Effects of Magnesium Sources and Levels on Performance, Carcass Traits and Meat Quality in Broiler

Year 2018, Volume: 22 Issue: 4, 454 - 460, 24.12.2018

Rabia Göçmen , Gülşah Kanbur , Yusuf Cufadar

Abstract

This study was carried out to determine the effect of different
sources and levels supplemental Mg on performance, carcass traits and meat
quality in broilers. Four hundred and fifty one day old broiler chicks (Ross
308) in 6 groups of 75 each (2 x 3 factorial experiment) were randomly
allocated. Magnesium sources used was magnesium sulphate (inorganic) and
magnesium proteinate (organic). Experimental diets were prepared into the
basaldiet by addition of organic and inorganic Mg at 0,  0.2 and 0.4% levels. The experiment lasted 42
days.  The result of the study showed
that addition of Mg did not significant effect on body weight, weight gain,
feed intake and feed conversion ratio (P>0.05).  Carcass, liver and wing weight and carcass
yield was affected fed with by interaction diets (P<0.05). Carcass weight
and carcass yield of group organic 0.2 % of group was higher than the other
groups. None of meat quality parameters (water holding capacity, cook loss, pH,
meat colour parameters) did not significantly effected by the treatments. 

Keywords

Broiler, Carcass traits, Magnesium, Meat quality, Performance

Etlik Piliçlerde Magnezyum Kaynağı ve Seviyelerinin Performans, Karkas Özellikleri ve Et Kalitesine Etkileri

Abstract

Bu çalışmada, etlik piliç rasyonlarına
farklı seviyelerde katılan organik ve inorganik magnezyum (Mg) ilavesinin
performans, karkas özellikleri ve et kalitesi üzerine etkisinin araştırılması
amaçlanmıştır. Denemede, bir günlük yaştaki 450 adet etlik piliç civcivi, her
birinde 75 adet civciv bulunan altı deneme grubuna tesadüfî olarak
dağıtılmıştır (2 x 3 faktöriyel deneme). Denemede inorganik Mg kaynağı olarak
magnezyum sülfat (MgSO4), organik magnezyum kaynağı olarak magnezyum proteinat
kullanılmıştır. Deneme rasyonları; bazal rasyona  0 (kontrol), % 0.2 ve % 0.4 Mg temin edecek
miktarda inorganik ve organik  Mg  kaynakları ilavesiyle oluşturulmuştur.Deneme
süresi 42 gün olmuştur. Deneme sonunda Mg ilavesi; canlı ağırlık, canlı ağırlık
artışı, yem tüketimi ve yemden yararlanmayı önemli derecede
etkilememiştir(P>0.05). Karkas, karaciğer, kanat ağırlığı ve karkas
randımanı kaynak x seviye gruplarında önemli derecede etkilenmiştir(P>0.05). Organik% 0.2 grubunda karkas ağırlığı ve karkas randımanı diğer gruplara
kıyasla daha yüksek olmuştur. Et kalitesi kriterleri (su tutma kapasitesi,
pişirme kaybı, pH, et rengi parametreleri) muamelelerden etkilenmemiştir.

Keywords

Etlik piliç, Karkas özellikleri, Magnezyum, Et kalitesi, Performans

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