Pekin ördeklerinde ilk hafta ana makinesinde büyütmenin karkas özellikleri, et kalitesi ve bazı kan parametrelerine etkileri

Abstract

Bu çalışmanın amacı erkek ve dişi Pekin ördeklerinde ilk hafta ana makinesinde büyütmenin besi performansı, karkas özellikleri, et kalitesi ve bazı kan parametreleri üzerine etkilerini belirlemektir. Çalışmada toplam 120 adet (60 erkek ve 60 dişi) pekin ördeği palazı kullanılmıştır. Her cinsiyet grubu rastgele iki farklı yetiştirme grubuna ayrılmıştır. Birinci gruptaki (ana makinesi) palazlar besinin 1-7. günleri arasında ana makinesinde daha sonra altlıklı sistemde büyütülmüştür. İkinci gruptakiler (altlık/kontrol) ise besinin 1-42. günleri arasında altlıklı sistemde büyütülmüştür. Besinin 41. gününde her yetiştirme ve cinsiyet grubundan 5 ördek rastgele seçilerek kan örnekleri alınmıştır. Besinin 42. gününde ördekler özel bir kesimhanede kesilmiştir. Karkas randımanı, organ ağırlıkları ve karkas özellikleri belirlenmiştir. Göğüs ve but etlerinde pH, kül, yağ ve ham protein düzeyleri tespit edilmiştir. Altlıklı sistemde büyütülen ördeklerde toplam canlı ağırlık artışı, karkas randımanı ve göğüs eti yüzdesi ana makinesinde büyütülen ördeklere göre daha yüksek (P<0.01; P<0.001; P<0.05) olmuştur. Besi sonu but ve göğüs eti yağ oranı ilk hafta büyütme yönteminden etkilenmiştir ve bu değerler altlıklı yetiştirme sistemindeki ördeklerde daha yüksek (P<0.01) bulunmuştur. Kan değerlerinden sadece kreatin kinaz seviyesi, altlıklı yetiştirme sisteminde daha yüksek (P<0.05) olduğu tespit edilmiştir. Çıkım ağırlığı, toplam canlı ağırlık artışı, toplam yem tüketimi, but ve göğüs eti kül oranı ile göğüs eti protein oranı cinsiyetten etkilenmiştir (P<0.01). Sonuç olarak, Pekin palazlarında ilk hafta uygulanan altlıklı büyütme yönteminin besi performansı, karkas randımanı ve göğüs yüzdesini olumlu yönde etkilediği belirlenmiştir

Keywords

• Kan parametreleri
• ana makinası
• karkas özellikleri
• et kalitesi
• Pekin ördeği

Effects of brooder machine rearing method in the first week on fattening performance, carcass characteristics, meat quality and some blood parameters of Pekin ducks

Abstract

The aim of this study is to determine effects of brooder machine rearing method in the first week on fattening performance, carcass characteristics, meat quality and some blood parameters of male and female Pekin ducks. A total of 120 (60 male and 60 female) ducklings were used in the research. Each sex group was randomly allocated into two rearing methods. In the first group (brooder machine), ducklings were arranged in the brooder machine from 1 to 7 d then reared on the deep litter floor until day 42 . In the second group (litter/control), ducklings were reared on the deep litter floor from the day 1 to the day 42 of the fattening period. At the day 41 of the fattening period, 5 ducks from each sex and rearing groups were randomly selected and bled. At the day 42 of the fattening period all ducklings were slaughtered in a commercial slaughterhouse. Hot carcass yield, organ weights and carcass characteristics were determined. Also pH, ash, fat and crude protein were determined in the breast and thigh muscles. Total body weight gain, hot carcass yield and breast percentage of ducks reared on the litter group (control group) were significantly (P<0.01; P<0.001; P<0.05) higher than those of ducks reared in the brooder machine group. Thigh fat content and breast fat content were affected by first week rearing method and these traits were higher (P<0.01) in the litter group (control group) than the brooder machine group. Only creatinin kinase level in the examined blood parameters of ducks was higher in the group reared on the litter (P<0.05). Sex affected the hatching weight, body weight gain from 1 to 42 d, feed intake from 1 to 42 d, ash of thigh meat and also ash and crude protein of breat meat (P<0.01). In conclusion, the fattening performance, hot carcass yield and percentage of breast of the pekin ducks were positively affected by the litter floor in the first week

Keywords

• Blood parameters
• brooder machine
• carcass characteristics
• meat quality
• Pekin duck

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