Keten ve kanola tohumu küspesi kullanımının yumurtacı tavuklarda performans ve yumurta kalitesine etkileri
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Date
2018
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Namık Kemal Üniversitesi
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Abstract
Bu çalışma keten tohumu ve kanola tohumu küspelerinin yumurta tavuklarında performans, yumurta kalitesi, yumurta yağ asidi kompozisyonu ve yumurta lezzeti üzerine etkilerini belirlemek amacıyla düzenlenmiştir. Bu bitkisel protein kaynaklarının etkilerini belirlemek amacıyla üç muamele grubu oluşturulmuştur. Yem muameleleri; 1) Soya fasulyesi küspesine dayalı bazal rasyon (Kontrol), 2) Soya fasulyesi küspesinin % 10’u yerine keten tohumu küspesi kullanılan rasyon, 3) Soya fasulyesi küspesinin % 10’u yerine kanola küspesi kullanılan rasyon. Yem muamelelerinin her biri 6 tekerrürden oluşturulmuş olup her bir tekerrürde 4 adet 47 haftalık yaşta beyaz Süper Nick tavuklar tesadüfi olarak muamele gruplarına dağıtılmıştır. Böylece toplam 72 tavuk izokalorik ve izonitrojenik olarak hazırlanmış % 17 ham proteine 2750 kcal/kg içeren yemler yedirilmiştir. Yem ve su ad libitum koşullarda tüketime sunulmuş olup günlük ışık rejimi 16 saat aydınlık 8 saat karanlık olacak şekilde ayarlanmıştır. Elde edilen verilerin istatistik analizi Statistica (1994) paket programı kullanılarak yapılmış. Farklılığın önemli olması durumunda DUNCAN çoklu karşılaştırma testi uygulanmıştır. Yem muamelelerinin yem tüketimi, yumurta ağırlığı, yumurta kokusu, ağızda bıraktığı his, tükettikten sonra ağızda bıraktığı his, genel kabul edilebilirlik, albumim yüzdesi, albumin ağırlığı, albumin indeksi, Haung-Birimi, kabuk yüzdesi, kabuk ağırlığı, kabuk kalınlığı, sarı-albumin oranı, sarı indeksi, yoğunluk, SAFA, MUFA üzerine etkileri istatistiki olarak önemsiz bulunmuştur (P>0,05). Ancak diğer parametreler bakımından muamelelerin etkisi istatistiki olarak önemli bulunmuştur (P?0,05). Tüm bu sonuçlara göre yumurta tavuklarında keten tohumu küspesi ve kanola küspesi soya fasulyesi küspesinin % 10’u yerine performans, yumurta kalitesi, yumurta lezzeti ve yumurta yağ asit kompozisyonu üzerine herhangi olumsuz etki bırakmaması nedeniyle rahatlıkla kullanılabilir.
To examine the effects of linseed meal and canola meal with the diet on laying hen performance, egg quality, egg fatty acids composition and egg taste. Three treatment groups were consisted to examine the effects of these plant protein sources. Dietary treatments were; 1) basal diet based on soybean meal (as a control) 2) containing linseed meal instead of 10% of soybean meal and 3) containing canola meal instead of 10% soybean meal. Each of dietary treatments has 6 replicates to which 4 White Super Nick (Nick Chick) of 47 wks aged hens were randomly assigned. Hence, 72 hens in total were fed with experimental diets which were formulated and mixed to be isocaloric and isonitrogenic with 17% crude protein and 2750 kcal/kg metabolizable energy content. Feed and water were given ad libitum, whereas daily light regimen was adjusted to 16 h light and 8 h dark. The collected data were subjected to ANOVA using Statistica (1994) software, and Duncan test was used to differentiate the means. Results of the present study indicated that, feed intake, egg weight from performance parameter, egg smell, feel in mouth, feeling left in the mouth after consumption, general acceptability from egg organoleptic analyzis, percent of albumen, albumen weight, albumen index, Haugh-units, percent of egg shell, shell weight, shell thicknes, percent of yolk, yolk/albumen ratio, yolk index, egg density from egg quality parameters and egg saturated fatty acids (SAFA) and mono unsaturated fatty acids (MUFA) from egg fatty acids profiles parameters were not significantly (P>0,05) effected by dietary treatments. However, other parameters were significantly affected by dietary treatments (P?0,05). Overall results of the present experiment indicated that linseed meal and canola meal could be instead of 10% of soybean meal without any adverse affect on laying hen performance, egg quality, egg taste and egg fatty acids compositions. Key words: Laying hen, canola meal, linseed meal, soybean meal, performance, egg quality, yolk fatty acids, egg taste
To examine the effects of linseed meal and canola meal with the diet on laying hen performance, egg quality, egg fatty acids composition and egg taste. Three treatment groups were consisted to examine the effects of these plant protein sources. Dietary treatments were; 1) basal diet based on soybean meal (as a control) 2) containing linseed meal instead of 10% of soybean meal and 3) containing canola meal instead of 10% soybean meal. Each of dietary treatments has 6 replicates to which 4 White Super Nick (Nick Chick) of 47 wks aged hens were randomly assigned. Hence, 72 hens in total were fed with experimental diets which were formulated and mixed to be isocaloric and isonitrogenic with 17% crude protein and 2750 kcal/kg metabolizable energy content. Feed and water were given ad libitum, whereas daily light regimen was adjusted to 16 h light and 8 h dark. The collected data were subjected to ANOVA using Statistica (1994) software, and Duncan test was used to differentiate the means. Results of the present study indicated that, feed intake, egg weight from performance parameter, egg smell, feel in mouth, feeling left in the mouth after consumption, general acceptability from egg organoleptic analyzis, percent of albumen, albumen weight, albumen index, Haugh-units, percent of egg shell, shell weight, shell thicknes, percent of yolk, yolk/albumen ratio, yolk index, egg density from egg quality parameters and egg saturated fatty acids (SAFA) and mono unsaturated fatty acids (MUFA) from egg fatty acids profiles parameters were not significantly (P>0,05) effected by dietary treatments. However, other parameters were significantly affected by dietary treatments (P?0,05). Overall results of the present experiment indicated that linseed meal and canola meal could be instead of 10% of soybean meal without any adverse affect on laying hen performance, egg quality, egg taste and egg fatty acids compositions. Key words: Laying hen, canola meal, linseed meal, soybean meal, performance, egg quality, yolk fatty acids, egg taste
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Keywords
Yumurta tavuğu, kanola küspesi, keten tohumu küspesi, soya fasulyesi küspesi, performans, yumurta kalitesi, yumurta yağ asitleri, yumurta lezzeti, Laying hen, canola meal, linseed meal, soybean meal, performance, egg quality, yolk fatty acids, egg taste
