Yumurtacı Tavuk Rasyonlarına İlave Edilen Esansiyel Yağ ve Organik Asit Karışımının Performans, Yumurta Verimi ve Kalite Parametreleri Üzerine Etkisi

Year 2018, Volume: 59 Issue: 1, 9 - 15, 31.07.2018

ÖZLEM Karadağoğlu , MÜKREMİN Ölmez , BÜLENT Özsoy , TARKAN Şahin

https://doi.org/10.29185/hayuretim.345914

Cited By: 2

Abstract

Amaç: Bu çalışmanın amacı, yumurta tavuğu rasyonlarına farklı
düzeylerde (1gr/kg, 3g/kg ve 4.5g/kg)
ilave edilen esansiyel yağ ve organik asit karışımının performans yumurta verimi ve kalite parametreleri üzerine
etkisinin değerlendirilmesidir.

Materyal ve Metot: Denemede, 16 haftalık yaşta
120 adet Beyaz Nick Chick ırkı
yumurtacı tavuk kullanılmıştır. Her grupta 30 yarka bulunan 1 kontrol ve 3
deneme grubu oluşturulmuştur. Gruplar kendi aralarında 5 alt gruba ayrılmıştır
ve her alt grup 6 adet yarkadan oluşturulmuştur. Araştırma 12 haftada
sürdürülmüştür. Kontrol grubuna bazal rasyon verilirken ve diğer üç deneme
gruplarına sırasıyla artan düzeylerde esansiyel yağ ve organik asit karışımı
içeren rasyonlar verilmiştir (1-3-4.5 g/kg). Yumurtacı tavuklar % 17 HP ve 2750
kcal/kg ME içeren rasyonla beslenmişlerdir.

Bulgular:
Çalışma sonunda, gruplar arasında canlı ağırlık yönünden istatistiksel olarak
bir fark oluşmamıştır (p>0.05). Yem tüketimi, yemden yararlanma oranı,
yumurta ağırlıkları ve Haugh Birimi bakımından deneme grupları arasında
istatistiksel olarak önemli farklılıklar bulunmuştur (p<0.05).

Sonuç:
Yumurta tavuğu rasyonlarına esansiyel yağ ve organik asit karışımlarının 4.5
g/kg düzeyine kadar ilavesinin performans ve yumurta kalitesi üzerine olumsuz
etkisinin olmadığı ve yumurtacı tavuk rasyonlarında güvenle kullanılabileceği
kanısına varılmıştır. 

Keywords

Yumurtacı tavuk, esansiyel yağ ve organik asit karışımı, performans

Effect of Supplementation Essential Oil and Organic Acid Mixture on Performance, Egg Production and Egg Quality Parameters in Laying Hens

Abstract

Objective: The objective of the current study was to evaluate the effects of different
levels (1gr/kg, 3g/kg ve 4.5g/kg) of
essential oils and organic acid mixed in the diets of laying hens on
performance egg production and egg quality parameters.

Material and Methods: A total of 120 White Nick Chick of layers
(sixteen-week-old) was used in this study. They were divided into one control
group and three experimental groups and each of them contained 30 hens. Each
group was further divided into five subgroups with 6 hens. The experiment was
lasted in twelve weeks. The basal diet was given to the control group and the
other three groups were fed basal diet with supplemented wiyh increased
concentrations of essential oils and organic acid mixed (1-3-4.5
g/kg), respectively. The hens were fed with 17 % crude protein and 2750 kcal/kg
ME.

Results:  As a result of the study, no differences were
found body weight between the groups (p>0.05). There were statistically significant
differences between the feed consumption and efficiency, egg weight and Haugh
Unit (p<0.05).

Conclusion:  It was concluded that supplementing laying
hens rations with up to 4.5 g/kg essential oils and organic acid mixed does not
have negative effect on performance and egg quality and that can be safely used
in laying hens ration.

Keywords

Laying hens, essential oils and organic acid mixed, performance

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