The effect of enzyme supplementation of wheat-based diets on the retention of nutrients in broilers
Küçük Resim Yok
Tarih
1997
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma buğday temeline dayalı karma yemlere pentozanaz enzimi ilavesinin etlik piliçlerde besin madde tutulması üzerine etkisini saptamak amacıyla yapılmıştır. Buğday temeline dayalı karma yeme 0, 0.25 ve 0.50 g/kg enzim ilave edilmiştir. Enzim ilavesi kuru madde ve organik madde tutulmasını artırmıştır (P<0.05). Enzim ilavesi ham protein ve ham yağ tutulmasını artırmış, ancak istatistiksel olarak önemsiz bulunmuştur (P>0.05). Enzim ilavesi dışkı kuru madde içeriğini artırmış (P<0.01), dışkı viskozitesini ise azaltmıştır (P<0.05).
The present study was, conducted to detaining the effect of pentosanase enzyme supplementation to wheat-based diets on retention of nutrients in broilers. Enzyme waS added at dietary levels of 0, 025 and 0.50 g/ kg to wheat-based diets. Enzyme supplementation increased the retention of dry and. organic matter (P<0.05). Enzyme supplementation increased, ths retention of crude protein and fat, but not significantly (P>0.05). Enzyme supplementation also increased the dry matter of excreta (P<0.01). Enzyme supplementation reduced the viscosity of excreta(P<O.05).
The present study was, conducted to detaining the effect of pentosanase enzyme supplementation to wheat-based diets on retention of nutrients in broilers. Enzyme waS added at dietary levels of 0, 025 and 0.50 g/ kg to wheat-based diets. Enzyme supplementation increased the retention of dry and. organic matter (P<0.05). Enzyme supplementation increased, ths retention of crude protein and fat, but not significantly (P>0.05). Enzyme supplementation also increased the dry matter of excreta (P<0.01). Enzyme supplementation reduced the viscosity of excreta(P<O.05).
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
34
Sayı
1-2
