Laying hens behave as omnivores with poultry meal included in their diet
Yazarlar (2)
Doç. Dr. Hüseyin ÇAYAN Kırşehir Ahi Evran Üniversitesi, Türkiye
Prof. Dr. Aziz ŞAHİN Kırşehir Ahi Evran Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | South African Journal of Animal Science (Q3) | ||
| Dergi ISSN | 0375-1589 Dergi Bilgileri (2021) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2021 |
| Cilt / Sayı / Sayfa | 51 / 3 / 280–289 | DOI | 10.4314/sajas.v51i3.1 |
| Makale Linki | http://dx.doi.org/10.4314/sajas.v51i3.1 | ||
| UAK Araştırma Alanları |
Hayvan Besleme
Yem Teknolojisi
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| Özet |
| This study was conducted to determine egg yield performance and quality, animal partiality to poultry meal, and consumer preferences for eggs produced by various feeding methods. A total of 72 Nick Brown laying hens, aged 22 weeks, were offered three feeding methods with 24 replicates per treatment and one hen per experimental unit. These methods consisted of i) vegetarian (no poultry meal), ii) omnivorous (5% poultry meal), and iii) a choice between vegetarian and omnivorous. Feed and water were provided ad libitum. The study lasted for 10 weeks. Feeding methods did not affect feed intake, feed conversion ratio, egg yield, and egg quality. However, they affected the malondialdehyde (MDA) value of eggs on the 42nd day of storage significantly (P <0.05). The highest MDA value was obtained from the eggs of ‘omnivorous’ hens. More hens (51.4%) in the choice group preferred omnivorous feed to … |
| Anahtar Kelimeler |
| Choice feeding | Laying hen | Organoleptic properties | Poultry meal | Shelf-life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |
| Google Scholar | 1 |