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

Year 2019, Volume 12, Issue 2, 193 - 199, 30.06.2019

İ.sadi ÇETİNGÜL Aamir IQBAL İsmail BAYRAM Eyup. Eren GÜLTEPE Cangir UYARLAR Ümit ÖZÇINAR

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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