The effects of safflower meal on the performance, egg quality traits, yolk fatty acids and cholesterol levels in laying hens

Yıl 2017, Cilt: 32 Sayı: 2, 269 - 278, 20.06.2017

Süleyman Çalışlar , Hüseyin Kuştimur

https://doi.org/10.7161/omuanajas.321121

Öz

In this study, the effects of safflower (Carthamus tinctorius L.) meal (SM) on performance parameters, egg internal-external quality characteristics and egg yolk fatty acid profiles, yolk cholesterol ratio in laying hens were examined. The research design was a completely randomized design. The treatments were represented by six diets with increasing levels of inclusion (0, 3, 6, 9, 12 ve 15%) of SM and each group had twelve replications. Each replication had one laying hen and 43 weeks old 72 laying hen were used in study. The water and feed were given ad libitum. The daily lighting time was 16.5 hours. In the present study, which lasted for nine weeks (63 days), the different doses of SM did not affect the liveweight, feed consumption, feed conversion ratio, egg yield, egg weight, shape index, albumen index, yolk index, shell weight, shell thickness, shell strength, Haugh unit, yolk weight, yolk fat ratio and yolk colour (P>0,05). But, the effects of different doses of SM on cholesterol, total saturated fatty acid and total unsaturated fatty acid contents of egg yolk were found significant (P<0.05). According to the results of this study, safflower meal can be used in laying hen diets up to 15 % without any adverse effects on performance, mortality and egg quality traits. 

Anahtar Kelimeler

Safflower meal, Laying hen, Egg, Performance, Cholesterol, Yolk fatty acids

Aspir küspesinin tavuklarda performans, yumurta kalite özellikleri, yumurta sarısı yağ asitleri ve kolesterol düzeyine etkisi

Öz

Bu araştırmada, aspir (Carthamus
tinctorius L.) küspesinin (AK) tavukların performans parametreleri, yumurta
kalite özellikleri, yumurta sarısı yağ asitleri ve kolesterol oranına etkileri
incelenmiştir. Tesadüf parselleri deneme deseninde yürütülen araştırmada,
farklı oranlarda AK içeren altı muamele grubunun (%0, 3, 6, 9, 12 ve 15)  her birinde 12’şer tekerrür olmak üzere, 43
haftalık yaşta toplam 72 adet kahverengi yumurtacı Lohmann ırkı tavuk
kullanılmıştır. Yem ve su ad libitum olarak verilmiş, günlük toplam aydınlatma
süresi 16.5 saat olarak uygulanmıştır. Dokuz hafta (63 gün) süren araştırmada,
AK’nın farklı dozları canlı ağırlık, yem tüketimi, yem dönüşüm oranı, yumurta
verimi, yumurta ağırlığı, şekil indeksi, ak indeksi, sarı indeksi, kabuk
ağırlığı, kabuk kalınlığı, kabuk kırılma direnci, Haugh birimi, sarı ağırlığı,
sarı yağ oranı ve sarı renk değerlerini etkilememiştir  (P>0.05). Ancak, yumurta sarısı
kolesterolü, yumurta sarısı toplam doymuş yağ asitleri ve toplam doymamış yağ
asitleri miktarı üzerine AK’nın farklı dozlarının etkisi önemli olmuştur
(P<0.05).

Anahtar Kelimeler

Aspir küspesi, Tavuk, Yumurta, Performans, Kolesterol, Yağ asitleri

Kaynakça

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