Karadut (Morus nigra L.) Yaprak Tozunun Yumurtacı Tavuklarda Performans, Yumurta Kalitesi, Yumurta Antioksidan Kapasitesi ve Kolesterol Düzeyine Etkileri

Yıl 2023, , 714 - 719, 31.12.2023

Gözde Kılınç

https://doi.org/10.35229/jaes.1370468

Öz

Oksidatif stresi önlemek ve yumurta kalitesini geliştirmek için kanatlı karma yemlerine farklı antioksidan maddeler ilave edilmektedir. Sentetik antioksidanların insan sağlığını olumsuz olarak etkilediği bilinmektedir. Bu nedenle doğal antioksidanlar sıklıkla araştırılmaktadır. Bu çalışmada karadut (Morus nigra L.) yaprak tozunun (BML) farklı düzeylerinin yumurtacı tavuklarda kullanım olanakları ortaya konuldu. Bu amaçla her bir grupta 24’er adet olmak üzere 3 grup oluşturuldu ve toplam 72 adet tavuk (35 haftalık, Brown Nick) bireysel kafeslere dağıtıldı. Kontrol grubu (BML-0), bazal yem ile beslendi. Deneme grupları ise bazal yeme sırasıyla 0.3 ve 0.6 g/kg BML ilavesi ile beslendi. Bir haftası alıştırma periyodu olacak şekilde toplam 9 hafta süren denemede performans, yumurta kalite özellikleri, yumurta sarısı TBARS, DPPH ve kolesterol düzeyleri değerlendirildi. Performans, yumurta kalite özellikleri ve yumurta sarısında DPPH % indirgeme gücü bakımından gruplar arasında istatistiksel olarak anlamlı bir fark olmadığı tespit edildi (P>0.05). Yumurta sarısı TBARS ve kolesterol düzeyleri ise karma yemdeki BML’den önemli düzeyde etkilendi (P<0.05). BML ilavesi ile yumurta sarısı kolesterol düzeyinin linear olarak azaldığı tespit edildi (P<0.05). BML ilavesinin yumurta sarısında TBARS değerinin azalması sonucunda lipid oksidasyonunu geciktirdiği belirlendi. Sonuç olarak, yumurtacı tavuk karma yemlerindeki karadut yaprağının performans parametrelerini olumsuz yönde etkilemeden düşük kolesterollü yumurta eldesinde ve lipid oksidasyonunun geciktirilmesinde kullanılabileceği görülmektedir. İleriki çalışmalarda karadut yaprağının farklı parametreler üzerindeki etkilerinin ortaya konulmasının faydalı olacağı düşünülmektedir.

Anahtar Kelimeler

Antioksidan, karadut, yumurta kalitesi, kolesterol, TBARS

The Effects of Black Mulberry (Morus nigra L.) Leaf Powder on Performance, Egg Quality, Egg Antioxidant Capacity, and Yolk Cholesterol Levels in Laying Hens

Öz

Different antioxidant substance are supplemented to prevent oxidative stress and improve egg quality in poultry nutrition. It is known that synthetic antioxidants negatively affect human health. For this reason, natural antioxidants are often investigated. In this study, the possibilities of using different levels of black mulberry (Morus nigra L.) leaf powder (BML) in laying hens were revealed. For this purpose, 3 groups were formed, 24 in each group, and a total of 72 hens (35 weeks-old, Brown Nick) were distributed to individual cages. The control group (BML-0) was fed with a basal diet. Experimental groups were fed with the supplementation of 0.3 and 0.6 g/kg BML to the basal diet, respectively. Performance, egg quality characteristics, egg yolk TBARS, DPPH, and cholesterol levels were evaluated in the trial, which lasted for a total of 8 weeks, one week of which was the acclimatization period. There was no statistically significant difference between the groups regarding performance, egg quality characteristics, and DPPH reducing % in egg yolk (P>0.05). Egg yolk TBARS and cholesterol levels were significantly affected from supplemented-BML diet (P<0.05). It was determined that the cholesterol level of egg yolk decreased linearly with the addition of BML (P<0.05). It was determined that of the BML delayed lipid oxidation due to the decrease in TBARS value in the yolk. As a result, it is seen that black mulberry leaves can be used in obtaining low-cholesterol eggs and delaying lipid oxidation without adversely affecting performance parameters in laying hens. It is thought that it will be useful to reveal the effects of black mulberry leaf on different parameters in future studies.
Keywords: Antioxidant, black mulberry, egg quality, cholesterol, TBARS.

Anahtar Kelimeler

Antioxidant, black mulbery, egg quality, cholesterol, TBARS

Kaynakça

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