Maciej JANECZEK, Mariusz KORCZYNSKI, Katarzyna BASINSKA, Ewa PECKA, Katarzyna CHOJNACKA, Aleksander CHROSZCZ, Albert CZERSKI, Nezir Yaşar TOKER

Effect of dietary zinc (II) chelate complex and zinc (II) enriched soybean meal on selected parameters of in vivo caecal fermentation in laying hens (Lohman Brown)

The study was conducted on 18 laying hens from Lohman Brown at 23 weeks of age. There were two research groups and one control group with six animals each. In the last four weeks of age, the animals were fed follows: Control group (Group C) complete diet; Group I diet containing zinc added via the biosorption process and; Group II: diet containing zinc as an organic chelate complex. The levels of short chain fatty acids (SCFAs) such as acetate, propionate, iso-butyrate, butyrate, iso-valeriate and valeriate were determined. It was observed that using a diet with additives obtained via biosorption does not have a negative influence on fermentation processes in the hen’s caecum.

Yumurtacı tavuklarda (Lohman Brown) in vivo körbarsak fermentasyonunda sindirilebilir çinko (II) şelat kompleksi ve çinko (II) ile zenginleştirilmiş soya fasulyesi küspesi ilavesinin seçilen parametrelere etkisi

Çalışma 23 haftalık, 18 adet Lohman Brown ırkı yumurtacı tavuklarda yürütülmüştür. Araştırma altışarlı iki deney ve bir kontrol grubuyla yapılmıştır. Hayvanlar süreç içerisinde son dört haftada, aşağıdaki gibi beslenmiştir: Kontrol grubu (C) sadece yem; grupI çinko içeren biosorpsiyon prosesi ile, Grup II: organik şelat kompleksi olarak çinko içeren yemlerle beslenmişlerdir. Asetat, propiyonat, izo-bütirat, bütirat, izo-valeriat ve valeriat gibi kısa zincirli yağ asitlerinin düzeyleri belirlenmiştir. Burada katkı maddeleri ilave edilmiş yem kullanarak oluşturulan biozorpsiyonun tavuk körbarsağında fermantasyon prosesine olumsuz bir etkisinin olmadığı gözlemlenmiştir.

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