Mustafa EREN, Fatih ORHAN

Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality

Bu çalışmada, balık yağı ile omega-3 yağ asitlerince zenginleştirilmiş yumurta tavuğu yemlerinde yem katkı maddesiolarak kullanılan bir bitkisel karışımın yumurta sarısı lipit oksidasyonu, yumurta verimi ve yumurta kalitesi üzerine etkileri incelendi.Deneme süresi 16 hafta olan çalışmada, 34 haftalık yaşta 140 adet beyaz Lohmann yumurtacı tavuk 4 gruba ayrıldı. Negatif kontrol(NC) rasyonuna ilave yağ, bitkisel karışım ve sentetik antioksidan katılmadı. Kontrol rasyonuna (FOC) ise balık yağı (%1.5) ve soyayağı (%1.5) katkısı yapıldı. Deneme rasyonlarından biri (FOHM) balık yağlı kontrol grubunun (FOC) rasyonuna %0.5 bitkiselkarışım (kurutulmuş Origanum vulgare ve Thymus vulgaris, kekik yağı, oregano yağı, sarımsak yağı, anason yağı ve rezene yağı),diğeri (FOSA) ise FOC rasyonuna %0.5 sentetik antioksidan karışımı (ethoxyquine, butylhydroxitoluene, butylhydroxianisole vesitrik asit) ilave edilerek hazırlandı. Yumurta verimi, yumurta ağırlığı, yemden yararlanma, yem tüketimi, kabuk kırılma direnci vehaugh birimi yeme katılan bitkisel karışım ile sentetik antioksidandan etkilenmedi (p>0.05). Balık yağlı (FOC) ve yağsız (NC)kontrol gruplarının yumurta sarısı MDA değerleri arasında depolamanın (+4o C ) 42. gününe kadar önemli farklılık bulunmadı, ancakdepolamanın 56. gününde FOC’ un yumurta sarısı MDA değeri NC’ un değerinden yüksekti (p

Balık yağı içeren yumurta tavuğu rasyonlarına bitkisel karışım katkısının yumurta sarısı oksidasyonu ve yumurta verimi üzerine etkileri

In this study, the effects of a specific herbal mixture as a feed additive in layer diets which are enriched withomega-3 fatty acids by fish oil on egg yolk lipid oxidation, hen performance and egg quality were investigated. A total of 140Lohmann white 34 week old hens were divided into four groups and the study was carried out 16 weeks. Negative control diet wasnot included supplemental oil, herbal mixture and synthetic antioxidant (NC); fish oiled control diet (FOC) was involved fish oil (1.5%) and soy oil (1.5 %) but herbal mixture and synthetic antioxidants free; herbal mixture diet was formulated as of FOC diet + herbalmixture [Origanum Vulgare (dried leaf), Thymus Vulgaris (dried leaf), Thyme Oil, Origanum Oil, Garlic Oil, Anise Oil and FennelOil] (FOHM) and synthetic antioxidant diet (FOSA) was prepared with FOC diet + synthetic antioxidants ( ethoxyquine,butylhydroxitoluene, butylhydroxianisole and citric acid). Egg production, feed conversion ratio, feed consumption egg weight,eggshell breaking strength and haugh unit were not affected by the dietary treatments. There were no significant differences betweenegg yolk MDA values of NC and FOC until 42thstorage day (+4o C ) but MDA values in egg yolk of FOC was higher(p

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