Zorlamalı Tüy Dökümü programlarında Kekik ve L-Karnitin Kullanılmasının Yumurta Tavuklarında İkinci Yumurtlama Periyodu Verim Parametreleri Üzerine Etkisi

Year 2019, Volume: 16 Issue: 3, 170 - 177, 01.12.2019

Abdil Burhaneddin Akkaya İsmail Bayram

https://doi.org/10.32707/ercivet.648522

Abstract

Bu çalışma, ticari yumurta tavuklarının kekik
yaprakları ve L-karnitin katkılı yonca unu veya düşük sodyum-kalsiyum (Na-Ca)
içeriğine sahip rasyonlarla tüy dökümüne sokulması ve tüy dökümü sonrasında ikinci
yumurtlama dönemi verim parametreleri üzerine olan etkilerinin belirlenmesi
amacıyla gerçekleştirilmiştir. Deneme, zorlanım
uygulanmayan ve yem katkı maddeleri kullanılmayan bir negatif kontrol grubu (K); biri yem çekmeli olmak üzere 3 adet
zorlamalı tüy dökümü metodu uygulanan deneme grupları (M: Mermer tozu, A: Yonca,
F: Düşük Na-Ca içerikli yem),
zorlanım uygulanan gruplara yem ilavesi olarak L-karnitin (C) (100 ppm) ve kurutulmuş kekik (O) (%5) yapraklarının belirlenen oranlarda ayrı ayrı (MC, AC, FC, MO, AO, FO) ve birlikte
kullanıldığı (50 ppm; %2,5) gruplar (MCO,
ACO, FCO,) olmak üzere, her grupta 6 tekerrür ve tekerrür gruplarında 15
adet hayvan olacak şekilde toplam 1170 adet yumurta tavuğunda ve 13 grupta
yürütülmüştür. Denemede kullanılan tüm
tavuklar ikinci verim döneminde ticari yumurta tavuğu yemiyle beslenmişlerdir. Araştırma,
22 günlük zorlanım süresi sonrasında 98 gün boyunca sürdürülmüştür. Performans parametreleri (yumurta kalite
parametreleri dışında) 14 günlük periyotlar halinde ölçülmüştür. Gruplar
arasındaki ortalama yumurta verimleri değerlendirildiğinde, FCO grubu haricinde tüm deneme
gruplarının verimleri kontrol grubuna göre önemli ölçüde yüksek bulunmuştur.
Araştırmada ölçülen tüm parametreler esas alındığında, sonuç olarak,
yonca ununun, geleneksel yem çekme metoduna alternatif olabileceği, yonca
unuyla yapılan tüy dökümü yöntemi sonrası verim döneminde rasyona ilave olarak
L-karnitin ve kurutulmuş kekik yapraklarının bir arada katılmasının performans
üzerine olumlu etkiler gösterebileceği kanısına varılmıştır. 

Keywords

Kekik, L-karnitin, yumurta tavuğu, yumurta verimi, zorlamalı tüy dökümü

The Effects of Using Oregano and L-Carnitine on Second Phase Laying Performance Parameters of Force Molting Programs in Laying Hens

Abstract

This study was carried out to use Oregano leaf and L-carnitine as an
alternative feed additives in alfalfa flour or low Sodium-Calcium (Na-Ca) diet
and to determine their effect on second phase laying period after force molting
in commercial laying hens. A total of 1170 birds were divided into 13 groups
which were further subdivided into 6 replicates having 15 birds in each. A
negative control group (K) which was
neither forced molted nor provided with any feed additive substances in their
diets Moreover, other three treatment groups (M: Marbel powder, A:
Alfalfa, F: Low Ca-Na diet), were
forced molted and one withhold feeding group was used for the study; the forced
molted groups were supplied L-carnitine (C)
(100 ppm) and Oregano leaves (O) (5%)
as a feed additive in designed individual diets (MC, AC, FC, MO, AO, FO )
alone and in combination (50 ppm; 2.5%) in groups (MCO, ACO, FCO). All hens were feeding with commercial feeds during
the second laying phase.The
trial was 98 days after 22 days of forcing stage. Performance
parameters (except egg quality) were measured during 14 days periods. In the
results, eggs yield values were found significantly higher (P<0.01) among
the treatment groups over control group. It was concluded that supplementing
L-carnitine and Oregano leaves could be used as an alternative feed additives
in alfalfa meal during feed withdrawal period and their combination also showed
a positive impact on laying performance in laying hens. 

Keywords

Egg yield, L-carnitine, laying hen, force molting, oregano

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