Esin Ebru ONBAŞILAR, Evren ERDEM, Afşin KOCAKAYA, Suzan YALÇIN

Effects of brooder machine rearing method in the first week on fattening performance, carcass characteristics, meat quality and some blood parameters of Pekin ducks

Bu çalışmanın amacı erkek ve dişi Pekin ördeklerinde ilk hafta ana makinesinde büyütmenin besi performansı, karkasözellikleri, et kalitesi ve bazı kan parametreleri üzerine etkilerini belirlemektir. Çalışmada toplam 120 adet (60 erkek ve 6 0 dişi)pekin ördeği palazı kullanılmıştır. Her cinsiyet grubu rastgele iki farklı yetiştirme grubuna ayrılmıştır. Birinci gruptaki (ana makinesi)palazlar besinin 1 -7. günleri arasında ana makinesinde daha sonra altlıklı sistemde büyütülmüştür. İkinci gruptakiler (altlık/kontrol)ise besinin 1 -42. günleri arasında altlıklı sistemde büyütülmüştür. Besinin 41. gününde her yetiştirme ve cinsiyet grubundan 5 ördekrastgele seçilerek kan örnekleri alınmıştır. Besinin 42. gününde ördekler özel bir kesimhanede kesilmiştir. Karkas randıman ı, organağırlıkları ve karkas özellikleri belirlenmiştir. Göğüs ve but etlerinde pH, kül, yağ ve ham protein düzeyleri tespit edilmiş tir. Altlıklısistemde büyütülen ördeklerde toplam canlı ağırlık artışı, karkas randımanı ve göğüs eti yüzdesi ana makines inde büyütülenördeklere göre daha yüksek (P

Pekin ördeklerinde ilk hafta ana makinesinde büyütmenin karkas özellikleri, et kalitesi ve bazı kan parametrelerine etkileri

The aim of this study is to determine effects of brooder machine rearing method in the first week on fatteningperformance, carcass char acteristics, meat quality and some blood parameters of male and female Pekin ducks. A total of 120 (60male and 60 female) ducklings were used in the research. Each sex group was randomly allocated into two rearing methods. In thefirst group (brooder mach ine), ducklings were arranged in the brooder machine from 1 to 7 d then reared on the deep litter floor untilday 42 . In the second group (litter/control), ducklings were reared on the deep litter floor from the day 1 to the day 42 of thefattening period . At the day 41 of the fattening period, 5 ducks from each sex and rearing groups were randomly selected and bled. Atthe day 42 of the fattening period all ducklings were slaughtered in a commercial slaughterhouse. Hot carcass yield, organ weightsand carcass characteristics were determined. Also pH, ash, fat and crude protein were determined in the breast and thigh muscles.Total body weight gain, hot carcass yield and breast percentage of ducks reared on the litter group (control group) were significantly(P

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