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 ($30^ {th}$ week p<0.01, $36^ {th}$ and $42^ {nd}$ week p<0.01), whereas blood and yolk cholesterol were significantly (p<0.01) decreased on $36^ {th}$ and $42^ {nd}$ 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 arastırma yumurta tavugu rasyonlarına katılan 50, 100, 200 mg/kg C vitamininin canlı agırlık, yem tüketimi, yumurta verimi, yumurta kalitesi ile yumurta ve kan kolesterolüne etkilerinin arastırılması amacıyla yapılmıstır. Arastırmada 28 haftalık 96 adet ticari yumurtacı hibrit kullanılmıs ve herbiri 24 tavuktan olusan gruplar, biri kontrol üçü deneme grubu olarak ayrılmıs, arastırma 16 hafta sürmüstür. Tavuklar deneme bası ve deneme sonu olmak üzere iki kez tartılmıs, haftalık yem tüketimleri, yemden yararlanma dereceleri hesaplanmıs, altı haftada bir kan ve yumurta örnekleri alınarak kan ve yumurta kolesterolleri belirlenmistir. C vitamini, yumurta kırılma mukavemetini istatistiki açıdan önemli düzeyde artırmıs (30. haftada p<0.01, 36. ve 42. haftalarda p<0.05) ; kan ve yumurta kolesterolünü ise 36. ve 42. haftalarda düsürmüstür (p<0.01).