Broylerlerde kaplanmış ve kaplanmamış esansiyel yağların performansa ve karkas kalitesine etkisi
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Dosyalar
Tarih
2021
Yazarlar
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Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırma, broyler civcivlerde kaplanmış (KEYA) ve kaplanmamış esansiyel yağların (EYA) yem tüketimi, yemden yararlanma oranı, canlı ağırlık, canlı ağırlık artışı, karkas verimi, karkas ağırlığı, karkas kalitesi ve karkas üzerindeki göğüs ve but etlerin de etkilerinin belirlenmesi amacıyla yapılmıştır. Denemede 324 adet 1 günlük yaşta Ross308 genotipinde dişi etlik civciv kullanılmıştır. 108 adet olacak şekilde 3 gruba ayrılan civcivler, 18 hayvan içeren 6 alt grup oluşturuldu. İçerisinde en az %12 cinnamaldehyde, %2,5 carvacrol ve %2,5 thymol içeren kaplanmış esansiyel yağ ve kaplanmamış esansiyel yağ yem katkısı bulunan rasyonlarla besleneme 42 gün sürdürüldü. İlk gün başta olmak üzere her hafta 7 gün arayla canlı ağırlık ve yem tüketimi için tartım yapılarak yemden yararlanma oranı hesaplandı (Çalıkoğlu ve ark 2006). Canlı ağırlık, yem tüketimi ve yemden yararlanma oranları açısından gruplar arası önemli farklılıklar yoktur (P>0.05). Sadece canlı ağırlık artışı 35. günde KEYA içeren grup diğer gruplara göre önemli derecede düşük bulunmuştur (P<0.01). Yem tüketimi 35. günde gruplar arasında önemli derecede farklılıklar bulunmuştur (P<0.05). Bunun dışında KEYA içeren grupta toplam yem tüketimi diğer gruplara nazaran daha az bulunmuştur. Yapılan hesaplamalarda yemden yararlanma oranları bakımından gruplar arasında bir farklılık bulunmamıştır (P>0.05). Karkas ağırlığı, karkas randımanı, göğüs ağırlığı ve but ağırlığı bakımından gruplar arasında farklılık bulunmamıştır (P>0.05). Karkas et kalitesini gözlemlemek adına karkasın göğüs ve but kısımlarında yapılan kuru madde, ham kül, ham protein, ham yağ, pH analizleri ile yağ asitleri kompozisyonuna bakılmıştır. Butta gruplar arasında kuru madde bakımından önemli farklılıklar bulunmuştur (P<0.05). EYA içeren grup diğer gruplara göre daha düşük kuru madde bulunmuştur. Butta ham kül bakımından KEYA içeren grupta kontrol ve EYA içeren gruba göre daha yüksek bulunmuştur (P<0.05). Butta ham protein de ise kontrol grubu KEYA ve EYA içeren gruplara göre daha düşük belirlenmiştir (P<0.05). Göğüste ham protein kontrol grubu KEYA ve EYA içeren gruplara göre daha düşüktür (P<0.05). Göğüs etinde ham kül ve kuru madde için gruplar arasında farklılık yoktur (P>0.05). Hem göğüs hem de but etinde ham yağ ve pH değerleri arasında gruplarda farklılıklar bulunmamaktadır (P>0.05). Kesilen hayvanların karkaslarından numuneler alınarak yağ asidi kompozisyonları tespit edilmiştir. Hem göğüs hem de butta yapılan yağ asidi analizlerinde elde edilen yağ asidi kompozisyonlarında genel olarak göğüs ve butta gruplar arasında farklılık gözlemlenmemiştir (P>0.05). Ancak, göğüs numunelerinde doymuş yağ asitlerinden laurik asit (C12:0), behenik asit (C22:0) ve stearik asit (C18:0), tekli doymamış yağ asitlerinden pentadesenoik asit (C15:1), heptadesenoik asit (C17:1), gadoleik asit (C20:1), lignoserik asit (C24:1), çoklu doymamış yağ asitlerinden linoleik asit (C18:2-n6c), linoelaidik asit (C18:2n6t), eikosatrienoik asit (C20:3n6), eikosapentaenoik asit (C20:5n3) ve dokosahekzaenoik asit (C22:6n3) değerlerinde ise gruplar arası anlamlı düzeylerde farklılıklar bulunmuştur (P<0.05). But numunelerinde ise doymuş yağ asitlerinden miristik asit (C14:0), eikosenoik asit (C21:0), trikosanoik asit (C23:0), tekli doymamış yağ asitlerinden pentadesenoik asit (C15:1) oleik asit (C18:1n9t), çoklu doymamış yağ asitlerinden eikosapentaenoik asit (C20:5n3), dokosahekzaenoik asit (C22:6n3) değerlerinde ise gruplar arası anlamlı düzeylerde farklılıklar bulunmuştur (P<0.05). Elde edilen sonuçlara göre, rasyona en az %12 cinnamaldehyde, %2,5 carvacrol ve %2,5 thymol içeren kaplanmış esansiyel yağ ve kaplanmamış esansiyel yağ yem katkısının ilavesi; bulgular değerlendirildiğinde, performans verileri, karkas verimi ve karkas et kalite parametrelerine özelliklerine bakıldığında kaplanmış esansiyel yağların etkisi olabildiği tespit edilmiştir.
This study aimed to determine the effects of coated (KEYA) and coated essential oils (EA) on feed consumption, feed conversion ratio, body weight, body weight, body weight, body weight, life, carcass yield, carcass, carcass quality and carcass breast and meat in broiler chicks. and its effects on meats have been used. In the experiment, 324 one-day old female broiler chickens of Ross308 genotype were used. The chicks were divided into 3 groups as 108, and 6 subgroups containing 18 animals were formed. The diets containing at least 12% cinnamaldehyde, 2.5% carvacrol and 2.5% thymol containing coated essential oil and uncoated essential oil feed additives were fed for 42 days. Feed utilization rate was calculated by weighing for body weight and feed consumption every 7 days a week, on the first day (Calikoglu et al. 2006). There were no significant differences between the groups in terms of body weight, feed consumption and feed conversion rates (P>0.05). Only the body weight gain on the 35th day was found to be significantly lower in the group with BSEC than the other groups (P <0.01). Feed consumption was significantly different between the groups at day 35 (P<0.05). Apart from this, the total feed consumption in the group containing KEYA was found to be less than the other groups. In the calculations, there was no difference between the groups in terms of feed conversion ratios (P>0.05). There was no difference between the groups in terms of carcass weight, carcass yield, breast weight and thigh weight (P> 0.05). In order to observe the meat quality of the carcass, dry matter, raw ash, crude protein, crude fat, pH analyzes and fatty acids composition of the breast and thigh parts of the carcass were examined. Significant differences in dry matter were found between the butt groups (P <0.05). The group containing EYA was found to have lower dry matter than the other groups. In terms of raw ash in thigh meat, KEYA-containing group was found to be higher than control and EYA-containing group (P<0.05). Crude protein in the butt was lower than the control group KEYA and EYA groups (P <0.05). Crude protein in the breast was lower in the control group than in the groups containing KEYA and EYA (P<0.05). There was no difference between the groups for raw ash and dry matter in breast meat (P> 0.05). There were no differences between the groups in terms of crude fat and pH values in both breast and thigh meat (P>0.05). Fatty acid compositions were determined by taking samples from the breast and thigh meat of the animals subjected to slaughter. In the fatty acid compositions obtained in both breast and thigh fatty acid analyzes, no difference was observed between breast and thigh groups in general (P> 0.05). However, in breast samples, saturated fatty acids lauric acid (C12:0), behenic acid (C22:0) and stearic acid (C18:0), monounsaturated fatty acids pentadecenoic acid (C15:1), heptadecenoic acid (C17:1) gadoleic acid (C20: 1), lignoceric acid (C24: 1), polyunsaturated fatty acids linoleic acid (C18: 2-n6c), linoelaidic acid (C18: 2n6t), eicosatrienoic acid (C20: 3n6), eicosapentaenoic acid ( C20: 5n3) and docosahexaenoic acid (C22: 6n3) values were found to be significantly different between the groups (p <0.05). In thigh samples, saturated fatty acids myristic acid (C14: 0), eicosenoic acid (C21: 0), trichosanoic acid (C23: 0), monounsaturated fatty acids pentadecenoic acid (C15: 1) Oleic acid (C18: 1n9t), multiple Significant differences were found between the groups in the values of unsaturated fatty acids eicosapentaenoic acid (C20: 5n3) and docosahexaenoic acid (C22: 6n3) (p <0.05). According to the results obtained, the addition of coated essential oil and uncoated essential oil feed additive containing at least 12% cinnamaldehyde, 2.5% carvacrol and 2.5% thymol to the ration; When the findings were evaluated, it was determined that coated essential oils may have an effect on performance data, carcass yield and carcass meat quality parameters.
This study aimed to determine the effects of coated (KEYA) and coated essential oils (EA) on feed consumption, feed conversion ratio, body weight, body weight, body weight, body weight, life, carcass yield, carcass, carcass quality and carcass breast and meat in broiler chicks. and its effects on meats have been used. In the experiment, 324 one-day old female broiler chickens of Ross308 genotype were used. The chicks were divided into 3 groups as 108, and 6 subgroups containing 18 animals were formed. The diets containing at least 12% cinnamaldehyde, 2.5% carvacrol and 2.5% thymol containing coated essential oil and uncoated essential oil feed additives were fed for 42 days. Feed utilization rate was calculated by weighing for body weight and feed consumption every 7 days a week, on the first day (Calikoglu et al. 2006). There were no significant differences between the groups in terms of body weight, feed consumption and feed conversion rates (P>0.05). Only the body weight gain on the 35th day was found to be significantly lower in the group with BSEC than the other groups (P <0.01). Feed consumption was significantly different between the groups at day 35 (P<0.05). Apart from this, the total feed consumption in the group containing KEYA was found to be less than the other groups. In the calculations, there was no difference between the groups in terms of feed conversion ratios (P>0.05). There was no difference between the groups in terms of carcass weight, carcass yield, breast weight and thigh weight (P> 0.05). In order to observe the meat quality of the carcass, dry matter, raw ash, crude protein, crude fat, pH analyzes and fatty acids composition of the breast and thigh parts of the carcass were examined. Significant differences in dry matter were found between the butt groups (P <0.05). The group containing EYA was found to have lower dry matter than the other groups. In terms of raw ash in thigh meat, KEYA-containing group was found to be higher than control and EYA-containing group (P<0.05). Crude protein in the butt was lower than the control group KEYA and EYA groups (P <0.05). Crude protein in the breast was lower in the control group than in the groups containing KEYA and EYA (P<0.05). There was no difference between the groups for raw ash and dry matter in breast meat (P> 0.05). There were no differences between the groups in terms of crude fat and pH values in both breast and thigh meat (P>0.05). Fatty acid compositions were determined by taking samples from the breast and thigh meat of the animals subjected to slaughter. In the fatty acid compositions obtained in both breast and thigh fatty acid analyzes, no difference was observed between breast and thigh groups in general (P> 0.05). However, in breast samples, saturated fatty acids lauric acid (C12:0), behenic acid (C22:0) and stearic acid (C18:0), monounsaturated fatty acids pentadecenoic acid (C15:1), heptadecenoic acid (C17:1) gadoleic acid (C20: 1), lignoceric acid (C24: 1), polyunsaturated fatty acids linoleic acid (C18: 2-n6c), linoelaidic acid (C18: 2n6t), eicosatrienoic acid (C20: 3n6), eicosapentaenoic acid ( C20: 5n3) and docosahexaenoic acid (C22: 6n3) values were found to be significantly different between the groups (p <0.05). In thigh samples, saturated fatty acids myristic acid (C14: 0), eicosenoic acid (C21: 0), trichosanoic acid (C23: 0), monounsaturated fatty acids pentadecenoic acid (C15: 1) Oleic acid (C18: 1n9t), multiple Significant differences were found between the groups in the values of unsaturated fatty acids eicosapentaenoic acid (C20: 5n3) and docosahexaenoic acid (C22: 6n3) (p <0.05). According to the results obtained, the addition of coated essential oil and uncoated essential oil feed additive containing at least 12% cinnamaldehyde, 2.5% carvacrol and 2.5% thymol to the ration; When the findings were evaluated, it was determined that coated essential oils may have an effect on performance data, carcass yield and carcass meat quality parameters.
Açıklama
Anahtar Kelimeler
Broyler, Kaplanmış esansiyel yağ, Karkas verimi, Karkas et kalitesi, Broiler, Coated essential oil, Carcass yield, Carcass meat quality
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Gören, M. (2021). Broylerlerde kaplanmış ve kaplanmamış esansiyel yağların performansa ve karkas kalitesine etkisi. (Doktora Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
