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Is it Possible That Pecan Nut (Carya illinoinensis) Shell as an Organic Material May Be an Alternative Feed Additive?

Year 2018, Volume: 28 Issue: 1, 135 - 143, 30.03.2018
https://doi.org/10.29133/yyutbd.356970

Abstract

Consumption of natural
foods has become important day after day and organic food production has also
become popular as a result of increasing demand of consumer. Therefore;
industry and science world, for organic animal food production focuses on the
waste products generated in plant production and the availability of these
natural products in animal nutrition has been increasingly discussed in recent
years. The shell which is released during the production of pecan nut (Carya illinoinensis) is considered an
organic waste material. Although there have been a lot of research on the pecan
nut, in recent years the number of research articles associated with the
nutritional composition and some phytochemical properties of pecan nut shell
that related human and animal health is low and this shows that it is just
beginning to be a subject of scientific work in this area. It has been
underlined that pecan nut shell has high fiber content, antioxidant and
antimicrobial properties according to reported data in the recent publications.
In the view of such data, it may be thought that pecan nut shell can be used
feed additive, like a prebiotic, supporting immune system and stopping the
development of some pathogens. In addition; it is also interesting to note that
there is the protective function of the pecan nut shell which suppresses the
growth of some microorganisms that can cause health problems in humans due to
the meat in cooked and preserved inappropriate conditions. Thus, it is
concluded that pecan nut shell as a natural and a new product has potential
subjected to research area of animal nutrition as feed additive.

References

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  • Chiou D, Langrish T (2007). Development and characterisation of novel nutraceuticals with spray drying technology. Journal of Food Engineering. 82 (1): 84-91.
  • Coşkun B, Şeker E, İnal F (2000). Feeds and Technology, pp. 192-222, In: Yemler ve Teknolojisi 3. Baskı. Selçuk Üniversitesi Veteriner Fakültesi Yayın Ünitesi, Konya.
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  • Dimitrios B (2006). Sources of natural phenolic antioxidants. Trends in Food Science & Technology. 17 (9): 505-512.
  • Dincer S, Akgün N, Akgün M, Akgerman B (2005). Aspectos generales acerca de la extracción por fluido supercrítico. Aceites y Grasas. (61): 652-661 . Dolan L, Matulka R, Worn J, Nizio J (2016). Safety studies conducted on pecan shell fiber, a food ingredient produced from ground pecan shells. Toxicology Reports. 3: 87-97.
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  • Kolida S, Tuohy K, Gibson GR (2002). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition. 87 (S2): S193-S197.
  • Konuk D, Korel F (2015). Kurutma sıcaklığının üzüm çekirdeklerinin toplam fenolik madde içeriği ve antioksidan kapasitesi üzerine etkisi.
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  • Nizamlıoğlu N, Nas S (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies. 5 (1): 20-35.
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Organik Bir Materyal Olarak Pikan Cevizi (Carya illinoinensis) Kabuğu Alternatif Bir Yem Katkı Maddesi Olabilir Mi?

Year 2018, Volume: 28 Issue: 1, 135 - 143, 30.03.2018
https://doi.org/10.29133/yyutbd.356970

Abstract

Doğal besin tüketimi
insan beslenmesinde gün geçtikçe önem kazanmakta ve artan tüketici talebi
sonucunda organik gıda üretimi de yaygınlaşmaktadır. Dolayısıyla; sektör ve
bilim dünyası, organik hayvansal gıda üretimi için bitkisel üretimde ortaya
çıkan atık ürünlere odaklanmakta ve bu doğal ürünlerin hayvan beslemede
kullanılabilirliğini son yıllarda giderek daha fazla tartışmaktadır. Pikan
cevizi (Carya illinoinensis)
üretiminde açığa çıkan kabuk organik bir atık materyal olarak kabul
edilmektedir. Pikan cevizi ile ilgili birçok araştırma yapılmış olmasına karşın
son yıllarda pikan cevizi kabuğunun besinsel kompozisyonu ile insan ve hayvan
sağlığını ilgilendiren bazı fitokimyasal özellikleri üzerine yapılan araştırma
sayısının az olması bu alandaki bilimsel çalışmalara konu olmaya yeni
başladığını göstermektedir. Yapılan mevcut çalışmalarda bildirilen verilere
göre pikan cevizi kabuğunun yüksek lif içeriğine, antioksidan ve antimikrobiyal
özelliklere sahip olduğu dikkat çekmektedir. Bu bilgiler doğrultusunda; pikan
cevizi kabuğunun hayvan beslemede prebiyotik gibi immün sistemi destekleyen ve
bazı patojenlerin gelişmesini durduran bir yem katkı maddesi olarak
kullanılabileceği düşünülebilir. Buna ek olarak; pikan cevizi kabuğunun etin
uygun olmayan koşullarda pişirilmesi ve muhafaza edilmesi ile insanlarda sağlık
sorunlarına neden olabilen bazı mikroorganizmaların gelişmesini baskılayan
koruyucu fonksiyonu da ilgi çekicidir. Dolayısıyla doğal ve yeni bir ürün
olarak pikan cevizi kabuğunun yem katkı maddesi olarak hayvan besleme
alanındaki araştırmalara konu olabilecek potansiyele sahip olduğu sonucuna
varılmıştır.

References

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  • Alp M, Kocabağlı N, Kahraman R, Bostan K (1999). Effects of dietary supplementation with organic acids and zinc bacitracin on ileal microflora, pH and performance in broilers. Turkish Journal of Veterinary and Animal Sciences. 23 (5): 451-456.
  • Apaydın E (2008). Nar suyu konsantresi üretim ve depolama sürecinde antosiyaninlerdeki değişimler. Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Ankara Üniversitesi, Ankara. Aşan M, Özcan N (2006). Kanatlı beslemede inulinin prebiyotik olarak önemi. Hayvansal Üretim. 47 (2): 48-53.
  • Aydın SA, Üstün F (2007). Tanenler 1 kimyasal yapıları, farmakolojik etkileri, analiz yöntemleri. İstanbul Üniversitesi Veteriner Fakültesi Dergisi. 33 (1): 21-31.
  • Babu D, Crandall PG, Johnson CL, O'Bryan CA, Ricke SC (2013). Efficacy of antimicrobials extracted from organic pecan shell for inhibiting the growth of Listeria spp. Journal of food science. 78 (12): M1899-M1903.
  • Chiou D, Langrish T (2007). Development and characterisation of novel nutraceuticals with spray drying technology. Journal of Food Engineering. 82 (1): 84-91.
  • Coşkun B, Şeker E, İnal F (2000). Feeds and Technology, pp. 192-222, In: Yemler ve Teknolojisi 3. Baskı. Selçuk Üniversitesi Veteriner Fakültesi Yayın Ünitesi, Konya.
  • Delzenne NM (2003). Oligosaccharides: state of the art. Proceedings of the nutrition Society. 2 (1): 177-182.
  • Dimitrios B (2006). Sources of natural phenolic antioxidants. Trends in Food Science & Technology. 17 (9): 505-512.
  • Dincer S, Akgün N, Akgün M, Akgerman B (2005). Aspectos generales acerca de la extracción por fluido supercrítico. Aceites y Grasas. (61): 652-661 . Dolan L, Matulka R, Worn J, Nizio J (2016). Safety studies conducted on pecan shell fiber, a food ingredient produced from ground pecan shells. Toxicology Reports. 3: 87-97.
  • Erol İ, Şireli UT (1999). Incidence and serotype distribution of Listeria monocytogenes in frozen broiler carcasses. Turkish Journal of Veterinary and Animal Sciences. 23 (EK4): 765-770.
  • Friedman M, Henika PR, Mandrell RE (2002). Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of food protection. 65 (10): 1545-1560.
  • Gibson GR, Roberfroid MB (1995). Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. The Journal of nutrition. 125 (6): 1401.
  • Graminha E, Gonçalves A, Pirota R, Balsalobre M, Da Silva R, Gomes E (2008). Enzyme production by solid-state fermentation: Application to animal nutrition. Animal Feed Science and Technology. 144 (1): 1-22.
  • Güzel N (2010). Nar suyu konsantresi üretim aşamalarında prosiyanidinlerdeki değişimler. Yüksek Lisans Tezi, Fen Bilimleri Enstitüsü, Ankara Üniversitesi, Ankara.
  • Hajati H, Hassanabadi A, Yansari AT (2014). The Effect of dietary supplementation of prebiotic and probiotic on performance, humoral immunity responses and egg hatchability in broiler breeders. Poultry Science Journal. 2 (1): 1-13.
  • Helal MS, Youssef FM, Moursi MK, Khalil WF, Abdel-Daim MM (2015). Effectiveness of prebiotic as an alternative to the antimicrobial growth promoter on growth performance, blood constituents, intestinal healthiness and immunity of broilers. Alexandria Journal for Veterinary Sciences. 45: 13-25.
  • Homayouni A, Azizi A, Ehsani M, Yarmand M, Razavi S (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111 (1): 50-55.
  • Iji PA, Saki AA, Tivey DR (2001). Intestinal structure and function of broiler chickens on diets supplemented with a mannan oligosaccharide. Journal of the Science of Food and Agriculture. 81 (12): 1186-1192.
  • Işık S (2010). Biyoteknolojik yönden önemli tıbbi bitkiler ve bitkisel ürünlerde kalitenin belirlenmesi. Yüksek Lisans Tezi, Biyoteknoloji Enstitüsü, Ankara Üniversitesi, Ankara.
  • Kim M (2002). The water-soluble extract of chicory affects rat intestinal morphology similarly to other non-starch polysaccharides. Nutrition Research. 22 (11): 1299-1307.
  • Kocabağlı N, Alp M (2015). Kanatlı beslemede kullanılan yem katkı maddeleri. Turkiye Klinikleri Journal of Animal Nutrition and Nutritional Diseases-Special Topics. 1 (2): 17-24.
  • Kolida S, Tuohy K, Gibson GR (2002). Prebiotic effects of inulin and oligofructose. British Journal of Nutrition. 87 (S2): S193-S197.
  • Konuk D, Korel F (2015). Kurutma sıcaklığının üzüm çekirdeklerinin toplam fenolik madde içeriği ve antioksidan kapasitesi üzerine etkisi.
  • Küçükersan K (1999). Yem katkı maddeleri. Ders Notları, Ankara Üniversitesi Veteriner Fakültesi, Ankara.
  • Landers TF, Cohen B, Wittum TE, Larson EL (2012). A review of antibiotic use in food animals: perspective, policy, and potential. Public health reports. 127 (1): 4-22.
  • Littlefield B (2010). Characterization of pecan shells for value-added applications. Master's Thesis, Graduate Faculty of Auburn University, Alabama, USA.
  • Malik NS, Perez JL, Lombardini L, Cornacchia R, Cisneros‐Zevallos L, Braford J (2009). Phenolic compounds and fatty acid composition of organic and conventional grown pecan kernels. Journal of the Science of Food and Agriculture. 89 (13): 2207-2213.
  • Mendiola JA, Torres CF, Toré A, Martín-Álvarez PJ, Santoyo S, Arredondo BO, Señoráns FJ, Cifuentes A, Ibáñez E (2007). Use of supercritical CO2 to obtain extracts with antimicrobial activity from Chaetoceros muelleri microalga. A correlation with their lipidic content. European Food Research and Technology. 224 (4): 505-510.
  • Moure A, Cruz JM, Franco D, Domı́nguez JM, Sineiro J, Domı́nguez H, Núñez MaJ, Parajó JC (2001). Natural antioxidants from residual sources. Food Chemistry. 72 (2): 145-171.
  • Müller LG, Pase CS, Reckziegel P, Barcelos RC, Boufleur N, Prado ACP, Fett R, Block JM, Pavanato MA, Bauermann LF (2013). Hepatoprotective effects of pecan nut shells on ethanol-induced liver damage. Experimental and toxicologic pathology. 65 (1): 165-171.
  • Naz S, Siddiqi R, Ahmad S, Rasool S, Sayeed S (2007). Antibacterial activity directed isolation of compounds from Punica granatum. Journal of food science. 72 (9):
  • Nizamlıoğlu N, Nas S (2010). The phenolic compounds in vegetables and fruit; structures and their importance. Electronic Journal of Food Technologies. 5 (1): 20-35.
  • Olasupo N, Fitzgerald D, Gasson M, Narbad A (2003). Activity of natural antimicrobial compounds against Escherichia coli and Salmonella enterica serovar Typhimurium. Letters in Applied Microbiology. 37 (6): 448-451.
  • Orzua MC, Mussatto SI, Contreras-Esquivel JC, Rodriguez R, de la Garza H, Teixeira JA, Aguilar CN (2009). Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation. Industrial Crops and Products. 30 (1): 24-27.
  • Pagan J, Seerley B, Cole D, Lowe J, Tangtrongpiros J (1999a). Antibiotic resistance: Perception versus science. Feeeding Times. 4 (1): 4.
  • Pagan J, Seerley B, Cole D, Tangtronggiros J (1999b). How do mannanoligosaccharides work? Feeding Times. 1: 7-9.
  • Piljac-Žegarac J, Šamec D, Piljac A (2013). Herbal teas: A focus on antioxidant properties, pp. 129-140, In: Tea in health and disease prevention, Preedy V, Academic press.
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There are 63 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Dilek Kor

Filiz Karadaş

Mehmet Reşit Karageçili This is me

Publication Date March 30, 2018
Acceptance Date February 6, 2018
Published in Issue Year 2018 Volume: 28 Issue: 1

Cite

APA Kor, D., Karadaş, F., & Karageçili, M. R. (2018). Organik Bir Materyal Olarak Pikan Cevizi (Carya illinoinensis) Kabuğu Alternatif Bir Yem Katkı Maddesi Olabilir Mi?. Yuzuncu Yıl University Journal of Agricultural Sciences, 28(1), 135-143. https://doi.org/10.29133/yyutbd.356970
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Yuzuncu Yil University Journal of Agricultural Sciences by Van Yuzuncu Yil University Faculty of Agriculture is licensed under a Creative Commons Attribution 4.0 International License.