Rabia GÖÇMEN, Gülşah KANBUR, Yusuf CUFADAR

Effects of Magnesium Sources and Levels on Performance, Carcass Traits and Meat Quality in Broiler

This study was carried out to determine the effect of different sources and levels supplemental Mg on performance, carcass traits and meat quality in broilers. Four hundred and fifty one day old broiler chicks (Ross 308) in 6 groups of 75 each (2 x 3 factorial experiment) were randomly allocated. Magnesium sources used was magnesium sulphate (inorganic) and magnesium proteinate (organic). Experimental diets were prepared into the basaldiet by addition of organic and inorganic Mg at 0, 0.2 and 0.4% levels. The experiment lasted 42 days. The result of the study showed that addition of Mg did not significant effect on body weight, weight gain, feed intake and feed conversion ratio (P>0.05). Carcass, liver and wing weight and carcass yield was affected fed with by interaction diets (P<0.05). Carcass weight and carcass yield of group organic 0.2 % of group was higher than the other groups. None of meat quality parameters (water holding capacity, cook loss, pH, meat colour parameters) did not significantly effected by the treatments.

Anahtar Kelimeler:

Broiler, Carcass traits, Magnesium, Meat quality, Performance

Etlik Piliçlerde Magnezyum Kaynağı ve Seviyelerinin Performans, Karkas Özellikleri ve Et Kalitesine Etkileri

Bu çalışmada, etlik piliç rasyonlarına farklı seviyelerde katılan organik ve inorganik magnezyum (Mg) ilavesinin performans, karkas özellikleri ve et kalitesi üzerine etkisinin araştırılması amaçlanmıştır. Denemede, bir günlük yaştaki 450 adet etlik piliç civcivi, her birinde 75 adet civciv bulunan altı deneme grubuna tesadüfî olarak dağıtılmıştır (2 x 3 faktöriyel deneme). Denemede inorganik Mg kaynağı olarak magnezyum sülfat (MgSO4), organik magnezyum kaynağı olarak magnezyum proteinat kullanılmıştır. Deneme rasyonları; bazal rasyona 0 (kontrol), % 0.2 ve % 0.4 Mg temin edecek miktarda inorganik ve organik Mg kaynakları ilavesiyle oluşturulmuştur.Deneme süresi 42 gün olmuştur. Deneme sonunda Mg ilavesi; canlı ağırlık, canlı ağırlık artışı, yem tüketimi ve yemden yararlanmayı önemli derecede etkilememiştir(P>0.05). Karkas, karaciğer, kanat ağırlığı ve karkas randımanı kaynak x seviye gruplarında önemli derecede etkilenmiştir(P>0.05). Organik% 0.2 grubunda karkas ağırlığı ve karkas randımanı diğer gruplara kıyasla daha yüksek olmuştur. Et kalitesi kriterleri (su tutma kapasitesi, pişirme kaybı, pH, et rengi parametreleri) muamelelerden etkilenmemiştir.

Keywords:

Etlik piliç, Karkas özellikleri, Magnezyum, Et kalitesi, Performans,

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