Yumurta Tavuklarında Rasyona Fitobiyotik ve Probiyotik İlavesinin Performans ve Yumurta Kalite Özelliklerine Etkisi

Öz

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<0.01). Bu sonuçlara göre yumurtacı tavuk rasyonlarına toplamda 500 mg/kg seviyelerinde fitobiyotik, probiyotik ve bunların kombinasyonlarının ilavesinin performans, yumurta iç kalite ve dış kalite parametrelerine önemli seviyede bir etkisinin olmadığı, fakat rasyona probiyotik ilavesinin sarı rengi a* değerini arttırdığı sonucuna varılmıştır.

Anahtar Kelimeler

• yumurta tavuğu
• fitobiyotik
• probiyotik
• performans
• yumurta kalitesi

The Effect of Addition of Phytobiotic and Probiotics to Laying Hens Diets on Performance and Egg Quality Parameters

Öz

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<0.01). According to these results, it was concluded that the addition of phytobiotics, probiotics and their combinations at the level of 500 mg/kg in total to the laying hen diets did not have a significant effect on performance, egg internal quality and external quality parameters, but the addition of probiotics to the diet increased the egg yolk color a* value.

Anahtar Kelimeler

• laying hens
• phytobiotic
• probiotic
• performance
• egg quality

Kaynakça

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