 87 : 1172 – 1175 . Mazza , G

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61 256 257 Koca, N., Burdurlu, H. S., Karadeniz, F. (2007) Kinetics of Colour Changes in Dehydrated Carrots, Journal of Food Engineering , 78

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