Zorlamalı Tüy Dökümü programlarında Kekik ve L-Karnitin Kullanılmasının Yumurta Tavuklarında İkinci Yumurtlama Periyodu Verim Parametreleri Üzerine Etkisi

Abstract

Bu çalışma, ticari yumurta tavuklarının kekik yaprakları ve L-karnitin katkılı yonca unu veya düşük sodyum-kalsiyum (Na-Ca) içeriğine sahip rasyonlarla tüy dökümüne sokulması ve tüy dökümü sonrasında ikinci yumurtlama dönemi verim parametreleri üzerine olan etkilerinin belirlenmesi amacıyla gerçekleştirilmiştir. Deneme, zorlanım uygulanmayan ve yem katkı maddeleri kullanılmayan bir negatif kontrol grubu (K); biri yem çekmeli olmak üzere 3 adet zorlamalı tüy dökümü metodu uygulanan deneme grupları (M: Mermer tozu, A: Yonca, F: Düşük Na-Ca içerikli yem), zorlanım uygulanan gruplara yem ilavesi olarak L-karnitin (C) (100 ppm) ve kurutulmuş kekik (O) (%5) yapraklarının belirlenen oranlarda ayrı ayrı (MC, AC, FC, MO, AO, FO) ve birlikte kullanıldığı (50 ppm; %2,5) gruplar (MCO, ACO, FCO,) olmak üzere, her grupta 6 tekerrür ve tekerrür gruplarında 15 adet hayvan olacak şekilde toplam 1170 adet yumurta tavuğunda ve 13 grupta yürütülmüştür. Denemede kullanılan tüm tavuklar ikinci verim döneminde ticari yumurta tavuğu yemiyle beslenmişlerdir. Araştırma, 22 günlük zorlanım süresi sonrasında 98 gün boyunca sürdürülmüştür. Performans parametreleri (yumurta kalite parametreleri dışında) 14 günlük periyotlar halinde ölçülmüştür. Gruplar arasındaki ortalama yumurta verimleri değerlendirildiğinde, FCO grubu haricinde tüm deneme gruplarının verimleri kontrol grubuna göre önemli ölçüde yüksek bulunmuştur. Araştırmada ölçülen tüm parametreler esas alındığında, sonuç olarak, yonca ununun, geleneksel yem çekme metoduna alternatif olabileceği, yonca unuyla yapılan tüy dökümü yöntemi sonrası verim döneminde rasyona ilave olarak L-karnitin ve kurutulmuş kekik yapraklarının bir arada katılmasının performans üzerine olumlu etkiler gösterebileceği kanısına varılmıştır. 

Keywords

• Kekik,L-karnitin,yumurta tavuğu,yumurta verimi,zorlamalı tüy dökümü

The Effects of Using Oregano and L-Carnitine on Second Phase Laying Performance Parameters of Force Molting Programs in Laying Hens

Abstract

This study was carried out to use Oregano leaf and L-carnitine as an alternative feed additives in alfalfa flour or low Sodium-Calcium (Na-Ca) diet and to determine their effect on second phase laying period after force molting in commercial laying hens. A total of 1170 birds were divided into 13 groups which were further subdivided into 6 replicates having 15 birds in each. A negative control group (K) which was neither forced molted nor provided with any feed additive substances in their diets Moreover, other three treatment groups (M: Marbel powder, A: Alfalfa, F: Low Ca-Na diet), were forced molted and one withhold feeding group was used for the study; the forced molted groups were supplied L-carnitine (C) (100 ppm) and Oregano leaves (O) (5%) as a feed additive in designed individual diets (MC, AC, FC, MO, AO, FO ) alone and in combination (50 ppm; 2.5%) in groups (MCO, ACO, FCO). All hens were feeding with commercial feeds during the second laying phase.The trial was 98 days after 22 days of forcing stage. Performance parameters (except egg quality) were measured during 14 days periods. In the results, eggs yield values were found significantly higher (P<0.01) among the treatment groups over control group. It was concluded that supplementing L-carnitine and Oregano leaves could be used as an alternative feed additives in alfalfa meal during feed withdrawal period and their combination also showed a positive impact on laying performance in laying hens. 

Keywords

• Egg yield,L-carnitine,laying hen,force molting,oregano

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