Etçi ve Yumurtacı Tip Bıldırcınların Yumurta Dış Kalite Özelliklerinin Matematiksel Formüller Kullanılarak Karşılaştırılması

Öz

Yumurta, insanlar için önemli bir hayvansal protein kaynağı olmasının yanı sıra kanatlı türlerinin nesillerinin devamlılığını da sağlar. Kanatlı sektöründe yumurta dış kalite özellikleri, gıdaların raf ömrünü etkilemesi nedeniyle ekonomik açıdan büyük öneme sahiptir. Yumurta kalite özelliklerinin belirlenmesinde matematiksel formüller kullanılabilmektedir. Bu çalışmanın amacı, etlik ve yumurtlayan tip bıldırcınların yumurta dış kalite özelliklerini matematiksel formüller kullanarak karşılaştırmaktır. Çalışmanın materyalini 12, 16 ve 20 haftalık etlik ve yumurtlayan tip bıldırcınlardan günlük elde edilen toplam 216 adet yumurta oluşturmuştur. Farklı yaş ve genotiplerdeki bıldırcınların yumurta dış kalite özellikleri, yumurta ağırlıklarına dayalı matematiksel formüllerle belirlenmiştir. Genotipin etkisi sadece şekil indeksinde gözlenmiş olup, etlik genotipte %74,23, yumurtlayan genotipte ise %74,26 olarak bulunmuştur (P<0,05). Yaş açısından tüm kalite özellikleri arasında istatistiksel olarak farklılıklar bulunmuştur (P<0,01). Sonuç olarak, yumurta ağırlığı esas alınarak matematiksel formüllerle hesaplanan dış kalite ve kabuk kalite özellikleri, yumurtanın bütünlüğünü koruyarak, literatürdeki bazı çalışmalarla uyumlu olmakla birlikte genel olarak benzer sonuçlar vermiştir.

Anahtar Kelimeler

• Yaş
• Genotip
• Matematiksel formül
• Kalite özellikleri
• Bıldırcın

Comparison of Egg External Quality Characteristics of Meat and Laying Type Quails by Using Mathematical Formulas

Öz

Egg is a significant source of animal protein for humans as well as ensuring the continuity of the generations of poultry species. In poultry sector, egg external quality characteristics are of great economic importance as the quality characteristics affect the shelf life of foods. Mathematical formulas can be used to determine egg quality characteristics. The purpose of this study was to compare the egg external quality characteristics of meat and laying type quails by using mathematical formulas. The material of the study consisted of a total of 216 eggs obtained daily from 12, 16 and 20 week old meat and laying type quails. Egg external quality characteristics of quails at different ages and genotypes were determined by mathematical formulas based on egg weights. The effect of genotype was observed only in the shape index, which was 74.23% in the meat genotype and 74.26% in the laying genotype (P<0.05). In terms of age, statistical differences were found between all quality characteristics (P<0.01). As a result, the external quality and shell quality characteristics calculated by mathematical formulas based on egg weight by protect the integrity of the egg, generally showed similar results, although some studies in the literature were compatible.

Anahtar Kelimeler

• Age
• Genotype
• Mathematical Formulas
• Quality Characteristics
• Quail.

Kaynakça

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