Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler

Yusuf Cufadar; Rabia Göçmen; Gülşah Kanbur

Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler

Abstract

This experiment was conducted to determine the effect of inorganic and organic sources and levels of magnesium (Mg) supplementation on plasma, tibia, meat and liver Mg concentration and mechanical properties of bones in broilers. A total of one day old 450 broiler chicks were used and assigned to six experiment groups each having five replicate, randomly. There were 15 chicks in each replicates. In the experiment magnesium sulphate (MgSO4) was used as inorganic Mg source and magnesium proteinate was used as organic Mg source. Experimental diets were supplemented provide 0 (control), 0.2 and 0.4 % Mg levels inorganic and organic Mg source of basal ration, and experiment period was six weeks. Main effect of Mg source and source x level interaction effect had not significant on plasma, liver, breast and thigh meat Mg concentration. While treatments did not significant effect on liver, breast and thigh meat Mg concentration, the main effect of Mg levels was significant effect on plasma Mg concentration. Plasma Mg concentration which were fed with ration added 0.2 and 0.4 % Mg level was higher than the control group. Tibia Ca concentration which were fed with ration added organic*0.2 and 0.4 % Mg levels were higher than the other groups. Tibia P concentration of organic Mg source fed with the group were higher than the inorganic source. The highest tibia Mg concentration were found to fed with organic*0.4 % Mg level of group. Tibia shear force and tibia stress which were fed with ration added 0.2 and 0.4 % Mg levels were higher than the control group. Supplementation of Mg in broiler diet was increased plasma Mg concentration and tibia shear force and also, tibia Ca and P concentration of organic Mg source fed with the group were higher than the inorganic Mg source.

Keywords

Details

Primary Language

English

Subjects

Zootechny (Other)

Journal Section

Research Article

Authors

Yusuf Cufadar This is me
Türkiye

Rabia Göçmen This is me
Türkiye

Gülşah Kanbur This is me
Türkiye

Publication Date

December 29, 2017

Submission Date

July 25, 2017

Acceptance Date

-

Published in Issue

Year 2017 Volume: 31 Number: 3

IZ

https://izlik.org/JA44MX93FS

Cite

RIS / Bibtex

APA

Cufadar, Y., Göçmen, R., & Kanbur, G. (2017). Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler. Selcuk Journal of Agriculture and Food Sciences, 31(3), 69-74. https://izlik.org/JA44MX93FS

AMA

1.Cufadar Y, Göçmen R, Kanbur G. Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler. Selcuk J Agr Food Sci. 2017;31(3):69-74. https://izlik.org/JA44MX93FS

Chicago

Cufadar, Yusuf, Rabia Göçmen, and Gülşah Kanbur. 2017. “Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler”. Selcuk Journal of Agriculture and Food Sciences 31 (3): 69-74. https://izlik.org/JA44MX93FS.

EndNote

Cufadar Y, Göçmen R, Kanbur G (December 1, 2017) Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler. Selcuk Journal of Agriculture and Food Sciences 31 3 69–74.

IEEE

[1]Y. Cufadar, R. Göçmen, and G. Kanbur, “Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler”, Selcuk J Agr Food Sci, vol. 31, no. 3, pp. 69–74, Dec. 2017, [Online]. Available: https://izlik.org/JA44MX93FS

ISNAD

Cufadar, Yusuf - Göçmen, Rabia - Kanbur, Gülşah. “Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler”. Selcuk Journal of Agriculture and Food Sciences 31/3 (December 1, 2017): 69-74. https://izlik.org/JA44MX93FS.

JAMA

1.Cufadar Y, Göçmen R, Kanbur G. Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler. Selcuk J Agr Food Sci. 2017;31:69–74.

MLA

Cufadar, Yusuf, et al. “Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler”. Selcuk Journal of Agriculture and Food Sciences, vol. 31, no. 3, Dec. 2017, pp. 69-74, https://izlik.org/JA44MX93FS.

Vancouver

1.Yusuf Cufadar, Rabia Göçmen, Gülşah Kanbur. Effects of Magnesium Sources and Levels on Some Tissue Magnesium Concentration and Bone Mechanical Properties in Broiler. Selcuk J Agr Food Sci [Internet]. 2017 Dec. 1;31(3):69-74. Available from: https://izlik.org/JA44MX93FS