Effect of Pomegranate Molasses on Egg Quality Traits During Different Storage Time in Laying Hens

Year 2019, , 193 - 199, 30.06.2019

İ.sadi Çetingül , Aamir Iqbal , İsmail Bayram , Eyup. Eren Gültepe , Cangir Uyarlar , Ümit Özçınar

https://doi.org/10.30607/kvj.538979

Abstract

The present study trial was conducted to investigate the effects of
pomegranate molasses on egg quality at different storage
periods. A total of 240 Babcock white laying hens (58 weeks old) were divided
into 5 groups (n=48) with 8 subgroups having 6 hens in each. Pomegranate
molasses was added in the drinking water to experimental groups with 0%, 0.1%,
0.25 %, 0.5%, and 1%, respectively during 4 weeks. At the end of study (30 days), total
of 320 eggs were collected randomly and eighty eggs (80)
were analyzed at 0 day of storage while other eggs were stored at 4°C temperature for
10, 20 and 30 days. The result reveals that the egg weight, egg shell thickness and albumin
index remained non-significant (P>0.05)
during the whole trial Moreover , Haught unit showed
positive response in the group B and D at 10 day storage as compared with
control group however, it was remained non-significant (P<0.05) at 0, 20 and 30 days of storage.
It is concluded that pomgranate mollases has shown positive effect on some egg
quality traits during several storage periods 0, 10, 20, 30 days. 

Keywords

Laying hens, pomgranate mollases, Egg storage, Egg quality triats

Yumurta Tavuklarında Nar Ekşisinin Yumurtaların Farklı Depolama Sürelerinde Yumurta Kalitesi Üzerine Etkisi

Abstract

Bu araştırma, yumurta
tavuklarında içme suyuna katılan nar ekşisinin, 0, 10, 20 ve 30 günlük
sürelerle depolanan yumurtaların bazı kalite özelliklerine etkisini belirlemek
amacıyla gerçekleştirilmiştir. Toplam 240 adet 58 haftalık yaşta Babcock beyaz
yumurtacı tavuk her birinde 48 adet olmak üzere 5 gruba ayrılmıştır. Deneme
grupları ayrıca her birinde 6 adet tavuk bulunan 8 alt gruba ayrılmıştır. Çalışmada
deneme grupları içme sularına (A, B, C, D ve E) 4 hafta boyunca sırasıyla %0,
%0.1  ,%0.25, %0.5  ve %1 oranlarında nar ekşisi ilave
edilmiştir. Araştırmanın 30. gününde, toplam 320 yumurta gruplardan rastgele
toplanmıştır. Toplanan yumurtaların 80 adedi aynı gün analiz edilirken (0.
Gün), diğer yumurtalar ise 4 ° C sıcaklıkta 10, 20 ve 30 gün boyunca
depolanmıştır. Bu yumurtalardan 80 yumurta 10 gün sonra analiz edilirken, kalan
yumurtaların 80 adedi 20. Gün, 80 adedi ise 30 günlük depolamadan sonra analiz
edilmiştir. Araştırmada içme sularına nar ekşisi katılan tavukların farklı
sürelerle depolanan yumurtaların ağırlıklarının gruplar arası
karşılaştırmasında anlamlı farklılıklar görülmemiştir (P> 0.05). İlave
olarak, Haugh birimi değeri B ve D gruplarında 10 günlük depolamada kontrol
grubuna kıyasla yüksek bulunmuştur. Sonuç olarak, nar ekşisinin 0, 10, 20, 30
günlük sürelerle depolama periyodunda bazı yumurta kalitesi özellikleri
üzerinde olumlu etki gösterdiği sonucuna varılmıştır. 

Keywords

Yumurta tavuğu, Nar ekşisi, Yumurta depolama, Kalite

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