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Dergiler / Gıda / 2026 / Cilt: 51 Sayı: 1

NAR KABUĞU TOZU VE PROBİYOTİKLE DESTEKLİ DİYETLERİN ETLİK PİLİÇ ET KALİTESİNE ETKİSİ

EFFECTS OF DIETS SUPPLEMENTED WITH POMEGRANATE PEEL POWDER AND PROBIOTICS ON BROILER MEAT QUALITY

Caner Uzuner0000-0001-6373-2899
Yusuf Talha İçoğlu(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, KANATLI HAYVAN YETİŞTİRİCİLİĞİ BÖLÜMÜ)0000-0003-3362-1252
Ahmet Yaman(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0001-5358-1687
Dergi
Gıda
Sayfa
108–122
Yayın Tarihi
2026-01-02
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Renk ölçümleri, katkı verilen gruplarda L*, a* ve b* değerlerinde artış olduğunu ortaya koymuştur.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışma etlik piliçlerde nar kabuğu tozu ve probiyotik takviyesinin karkas performansı ve et kalitesi üzerindeki etkilerini değerlendirmeyi amaçlamıştır.
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Temel Bulgular & Veri:Bir günlük erkek Ross 308 civcivleri rastgele dört gruba ayrılmış ve gruplar bazal diyet, probiyotik ilaveli (1.5 g/kg), nar kabuğu tozu ilaveli (3 g/kg) ve her ikisinin kombinasyonu ilaveli olacak (1.5 g/kg + 3 g/kg) şekilde beslenmiştir.
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Sonuç & Katkı:Renk ölçümleri, katkı verilen gruplarda L*, a* ve b* değerlerinde artış olduğunu ortaya koymuştur.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Etlik piliç · nar kabuğu tozu · probiyotik

Özet

Bu çalışma etlik piliçlerde nar kabuğu tozu ve probiyotik takviyesinin karkas performansı ve et kalitesi üzerindeki etkilerini değerlendirmeyi amaçlamıştır. Bir günlük erkek Ross 308 civcivleri rastgele dört gruba ayrılmış ve gruplar bazal diyet, probiyotik ilaveli (1.5 g/kg), nar kabuğu tozu ilaveli (3 g/kg) ve her ikisinin kombinasyonu ilaveli olacak (1.5 g/kg + 3 g/kg) şekilde beslenmiştir. Hayvanlar 35. ve 42. günlerde kesilmiş, rigor sonrası karkas özellikleri ve et kalite parametreleri analiz edilmiştir. Karkas ağırlıklarında anlamlı bir fark bulunmamıştır ancak katkı verilen gruplarda iç organ ağırlıkları azalmıştır. Kuru madde ve protein içeriği etkilenmemiş, ancak su tutma kapasitesi ve pH değerleri artmıştır. Kalp ve taşlık gibi organlarda pişirme kaybı azalma eğilimi göstermiştir. Renk ölçümleri, katkı verilen gruplarda L*, a* ve b* değerlerinde artış olduğunu ortaya koymuştur. Sonuç olarak, özellikle probiyotiklerle birlikte kullanıldığında, nar kabuğu tozunun karkas verimini etkilemeden et kalitesini iyileştirdiği ve doğal bir yem katkısı potansiyeline sahip olduğu görülmüştür.

Abstract

This study evaluated the effects of pomegranate peel powder and probiotic supplementation on carcass performance and meat quality in broiler chickens. One-day-old male Ross 308 chicks were randomly assigned to four groups and fed a basal diet, a probiotic diet (1.5 g/kg), a pomegranate peel powder diet (3 g/kg), or a combination of both. Birds were slaughtered on days 35 and 42, and post-rigor carcass traits and meat quality parameters were analyzed. Carcass weights did not differ significantly, but internal organ weights decreased in the supplemented groups. Dry matter and protein contents were unaffected, while water-holding capacity and pH increased. Cooking loss tended to decline in the heart and gizzard. Color measurements showed higher L*, a*, and b* values in supplemented groups. Overall, pomegranate peel powder, mainly when used with probiotics, improved meat quality without reducing carcass yield and showed potential as a natural feed additive.

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Bu Makaleye Atıf Yap

Uzuner, C., İçoğlu, Y. T., Yaman, A. (2026). NAR KABUĞU TOZU VE PROBİYOTİKLE DESTEKLİ DİYETLERİN ETLİK PİLİÇ ET KALİTESİNE ETKİSİ. Gıda, Cilt: 51 Sayı: 1, 108–122. https://doi.org/10.15237/gida.GD25115

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