Evaluating the impact of dried onion and garlic on egg hatching performance and embryonic mortality of Chukar partridges

Abstract

The impacts of different levels of dried onion and garlic in the ration of chukar partridges were examined on hatching performance and embryonic mortality in eggs stored for different periods. The study was carried out on 60-week-old healthy partridges from the breeding flock of the experimental station. The partridges were divided into four groups: Control group; group I (1 % onion); group II (1 % garlic); group III (1 % onion + 1 % garlic). The highest fertility rate was observed in group III with 95.20 % in eggs stored for 15-to-21 days, while control group showed the lowest fertility rate with 84.60 % in eggs stored for 0-to-7 days (P < 0.05). The highest hatchability of total eggs was demonstrated in group III with rate of 84.30 % for eggs stored for 8-to-14 days. With respect to hatchability of fertile eggs, the highest value was exhibited by group III with 89.30 % of eggs stored for 8-to-14 days. The highest value (early embryonic deaths) was seen in group I with 14.2 % stored for 22-to-28 days (P < 0.05). In mid-term embryonic deaths, differences between groups were found to be insignificant. Late embryonic deaths were higher in control group in eggs stored for 0-to-7, 8-to-14, 15-to-21 days, and higher in group II in eggs stored for 22-28 days.

Keywords

• Chukar Partridges
• Onion
• Garlic
• Hatching Performance
• Embryonic Mortality

Kınalı keklik yumurtalarında kurutulmuş soğan ve sarımsağın embriyonik ölüm ve kuluçka performansına etkisinin incelenmesi

Abstract

Bu çalışmada; kınalı keklik rasyonlarına farklı oranlarda kurutulmuş soğan ve sarımsak kullanımının farklı periyotlarda depolanan yumurtalarda kuluçka performansı ve embriyonik ölüm üzerine etkileri incelenmiştir. Çalışma keklik üretim tesisinde bulunan 60 haftalık sağlıklı anaç keklikler üzerinde yürütülmüştür. Keklikler kontrol grubu; grup I (% 1 soğan); grup II (%1 sarımsak); grup III (%1 soğan + %1 sarımsak) olmak üzere dört gruba ayrıldı. En yüksek fertilite oranı 15-21 gün arasında depolanan yumurtalarda % 95.20 ile grup III'te gözlenirken, en düşük fertilite oranı kontrol grubu’nda % 84.60 ile 0-7 gün arasında depolanan yumurtalarda görüldü (P < 0.05). En yüksek kuluçka randımanı, 8-14 gün depolanan yumurtalarda %84.30 ile grup III'te görüldü. Fertil yumurtaların kuluçka randımanı açısından en yüksek değer, 8-14 gün arasında depolanan yumurtalarda %89.30 ile grup III'te görülmüştür. Erken bakımından en yüksek değer 22 - 28 gün arasında depolanan yumurtalarda %14.2 ile grup I'de görüldü (P < 0.05). Orta dönem embriyonik ölümler bakımından gruplar arasındaki farklar önemsiz bulundu. Geç dönem embriyonik ölümlerde ise kontrol grubunda 0-7, 8-14, 15-21 gün depolanan yumurtalarda, grup II'de ise 22-28 gün depolanan yumurtalarda daha yüksekti (P < 0.05). The impacts of different levels of dried onion and garlic in the ration of chukar partridges were examined on hatching performance and embryonic mortality in eggs stored for different periods. The study was carried out on 60-week-old healthy partridges from the breeding flock of the experimental station. The partridges were divided into four groups: Control group; group I (1 % onion); group II (1 % garlic); group III (1 % onion + 1 % garlic). The highest fertility rate was observed in group III with 95.20 % in eggs stored for 15-to-21 days, while control group showed the lowest fertility rate with 84.60 % in eggs stored for 0-to-7 days (P < 0.05). The highest hatchability of total eggs was demonstrated in group III with rate of 84.30 % for eggs stored for 8-to-14 days. With respect to hatchability of fertile eggs, the highest value was exhibited by group III with 89.30 % of eggs stored for 8-to-14 days. The highest value (early embryonic deaths) was seen in group I with 14.2 % stored for 22-to-28 days (P < 0.05). In mid-term embryonic deaths, differences between groups were found to be insignificant. Late embryonic deaths were higher in control group in eggs stored for 0-to-7, 8-to-14, 15-to-21 days, and higher in group II in eggs stored for 22-28 days.

Keywords

• Kınalı keklik
• soğan
• sarımsak
• kuluçka randımanı
• embriyonik ölüm

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