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AI InsightKTB ve KTK'nin yumurta ağırlıklan R, B, DD ve DB'ye göre önemli derecede (P
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Özet
Bu çalışma, köy ve kafes tavuğu yumurtalarının kolesterol içeriklerini saptamak amacıyla yürütülmüştür. Araştırma materyali olarak, köy koşullarında yetiştirilen Beyaz ve Kahverengi (KTB ve KTK) ve kafeste yetiştirilen Ross (R), Babcock (B), Dekalp Delta (DD) ve Dekalp Brown (DB) genotiplerinden toplam 36 adet yumurta kullanılmıştır, KTB, KTK, R, B, DD, ve DB'nin çiğ ve pişmiş yumurta ağırlıkları, pişmiş yumurtadaki san ağırlıktan ve oranlan sırasıyla 50.6, 56.7, 67.4, 63.7, 66.8, 67.0 g, 49.3, 55.6, 66.9, 62.9, 65.7, 65.9 g, 16.3, 18.4, 17.6, 16.0, 16.0, 17.4 g ve % 33.1, 33.1, 26.3, 25.4, 24.4, 26.4 olarak belirlenmiştir. Buna göre, l g yumurta şansı ve yumurta sansmdaki toplam kolesterol miktarlan ise sırasıyla 15.2,13.9,13.1,13.7,11.5,13.2 mg/g ve 247.8,255.8, 230.6, 219.2, 184.0, 229.7 mg olarak saptanmıştır. KTB ve KTK'nin yumurta ağırlıklan R, B, DD ve DB'ye göre önemli derecede (P
Abstract
This study was carried out to determine yolk cholesterol contents of laying hens raised in free range system in village and intensive poultry farm. A total 36 eggs were used from hens of white shell (HWS) or brown shell (HBS) raised in village and Ross (R), Babcock (B), Dekalp Delta (DD) and Dekalp Brown (DB) raised in intensive poultry farm. Yolk cholesterol content was determined by gas chromatography. The mean weights of eggs and boiled eggs and yolk weights and percents in boiled eggs were 50.6, 56.7, 67.4, 63.7, 66.8, and 67.0 g ; 49.3, 55.6, 66.9, 62.9, 65.7 and 65.9 g; 16.3, 18.4, 17.6, 16.0, 16.0, and 17.4 g ; 33.1, 33.1, 26.3, 25.4, 24.4 and 26.4 % for HWS, HBS, R, B, DD and DB, respectively. Cholesterol contents (as milligrams per gram and total) of boiled yolk were 15.2, 13.9, 13.1, 13.7, 11.5, 13.2 mg/g and 247.8, 255.8, 230.6, 219.2, 184.0, 229.7 mg respectively. According to the obtained egg weights of HWS and HBS were lower than R, B, DD and DB, respectively (P