Mükremin ÖLMEZ, Tarkan ŞAHİN, Özlem KARADAĞOĞLU, Soner UYSAL, Benian BEKİNKAYAN, Ebrar FİLİZOĞLU, Mehmet Akif YÖRÜK

Sıcaklık Stresi Altındaki Yumurtacı Bıldırcınlarda Probiyotik İlavesinin Perfor-mans ve Yumurta Kalitesi Üzerini Etkisi

Giriş: Bu çalışmada, sıcaklık stresi altında yumurtacı bıldırcın diyetlerine probiyotik katkısının yumurta verimi ile yumurta kalitesi üzerine etkisinin belirlenmesi amaçlandı. Materyal ve Metot: Bu amaçla 150 adet 56 günlük yaşta Japon bıldırcını (Coturnix coturnix Japonica) kullanıldı. Bıldırcınlar her grupta 30 adet olacak şekilde beş gruba ayrıldı. Her grup her birinde altı bıldırcın olmak üzere beş alt gruba ayrıldı. Çalışmada dört gruba sıcaklık stresi (34 ° C) uygulandı. Kontrol grubu ve sıcaklık stresli grubun birine bazal diyet verilirken, diğer 3 sıcaklık stresi oluşturulan gruplara probiyotik yem katkısı sırasıyla; %0,1, 0,2 ve 0,4 düzeylerinde ilave edildi. İki haftalık tartımlarla bıldırcınların yumurta verimi, canlı ağırlık ve yem tüketimleri belirlendi. Yine iki haftada bir toplanan yumurtaların iç ve dış kalite kriterleri değerlendirildi. Bulgular: Stres uygulamasının sonunda kullanılan probiyotik karışımının yumurta verimi ile yumurta iç ve dış kalite kriterlerinde sıcaklık stresi oluşturulan gruba göre önemli derecede etkisi olduğu belirlendi. Tartışma: Yumurtacı bıldırcın diyetlerine %0,1 düzeyinde probiyotik ilavesinin sıcaklık stresinin olumsuz etkilerine karşı koruyucu etki gösterebileceği tespit edilmiştir.

Anahtar Kelimeler:

Bıldırcın, performans, probiyotik, sıcaklık stresi, yumurta kalitesi

The Effect of Probiotic Addition On Performance and Egg Quality in Layer Quails Under Heat Stress

Objective: In this study, it was aimed to determine the effect of probiotic supplementation on egg production and quality in laying quail diets under heat stress. Materials and Methods: For this purpose, a total of 150 56-day-old Japanese quail (Coturnix coturnix Japonica) were used in the study. The quails were divided into five groups, with 30 in each group. Each group was divided into five subgroups with six quails. Heat stress (34 ° C) was applied to four groups in the study. While basal diet was given to the control group and one of the heat stressed groups, probiotic was added to the other three heat stressed groups, respectively; 0.1%, 0.2% and 0.4%. Egg production, body weight and feed consumption of quails were determined by weighing for two weeks. Eggs were collected every two weeks were evaluated for egg quality. Results: It was determined that the probiotic mixture had a significant effect on egg production and egg quality compared to the heat stress group was created at the end of the stress application. Conclusion: It has been determined that the addition of 0.1% probiotics to layer quail diets may have a protective effect against the of heat stress.

Keywords:

Egg quality, Heat stress, Quail, Performance, Probiotic,

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