TY  - JOUR
T1  - Yumurta Tavuklarında Rasyona Fitobiyotik ve Probiyotik İlavesinin Performans ve Yumurta Kalite Özelliklerine Etkisi
TT  - The Effect of Addition of Phytobiotic and Probiotics to Laying Hens Diets on Performance and Egg Quality Parameters
AU  - Gökmen, Seyit Ahmet
AU  - Cufadar, Yusuf
AU  - Curabay, Barışcan
PY  - 2023
DA  - December
Y2  - 2023
DO  - 10.47495/okufbed.1265049
JF  - Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi
JO  - Osmaniye Korkut Ata University Journal of The Institute of Science and Techno
PB  - Osmaniye Korkut Ata Üniversitesi
WT  - DergiPark
SN  - 2687-3729
SP  - 301
EP  - 314
VL  - 6
IS  - Ek Sayı
LA  - tr
AB  - Bu çalışmada yumurtacı tavuk rasyonlarına fitobiyotik ve probiyotiğin ayrı ayrı ve birlikte ilavesinin performans, yumurta iç ve dış kalite parametreleri üzerine etkilerini belirlenmesi amaçlanmıştır. Çalışma 41 haftalık yaştaki toplam 108 adet yumurta tavuğunda (Tinted) 12 hafta süreyle yürütülmüştür. Denemede kontrol, 500 mg/kg seviyesinde fitobiyotik, 500 mg/kg seviyesinde probiyotik ve 250 mg/kg seviyesinde fitobiyotik +250 mg/kg seviyesinde probiyotik ilave edilen 4 farklı rasyon, 9 tekerrürlü olarak her bir alt grupta 3 tavuk olacak şekilde toplam 36 alt grupta denenmiştir. Rasyona fitobiyotik, probiyotik ve kombinasyonlarının ilavesi performans parametrelerini istatistiki açıdan önemli olarak etkilememiştir (P>0.05). Çalışmada fitobiyotik, probiyotik ve karışımlarını içeren muamelelerin yumurta sarı rengi a* değeri dışındaki diğer yumurta iç ve dış kalite parametrelerine etkisi önemsiz olmuştur (P>0.05). Rasyona tek başına probiyotik ilavesi yumurta sarı rengi a* değerini diğer muamelelere göre önemli derecede arttırmıştır (P
KW  - yumurta tavuğu
KW  - fitobiyotik
KW  - probiyotik
KW  - performans
KW  - yumurta kalitesi
N2  - In this study, it was aimed to determine the effects of adding a mixture of phytobiotics and probiotics separately or together in laying hen diets on performance, egg internal and external quality parameters. The study was carried out in a total of 108 laying hens (Tinted) aged 41 weeks for 12 weeks. In the experiment, 4 different diets with 500 mg/kg phytobiotic, 500 mg/kg probiotic and 250 mg/kg phytobiotic + 250 mg/kg probiotic added in 9 replications, 3 chickens in each subgroup, in total 36 subgroup tested.The addition of phytobiotics, probiotics and their combinations to the diets did not affect the performance parameters statistically (P>0.05). In the study, the effects of treatments containing phytobiotics, probiotics and their mixtures were insignificant on other egg internal and external quality parameters except egg yolk color a* value (P>0.05). Addition of probiotic alone to the diet significantly increased the egg yolk color a* value compared to other treatments (P
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UR  - https://doi.org/10.47495/okufbed.1265049
L1  - http://dergipark.org.tr/tr/download/article-file/3010432
ER  -