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Öğe Effect of hen weight on egg production and some egg quality characteristics in pheasants (Phasianus colchicus)(ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES, 2004) Kirikci, K; Cetin, O; Gunlu, A; Garip, MA study was conducted to determine the effect of live weight of pheasants on egg production and egg quality characteristics. A total of 48 ring-necked pheasants were divided into control, heavy, middle and light BW groups. Live weights of the control were 1,187 g, 1,352.92 g for heavy group, 1,247.92 g for middle group and 1,003.33 g for light group. Egg production of groups were found as 47.32, 42.82, 45.79 and 46.51% respectively, in 10 weeks of period. There were no statistical differences on egg production among the groups. The effect of live weight on egg weight, shape index, specific gravity, shell weight, shell thickness, Haugh Unit, yolk weight and albumen weight were found statistically significant (p<0.05). The effect of live weight on albumen index, membrane weight and membrane thickness were found not important (p>0.05). On the other hand, other important factors to be effective on the egg quality of pheasants should be investigated. As a result of this study, live weight of pheasant hens is not an important factor to obtain high egg production in pheasants. But, body conformation of breeding materials should be in good conditions.Öğe Effects of egg mass and percentage mass loss during incubation on hatchability of eggs of the rock partridge (Alectoris graeca)(CARFAX PUBLISHING, 2004) Kirikci, K; Deeming, DC; Gunlu, A1. The effects of initial egg mass (IEM) and percentage mass loss during incubation (%ML) on hatchability of rock partridge eggs were investigated. 2. Eggs at the extremes of IEM had lower fertility and embryonic mortality. 3. Eggs at the extremes of %ML also had low fertility and hatchability was disproportionately reduced in eggs that had lost less mass during incubation. 4. Chick mass was a function of both IEM and mass lost during incubation. 5. In these respects rock partridge eggs are similar to that of other domesticated species of poultry.Öğe Relationship between average milk production cost and some selected technical and socio-economic factors surrounding dairy herds(INDIAN COUNC AGRICULTURAL RES, 2003) Gunlu, A; Yalcin, C; Imik, H; Kirikci, KIn this study, data from 77 randomly selected dairy herds surveyed in 1999/2000 were used to determine the relationships between average milk production cost and some selected technical and socio-economic factors surrounding dairy herds. The relationships were quantified by the general linear model equation. The impacts of milk yield, the level of concentrate feed use, number of calf per cow and co-operative membership on the average milk production cost were statistically significant at P<0.05. The effects of education level of the producers and the way of provision of roughage to the enterprises on the milk production cost was not significant at P<0.05. In spite of the fact that the statistical association between herd size and milk production cost was not statistically significant at P<0.05, a statistically significant interaction term (P<0.05) between size of farm (HERD SIZE) and main job (FULL-TIME) indicates that only those farmers doing full time farming managed to lower the production cost as they expand the scale of production.Öğe Some quality characteristics of pheasant (Phasianus colchicus) eggs with different shell colors(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2005) Kirikci, K; Gunlu, A; Garip, MIn this study, some external and internal quality characteristics of pheasant (Phasianus colchicus) eggs with white, blue, brown, or olive green shells were investigated. A total of 120 pheasant eggs including 9 white, 4 blue, 24 brown and 83 olive green eggs (collected in the same laying period and randomly) were used in this study. The values of egg weight, shape index, eggshell weight and shell membrane weight of the brown and the olive green eggs were found different from those of the blue and white color eggs (P < 0.05). Yolk and albumen weights of the white, blue, brown, and olive green eggs were found 9.03 and 16.28 g, 9.57 and 14.37 g, 10.72 and 17.96 g, 10.13 and 17.79 g, respectively (P < 0.05). The effect of eggshell colors on the yolk index, albumen index, shell thickness, membrane thickness, and Haugh Unit was found to be insignificant (P < 0.05). As a result of this study, the quality of brown and olive green eggs were better than blue and white eggs.
