The Effect of Sodium Formate Addition to the Diet of Layer Quail (Coturnix coturnix Japonica) on Performance and Egg Quality

Abstract

This study was carried out to determine the effect of adding sodium formate at the level of 0, 100, 200 and 400 mg/kg to the diet of laying quails on performance and egg quality. In the experiment, a total of 80 laying quails at 8 weeks of age were randomly distributed to 4 treatment groups with 5 replications. At the end of the study, the effects of sodium formate additives at different levels on body weight change, egg production, egg weight and egg mass were insignificant (P>0,05), while sodium formate addition to the diet at the level of 200 mg/kg decreased feed consumption and improved feed conversion rate (P<0,05). While the shell breaking resistance and Haugh unit were significantly affected by the addition of sodium formate to the diet (P<0,05), other egg quality parameters were not (P>0,05). Addition of sodium formate at the levels of 100 and 200 mg/kg to quail compound feeds decreased the shell breaking strength and increased the Haugh unit. As a result, the addition of high level (200 mg/kg) sodium formate to the diet affected feed evaluation and egg internal quality positively, while shell breaking resistance was negatively affected.

Keywords

• Quail
• Sodium formate
• Egg

Yumurtacı Bıldırcınların (Coturnix coturnix Japonica) Karma Yemlerine Sodyum Format İlavesinin Performans ve Yumurta Kalitesi Üzerine Olan Etkisi

Öz

Bu çalışma yumurtlayan bıldırcınların karma yemlerine 0, 100, 200 ve 400 mg/kg seviyesinde sodyum format ilavesinin performansa ve yumurta kalitesine olan etkisini belirlemek amacıyla yürütülmüştür. Denemede 8 haftalık yaşta toplam 80 adet yumurtacı bıldırcın 5 tekerrürlü 4 muamele grubuna rastgele dağıtılmıştır. Araştırma sonunda karma yeme farklı düzeylerde sodyum format katkısının canlı ağırlık değişimi, yumurta verimi, yumurta ağırlığı ve yumurta kitlesine etkisi önemsiz olurken (P>0,05), karma yeme 200 mg/kg seviyesinde sodyum format ilavesi ile yem tüketimi azalmış ve yemden yararlanma oranı iyileşmiştir (P<0,05). Yumurta dış ve iç kalite parametrelerinden kabuk kırılma direnci ile Haugh birimini karma yeme sodyum format ilavesinden önemli derecede etkilenirken (P<0,05), diğer yumurta kalite parametreleri etkilenmemiştir (P>0,05). Bıldırcın karma yemlerine 100 ve 200 mg/kg seviyesinde sodyum format ilavesi kabuk kırılma direncini düşürmüş ve Haugh birimini arttırmıştır. Sonuç olarak karma yeme yüksek seviyede (200 mg/kg) sodyum format ilavesi yem değerlendirmeyi ve yumurta iç kalitesini olumlu etkilerken, kabuk kırılma direnci olumsuz etkilenmiştir.

Anahtar Kelimeler

• Bıldırcın
• Sodyum format
• Yumurta

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