Niasinin yumurta verimi ve kalitesi üzerine etkileri
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Tarih
2000
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu deneme yumurta tavugu rasyonlarına 250, 500, 1000 ve 1500 mg/kg düzeylerinde katılan niasinin canlı agırlık, yem tüketimi, yumurta verimi, yumurta kalitesi ile yumurta ve kan kolesterolü üzerine olan etkilerini incelemek amacıyla yapılmıstır. Arastırmada toplam 120 adet 28 haftalık ticari tip yumurtacı hibrit tavuk kullanılmıs ve her biri 24 adet tavuktan olusan 1 kontrol, 4 deneme olmak üzere toplam 5 grup düzenlenmistir. Arastırma 16 hafta sürmüstür. Sonuç olarak; niasinin rasyonlara katılması yemden yararlanma, kırılma mukavemeti ve kabuk kalınlıgı ile kan kolesterol düzeyini artırırken; yumurta kolesterol düzeyini önemli (p0.01) ölçüde azaltmıstır. Yem tüketimi ve yumurta agırlıgı açısından gruplar arasında farklılık bulunmamıstır. Canlı agırlıgın ise olumsuz yönde etkilendigi görülmüstür.
This study was carried out to determine the effects of layer rations containing 250, 500, 1000 and 1500 mg/kg niacin on body weight, feed consumption, egg production, egg quality, egg cholesterol and blood cholesterol. A totally of 120 commercial hens (28 weeks of age) were used in this experiment. There was a control and four treatment groups, each containing 24 hens. The experimental period lasted 16 weeks. It was concluded that feed efficiency, egg breaking strength, egg shell thickness and blood cholesterol were increased, while yolk cholesterol was significantly (p<0.01) decreased by the addition of niacin to the rations. There were no statistically significant differences among groups in terms of feed consumption and egg weight. Body weight was influenced negatively.
This study was carried out to determine the effects of layer rations containing 250, 500, 1000 and 1500 mg/kg niacin on body weight, feed consumption, egg production, egg quality, egg cholesterol and blood cholesterol. A totally of 120 commercial hens (28 weeks of age) were used in this experiment. There was a control and four treatment groups, each containing 24 hens. The experimental period lasted 16 weeks. It was concluded that feed efficiency, egg breaking strength, egg shell thickness and blood cholesterol were increased, while yolk cholesterol was significantly (p<0.01) decreased by the addition of niacin to the rations. There were no statistically significant differences among groups in terms of feed consumption and egg weight. Body weight was influenced negatively.
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği
Kaynak
Lalahan Hayvancılık Araştırma Enstitüsü Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
40
Sayı
2
Künye
Dikicioğlu, T., Yiğit, A., Özdemir, E. (2000). Niasinin yumurta verimi ve kalitesi üzerine etkileri. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, 40(2), 65 - 74.
