Pub Date : 2022-09-27DOI: 10.20289/zfdergi.1058959
T. Taşkin, Ç. Kandemir
Amaç: Bu çalışmada, Ege Bölgesi’nde yer alan sekiz ilde yetiştirilen koyun ırklarının verim yönü, kuyruk yapısı ve orijin dikkate alınarak güncel veriler ile durum tespiti yapılmaktadır. Materyal ve Metot: Araştırma, T.C. Tarım ve Orman Bakanlığına ait olan HAYBİS sistemi üzerinden 2021 yılında elde edilen verilere dayanmaktadır. Bu veriler, istatistikî bölge birimleri sınıflamasına göre Ege Bölgesi’nde yer alan illerin sahip oldukları koyun varlıkları üzerinden yapılmıştır. Bulgular: Ege Bölgesi’nde koyun varlığı toplam 5.318.635 baştır. Yerli koyun ırklarının toplamı 4.876.130 baş iken ithal edilmiş koyun ırkları varlığı toplamı 442.505 baştır. Ege Bölgesi’nde 8 ile ait yerli koyun ırklarının ortalaması 607.011 baş olup bu sayı, kültür ırkı için 55.313 baştır. Kuyruk yapılarına göre sırasıyla; ince kuyruklu koyunlar için 5.024.734 baş, yağlı kuyruklu koyunlar için 236.837 baş ve yarım yağlı kuyruklu koyunlar için ise 57.064 baştır. Sonuç: Sürdürülebilir koyun yetiştiriciliği yapabilmek adına bölgesel ve ülkesel koyun ıslah stratejileri geliştirilmelidir. Bunun yapılabilmesi için mevcut durumun tespit edilmesi ve bölgeler bazında sayılar ve oranların ortaya konulması gerekmektedir. Bu araştırma ile elde edilen rakamlar koyunculuk özelinde yapılacak tüm çalışmalar özellikle faydalı olacaktır. Irklar bazında yapılacak projelere yön gösterecektir.
目的是确保埃格地区生长的八岁绵羊的数据基于当前数据。材料和方法：研究，T.C.农业和森林，基于2021年获得的HAYBIS系统。根据统计单位，这些数据来自埃格地区各国拥有的绵羊。这些发现涉及埃格地区的5318635只绵羊。进口的国产绵羊品种总数为4876130只，为442505只。如果该地区当地绵羊的平均数量为607011只，那么养殖种族的数量为55313只。Kuyruk yapılarına göre sırasıyla；5024734头细粮羊，236837头半油牛，57064头为了能够做到这一点，必须识别当前情况，并且必须显示一些零件的编号和数字。这项研究获得的数字将对在公共领域进行的所有操作特别有用。伊拉克人将专注于某个时候将要进行的项目。
{"title":"Current situation and future of sheep breeds: Aegean Region","authors":"T. Taşkin, Ç. Kandemir","doi":"10.20289/zfdergi.1058959","DOIUrl":"https://doi.org/10.20289/zfdergi.1058959","url":null,"abstract":"Amaç: Bu çalışmada, Ege Bölgesi’nde yer alan sekiz ilde yetiştirilen koyun ırklarının verim yönü, kuyruk yapısı ve orijin dikkate alınarak güncel veriler ile durum tespiti yapılmaktadır.\u0000Materyal ve Metot: Araştırma, T.C. Tarım ve Orman Bakanlığına ait olan HAYBİS sistemi üzerinden 2021 yılında elde edilen verilere dayanmaktadır. Bu veriler, istatistikî bölge birimleri sınıflamasına göre Ege Bölgesi’nde yer alan illerin sahip oldukları koyun varlıkları üzerinden yapılmıştır. \u0000Bulgular: Ege Bölgesi’nde koyun varlığı toplam 5.318.635 baştır. Yerli koyun ırklarının toplamı 4.876.130 baş iken ithal edilmiş koyun ırkları varlığı toplamı 442.505 baştır. Ege Bölgesi’nde 8 ile ait yerli koyun ırklarının ortalaması 607.011 baş olup bu sayı, kültür ırkı için 55.313 baştır. Kuyruk yapılarına göre sırasıyla; ince kuyruklu koyunlar için 5.024.734 baş, yağlı kuyruklu koyunlar için 236.837 baş ve yarım yağlı kuyruklu koyunlar için ise 57.064 baştır.\u0000Sonuç: Sürdürülebilir koyun yetiştiriciliği yapabilmek adına bölgesel ve ülkesel koyun ıslah stratejileri geliştirilmelidir. Bunun yapılabilmesi için mevcut durumun tespit edilmesi ve bölgeler bazında sayılar ve oranların ortaya konulması gerekmektedir. Bu araştırma ile elde edilen rakamlar koyunculuk özelinde yapılacak tüm çalışmalar özellikle faydalı olacaktır. Irklar bazında yapılacak projelere yön gösterecektir.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49406210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-27DOI: 10.20289/zfdergi.1063327
Y. Akyüz, Ela Atiş
Amaç: Çalışmada, iklim değişikliğine uyum çerçevesinde Küçük Menderes Havzasındaki üreticilerin çevresel tutumlarının belirlenmesi ve mevcut tutumlarının iyileştirilmesine yönelik çeşitli öneriler getirmek hedeflenmiştir. Materyal ve Yöntem: Çalışma verileri 171 üretici yapılan ile yüz yüze anketler yardımı ile elde edilmiştir. Üreticilerin çevresel tutumları Çevresel tutum envanteri yardımı ile belirlenmiş ve faktör analizi kullanılarak değerlendirilmiştir. Araştırma Bulguları: 12 faktör ve 24 ifadeden oluşan çevresel tutum envanteri araştırmaya dahil olan üreticiler açısından değerlendirildiğinde; 12 faktörden 5’inin üreticilerin çevresel tutumlarını yansıttığı sonucuna ulaşılmıştır. Havza üreticilerinin genel çevresel tutumlarının ise orta düzeyde (Ort=4,31, Std Sapma=2,30, α= 0,66) olduğu ve daha da geliştirilmesi için çalışmalar yapılması gerektiği saptanmıştır. Sonuç: Havzadaki üreticilerin çevre bilincinin arttırılması ve tarım-çevre etkileşiminin üreticiye doğru şekilde aktarılması için çeşitli çiftçi toplantıları ve etkinlikler ile yayım çalışması yapılmalıdır. Ayrıca üreticilerin, davranışlarında yapacakları pozitif değişiklikleri çeşitli şekillerde ödüllendirilerek teşvik edilmesi tarımın sürdürülebilirliği açısından önemlidir. Bunun yanı sıra, üreticileri çevreyi koruma adına teşvik edici tarım-çevre politikaları ile de yapılan çalışmalar desteklenmelidir.
{"title":"Determining the environmental attitudes of producers within the framework of adaptation to climate change: The case of Küçük Menderes Basin","authors":"Y. Akyüz, Ela Atiş","doi":"10.20289/zfdergi.1063327","DOIUrl":"https://doi.org/10.20289/zfdergi.1063327","url":null,"abstract":"Amaç: Çalışmada, iklim değişikliğine uyum çerçevesinde Küçük Menderes Havzasındaki üreticilerin çevresel tutumlarının belirlenmesi ve mevcut tutumlarının iyileştirilmesine yönelik çeşitli öneriler getirmek hedeflenmiştir.\u0000Materyal ve Yöntem: Çalışma verileri 171 üretici yapılan ile yüz yüze anketler yardımı ile elde edilmiştir. Üreticilerin çevresel tutumları Çevresel tutum envanteri yardımı ile belirlenmiş ve faktör analizi kullanılarak değerlendirilmiştir.\u0000Araştırma Bulguları: 12 faktör ve 24 ifadeden oluşan çevresel tutum envanteri araştırmaya dahil olan üreticiler açısından değerlendirildiğinde; 12 faktörden 5’inin üreticilerin çevresel tutumlarını yansıttığı sonucuna ulaşılmıştır. Havza üreticilerinin genel çevresel tutumlarının ise orta düzeyde (Ort=4,31, Std Sapma=2,30, α= 0,66) olduğu ve daha da geliştirilmesi için çalışmalar yapılması gerektiği saptanmıştır. \u0000Sonuç: Havzadaki üreticilerin çevre bilincinin arttırılması ve tarım-çevre etkileşiminin üreticiye doğru şekilde aktarılması için çeşitli çiftçi toplantıları ve etkinlikler ile yayım çalışması yapılmalıdır. Ayrıca üreticilerin, davranışlarında yapacakları pozitif değişiklikleri çeşitli şekillerde ödüllendirilerek teşvik edilmesi tarımın sürdürülebilirliği açısından önemlidir. Bunun yanı sıra, üreticileri çevreyi koruma adına teşvik edici tarım-çevre politikaları ile de yapılan çalışmalar desteklenmelidir.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47398399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: The objective of this study was to analyze the production structure of hazelnut production activity in Giresun province, which ranks second in hazelnut production in Turkey.. Material and Methods: Research data were collected through a questionnaire from 53 farms selected by simple random sampling method among 227 agricultural farms engaged in hazelnut cultivation in the central district of Giresun province. The single product budget analysis method was used to determine the cost of hazelnut production, the gross profit and net profit were calculated in hazelnut production. Results: Hazelnut farmers get 0.97 TL for their 1 TL expense to grow hazelnuts. As a result of the study, it was determined that the producers suffered from hazelnut production without government support, but they could cover the costs of 1 kg of shelled hazelnuts with the support. Farmers make profit with agricultural supports. Conclusion: The result of the research revealed that the biggest problem for the producers is the inability do not get paid for their labor and expenses. For this reason, it is important to establish a sustainable price strategy for hazelnuts and to prevent the producer from making possible financial losses.
{"title":"Analysis of cost and profitability in hazelnut production, case of Giresun province","authors":"Esin Hazneci, Emre Nayci, Görkem Çeli̇kkan","doi":"10.20289/zfdergi.996921","DOIUrl":"https://doi.org/10.20289/zfdergi.996921","url":null,"abstract":"Objective: The objective of this study was to analyze the production structure of hazelnut production activity in Giresun province, which ranks second in hazelnut production in Turkey.. \u0000Material and Methods: Research data were collected through a questionnaire from 53 farms selected by simple random sampling method among 227 agricultural farms engaged in hazelnut cultivation in the central district of Giresun province. The single product budget analysis method was used to determine the cost of hazelnut production, the gross profit and net profit were calculated in hazelnut production.\u0000Results: Hazelnut farmers get 0.97 TL for their 1 TL expense to grow hazelnuts. As a result of the study, it was determined that the producers suffered from hazelnut production without government support, but they could cover the costs of 1 kg of shelled hazelnuts with the support. Farmers make profit with agricultural supports. \u0000Conclusion: The result of the research revealed that the biggest problem for the producers is the inability do not get paid for their labor and expenses. For this reason, it is important to establish a sustainable price strategy for hazelnuts and to prevent the producer from making possible financial losses.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47296733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: The objective of this study was to compare kinetic energies calculated by different formulas with Rose’s (reference) formula, using Fulljet type nozzle (½ HH-50 WSQ) at different pressures. Material and Methods: A platform in the dimension of 1x1 m was used to place 17 cups (250 cm3) and inclined at a slope of 9%. Then, artificial rainfalls (at pressures of 30, 40, 50, 60 and 70 kPa) was applied with a ½ HH-50 WSQ nozzle for 5 minutes and each experiment was triplicated. Drop diameter, rainfall intensities, terminal velocities were determined and kinetic energies were calculated with different equations. Results: In this study, it was found that rain intensities varied between 85- and 109 mm h-1, Christiansen coefficients (CU) (%) were 83-87 %, drop diameter (D50) were 1.77-2.05 mm, and terminal velocities were 6.08-6.67 m s-1. Average kinetic energies were also calculated between 9.94-46.59 J m-2 mm-1, respectively. Conclusions: The results obtained from this study (±5 %) were found to be in good agreement with the Rose (1960) formula and some kinetic energy formulas.
{"title":"Fulljet başlık kullanılarak bazı formüllerle hesaplanan kinetik enerjilerin karşılaştırılması üzerine bir çalışma","authors":"Gokcen Yonter, Houndonougbo Marius Houndonougbo","doi":"10.20289/zfdergi.950402","DOIUrl":"https://doi.org/10.20289/zfdergi.950402","url":null,"abstract":"Objective: The objective of this study was to compare kinetic energies calculated by different formulas with Rose’s (reference) formula, using Fulljet type nozzle (½ HH-50 WSQ) at different pressures.\u0000Material and Methods: A platform in the dimension of 1x1 m was used to place 17 cups (250 cm3) and inclined at a slope of 9%. Then, artificial rainfalls (at pressures of 30, 40, 50, 60 and 70 kPa) was applied with a ½ HH-50 WSQ nozzle for 5 minutes and each experiment was triplicated. Drop diameter, rainfall intensities, terminal velocities were determined and kinetic energies were calculated with different equations.\u0000Results: In this study, it was found that rain intensities varied between 85- and 109 mm h-1, Christiansen coefficients (CU) (%) were 83-87 %, drop diameter (D50) were 1.77-2.05 mm, and terminal velocities were 6.08-6.67 m s-1. Average kinetic energies were also calculated between 9.94-46.59 J m-2 mm-1, respectively.\u0000Conclusions: The results obtained from this study (±5 %) were found to be in good agreement with the Rose (1960) formula and some kinetic energy formulas.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47035339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-04DOI: 10.20289/zfdergi.1000476
Nazan Kavas, Gökhan Kavas
Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose. Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properties of yogurt-like products were determined on the 1st, 7th, 14th and 21st days of storage. Fatty acid compositions were determined on the first day of storage. Results: It has been determined that non-dairy fermented products produced from almond milk have similar properties to yogurt made from cow's milk in terms of physico-chemical, sensory, rheological and microbiological properties. However, it was also determined that yogurt-like products produced with the addition of maltose were more acceptable than the fermented products with the addition of sucrose in terms of all parameters. Conclusion: It has been concluded that it is possible to produce yogurt-like fermented milk products using different disaccharides from almond milk, and it can be an alternative to fermented milk products produced from animal milk.
{"title":"Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides","authors":"Nazan Kavas, Gökhan Kavas","doi":"10.20289/zfdergi.1000476","DOIUrl":"https://doi.org/10.20289/zfdergi.1000476","url":null,"abstract":"Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose.\u0000Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properties of yogurt-like products were determined on the 1st, 7th, 14th and 21st days of storage. Fatty acid compositions were determined on the first day of storage.\u0000Results: It has been determined that non-dairy fermented products produced from almond milk have similar properties to yogurt made from cow's milk in terms of physico-chemical, sensory, rheological and microbiological properties. However, it was also determined that yogurt-like products produced with the addition of maltose were more acceptable than the fermented products with the addition of sucrose in terms of all parameters.\u0000Conclusion: It has been concluded that it is possible to produce yogurt-like fermented milk products using different disaccharides from almond milk, and it can be an alternative to fermented milk products produced from animal milk.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48880849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: The objective of this study was to reveal the changes at Cumhuriyet square that has occurred over the years. While determining the existing qualities and characteristics of the work square, it was aimed to maintain its continuity within a sustainable conservation approach. Material and Methods: The formation of Cumhuriyet Square, the changes that has occurred over the years, was examined through observations and analyzes achieved on existing maps. The study, which also includes the final application project, reveals the current state of the square after the implementation. Results: At the end of the study, it has been determined that the arrangement and material selections do not reflect the identity of the city and the existing green space has decreased. Therefore, it is important to prevent from incorrect applications. Conclusion: In order to continue their contribution of the squares to the city, preserving them and transferring to the future generations, qualified regulations that meet the needs of the users should be developed.
{"title":"Kilis Cumhuriyet Meydanı’nın tarihsel süreç içerisindeki değişimlerin irdelenmesi","authors":"Saliha Taşçioğlu","doi":"10.20289/zfdergi.985080","DOIUrl":"https://doi.org/10.20289/zfdergi.985080","url":null,"abstract":"Objective: The objective of this study was to reveal the changes at Cumhuriyet square that has occurred over the years. While determining the existing qualities and characteristics of the work square, it was aimed to maintain its continuity within a sustainable conservation approach.\u0000Material and Methods: The formation of Cumhuriyet Square, the changes that has occurred over the years, was examined through observations and analyzes achieved on existing maps. The study, which also includes the final application project, reveals the current state of the square after the implementation.\u0000Results: At the end of the study, it has been determined that the arrangement and material selections do not reflect the identity of the city and the existing green space has decreased. Therefore, it is important to prevent from incorrect applications.\u0000Conclusion: In order to continue their contribution of the squares to the city, preserving them and transferring to the future generations, qualified regulations that meet the needs of the users should be developed.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49642069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-04DOI: 10.20289/zfdergi.1013609
Nurcan Doğan, Cemhan Doğan
Objective: The objective of this study was to develop a non-grain spawn formulation for Pleurotus ostreatus with the D-optimal mixture design approach. The developed spawn was compared with the traditionally used grain spawn in terms of spawn running time and biological efficiency. Material and Methods: Non-grain spawn was produced in 25 different formulations using wheat bran, poplar sawdust, perlite, CaCO3, CaSO4 components. In addition, oat spawn containing 1% CaSO4 and 0.5% CaCO3 from cereals was used as the control group. Spawn running times and the biological efficiencies of the samples were determined. Results: The optimum mixing ratios for wheat bran, poplar sawdust, perlite, CaCO3, and CaSO4 used in the formulation of non-grain spawn production were determined as 11.44%, 28.87%, 50.74%, 5.89%, and 3.07%, respectively. The spawn running time of the improved non-grain spawn produced according to the above formulation was shortened by 20.16% as compared to the grain-derived spawn. This shows that the non-grain as one of the two different spawn production methods is technologically superior. Conclusion: In the leading countries in mushroom production, new technologies and formulations are being developed day by day to shorten the spawn running time and increase biological efficiency and mushroom yield. It is thought that this study will contribute to the development of spawn technology, which is an essential input in mushroom cultivation.
{"title":"Yenilebilir mantar (Pleurotus ostreatus) için tahılsız misel geliştirilmesi: D-optimal karışım tasarımı yaklaşımı","authors":"Nurcan Doğan, Cemhan Doğan","doi":"10.20289/zfdergi.1013609","DOIUrl":"https://doi.org/10.20289/zfdergi.1013609","url":null,"abstract":"Objective: The objective of this study was to develop a non-grain spawn formulation for Pleurotus ostreatus with the D-optimal mixture design approach. The developed spawn was compared with the traditionally used grain spawn in terms of spawn running time and biological efficiency.\u0000Material and Methods: Non-grain spawn was produced in 25 different formulations using wheat bran, poplar sawdust, perlite, CaCO3, CaSO4 components. In addition, oat spawn containing 1% CaSO4 and 0.5% CaCO3 from cereals was used as the control group. Spawn running times and the biological efficiencies of the samples were determined.\u0000Results: The optimum mixing ratios for wheat bran, poplar sawdust, perlite, CaCO3, and CaSO4 used in the formulation of non-grain spawn production were determined as 11.44%, 28.87%, 50.74%, 5.89%, and 3.07%, respectively. The spawn running time of the improved non-grain spawn produced according to the above formulation was shortened by 20.16% as compared to the grain-derived spawn. This shows that the non-grain as one of the two different spawn production methods is technologically superior.\u0000Conclusion: In the leading countries in mushroom production, new technologies and formulations are being developed day by day to shorten the spawn running time and increase biological efficiency and mushroom yield. It is thought that this study will contribute to the development of spawn technology, which is an essential input in mushroom cultivation.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47515838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: Rural landscapes that stand out for being solution areas in terms of adaptation to climate change and food security, and especially Selge Ancient settlement and agricultural terraces, which contain an example of agricultural landscapes that includes production systems in these areas, were examined within the scope of the Globally Important Agricultural Heritage Systems (GIAHS) program. Material and Methods: The study method is based on the examination of the characteristics of GIAHS fields, the selection criteria of GIAHS systems, the nomination processes and action plans, and the fields included in the GIAHS program. Selge ancient agricultural terraces were evaluated under the headings in accordance with the criteria. Results: GIAHS is based on traditional agricultural systems and landscapes, and sustainable development is envisioned for globally unconventional traditional agricultural systems. For this reason, selection criteria are among the most important components of the candidacy process. Selge agricultural terraces meet the traditional agricultural systems and agricultural landscapes on which GIAHS is based, together with their tangible and intangible values. Conclusion: If the city of Selge is included in the GIAHS system, support will be provided for the measures expected to be taken and the suggestions brought about the traditional production methods and agricultural terraces, which stand out in the city.
{"title":"GIAHS Globally Important Agricultural Heritage Systems and the Mediterranean case Selge in the protection of rural-agricultural landscapes","authors":"M. Atik, G. Taşkan, Sıla Balta","doi":"10.20289/zfdergi.999134","DOIUrl":"https://doi.org/10.20289/zfdergi.999134","url":null,"abstract":"Objective: Rural landscapes that stand out for being solution areas in terms of adaptation to climate change and food security, and especially Selge Ancient settlement and agricultural terraces, which contain an example of agricultural landscapes that includes production systems in these areas, were examined within the scope of the Globally Important Agricultural Heritage Systems (GIAHS) program.\u0000Material and Methods: The study method is based on the examination of the characteristics of GIAHS fields, the selection criteria of GIAHS systems, the nomination processes and action plans, and the fields included in the GIAHS program. Selge ancient agricultural terraces were evaluated under the headings in accordance with the criteria.\u0000Results: GIAHS is based on traditional agricultural systems and landscapes, and sustainable development is envisioned for globally unconventional traditional agricultural systems. For this reason, selection criteria are among the most important components of the candidacy process. Selge agricultural terraces meet the traditional agricultural systems and agricultural landscapes on which GIAHS is based, together with their tangible and intangible values.\u0000Conclusion: If the city of Selge is included in the GIAHS system, support will be provided for the measures expected to be taken and the suggestions brought about the traditional production methods and agricultural terraces, which stand out in the city.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48217785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective: The objective of this study was to examine the effects of different irrigation methods on yield, quality and water consumption values of Italian grass in Kırklareli conditions. Material and Methods: The study was carried out in a randomized block design with 4 replications. Results: The highest green grass yield (8007.20 kg/da) and the highest dry grass yield (1508.74 kg/da) were obtained from the irrigated plots with the surface drip irrigation system. The highest crude protein content (14.69%) was determined in the plots grown under precipitation-based conditions, and the lowest crude protein content (13.17%) was determined in the plots irrigated with the drip irrigation system placed at a depth of 20 cm. It was found that the average seasonal plant water consumption was 629.74 mm in conditions where Italian grass was irrigated with the above-ground drip irrigation system, 574.74 mm in irrigated conditions at a lateral depth of 20 cm, and an average of 571.65 mm in conditions irrigated at a lateral depth of 40 cm. These findings make the daily plant water consumption values to be 9.29 mm, 8.63 mm and 8.48 mm, respectively. Conclusion: Irrigation applications made with laterals placed at a depth of 40 cm in the subsurface provide water savings, but irrigation with laterals placed at a depth of 20 cm provides both water savings and higher efficiency than irrigation applied at a depth of 40 cm.
{"title":"Effects of different irrigation methods on yield, plant water consumption and some forage quality values of Italian grass (Lolium multiflorum)","authors":"O. Öztürk","doi":"10.20289/zfdergi.991023","DOIUrl":"https://doi.org/10.20289/zfdergi.991023","url":null,"abstract":"Objective: The objective of this study was to examine the effects of different irrigation methods on yield, quality and water consumption values of Italian grass in Kırklareli conditions.\u0000Material and Methods: The study was carried out in a randomized block design with 4 replications.\u0000Results: The highest green grass yield (8007.20 kg/da) and the highest dry grass yield (1508.74 kg/da) were obtained from the irrigated plots with the surface drip irrigation system. The highest crude protein content (14.69%) was determined in the plots grown under precipitation-based conditions, and the lowest crude protein content (13.17%) was determined in the plots irrigated with the drip irrigation system placed at a depth of 20 cm. It was found that the average seasonal plant water consumption was 629.74 mm in conditions where Italian grass was irrigated with the above-ground drip irrigation system, 574.74 mm in irrigated conditions at a lateral depth of 20 cm, and an average of 571.65 mm in conditions irrigated at a lateral depth of 40 cm. These findings make the daily plant water consumption values to be 9.29 mm, 8.63 mm and 8.48 mm, respectively.\u0000Conclusion: Irrigation applications made with laterals placed at a depth of 40 cm in the subsurface provide water savings, but irrigation with laterals placed at a depth of 20 cm provides both water savings and higher efficiency than irrigation applied at a depth of 40 cm.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68193560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amaç: ‘Lenox’ çeşidi ot tipi yem şalgamı (Brassica rapa L.) silajında soldurmanın ve farklı katkıların (buğday samanı, buğday kepeği ve pancar talaşı) silaj fermantasyonu ve aerobik stabilite üzerine etkilerini ortaya koymaktır. Materyal ve Yöntem: Çalışmada, yem şalgamının soldurulmadan veya katkı ilave edilmeden, soldurularak veya sırasıyla buğday samanı, buğday kepeği ve pancar talaşı ilave edilerek silolanması şeklinde beş farklı deneme grubu oluşturulmuştur. Altmış günlük fermantasyon süreci sonunda silajlarda kimyasal, mikrobiyolojik ve fiziksel analizler yapılmıştır. Ayrıca silajlara 7 gün süre ile aerobik stabilite testi uygulanmıştır. Araştırma Bulguları: Soldurma ve katkı maddeleri bütün silajların KM içeriğini önemli düzeyde artırmıştır. Soldurma silajların NH3-N içeriğini ve maya sayısını düşürmüş, SÇK içeriği, Lactobacillus sayısı ve aerobik stabilitesini artırmıştır. Saman ilavesi silajların HP, SÇK, NYD ve ME değerini (MEHBM, MENDF) düşürmüş; AA, NDF, hemiselüloz ve selüloz içeriğini artırmıştır. Kepek ilaveli silajların HK, NH3-N, ADF içeriğinde ve maya sayısında düşüş; HP içeriği, Lactobacillus sayısı, aerobik stabilitesi, NYD, ME değerinde (MEHBM , MEADF) ise artış saptanmıştır. Pancar talaşı ilaveli silajlarda en yüksek SÇK içeriği, KMT, NYD, ME değeri (MENDF, MEADL), en düşük NH3-N, NDF, ADF, ADL ve hemiselüloz içerikleri ile maya sayısı elde edilmiştir. Ayrıca, pancar talaşı ilavesi silajların aerobik stabilitesini düşürmüştür. Sonuç: Soldurma, buğday kepeği ve pancar talaşı ilavesi ‘Lenox’ çeşidi yem şalgamı silajların fermantasyon özelliklerini ve yem değerini iyileştirmiş, aerobik stabilitesini (pancar talaşı hariç) artırmıştır.
目的是展示不同参与者在甘蓝型油菜中的发酵和效果。武器和“Lenox”型的有氧稳定性。材料和方法：在工作中，不使用餐灯的左侧或左侧，不添加参与者、冰淇淋或冰淇淋。有五个不同的实验组被添加到水牛刀和潘卡桶中。在为期六天的发酵过程结束时，对青贮饲料进行了化学、微生物和物理分析。有氧稳定性测试也已经用枪支进行了7天。研究要点：溶液和支撑材料在显著的KM水平上增加了所有武器的含量。降低了氨氮的含量和数量，增加了SCH的含量、乳酸杆菌的数量和需氧菌的稳定性。Saman ilavesi silajların HP、SÇK、NYD ve ME değerini；AA、NDF、裙带糖和纤维素含量增加。在HK、NH3-N和ADF，Kepek添加剂武器落入了脂肪团；HP含量、乳酸杆菌数量、需氧稳定性、NYD、ME值（MEHBM、MEADF）均有所提高。Pancar鱼雷的SCH含量、KMT、NYD、ME值（MENDF、MEADL）最高，NH3-N、NDF、ADF、ADL和半纤维素含量最低。此外，潘卡波的加入降低了武器的需氧稳定性。因此，添加到“Lenox”型食品中的食品、冰盖和煎饼的发酵特性和武器的营养价值，提高了需氧（煎饼除外）的稳定性。
{"title":"The effects of wilting and different additives on fermentation and aerobic stability in forage turnip (Brassica rapa L.) silage","authors":"Mehmet Denen, H. Basmacioğlu Malayoğlu","doi":"10.20289/zfdergi.963959","DOIUrl":"https://doi.org/10.20289/zfdergi.963959","url":null,"abstract":"Amaç: ‘Lenox’ çeşidi ot tipi yem şalgamı (Brassica rapa L.) silajında soldurmanın ve farklı katkıların (buğday samanı, buğday kepeği ve pancar talaşı) silaj fermantasyonu ve aerobik stabilite üzerine etkilerini ortaya koymaktır.\u0000Materyal ve Yöntem: Çalışmada, yem şalgamının soldurulmadan veya katkı ilave edilmeden, soldurularak veya sırasıyla buğday samanı, buğday kepeği ve pancar talaşı ilave edilerek silolanması şeklinde beş farklı deneme grubu oluşturulmuştur. Altmış günlük fermantasyon süreci sonunda silajlarda kimyasal, mikrobiyolojik ve fiziksel analizler yapılmıştır. Ayrıca silajlara 7 gün süre ile aerobik stabilite testi uygulanmıştır.\u0000Araştırma Bulguları: Soldurma ve katkı maddeleri bütün silajların KM içeriğini önemli düzeyde artırmıştır. Soldurma silajların NH3-N içeriğini ve maya sayısını düşürmüş, SÇK içeriği, Lactobacillus sayısı ve aerobik stabilitesini artırmıştır. Saman ilavesi silajların HP, SÇK, NYD ve ME değerini (MEHBM, MENDF) düşürmüş; AA, NDF, hemiselüloz ve selüloz içeriğini artırmıştır. Kepek ilaveli silajların HK, NH3-N, ADF içeriğinde ve maya sayısında düşüş; HP içeriği, Lactobacillus sayısı, aerobik stabilitesi, NYD, ME değerinde (MEHBM , MEADF) ise artış saptanmıştır. Pancar talaşı ilaveli silajlarda en yüksek SÇK içeriği, KMT, NYD, ME değeri (MENDF, MEADL), en düşük NH3-N, NDF, ADF, ADL ve hemiselüloz içerikleri ile maya sayısı elde edilmiştir. Ayrıca, pancar talaşı ilavesi silajların aerobik stabilitesini düşürmüştür.\u0000Sonuç: Soldurma, buğday kepeği ve pancar talaşı ilavesi ‘Lenox’ çeşidi yem şalgamı silajların fermantasyon özelliklerini ve yem değerini iyileştirmiş, aerobik stabilitesini (pancar talaşı hariç) artırmıştır.","PeriodicalId":52882,"journal":{"name":"Ege Universitesi Ziraat Fakultesi Dergisi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68193338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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