Rasyona Maydanoz (Petroselinum Crispum) Tozu İlavesinin Bıldırcınlarda Performans ve Yumurta Kalitesine Etkisi

Öz

Bu çalışma maydanoz tozunun yumurtlayan bıldırcınların rasyonlarında katkı maddesi olarak kullanımının performans ve yumurta kalitesine etkisini incelemek amacıyla yürütülmüştür. Çalışmada, 18 haftalık yaşta, toplam 54 adet dişi bıldırcın her birinde 3 adet bıldırcın bulunan 6 tekerrürlü 3 muamele grubuna rastgele dağıtılmıştır. Muameleler bazal rasyona 0, 5 ve 10 g/kg seviyelerinde maydanoz tozu ilavesiyle oluşturulmuştur. Bıldırcınlar muamele rasyonları ile 8 hafta boyunca serbest olarak yemlenmişlerdir. Canlı ağırlık, yumurta verimi, kabuk oranı, sarı indeksi, Haugh birimi ve yumurta sarısı L* değeri rasyona maydanoz ilavesinden etkilenmemiştir (P>0.05). Rasyona 10 g/kg maydanoz tozu ilavesiyle yumurta ağırlığı ve yumurta kitlesi azalmış, ancak yumurta kabuk kalınlığı artmıştır (P<0.05). Rasyona maydanoz tozu ilavesiyle yem tüketimi linear olarak azalırken, yemden yararlanma oranı linear olarak artmıştır (P<0.05). Yumurta sarısı a* (P<0.05) ve b* (P<0.01) değerleri rasyona maydanoz tozu ilavesiyle önemli derecede artmıştır. Bu sonuçlara göre yumurtlayan bıldırcın rasyonlarına maydanoz tozunun ilavesi yumurta kabuk kalınlığı ve yumurta sarısı rengini pozitif, ancak performansı negatif etkilemiştir.

Anahtar Kelimeler

• maydanoz tozu
• bıldırcın
• performans
• yumurta iç kalitesi
• yumurta kabuk kalitesi

Effect of Adding Parsley (Petroselinum Crispum) Powder to the Diet on Performance and Egg Quality in Quails

Öz

This study was conducted to examine the effect of using parsley powder as an additive in the diet of laying quails on performance and egg quality. In the study, a total of 54 female quails at 18 weeks of age were randomly distributed into 3 treatment groups with 6 replicates, each containing 3 quails. The treatments were created by adding parsley powder to the basal diet at levels of 0, 5 and 10 g/kg. Quails were fed with treatment diets for 8 weeks. Body weight, egg production, eggshell ratio, yolk index, Haugh unit and yolk L* value were not affected by the addition of parsley to the diet (P>0.05). With the addition of 10 g/kg parsley powder to the diet, egg weight and egg mass decreased, but eggshell thickness increased (P<0.05). With the addition of parsley powder to the diet, feed intake decreased linearly, but feed conversion ratio increased linearly (P<0.05). Yolk a* (P<0.05) and b* (P<0.01) values increased significantly with the addition of parsley powder to the diet. According to these results, the addition of parsley powder to the diets of laying quails positively affected eggshell thickness and yolk color, but negatively affected performance.

Anahtar Kelimeler

• parsley powder
• quail
• performance
• egg internal quality
• egg shell quality

Kaynakça

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