PİLİÇLERİN BUĞDAY KÖKENLİ YİYECEKLERİNE ENZİM EKLENMESİNİN ETKİLERİ

Öz

ISA Vedette piliçleri ile iki farklı deney gerçekleştirilmiştir. Her bir deney 42 gün sürmüştür. Her bir denemede yiyeceklerin temel bileşeni olarak buğdayın kalitesinin gözlenmesi amaçlanmıştır (40.23 % başlangıçta, 52.68 % gelişim durumundakilerde ve 54.73 % sonuçta). Buğday ekstraktı viskozitesi 13.70 cPs olarak belirlenmiştir. Her bir denemede bir referans ve deneme grupları kullanılmıştır. Denem grubu, enzimatik olarak 1.4endoßxylanaz ve proteaz (0.1 % in 100 kg) ile muamele edilmiş olmasıyla diğer gruptan ayrılmaktadır. Besleme periyodunun sonunda enzim eklenmiş diyet ile beslenen piliçlerin ağırlık kazançlarının daha fazla olduğu gözlenmiştir.

Anahtar Kelimeler

• buğday, kalite, enzim, piliç, verimlilik.

EFFECT OF ENZYME ADDITION TO WHEAT BASED DIETS IN BROILERS

Öz

Two group trials were run with the ISA Vedette broilers. Each trial lasted 42 days. The intent of each trial was to observe the quality of wheat as the base component of diets (40.23 % in starter, 52.68 % in growth and 54.73 % in finisher). The wheat extract viscosity was determined as 13.70 cPs. Both trials were carried out with reference and trial groups and they differed in the fact that a trial diet was fortified with enzymatic premix with 1.4endoßxylanase and protease (0.1 % in 100 kg). At the end of the feeding period the body weight gain of broilers fed an enzymatic premixfortified diet was tend to higher and their feed conversion had improved.

Anahtar Kelimeler

• wheat, quality, enzymes, broilers, productibility

Kaynakça

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