ADEM KAYA, HATİCE KAYA, MUHLİS MACİT, ŞABAN ÇELEBİ, NURİNİSA ESENBUĞA, M. Akif YÖRÜK, Mevlüt KARAOĞLU

Effects of dietary inclusion of plant extract mixture and copper into layer diets on egg yield and quality, yolk cholesterol and fatty acid composition

Bu çalışma, yumurtacı tavuk rasyonlarına ilave edilen farklı seviyelerde bitki ekstrakt karışımının ve bakırın performans, yumurta kalitesi, yumurta sarısı ve serum kolesterol içeriği ile yumurta sarısı yağ asidi kompozisyonu üzerine etkisini belirlemek amacıyla yürütülmüştür. Araştırmada; 38 haftalık yaşta 192 adet Lohmann beyaz yumurtacı tavuk kullanılmıştır. Deneme, bir kontrol ve 7 muamele (200 mg/kg bakır, 500 mg/kg bitki ekstrakt karışımı, 500 mg/kg bitki ekstrakt karışımı + 200 mg/kg bakır, 750 mg/kg bitki ekstrakt karışımı, 750 mg/kg bitki ekstrakt karışımı + 200 mg/kg bakır, 1000 mg/kg bitki ekstrakt karışımı, 1000 mg/kg bitki ekstrakt karışımı + 200 mg/kg bakır) grubundan oluşmuştur. Bitki ekstrakt karışımı, bakır ve bakır ile bitki ekstrakt karışımının performans parametrelerini etkilemediği tespit edilmiştir. Bitki ekstrakt karışımının artan seviyesi kırılma mukavemetini ve kabuk kalınlığını artırmasına rağmen diğer yumurta kalite kriterlerin de önemli bir etkiye sahip olmadığı saptanmıştır. Muamele grupları arasında yumurta sarısı kolesterol ve trigliserid oranı ile serum kolesterol ve trigliserid oranları bakımından önemli bir farklılığın olmadığı tespit edilmiştir. Bitki ekstrakt karışımı ile bakır kombinasyonu yumurta sarısında oleik asit ve toplam MUFA seviyesini artırırken diğer uygulamaların yumurta sarısı yağ asidi oranı üzerine etkisinin olmadığı belirlenmiştir. Sonuç olarak; yumurtacı tavuk rasyonlarına kekik, kekik otu, kekik yağı, sarımsak yağı, anason ve rezene yağından oluşan bitki ekstrakt karışımı ilavesinin yumurta kalite kriterlerini özellikle kabuk kalınlığı ve kırılma mukavemetini artırmada faydalı olabileceği söylenebilir.

Yumurtacı tavuk rasyonlarına farklı seviyelerde bitki ekstraktı ve bakır ilavesinin yumurta verimi ve kalitesi, yumurta sarısı kolesterolu ve yağ asidi kompozisyonuna etkileri

This study was conducted to determine the effects of plant extract mixture (PEM) inclusion at different levels and copper into diets of hens on performance, egg quality traits, yolk and serum cholesterol content and yolk fatty acid composition. A total of 192 Lohmann white layers, 38 wks of age, were used in this study. The experiment was carried out on a control and 7 treatments groups (basal diet plus 200 mg/kg copper (CuSO4.5H2O), 500 mg/kg PEM, 500 mg/kg PEM + 200 mg/kg copper, 750 mg/kg PEM, 750 mg/kg PEM + 200 mg/kg copper, 1000 mg/kg PEM + 200 mg/kg copper). PEM, copper and PEM plus copper combinations did not affect performance parameters. Increasing level of PEM increased quadratically shell stiffness and linearly shell thickness, but did not affect other egg traits. Treatments had no a significant effect on cholesterol and trigliserid concentrations of egg and serum. While supplemented PEM and copper did not affect fatty acid level of yolk, PEM plus copper combination increased oleic acid and total MUFA levels. Results obtained from present study showed that supplementation of a mixed herbal product containing Origanum vulgare (dried leaf), Thymus vulgaris (dried leaf), thyme oil, origanum oil, garlic oil, anise oil and fennel oil to diets of laying hens can be beneficial to improve egg quality traits especially such as shell stiffness and thickness.

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