Behlül SEVİM, Yusuf CUFADAR, Barışcan CURABAY

Farklı Oranlarda Sarı Mısır ve Buğday İçeren Rasyonların Yumurta Tavuklarında Performans, Yumurta Kabuk Kalitesi ve Sarı Rengi Üzerine Etkisi

Bu çalışma buğday/mısır oranı 100/0, 67/33, 33/67 ve 0/100 olan 4 farklı rasyonun yumurta tavuklarında performans, yumurta kabuk kalitesi ve haftalık olarak yumurta sarı rengi üzerine etkilerini belirlemek amacıyla yürütülmüştür. Dört hafta (28 gün) süren çalışmada, 60 haftalık yaşta toplam 60 adet yumurta tavuğu her bir gözde 3 tavuk bulunan 5 tekerrürlü 4 deneme grubuna dağıtılmışlardır. Çalışma sonucunda tahıl kaynağı olarak tamamen buğday içeren rasyonlar ile yemlenen grupta canlı ağırlık değişimi sadece mısıra dayalı rasyondan önemli seviyede yüksek bulunurken (P0.05). Yumurta kabuk kırılma direnci, kabuk ağırlığı ve kabuk kalınlığı sadece mısır içeren rasyonlarda önemli seviyede düşük olmuştur (P

Anahtar Kelimeler:

Yumurta tavuğu, performans, kalite, yumurta sarı rengi

The Effect of Diets Containing Yellow Corn and Wheat in Different Ratio on Performance, Egg Shell Quality and Yellow Colour in Laying Hens

This study was carried out to determine the effects of 4 different diets of wheat/corn ratio, 100/0, 67/33, 33/67 and 0/100, on performance, egg quality and weekly egg yolk color in laying hens. In the study, which lasted for four weeks (28 days), a total of 60 laying hens at 60 weeks of age were allocated to 4 experimental groups with 5 replications, 3 hens in each pen. As a result of the study, while the body weight change was found to be significantly higher in the group fed with a diet containing wheat than corn source (P

Keywords:

Laying hens, performance, quality, egg yolk color,

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