The Effects of Rosehip Fruit Put into the Rations of Laying Hens Grown under Cold Stress in Different Doses on Egg Yield and Characteristics and Live Weight Change and Feed Utilization Rates
- 3 July 2020
- journal article
- Published by Van Veterinary Journal in Van Veterinary Journal
- Vol. 31 (2), 67-73
- https://doi.org/10.36483/vanvetj.588205
Abstract
Tr en Soğuk stresi altında yetiştirilen Nick Brown yumurtacı tavuk rasyonlarına katılan sentetik askorbik asit (100 mg/kg) ile kontrol rasyonuna askorbik asit kaynağı olarak farklı dozlarda (5, 10 ve 15g/kg) kuşburnu meyvesi katılmasının yumurtlama performansı, yumurta kalitesi, yumurta sarısı renk değerleri, canlı ağırlık değişimleri, rektal sıcaklık ve yem tüketimleri ile yemden yararlanma oranları üzerine etkilerini araştırılmıştır. Çalışmada 24 haftalık yaştaki 120 adet kahverengi yumurtacı Nick Brown tavuklar kullanılmış, yem ve su serbest olarak verilmiştir. 12 haftalık deneme süresince 16 saat aydınlık; 8 saat karanlık aydınlatma programı uygulanmış, deneme ünitesinde sıcaklık 12 saat süreyle 24 0C, soğuk stresi oluşturmak amacıyla da 12 saat süreyle 14 0C olarak ayarlanmıştır. Yumurta ağırlığı, ak ağırlığı ve kabuk ağırlığı ile yemden yararlanma değerleri tüm katkı gruplarında kontrol grubuna göre azaldığı, sarı ağırlığı ve Roch renk skala değeri ile yemden yararlanma oranı değerleri tüm katkı gruplarında kontrol grubuna göre arttığı, yumurta sarı indeksi, yumurta ak indeksi ve Haugh birimi değerlerinin 10mg/kg kuşburnu katılan grupta diğer katkı gruplarından düşük olduğu tespit edilmiştir. Yumurtlama performansı olarak, haftalık yumurta sayısı, yumurta verimi ve toplam yumurta ağırlığı ile yumurta sarısı ve kırmızılığı değerleri, rasyonlara 15g/kg düzeyinde kuşburnu meyvesinin katılması durumunda sayısal olarak diğer tüm gruplardan daha yüksek değerde olduğu, katkıların rektal sıcaklık değerlerini değiştirmediği tespit edilmiştir. By adding synthetic ascorbic acid (100 mg/kg) to the rations of Nick Brown laying hens grown under cold stress and different doses of rosehip fruit (5, 10 and 15 g/kg) as a source of ascorbic acid to the rations of a control group, the effects of these interventions on laying performance, egg quality, egg yolk color values, live weight changes, rectal temperature, feed consumption and feed utilization rates were investigated. In the study, 120 Nick Brown laying hens at the ages of 24 weeks were used, and feed and water were provided as ad libitum. During the 12 weeks of trial, a photoperiod of 16 hours of light and 8 hours of light was applied, and the temperature was set at 24°C for 12 hours, and to induce cold stress, 14°C for 12 hours. It was observed that egg weight, egg white weight and shell weight, as well as feed utilization rates, decreased in all supplementation groups in comparison to the control group, while yolk weight, Roch color scale and feed utilization rates increased in all supplementation groups in comparison to the control group, and the egg yolk index, egg whiteindex and Haugh unit values were lower in the group that was introduced to 10 mg/kg of rosehip fruits in comparison to the other supplementation groups. In terms of laying performance, it was determined that weekly number of eggs, egg yield, total egg weight and values of egg yolk and redness were numerically higher in the group that was given 15 g/kg of rosehip fruits in comparison to all other groups, while the supplements did not change the rectal temperature values.Keywords
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