ÖZLEM KARADAĞOĞLU, MÜKREMİN ÖLMEZ, BÜLENT ÖZSOY, TARKAN ŞAHİN

Yumurtacı Tavuk Rasyonlarına İlave Edilen Esansiyel Yağ ve Organik Asit Karışımının Performans, Yumurta Verimi ve Kalite Parametreleri Üzerine Etkisi

Amaç: Bu çalışmanın amacı, yumurta tavuğu rasyonlarına farklı düzeylerde (1gr/kg, 3g/kg ve 4.5g/kg) ilave edilen esansiyel yağ ve organik asit karışımının performans yumurta verimi ve kalite parametreleri üzerine etkisinin değerlendirilmesidir.Materyal ve Metot: Denemede, 16 haftalık yaşta 120 adet Beyaz Nick Chick ırkı yumurtacı tavuk kullanılmıştır. Her grupta 30 yarka bulunan 1 kontrol ve 3 deneme grubu oluşturulmuştur. Gruplar kendi aralarında 5 alt gruba ayrılmıştır ve her alt grup 6 adet yarkadan oluşturulmuştur. Araştırma 12 haftada sürdürülmüştür. Kontrol grubuna bazal rasyon verilirken ve diğer üç deneme gruplarına sırasıyla artan düzeylerde esansiyel yağ ve organik asit karışımı içeren rasyonlar verilmiştir (1-3-4.5 g/kg). Yumurtacı tavuklar % 17 HP ve 2750 kcal/kg ME içeren rasyonla beslenmişlerdir. Bulgular: Çalışma sonunda, gruplar arasında canlı ağırlık yönünden istatistiksel olarak bir fark oluşmamıştır (p>0.05). Yem tüketimi, yemden yararlanma oranı, yumurta ağırlıkları ve Haugh Birimi bakımından deneme grupları arasında istatistiksel olarak önemli farklılıklar bulunmuştur (p<0.05). Sonuç: Yumurta tavuğu rasyonlarına esansiyel yağ ve organik asit karışımlarının 4.5 g/kg düzeyine kadar ilavesinin performans ve yumurta kalitesi üzerine olumsuz etkisinin olmadığı ve yumurtacı tavuk rasyonlarında güvenle kullanılabileceği kanısına varılmıştır.

Anahtar Kelimeler:

Yumurtacı tavuk, esansiyel yağ ve organik asit karışımı, performans

Effect of Supplementation Essential Oil and Organic Acid Mixture on Performance, Egg Production and Egg Quality Parameters in Laying Hens

Objective: The objective of the current study was to evaluate the effects of different levels (1gr/kg, 3g/kg ve 4.5g/kg) of essential oils and organic acid mixed in the diets of laying hens on performance egg production and egg quality parameters. Material and Methods: A total of 120 White Nick Chick of layers (sixteen-week-old) was used in this study. They were divided into one control group and three experimental groups and each of them contained 30 hens. Each group was further divided into five subgroups with 6 hens. The experiment was lasted in twelve weeks. The basal diet was given to the control group and the other three groups were fed basal diet with supplemented wiyh increased concentrations of essential oils and organic acid mixed (1-3-4.5 g/kg), respectively. The hens were fed with 17 % crude protein and 2750 kcal/kg ME.Results: As a result of the study, no differences were found body weight between the groups (p>0.05). There were statistically significant differences between the feed consumption and efficiency, egg weight and Haugh Unit (p<0.05). Conclusion: It was concluded that supplementing laying hens rations with up to 4.5 g/kg essential oils and organic acid mixed does not have negative effect on performance and egg quality and that can be safely used in laying hens ration.

Keywords:

Laying hens, essential oils and organic acid mixed, performance,

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