THE EFFECT OF DRY CAPER (Capparis spinosa) FRUIT ON EGG PRODUCTION AND QUALITY CHARACTERISTICS OF LAYING HENS

Basit Öğe Kaydı
dc.authorid0000-0002-5876-4228
dc.contributor.authorYildirim, Arda
dc.contributor.authorSekeroglu, Ahmet
dc.contributor.authorKoc, Huseyin
dc.contributor.authorEleroglu, Hasan
dc.contributor.authorTahtali, Yalcin
dc.contributor.authorSen, Merve Isil
dc.contributor.authorGenc, Nusret
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstractThis study was conducted to determine the effect of increasing dietary inclusion of dry Caper (Capparis spinosa) fruit (DCF) on egg production and quality characteristics of laying hens between 20 and 32 weeks of age. Four groups of commercial hens (ATAK-S) were fed with diets containing 0, 5, 10 and 15 g DCF/kg. The results showed that final body weight, feed intake, shape index (SI) and morning hen-day egg yield were influenced by dietary supplementation of DCF (P<0.05). Henday egg production (HDP) value of commercial hens groups was 73.47%, 56.67%, 54.18% and 51.72% respectively. The effect of increased the levels of DCF on egg weight, specific gravity, shell breaking strength, shell thickness, surface area, albumen pH, albumen index (AI), yolk index (YI), shell weight and haugh unit (HU) was not statistically significant (P>0.05) during the entire experiment. The lightness (L*) and redness (a*) values for egg shell color were similar (P>0.05) in the DCL supplemented groups as compared to the control group. The yellowness (b*), Hue angle (H), chroma (C*) and Delta E* values were lower (P<0.05) in 15 g DFC/kg group when compared with the control. Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and total phenolics amount of DCF were 43.75 +/- 0.680 mmol trolox/kg, 60.03 +/- 3.710 mmol TEAC/kg and 3.16 +/- 0.060 g gallic acid equivalents (GAE)/kg, respectively. Based on the results from the current study, the dietary supplementation with dry DCF had adverse effects on productivity performance traits and egg quality.
dc.identifier.endpage224
dc.identifier.issn0552-9034
dc.identifier.issn2076-0906
dc.identifier.issue1
dc.identifier.startpage217
dc.identifier.urihttps://hdl.handle.net/11480/4193
dc.identifier.volume51
dc.identifier.wosWOS:000334022300028
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherUNIV AGRICULTURE, FAC VETERINARY SCIENCE
dc.relation.ispartofPAKISTAN JOURNAL OF AGRICULTURAL SCIENCES
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDry caper fruit
dc.subjectegg quality
dc.subjectegg shell color
dc.subjectproductivity performance
dc.subjectlaying hens
dc.titleTHE EFFECT OF DRY CAPER (Capparis spinosa) FRUIT ON EGG PRODUCTION AND QUALITY CHARACTERISTICS OF LAYING HENS
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu