Bülent Özsoy

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails.

This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters. A total of 240 Japanese quails (Coturnix coturnix japonica) aged 10 weeks were randomly allocated into one control group and three treatment groups. Each group was divided into five replicates as subgroups, comprising 12 quails each. Dried brewing yeast (Saccharomyces cerevisiae) was used at the levels of 1.5%, 3.0% and 4.5% in the diets of the first, second and third treatment groups, respectively. Soyabean meal was replaced with dried brewing yeast. The diets were formulated to be isocaloric and isonitrogenous. The experimental period lasted 18 weeks. Dietary treatments did not significantly affect body weight, daily feed intake, daily protein intake, egg production, egg weight, feed efficiency, mortality, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, the percentages of egg shell, albumen and yolk, excreta moisture and small intestinal pH. Inclusion of 3% and 4.5% dried brewing yeast in diets reduced egg yolk cholesterol concentration as mg per yolk and mg per g yolk (P < 0.01). Blood serum cholesterol of groups fed diets with dried brewing yeast was significantly lower (P < 0.01) than that of the control group. Feeding diets containing 3.0% and 4.5% dried brewing yeast resulted in significant increases (P < 0.01) in blood serum levels of total protein, alanine aminotransferase at the end of the experiment. Blood serum levels of uric acid, triglyceride, aspartate aminotransferase and alkaline phosphatase were not affected by dietary dried brewing yeast. It is concluded that dried brewing yeast can be used up to 4.5% in the diets of laying quails without adverse effects on the measured parameters.

Yumurtacı Tavuk Rasyonlarına İlave Edilen Esansiyel Yağ ve Organik Asit Karışımının Performans, Yumurta Verimi ve Kalite Parametreleri Üzerine Etkisi

Amac : Bu calismanin amaci, yumurta tavugu rasyonlarina farkli duzeylerde (1gr/kg, 3g/kg ve 4.5g/kg) ilave edilen esansiyel yag ve organik asit karisiminin performans yumurta verimi ve kalite parametreleri uzerine etkisinin degerlendirilmesidir. Materyal ve Metot: Denemede, 16 haftalik yasta 120 adet Beyaz Nick Chick irki yumurtaci tavuk kullanilmistir. Her grupta 30 yarka bulunan 1 kontrol ve 3 deneme grubu olusturulmustur. Gruplar kendi aralarinda 5 alt gruba ayrilmistir ve her alt grup 6 adet yarkadan olusturulmustur. Arastirma 12 haftada surdurulmustur. Kontrol grubuna bazal rasyon verilirken ve diger uc deneme gruplarina sirasiyla artan duzeylerde esansiyel yag ve organik asit karisimi iceren rasyonlar verilmistir (1-3-4.5 g/kg). Yumurtaci tavuklar % 17 HP ve 2750 kcal/kg ME iceren rasyonla beslenmislerdir. Bulgular: Calisma sonunda, gruplar arasinda canli agirlik yonunden istatistiksel olarak bir fark olusmamistir (p>0.05). Yem tuketimi, yemden yararlanma orani, yumurta agirliklari ve Haugh Birimi bakimindan deneme gruplari arasinda istatistiksel olarak onemli farkliliklar bulunmustur (p<0.05). Sonuc: Yumurta tavugu rasyonlarina esansiyel yag ve organik asit karisimlarinin 4.5 g/kg duzeyine kadar ilavesinin performans ve yumurta kalitesi uzerine olumsuz etkisinin olmadigi ve yumurtaci tavuk rasyonlarinda guvenle kullanilabilecegi kanisina varilmistir.