AI Summary & Key Takeaways
AI InsightThere were no statistically significant differences among groups in terms of feed consumption, egg production, body weight and egg weight
📌 3 Key Takeaways
Abstract
This study was carried out to determine the effects of layer rations containing 50, 100 and 200 mg/kg vitamin C on body weight, feed consumption, egg production, egg quality, egg cholesterol and blood cholesterol of hens. A totally of 96 commercial hens (28 weeks of age) were used in this experiment. There was a control and three treatment groups, each containing 24 hens. The experimental period was 16 weeks. Weight gain, feed consumption per week, feed consumption for per dozen eggs were measured, serum and egg cholesterol were determined at six week intervals. Egg breaking strength was increased statistically (30th week p<0.01, 36th and 42nd week p<0.01), whereas blood and yolk cholesterol were significantly (p<0.01) decreased on 36th and 42nd week by the addition of vitamin C to the rations. There were no statistically significant differences among groups in terms of feed consumption, egg production, body weight and egg weight
Özet
Bu araştırma yumurta tavuğu rasyonlarına katılan 50, 100, 200 mg/kg C vitamininin canlı ağırlık, yem tüketimi, yumurta verimi, yumurta kalitesi ile yumurta ve kan kolesterolüne etkilerinin araştırılması amacıyla yapılmıştır. Araştırmada 28 haftalık 96 adet ticari yumurtacı hibrit kullanılmış ve herbiri 24 tavuktan oluşan gruplar, biri kontrol üçü deneme grubu olarak ayrılmış, araştırma 16 hafta sürmüştür. Tavuklar deneme başı ve deneme sonu olmak üzere iki kez tartılmış, haftalık yem tüketimleri, yemden yararlanma dereceleri hesaplanmış, altı haftada bir kan ve yumurta örnekleri alınarak kan ve yumurta kolesterolleri belirlenmiştir. C vitamini, yumurta kırılma mukavemetini istatistiki açıdan önemli düzeyde artırmış (30. haftada p<0.01, 36. ve 42. haftalarda p<0.05) ; kan ve yumurta kolesterolünü ise 36. ve 42. haftalarda düşürmüştür (p<0.01).