Dergiler / Atatürk Üniversitesi Veteriner Bilimleri Dergisi / 2008 / Cilt: 3 - Sayı: 1
Kekliklerde (A. graeca) yumurtlama zamanının kuluçka sonuçları ile bazı yumurta özelliklerine etkisi
- Sayfa
- 11–17
- DOI
- —
Özet
Bu çalışmada, keklik yumurtalarında, yumurta kalitesi ve kuluçka sonuçları üzerine yumurtlama zamanının etkisi incelenmiştir. Araştırmada, 89 haftalık yaşta 64 adet dişi ve 32 adet erkek Kaya kekliği (A. graeca) kullanılmıştır. Keklik yumurtaları sabah ($12. ^{ underline {00}}$) ve öğleden sonra ($16. ^{ underline {00}}$) olmak üzere günde iki kez toplanıp kaydedilmiştir. Bu çalışmada genel yumurta verimi % 48.30’dır. Elde edilen bu yumurtaların % 27.37 sabah grubundan, % 20.94 ise öğle grubundan toplanmıştır. Yumurtaların geneli ele alındığında % 56.89 sabah, % 43.11 ise öğle grubunda elde edilmiş, iki grup arasındaki farklılık istatistiki olarak önemli bulunmuştur (P
Abstract
In this study; the effect of oviposition time on egg production, egg quality and hatchability results was investigated. Sixty four partridge (A. graeca) 64 female, 32 male Partridge at 89 wk age was used as research material. Partridge eggs were collected twice a day at $12. ^{ underline {00}}$ am $4. ^{ underline {00}}$ pm and recorded. While egg laying percentage was determined as 48.30 %, this value was found in first group (am $12. ^{ underline {00}}$) as 27.37 % and second group (400 pm) 20.94 % (In the totally, egg production percentage was determined as 48.30). This value was determined as 27.37 %, 20.94 % in the 1st and 2nd group. In the totally, obtained egg percentage of the first group was 56.89 and 43.11 in the second group. The difference between the group was significant statistically (P>0.05). Each week during the research period, 10 eggs from the groups were broken for determining albumen weight, shell weight and shell weight. Egg weight, yolk weight, albumen weight and shell weight of the first group was determined as 21.77 g, 7.47 g, 10.66 g and 3.27 g, respectively. This value was determined in the second group as 22.26 g, 7.63 g, 10.97 g and 3.09 g, respectively. While there was no difference between the first and second group with respect to yolk rate and albumen rate in the partridge egg, there was statistically significant with respect to shell weight rate between the groups. This value was determined as 15.03 % in the first group and 13.84 % in the second group (P