Yerli Üretilen Fitaz Enziminin Yumurta Tavuklarının Performans ve Yumurta Kalite Özellikleri Üzerine Etkileri

Year 2020, Volume: 17 Issue: 1, 1 - 7, 30.06.2020

Engin Yenice , Deniz Karasu Serdar Kamanlı

https://doi.org/10.34233/jpr.728403

Abstract

Bu araştırma, rekombinant DNA teknolojisi kullanarak yerli imkanlarla üretilen fitaz enziminin ticari bir fitaz enzimi ile karşılaştırılarak yumurta tavuklarının performans ve yumurta kalite özelliklerine etkisini belirlemek amacıyla yürütülmüştür. 40 haftalık yaşta, toplam 80 adet ATAK-S hibrit kahverengi yumurtacı tavuk 4 grup ve 20 tekerrür (her tekerrürde 1 tavuk) olacak şekilde rasgele bireysel kafeslere dağıtılmıştır. Araştırma 15 hafta boyunca devam ettirilmiştir. Deneme grupları; kontrol (% 0.35 yararlanılabilir P) (PK), negatif kontrol (% 0.25 yararlanılabilir P) (NK), NK+600 FTU/kg yem deneysel fitaz (DF) ve NK+600 FTU/kg yem ticari fitaz (TF) şeklinde oluşturulmuştur. Yemdeki yararlanılabilir fosfor (YP) oranının düşürülmesi ve ticari veya deneysel fitaz ilavesi canlı ağırlık, yumurta verimi, ağırlığı ve kütlesi, yem tüketimi ve yem değerlendirme oranı gibi performans parametrelerini etkilememiştir (P>0.05). Kırık-çatlak yumurta oranı, kabuk ağırlık oranı, kabuk kalınlığı ve mukavemeti, ak yüksekliği ve haugh birimi gibi yumurta kalite özellikleri de farklı muamelelerden önemli düzeyde etkilememiştir (P>0.05). Sonuç olarak, yerli imkanlarla üretilen deneysel fitazın yumurta tavuklarının performans parametreleri ve yumurta kalite özelliklerine olan etkileri ticari fitazla benzer olmuştur.

Keywords

Fitaz, yumurta tavuğu, performans, Yumurta kalitesi, Yararlanılabilir fosfor

Supporting Institution

T.C Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü

Project Number

TAGEM/16/AR-GE/39

Thanks

Bu çalışma T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü (TAGEM) tarafından Araştırma-Geliştirme Destek Programı kapsamında TAGEM/16/AR-GE/39 numaralı Araştırma Projesi olarak desteklenmiştir.

The Effects of Locally Produced Phytase Enzyme on Performance and Egg Quality Characteristics of Laying Hens

Abstract

recombinant DNA technology in Turkey compare to a commercial phytase enzyme on the performance and egg quality characteristics of laying hens. At the age of 40 weeks, a total of 80 ATAK-S hybrid brown laying hens were distributed randomly into individual cages with 4 groups and 20 repetitions (one hen in each repeat). The experiment was continued for 15 weeks. Trial groups; control (0.35% available P) (PK), negative control (0.25% available P) (NK), NK + 600 FTU / kg feed experimental phytase (DF) and NK + 600 FTU / kg feed commercial phytase (TF). Reducing the available phosphorus (YP) ratio in the diet and the addition of commercial or experimental phytase did not affect performance parameters such as live weight, egg yield, weight and mass, feed consumption and feed conversion ratio. Egg quality characteristics as broken and cracked egg ratio, eggshell weight ratio, eggshell thickness and breaking strength, albumen height and Haugh unit were not affected significantly by different treatments. As a result, the effects of experimental phytase locally produced on performance parameters and egg quality characteristics of laying hen were similar to commercial phytase.

Keywords

Phytase, laying hen, performance, egg quality, Available phosphorus

Project Number

TAGEM/16/AR-GE/39

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