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WOS: 000455022100012 The present study was conducted to test whether a multi-enzyme produced by a fungus would keep performance of broiler chicks receiving a diet with almost 3% less nutrients (energy, protein, amino acids, calcium and phosphor) under two different housing density. In both experiments, positive control received standard broiler diet, negative control received a diet with 3% less nutrients than standard broiler diet and enzyme group received the negative control diet+supplemental enzyme. In the first trial with 1000, day-old chicks housed 10 birds/m(2), only 1% improvement in feed conversion efficiency and body growth was achieved with enzyme supplementation in contrast to the negative control at the end of 35 days feeding period. In the second trial with 1200, day-old-chicks accommodated 16 birds/m(2). The results showed that enzyme improved broiler performance almost 3.5% in contrast to the performance obtained from the negative control. In conclusion, supplementing broiler diets based on maize/soya with a multi-enzyme produced by a single fungus provides a great potential to gain the gap created by formulating almost 3% nutrients reduction in broilers housed with 16 birds/m2 density. However, providing high comfort and better rearing condition as the birds at 10 birds/m(2) density, positive effects of the enzyme was limited.

Different substances are used to either eliminate or decrease thenumbers of rumen bacteria to alter their makeup. Essential oils (EO) are one ofthe substances used for this purpose. The present study was carried out todetermine the effects of EO extracted from orange peel (Citrus cinensis),cinnamon (Cinnamomumverum), Laurel (Laurusnobilis), oleaster(Eleagnusangustifolia), garlic (Allium sativum) and thyme (Tymusvulgare) onStreptococcus bovis (ES1). For this purpose, bacterial growth was measured byinoculating stock cultures grown in Hobson's M8 medium with a three-foldincreasing series of EO. Essential oil diluted in autoclaved water containing10% DMSO was added aseptically after the medium was autoclaved to give finalconcentrations ranging from 50 to 5,000 ppm (0.5 ml to each 6.5 ml of M8).Bacterial growth was measured by reading the optical density at 650 nm hourlyuntil the reading for bacterial growth decreased. Maximal bacterial growth ratewas calculated using the MicroFit v 1.0. The results show that the effects ofessential oils, doses and dose-oil interactions used in the study arestatistically significant. According to the results, garlic and cinnamonessential oil have strong antimicrobial activity on Streptococcus bovis (ES1).

The term traceability refers to recording of flow of products along the food chain from production to consumption with inclusion of all intermediate applications involved in processing/packaging stages. The aim for establishing traceability in the food chain is to provide the timely identification and recall of batches of product from the market when a risk threatens the health of consumers. Since compound feed products are basic inputs in livestock and poultry production, ICT-based feed traceability systems can be considered as a initial step in food traceability management. These systems are simply information recording systems that are designed to trace and track the flow and characteristics of animal feed along the feed supply chain. This paper describes the architecture and some functional properties of a feed traceability system called as the “feedTRace”, focusing particularly on compound feed and integrated poultry meat industries. The feedTRace aims to improve compound feed supply chain management, to increase feed safety and quality control, and to gain marketing competencies with traceable products in compound feed industry. The system is currently under beta stage, and is tested in two high capacity feed milling plants and an integrated broiler company located in Adana province of Turkey.