Tuğba BİNGÖL, Mehmet KARSLI, Selçuk ALTAÇLİ, Çağri KALE, Duran BOLAT

Farklı Düzeylerde Bezelye Katılan Yumurta Tavuğu Rasyonlarına Enzim İlavesinin Performans Üzerine Etkileri

Bu çalışma, yumurtacı tavuk rasyonlarına soya küspesi yerine farklı düzeylerde bezelye ve bezelyeye ek olarak enzim ilavesinin performans ve yumurta kalite kriterleri üzerine etkilerini araştırmak amacıyla yapılmıştır. Deneme 30 haftalık yaşta yumurtacı tavuklarda gerçekleştirilmiştir. Deneme, bir kontrol ve 6 muamele grubu olmak üzere 7 gruptan, her grup 7 alt gruptan ve her alt grup da 7 yumurta tavuğundan oluşturulmuştur. Toplam 343 yumurta tavuğu kullanılmıştır. Araştırma sonunda yumurta ağırlığının %10 bezelye (D1) olan grupta diğer gruplara göre önemli derecede düşük olduğu görülmüştür (P<0.05). Yumurta verimleri bakımından 1 ve 4. hafta dışında son hafta da dahil olmak üzere gruplar arasında farklılık görülmemiştir. Yem tüketiminde 5. haftada gruplar arasında farklılık görülmekle beraber, genel olarak diğer haftalarda herhangi bir farklılık belirlenmemiştir. Yemden yararlanma oranında da 1. hafta haricinde gruplar arasındaki farklılıklar önemsiz bulunmuştur. Yumurta kalite kriterlerinden çap ve şekil indexi açısından gruplar arasındaki farklılıklar önemsiz bulunmuştur. Ak indexi, Haugh birimi, renk skalası ve kabuk kalınlığı açısından ise gruplar arasındaki farklılıklar istatistiksel olarak önemli bulunmuştur (P<0.05). Sonuç olarak, yumurtacı tavuk rasyonlarında kullanılan soya fasulyesi küspesinden gelen proteinin %30’una kadarının bezelyeden enzim katılarak veya katılmaksızın karşılanmasının, performans üzerinde herhangi olumsuz bir etkisinin olmadığı, özellikle %20 ve %30 oranında bezelye proteini içeren rasyonlara enzim katılmasının ak indeksi, haugh birimi ve yumurta sarısı gibi yumurtanın iç kalite kriterleri üzerine önemli derecede olumlu etkisi olduğu görülmüştür.

Anahtar Kelimeler:

Yumurta tavuğu, Bezelye, Performans, Yumurta kalite kriterleri

The Effects of Enzyme Addition Into The Ration Consisting of Different Levels of Pea on Laying Hens’s Performance

This experiment was carried out to determine the effects of substituting protein coming from soybean-meal at different levels with protein coming from pea and enzyme addition into diets containing from pea on performance and egg quality criteria in laying hens. The experiment was carried out with 30-week-old hens. Seven treatment groups, including control group, with 7 sub-groups that contained of 7 laying hens at each groups were established. A total of 343 laying hens were utilized in the study. Egg weight was significantly lower in hens fed diet containing 10% pea (D1) protein compared with the other groups at the end of the experiment (P<0. 05). Yields of eggs per week were similar among groups, except 1. and 4.th weeks of the experiment, including last week. In general, feed intakes were also similar among groups, except 5.th week of experiment. Feed conversion ratios did not differ among groups, but were different at first week of experiment. Diameter and shape indexes among egg quality criteria were statistically similar but white indexes, Haugh unit, color scale and shell thickness were significantly different among groups (P<0.05). In conclusion, substituting protein coming from soybean meal with protein coming from pea up to 30% with or without enzyme addition had no any negative effects on performance of laying hens. Especially, egg quality indexes such as white indexes Haugh unite and egg yolk significantly improved with substation of soybean meal with pea with addition of enzyme at 20 and 30%.

Keywords:

Laying hens, Pea, Performance, Egg quality criteria,

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