Yumurta tavuğu rasyonlarına maya (Saccharomyces cerevisiae) ve enterococcus faecium katkılarının performans, yumurta kalite kriterleri ve barsak mikroflorası üzerine etkileri
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Dosyalar
Tarih
2013
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Cilt Başlığı
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada yumurta tavuğu rasyonlarında maya (Saccharomyces cerevisiae) ve Enterococcus faecium yem katkımaddelerinin performans ve yumurta kalite kriterleri üzerine etkilerinin karşılaştırmalı olarak belirlenmesi amaçlandı. Bu amaçla, Grup 1’de: Kontrol (K), Grup 2’de: K+ 1 g/kg Entereococcus faecium (EC) (cylactin ME 10 1x1010 cfu/g) ve Grup 3’te:K+ 1g/kg maya (SC) (Saccharomyces cerevisiae) katkıları yeme uygulanarak yumurta tavuklarının performans parametreleri,bağırsak mikroflorası ve ince barsak villus uzunlukları karşılaştırıldı. Araştırmada 45 haftalık yaşta toplam 108 adet Lohmanırkı kahverengi ticari yumurtacı tavuk kullanıldı. Deneme grupları her grupta 36 tavuk olacak şekilde 3 farklı grup olaraktasarlandı. Yem tüketimi, yumurta üretimi, yumurta ağırlığı, yemden yararlanma oranı bakımından gruplar arasındaistatistiksel olarak fark olmadığı bulundu (P>0.05). Benzer şekilde yumurta kalite kriterleri bakımından gruplar arasındaistatistiki bir farklılık tespit edilmedi. Total bakteri sayısı, Enterococcus feacium katkılı gruba göre kontrol ve maya katkılıgrupta azaldı. Mide barsak sistemindeki total maya-mantar sayısı, maya katkılı grupta artmış ancak kontrol ve Enteroccus faecium katkılı grupta azaldı. Serum kırmızı kan hücreleri (SRBC) bakımından gruplar arasında fark olmadı. Sonuç olarak, Enteroccus faecium ve maya katkısının yumurtlama performansı ve yumurta kalite kriteri üzerine etkisinin olmadığı, ancaktotal bakteri sayısının Enterococcus faecium katkılı grupta, total maya-mantar sayısının ise maya katkılı grupta arttığı,Saccharomyces cerevisiae ve enterococcus’un SRBC üzerine istatistiksel olarak bir etki göstermediği tespit edildi.
Abstract: This study was conducted to determine the comparative effects of the additives of yeast and Enterococcus faecium on the criteria of intestinal microflora, egg quality and performance in laying hens. Treatment groups employed were as follows: Group 1- Control (C, n=36): the criteria of intestinal microflora, egg quality and performance were 10 compared, Group 2 (n=36): C + 1 g/kg Enterococcus faecium (EF) (Cylactin ME 10 1x10 cfu/g), and Group 3 (n=36): C +1 g/kg yeast (Saccharomyces cerevisiae) (SC). The experiment was carried out on 108 Lohman Brown strains of hens, aged 45 weeks old, allocated into 3 groups of 12 replications, each containing 3 hens. Trial groups contained 36 hens each. The feed intake, egg production, egg weight and feed conversion ratio did not differ statistically between the groups (P>0.05). Similary, the egg quality criteria also did not differ statistically between the groups. The number of total bacteria increased in the Enteroccocus faecium group as compared to those of control and yeast-added groups. The number of yeast-fungus increased in the gastrointestinal tract of the yeast group, but it decreased in the control and Enterococcus faecium-added groups. The Serum Red Blood Cells (SRBC) showed no difference between the groups. As a result, the additions of Enterococcus faecium and yeast had no effect on the laying performance, but the numbers of total bacteria and and total yeast-fungus increased in the Enterococcus faecium- and yeast-added groups, respectively. The SRBC was not affected statistically by Saccharomyces cerevisiae and enterococcus.
Abstract: This study was conducted to determine the comparative effects of the additives of yeast and Enterococcus faecium on the criteria of intestinal microflora, egg quality and performance in laying hens. Treatment groups employed were as follows: Group 1- Control (C, n=36): the criteria of intestinal microflora, egg quality and performance were 10 compared, Group 2 (n=36): C + 1 g/kg Enterococcus faecium (EF) (Cylactin ME 10 1x10 cfu/g), and Group 3 (n=36): C +1 g/kg yeast (Saccharomyces cerevisiae) (SC). The experiment was carried out on 108 Lohman Brown strains of hens, aged 45 weeks old, allocated into 3 groups of 12 replications, each containing 3 hens. Trial groups contained 36 hens each. The feed intake, egg production, egg weight and feed conversion ratio did not differ statistically between the groups (P>0.05). Similary, the egg quality criteria also did not differ statistically between the groups. The number of total bacteria increased in the Enteroccocus faecium group as compared to those of control and yeast-added groups. The number of yeast-fungus increased in the gastrointestinal tract of the yeast group, but it decreased in the control and Enterococcus faecium-added groups. The Serum Red Blood Cells (SRBC) showed no difference between the groups. As a result, the additions of Enterococcus faecium and yeast had no effect on the laying performance, but the numbers of total bacteria and and total yeast-fungus increased in the Enterococcus faecium- and yeast-added groups, respectively. The SRBC was not affected statistically by Saccharomyces cerevisiae and enterococcus.
Açıklama
Anahtar Kelimeler
Veterinerlik
Kaynak
Atatürk Üniversitesi Veteriner Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
2
