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Dergiler / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2014 / Volume: 61 Issue: 4

Yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin performans, yumurta kalitesi ve humoralimmun yanıt üzerine etkileri

Effects of dietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

Sakine Yalçın(Ankara University, Faculty of Veterinary Medicine, Department of Animal Nutrition, Ankara)
Suzan Yalçın(Selçuk University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Konya)
İlyas Onbaşılar(Hacettepe University, Faculty of Medicine, Laboratory Animal Breeding and Research Unit, Ankara)
Handan Eser(Abant İzzet Baysal University Mudurnu Süreyya Astarcı Vocational School of Higher Education, Bolu)
Aydın Şahin(Ministry of Food, Agriculture and Livestock Agricultural Consultant, Kızılcahamam, Ankara / Turkey)
Sayfa
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Yayın Tarihi
2014-12-01
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Sonuç olarak rasyona 1 ve 2 g/kg düzeyinde maya hücre duvarı ilavesi düşük kolesterollü yumurta üretiminde ve humoral immun yanıtın gelişmesinde yararlı olacağı kanısına varılmıştır

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu araştırma, yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin 26 hafta süreyle performans, yumurta kalitesi, bazı kan parametreleri ve humoral immun yanıt üzerine etkilerini belirlemek amacıyla yapılmıştır.
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Temel Bulgular & Veri:Bu amaçla 39 haftalık 225 adet Hyline kahverengi yumurta tavuğu 1 kontrol ve 4 deneme grubuna ayrılmıştır.
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Sonuç & Katkı:Sonuç olarak rasyona 1 ve 2 g/kg düzeyinde maya hücre duvarı ilavesi düşük kolesterollü yumurta üretiminde ve humoral immun yanıtın gelişmesinde yararlı olacağı kanısına varılmıştır
🔬Tür:Deneysel Tarla Denemesi
📍Kapsam:225 adet
⚙️Değişkenler:Egg quality · immune response · laying hen

Özet

Bu araştırma, yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin 26 hafta süreyle performans, yumurta kalitesi, bazı kan parametreleri ve humoral immun yanıt üzerine etkilerini belirlemek amacıyla yapılmıştır. Bu amaçla 39 haftalık 225 adet Hyline kahverengi yumurta tavuğu 1 kontrol ve 4 deneme grubuna ayrılmıştır. Kontrol grubu rasyonuna ekmek mayası Saccharomyces cerevisiae (InteMOS)’den elde edilen maya hücre duvarı 1, 2, 3 ve 4 g/kg düzeylerinde ilave edilerek sırasıyla birinci, ikinci, üçüncü ve dördüncü deneme grupları rasyonları oluşturulmuştur. Rasyonlara maya hücre duvarı ilavesi canlı ağırlığı, yem tüketimini, yumurta verimini, yumurta ağırlığını, yemden yararlanmayı ve yumurta iç kalite ile dış kalite özelliklerini etkilememiştir. Maya hücre duvarının 1 ve 2 g/kg düzeylerinde ilavesi ile yumurta kolesterol düzeyi (mg/g yumurta sarısı) azalmıştır (P<0.05). Kan serumu kolesterol ve trigliserit düzeyleri rasyona 2, 3 ve 4 g/kg maya hücre duvarı ilavesi ile azalmıştır (P<0.01). Rasyona maya hücre duvarı ilavesi SRBC’ye karşı antikor titresini artırmıştır (P<0.01). Sonuç olarak rasyona 1 ve 2 g/kg düzeyinde maya hücre duvarı ilavesi düşük kolesterollü yumurta üretiminde ve humoral immun yanıtın gelişmesinde yararlı olacağı kanısına varılmıştır

Abstract

The objective of this study was to determine the effects of dietary yeast cell wall (YCW) on performance, egg quality, some blood parameters and humoral immune response of laying hens during 26 wks period. For this purpose a total of 225 Hyline Brown laying hens, 39 wks of age, were allocated to one control group and four treatment groups. Basal diet was supplemented with YCW derived from bakers yeast Saccharomyces cerevisiae (InteMOS) at the level of 1, 2, 3 and 4 g/kg in the diets of the first, second, third and fourth treatment groups, respectively. Dietary treatments did not significantly affect body weight, feed intake, egg production, egg weight, feed conversion, and egg internal and external quality characteristics. YCW supplementation at the level of 1 and 2 g/kg decreased egg yolk cholesterol level as mg per g yolk (P < 0.05). Blood serum levels of cholesterol and triglyceride were decreased with the dietary inclusion of YCW at the level of 2, 3 and 4 g/kg (P < 0.01). Dietary YCW supplementation increased antibody titres to SRBC (P < 0.01). As a result dietary YCW at the level of 1 and 2 g/kg had beneficial effects in the production of low cholesterol eggs and improvement in humoral immunity response

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Bu Makaleye Atıf Yap

Yalçın, S., Yalçın, S., Onbaşılar, İ., Eser, H., Şahin, A. (2014). Yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin performans, yumurta kalitesi ve humoralimmun yanıt üzerine etkileri. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 61 Issue: 4. https://doi.org/10.1501/Vetfak_0000002644

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