Effetcts of Natural Pigments on Old Hens' Yolk
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
To test the effects of red pepper (Capsicum annuum) and corn gluten meal as pigment sources on egg yolk pigmentation, performance and egg characteristics, they were added into corn and wheat based diets of white layers in separate and in combination at an age between 53-63 wks period. Four treatment groups were consisted to examine the effects of these pigment sources. Dietary treatments were; 1) Control, 2) 2% Gluten meal, 3) 0.5% Red pepper, 4) 1% Gluten meal + 0.3% Red pepper. Each of dietary treatments has 6 replicates to which 10 Bovans white of 53 wks aged hens were randomly assigned. Hence, 240 hens in total were fed with experimental diets which were formulated and mixwd to be isocaloric and isonitrogenic with 18% crude protein and 2800 kcal/kg metabolizable energy content in experimental units of Department of Animal Science of Trakya University. Feed and water were given ad libitum, whereas daily light regimen was adjusted to 16 h light and 8 h dark. Egg yolk color was measured using Roche Color Fan (RCF) by randomly collecting 6 eggs from each group. Egg production, egg weight, feed intake and feed conversion ratio (FCR) were calculated weekly. The collected data were subjected to ANOVA using Statistica (1994) software, and Duncan test was used to differentiate the means. Consequently, pigment sources significantly (P< 0.001) affected RCF. The highest RCF value (13.0) was belong to the group fed with 0.5% red pepper. RCF values of the dietary treatments were 11.4, 12.0, 13.0 and 12.5, respectively. Pigment sources did not significantly (P> 0.05) affect egg production, feed intake and weight gain, while egg weight and FCR were affected (P< 0.05). Egg weight was the lowest (63.3g) in the group fed with 0.5% red pepper. As a result FCR was also the highest (1.98) in this group. Under the condition of this experiment it was concluded that to obtain the best golden yellow yolk color pigmentation 1% gluten meal+0.3% must be added into layer diets as natural pigment sources.
Açıklama
Anahtar Kelimeler
Yolk Pigmentation, Red Pepper, Corn Gluten Meal, Layers
Kaynak
Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
2
Sayı
3
