Yumurta tavuklarında karma yem besin madde yoğunluğunun yumurta kalitesine etkileri
Küçük Resim Yok
Tarih
1991
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
68 ÖZET Bu araştırmada enerji ve protein düzeyi farklı karma yem lerin yumurta tavuklarında, çeşitli yumurta kalite özel likleri üzerine etkileri incelenmiştir. Kalite özellik leri olarak yumurta ağırlığı, ak, sarı ve kabuk oranları, kabuk kalınlığı ve mukavemeti, ak indeksi, sarı indeksi ve Haugh birimi değerleri dikkate alınmıştır. Denemede 36 haftalık yaşta 360 kahverengi Babcock ve 360 beyaz Babcock olmak üzere toplam 720 ticari yumurtacı hibrit kullanılmıştır. 2 farklı genotipteki tavuklar 5. er gruba ayrılarak 28 'er günlük 3 dönem boyunca toplam 12 hafta süre ile 5 değişik karma yemle, kış döneminde, kafeste beslenmiştir. Karma yemlerin enerji düzeyi sıra sıyla 2400, 2500, 2600, 2700, 2800 Kcal/kg Metabolik Enerji, protein düzeyleri sırasıyla %14, 15, 16, 16.8, 17.5 olarak düzenlenmiştir. Tüm deneme dönemi dikkate alındığında; yumurta ağırlığı üzerine genotip ve yem enerji düzeyinin etkisi önemli olmuştur (P<0.01). Yumurta ağırlığı kahverengilerde daha yüksek olmuş ve enerji düzeyindeki artışa paralel olarak yumurta ağırlığı da artmıştır. Ak oranı kahverengilerde -sarı oranı ise beyazlarda daha yüksek bulunurken (P <0.01), yem enerji düzeyinin etkisi olmamıştır. Kabuk oranı ise beyazlarda daha yüksek olmuş (P < 0.05), enerji düzeyi arttıkça azalma göstermiştir (P< 0.01). Mukavemet değerleri genotiplerde önemli farklılık göster memiş, fakat enerji düzeyi arttıkça mukavemet (P < 0.05)69 ve kabuk kalınlığı (P<0.01) azalmıştır. Kabuk kalınlığı beyazlarda daha yüksek bulunmuştur (P<0.01). Ak indeksi değeri beyazlarda daha yüksek olmuş (P < 0.01) ve enerji düzeyi arttıkça ak indeksinde. yumurta büyüklüğündeki artışa bağlı olarak bir düşme görülmüştür (P<0.01). Sarı indeksi değeri kahverengilerde daha yüksek olurken (P<0.01), yem enerji düzeyinden etkilenmemiştir. Haugh birimi değeri ise beyazlarda daha yüksek bulunurken (P < 0.01), yem enerji düzeyinin artması ile yine büyük oranda yumurta ağırlığındaki artışa bağlı olarak Haugh biriminde bir düşme gözlenmiştir (P< 0.01). Sonuç olarak, bu çalışma ile yeter nitelikte yumurta üretmek için, yumurta tavuklarında karma yem enerji düzeyinin 2500 Kcal/kg Metabolik Enerjiden daha düşük olmaması ve yemdeki enerji miktarının artışı ile vitamin, mineral ve özellikle Ca içeriğinin de yükseltilmesi gerektiği ortaya çıkmaktadır
70 SUMMARY This study was carried out to investigate the effect of diets with different energy and protein levels on the egg quality traits in laying hens. Egg weight, percentages of white, yolk and shell of eggs, egg shell strength, egg shell thickness, albumen index, yolk index and Haugh unit were measured for egg quality traits. In the experiment 360 Brown Babcock and 360 White Babcock, totally 720 commercial layers were used. Each two different genotyps were divided into 5 experimental groups and fed 5 experimental diets throughout the three experimental periods of 28 days in battery cages in winter. There were five energy groups each containing 144 hens (72 brown and 72 white totaly 144 hens). Hens 36 weeks old were fed for 12 weeks on diets containing 2400, 2500, 2600, 2700, 2800 Kcal/kg Metabolizable Energy and 14, 15, 16, 16.8, 17.5 % crude protein respectively. Taking into account the experimental periods of 12 weeks; genotype and dietary energy level had a significant effect on egg weight (P< 0.01). Egg weight was signifi cantly lower in white layers and it was increased when the metabolizable energy content of the diet was increased (P < 0.01). Percentages of white was significantly higher in brown layers while percentages of yolk was significantly higher in white layers (P <0.01). Diet did not effect percentages of white and yolk of eggs. Percentages of shell was significantly higher in white layers71 (P<0.05). As dietary energy level increased percentages of shell decreased (P<0.01). Genotype did not effect egg shell strength. Egg shell strength (P < 0.05) and egg shell thickness (P < 0.01) were decreased when metabolizable energy content of the diet was increased. Egg shell thickness was significantly higher in white layers. Albumen index was significantly higher in white layers (P< 0.01). As dietary energy level increased the albumen index decreased greatly due to the increase in egg size. Yolk index was significantly higher in brown layers (P < 0.01), and it was not significantly effected by energy levels. Haugh unit was significantly higher in white layers (P < 0.01). The Haugh unit decreased significantly with increases in dietary energy level due to the increase greatly in egg size (P< 0.01). There were no significant genotype x dietary energy level interactions for all traits. According to the results obtained from this study it is understood that it will be more convenient that diet energy level not be lower than 2500 Kcal/kg Metabolizable Energy. In addition the content of vitamin mineral and particularly calcium should be increased in proportion with increase of the energy level in diet.
70 SUMMARY This study was carried out to investigate the effect of diets with different energy and protein levels on the egg quality traits in laying hens. Egg weight, percentages of white, yolk and shell of eggs, egg shell strength, egg shell thickness, albumen index, yolk index and Haugh unit were measured for egg quality traits. In the experiment 360 Brown Babcock and 360 White Babcock, totally 720 commercial layers were used. Each two different genotyps were divided into 5 experimental groups and fed 5 experimental diets throughout the three experimental periods of 28 days in battery cages in winter. There were five energy groups each containing 144 hens (72 brown and 72 white totaly 144 hens). Hens 36 weeks old were fed for 12 weeks on diets containing 2400, 2500, 2600, 2700, 2800 Kcal/kg Metabolizable Energy and 14, 15, 16, 16.8, 17.5 % crude protein respectively. Taking into account the experimental periods of 12 weeks; genotype and dietary energy level had a significant effect on egg weight (P< 0.01). Egg weight was signifi cantly lower in white layers and it was increased when the metabolizable energy content of the diet was increased (P < 0.01). Percentages of white was significantly higher in brown layers while percentages of yolk was significantly higher in white layers (P <0.01). Diet did not effect percentages of white and yolk of eggs. Percentages of shell was significantly higher in white layers71 (P<0.05). As dietary energy level increased percentages of shell decreased (P<0.01). Genotype did not effect egg shell strength. Egg shell strength (P < 0.05) and egg shell thickness (P < 0.01) were decreased when metabolizable energy content of the diet was increased. Egg shell thickness was significantly higher in white layers. Albumen index was significantly higher in white layers (P< 0.01). As dietary energy level increased the albumen index decreased greatly due to the increase in egg size. Yolk index was significantly higher in brown layers (P < 0.01), and it was not significantly effected by energy levels. Haugh unit was significantly higher in white layers (P < 0.01). The Haugh unit decreased significantly with increases in dietary energy level due to the increase greatly in egg size (P< 0.01). There were no significant genotype x dietary energy level interactions for all traits. According to the results obtained from this study it is understood that it will be more convenient that diet energy level not be lower than 2500 Kcal/kg Metabolizable Energy. In addition the content of vitamin mineral and particularly calcium should be increased in proportion with increase of the energy level in diet.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Ziraat, Agriculture, Hayvancılık, Animal husbandry, Karma yemler, Compound feeds, Tavuklar, Chickens, Yemler, Feeds, Yumurtalar, Eggs
