PROCEEDING BOOK

2017

http://iarec.osmaniye.edu.tr

Editors

Dr. Recep HALICIOGLU

Dr. Hediye KIRLI AKIN

Dr. Yusuf FEDAI

INTERNATIONAL ADVANCED RESEARCHES

&

ENGINEERING CONGRESS 2017 November 16-18, 2017

Osmaniye Korkut Ata University, Osmaniye, Turkey

Determination of Nutritional Value of 4 Different Sunflower Lines (DAYR-13-72; DA-YR-13-73; DA-YR-13-

146/1, DA-YR-13-270/1) with In Vitro Gas Production Technique2384

Şerife Ergul, Tugay Ayasan, Abdullah Çil, İsmail Ülger, Ayşe Nuran Çil, Vakas Şahin, Hacer Burun

4 Farklı Ayçiçeği Hattının (DA-YR-13-72; DA-YR-13-73; DA-YR-13146/1, DA-YR-13-270/1) Besin Değerinin

İn Vitro Gaz Üretim Tekniği İle Saptanması2385

Şerife Ergul, Tugay Ayasan, Abdullah Çil, İsmail Ülger, Ayşe Nuran Çil, Vakas Şahin, Hacer Burun

NarlıKartalkaya Left Bank Irrigation Basement Analysis, Irrigation Problems and Solution Proposals 2386

Sertan Sesveren and Fatma Gül Karakaya

The Biology of Ground Beetles [Zabrus tenebrioides (Coleoptera: Carabidae)] in Cereal Fields of Diyarbakır

Province 2387

Mehmet Duman, Vedat Karaca and Çetin Mutlu

Determination of Species and Density of Ground beetle [Zabrus spp. (Coleoptera: Carabidae)] in Wheat Fields in

the Southeast Anatolia Region, Turkey 2388

Mehmet Duman, Vedat Karaca and Çetin Mutlu

Effects on Packing Quality of The Material Length and Filling Amount in Vacuum-Type Package Silage 2389

Fulya Tan, and Tugay Ayaşan

A Research on Some Harmful Pests of Karacadağ Paddy in Southeast Anatolia Region, Turkey 2390

Vedat Karaca, Mehmet Duman and Çetin Mutlu

The Relationship between Bees and Their Host Plants in Karacadağ Paddy Fields 2391

Vedat Karaca, Mehmet Duman Yasemin Güler and Çetin Mutlu

Adana Ekolojisi Ana Ürün Mısır Tarımında Yavaş Salınımlı Gübre Kullanımının Silaj Verimi ve Dane Kalitesi

Üzerine Etkisi2392

Hatun BARUT, Sait AYKANAT, Tugay AYAŞAN, M. Kemal GÜL, Hüseyin GÜNEŞ

Ana Ürün Mısır Tarımında Twin-N Uygulamalarının Verim ve Verim Kriterleri Üzerine Etkisi 2393

Sait AYKANAT, Hatun BARUT, Acar PEK

Potential of Biofuel Plants in Agriculture and Foreign Trade 2394

Aybüke Kaya, Dilek Bostan Budak

Determination of Nutritive Value of Alfalfa Varieties Using in Vitro Methods and Gas Production Technique 2395

Mustafa BOGA, Tugay AYAŞAN, Harun CİNLİ, S. Naeim SABER, Sema YAMAN, Mustafa AVCI, Aykut BURĞUT

Apitherapy New Breath: Colony Air 2396

Aykut BURĞUT, Mustafa BOĞA

Modernization of a ventilation system for a conventional greenhouse and its Controlling by WEB 2397

Halil Ertaş, Sinan Biçer, Erdem Yıldız, Murad Çanakcı and Mehmet Topakçı

Aspergillus niger may Improve Nutritional Quality of Grape Seed and Its Usability in Animal Nutrition through

Solid State Fermentation 2399

Aydın Altop, Emrah Güngör and Güray Erener

Effect of Aspergillus niger ATCC 52172 on Main Nutritional Components, Minerals, Condensed Tannin and

Fenolic Compounds of Olive Leaves in Solid State Fermentation 2400

Aydın Altop, Emrah Güngör and Güray Erener

Water Status of Plant and Soil for Hazelnut Trees Under Organic and Conventional Farming Conditions 2401

Selçuk Özmen

Design and Development of a Vacuum Disk for Planting Different Crop Seeds 2402

Dilara Erdoğan, Adnan Değirmencioğlu, Bülent Çakmak, Arzu Yazgı

Effects of Seed Tube Geometry on Seed Trajectories Based on Simulations and Measurements 2404

Vedat Demir, Arzu Yazgı, Adnan Değirmencioğlu

Application of Water, Energy and Food (WEF) Nexus Approach to the Gediz Basin 2405

Adnan Degirmencioglu, Rabi H. Mohtar, Gülden Ö. Ertugrul, Bassel T. Daher

Determination of Organic Matter Digestibility and Metabolic Energy of Biologically Treated Maize Stover by

Using of In Vitro Gas Production Technique 2407

Nurcan Cetinkaya and Aydan Atalar

The Determination of Ruminal Digestibility, Metabolic Energy and Mineral Content of the Peanut By-Products 2408

Nurcan Cetinkaya, Funda Erdem and Habip Muruz

NaCl Stresinin Avena sativa L. Çeşitlerindeki Klorofil İçeriğine Etkisinin Belirlenmesi 2409

Nuri Yılmaz, Gürkan Demirkol

xlInternational Advanced Researches & Engineering Congress-2017

International Advanced Researches & Engineering Congress-2017

http://iarec.osmaniye.edu.tr/

Osmaniye/TURKEY

16-18 November 2017

Effect of Aspergillus niger ATCC 52172 on Main Nutritional Components, Minerals,

Condensed Tannin and Fenolic Compounds of Olive Leaves in Solid State

Fermentation

Aydın Altop1, Emrah Güngör and Güray Erener 1 Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Turkey

* Corresponding author. Tel.: +90 362 312 19 19/1190, Fax.: +90 362 457 60 34 E-mail address: aaltop@omu.edu.tr.

Abstract

Effect of Aspergillus niger ATCC 52172 on main nutritional components, minerals, condansed tannin and fenolic

compounds of olive leaves in solid state fermentation was studied. Olive leaves were fermented with Aspergillus niger

ATCC 52172 for 48 hours. Fermented olive leaves (FOL) and unfermented olive leaves (OL) were analyzed for main

nutritional components, minerals, condansed tannin and fenolic compounds. Crude fiber was decreased, whereas crupe

protein, ether extract, ash, ADF, NDF and condansed tannin were increased with fermentation. Macro minerals (Ca, N, K, P,

Mg) and micro minerals (Fe, Mn, Zn, Cu, B) were increased through fermentation. Oleuropein was decreased, while

catechin and hydroxytyrosol were increased with fermentation. These results show that Aspergillus niger ATCC 52172 may

be used to improve nutritional content of olive leaves.

Keywords: Aspergillus niger, Solid state fermentation, Olea europea, Olive leaf

This research was supported by TÜBİTAK (The Scientific and Technological Research Council of Turkey), Project no: TOVAG-114R110

Aspergillus niger ATCC 52172’nin Katı Kültür Fermantasyonuyla Zeytin Yaprağının

Temel Besin Madde, Mineral Madde, Kondanse Tanen ve Fenolik Bileşenlerine

Etkisi

Özet

Bu çalışmada Aspergillus niger ATCC 52172 katı kültür fermentasyonunun zeytin yaprağının temel besin madde,

mineral madde, kondanse tanen ve fenolik bileşenlerine etkisi araştırılmıştır. Zeytin yaprakları Aspergillus niger ATCC

52172 ile 48 saat fermente edilmiştir. Fermente edilmiş zeytin yaprakları (FOL) ve fermente edilmemiş zeytin

yapraklarında (OL) temel besin madde, mineral madde, kondanse tanen ve fenolik bileşen analizleri yapılmıştır.

Fermantasyonla birlikte zeytin yapraklarında ham selüloz azalırken, ham protein, ham yağ, ham kül, ADF, NDF ve

kondanse tanen düzeyleri artmıştır. Makro mineraller (Ca, N, K, P, Mg) ve mikro mineraller (Fe, Mn, Zn, Cu, B) fermantasyonla artmıştır. Fenolik bileşenlerden kateşin ve hidroksitirosol içeriği artarken oleuropein miktarı azalmıştır.

Elde edilen veriler Aspergillus niger ATCC 52172’nin zeytin yapraklarının besinsel kompozisyonunun

iyileştirilmesinde kullanılabileceğini göstermiştir.

Anahtar Kelimeler: Aspergillus niger, Katı kültür fermentasyonu, Olea europea, Zeytin yaprağı

Bu çalışma TÜBİTAK (Türkiye Bilimsel ve Teknolojik Araştırma Kurumu) tarafından desteklenmiştir, Proje no: TOVAG-114R110

2400