Yumurtacı Tavuklarda Mentha Piperita(Nane) Ekstratının ve Özsuyunun Farklı Depolama Zamanlarında Yumurta Kalite Özelliklerine Etkisi

Yıl 2017, Cilt: 10 Sayı: 1, 14 - 20, 01.03.2017

Abdur Rahman , Eyüp Eren Gültepe Cangir Uyarlar İbrahim Sadi Çetingül Aamir Iqbal İsmail Bayram

Öz

Yumurtacı tavuklarda bitkilerin ve bitkisel ürünlerin kullanımının performans ve taze yumurta kalitesine etkileri üzerine çalışmalar yapılmış olmasına rağmen depolama kalitesine üzerine etkileri hakkında oldukça sınırlı bilgi mevcuttur. Çalışma; Mentha Piperitaekstraktının ve özsuyunun sırasıyla yem ve su katkısı olarak kullanılmasının farklı depolama sürelerinde yumurta kalitesine etkisini araştırmak amacıyla planlanmıştır. Çalışmanın hayvan materyalini 252 Babcock ırkı yumurta tavuğu teşkil etmiştir. Hayvanlar 7 ana gruba ve devamında 4 alt gruba ayrılmış ve her alt grup 9 hayvandan oluşmuştur. A Grubu rasyonunda herhangi bir katkı kullanılmamış ve kontrol grubu olarak belirlenmiştir. B, C ve D grupları sırasıyla nane ekstraktını 50, 100 ve 200 mg/kg dozlarında yem katkısı olarak; E, F ve G grupları ise aynı dozlarda nane özsuyunu içme suyu katkısı olarak tüketmişlerdir. Çalışma sonunda (56 gün) 252 yumurta (her gruptan 36 yumurta olmak üzere) rastgele olarak toplanmıştır. 84 adet yumurta depolama öncesi analiz edilmiş, diğer örnekler +4°C’de depolanmıştır. Depolanan yumurtalardan 84 tanesinin analizleri depolamanın 15 gününde, geri kalan 84 yumurtanın ise analizleri depolamanın 30 gününde yapılmıştır. Çalışma sonucunda yumurta kalite parametrelerinden yumurta kabuğu kırılma mukavemeti, yumurta sarısı rengi, haugh birimi ve yumurta ağırlığı, farklı depolama sürelerinde gruplar arasında istatistiksel farklılık (P>0.05) göstermemiştir.

Anahtar Kelimeler

Yumurta Kalitesi, Mentha piperita, Haugh Birimi, Yumurta sarısı rengi, yumurta kabuğu kırılma mukavemeti

Effect of Mentha Piperita (Peppermint) Extract and its Juice on Egg Quality Traits during Different Storage Time in Laying Hens

Öz

Much focus has been given on the use of herbs and herbal products to improve performance and to some extent the quality in freshly laid eggs but limited data are available regarding the impact of herbs on storage quality of eggs. The present study was designed to evaluate the effect of Mentha Piperita oil and mentha juice in feed and drinking water respectively, on egg quality traits in laying hens at different storage intervals. A total of 252 Babcock laying hens were divided into 7 groups and each group was further divided into 4 subgroups having 9 hens in each. Group A served as a control. Group A was fed basal diet without any supplementation. Group B, C and D were offered diets supplemented with mentha extract @ 50, 100 and 200 mg/kg of feed while groups E, F and G diets were having same doses of mentha juice in drinking water. At the end of the study (56 days), a total of 252 eggs (36 eggs from each group) were collected randomly. 84 eggs were analyzed at zero day of storage while other eggs were stored at 4°C temperature. Among these eggs, 84 were analyzed after 15 days and remaining 84 after 30 days of storage. The results revealed that egg quality traits like egg shell breaking strength (ESBS), yolk color (YC), haugh unit (HU) and egg weight showed non-significant difference (P>0.05) among all the groups at different storage intervals.

Anahtar Kelimeler

Egg Quality, Mentha piperita, Haugh unit, Yolk color, Egg shell breaking strength

Kaynakça

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