Mevlüt GÜNAL, Muzaffer ÇORDÜK, Giti HESHMET, Şahibe ÇALIŞKANER

Askorbik Asit ile Desteklenmiş Yumurta Tavuğu Rasyonlarının Bazı Verim ve Kan Parametrelerine Etkisi

Araşt ı rmada 26 haftal ı k yaşta 80 adet yumurta tavu ğ u 17-31°C s ı cakl ı klarda 4 tekerrünü 4 deneme grubuna dağı t ı larak 12 hafta süreyle beslenmi şlerdir. M ı s ı r-soya esasl ı izokalorik ve izonitrojenik haz ı rlanan rasyonlara % 0.00, % 0.15, % 0.30, % 0.45 düzeylerinde askorbik asit ilave edilerek, baz ı perforrnans, yumurta ve kan parametrelerine etkisi incelenmiştir. Araştı rmada; yem değerlendirme say ı s ı , deneme başı ve sonu canl ı ağı rl ı klar, yumurta a ğı rl ığı , kabuk ağı rl ığı , kabuk oran ı , kabuk küt kal ı nl ığı ile ortalama kabuk kal ı nlığı , yumurta ak ı uzunluğ u ve yüksekliğ i, yumurta sar ı s ı yüksekliği ve genişliğ i, yumurta sarı s ı indeksi, k ı rı k-çatlak oran ı , ölüm oran ı ile serum askorbik asit ve kalsiyum değerleri aras ı nda önemli derecede farkl ı l ı k saptanmam ış P>0.05 , kontrol grubu di ğer gruplardan yumurta verimi, yem tüketimi, kabuk mukavemeti ve yumurtan ı n sivri ucuna ait kabuk kal ı nl ığı aç ı s ı ndan önemli olmayan derecede dü şük P>0.05 , yumurta ak ı n ı n genişliğ i açı s ı ndan ise kontrol grubu, % 0.45 askorbik asit içeren gruptan önemli derecede daha yüksek de ğerler göstermiştir P

Anahtar Kelimeler:

Yumurta tavu ğ u rasyonlar ı , askorbik asit, performans, yumuna ve kan parametreleri

The Effects of Ascorbic Acid Supplementation of Layer Rations Some Production and Blood Parameters

In this research, were fed 80 layer, during months 17-31°C, were fed in 4 experimental groups with 4 replicates for 12 weeks. The effects on performance, egg and blood parameters of supplementation at the levels of 0.00 %, 0.15 %, 0.30 %, 0.45 % ascorbic acid to corn- soyabean meal based rations were investigated. Diets were formulated isocaloric and isonitrogenic. In the research for the groups feed effı ciency, initial and fı nal weight, egg weight, shell ratio, shell centre and stubby thickness, average shell thickness, albumen length and height, yolk height and width, broken or crack egg, mortality, serum ascorbic acid and calcium were not found statically different P>0.05 . Hovewer, egg production, feed consumption, shell resistance, shell sharp thickness of control group were lower than other groups. Differences were not significant P>0.05 . Albumen width of control group was found statically higher than 4 th group includig 0.45 % ascorbic acid P

Keywords:

Layer rations, ascorbic acid, performance, egg and blood parameters,

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