The Effect of Additional Probiotic and Ginger (Zingiber officinale) to Broiler Rations on Growth Performance, Carcass Parameters, and Meat Quality

Nurcan Kırar; Faruk Bozkaya; Mehmet Osman Atlı; Mehmet Avcı

Makale detayları

The Effect of Additional Probiotic and Ginger (Zingiber officinale) to Broiler Rations on Growth Performance, Carcass Parameters, and Meat Quality

Yazarlar:

Nurcan Kırar | Faruk Bozkaya | Mehmet Osman Atlı | Mehmet Avcı

Yayıncı:

Harran University

Ana Başlıklar:

Zootekni | Genetik ve Biyoistatistik | Veteriner Cerrahi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.12 Issue 1, pp.58-66

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282269

pISSN:

2146-7188

Anahtar kelimeler:

Özet:

 This study was carried out to determine the effects of adding probiotics and ginger Zingiber officinale to broiler rations on growth performance, carcass parameters, and meat quality parameters. In the study, 396 Ross 308 male and female mixed gende broiler chickens were used as animal material. The chicks were divided into six groups with six replicates, each containing 11 animals. The rations of the study groups were prepared by adding control, 0.3 ginger, 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger. The experiment was continued for 42 days, and body weight BW, body weight gains BWG, feed consumption FC and, feed conversion rates FCR were determined weekly. 42-day carcass parameters and visceral weights of each slaughtered animal, breast meat quality parameters such as color, pH, cooking loss, water holding capacity, and white line score were analyzed. The study determined that adding 0.05 probiotics increased the body weight and body weight gain and improved the feed conversion ratio. In the experiment, it was observed that the addition of 0.3 ginger supplement did not affect body weight and body weight gain. However, body weight and body weight gain increased in groups with 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger combinations. It was determined that adding probiotics, ginger, and probioticginger decreased feed consumption and improved the feed conversion ratio compared to the control group. It has been observed that the probiotic supplement and probioticginger combinations increase the breast weight percentage. It was determined that adding probiotic, ginger, and probioticginger combinations positively affected breast meat quality parameters. As a result, adding 0.05 probiotics to broiler rations can be recommended because it is economical and applicable, improves the growth performance, and can be recommended for use in broiler rations.

 This study was carried out to determine the effects of adding probiotics and ginger Zingiber officinale to broiler rations on growth performance, carcass parameters, and meat quality parameters. In the study, 396 Ross 308 male and female mixed gende broiler chickens were used as animal material. The chicks were divided into six groups with six replicates, each containing 11 animals. The rations of the study groups were prepared by adding control, 0.3 ginger, 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger. The experiment was continued for 42 days, and body weight BW, body weight gains BWG, feed consumption FC and, feed conversion rates FCR were determined weekly. 42-day carcass parameters and visceral weights of each slaughtered animal, breast meat quality parameters such as color, pH, cooking loss, water holding capacity, and white line score were analyzed. The study determined that adding 0.05 probiotics increased the body weight and body weight gain and improved the feed conversion ratio. In the experiment, it was observed that the addition of 0.3 ginger supplement did not affect body weight and body weight gain. However, body weight and body weight gain increased in groups with 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger combinations. It was determined that adding probiotics, ginger, and probioticginger decreased feed consumption and improved the feed conversion ratio compared to the control group. It has been observed that the probiotic supplement and probioticginger combinations increase the breast weight percentage. It was determined that adding probiotic, ginger, and probioticginger combinations positively affected breast meat quality parameters. As a result, adding 0.05 probiotics to broiler rations can be recommended because it is economical and applicable, improves the growth performance, and can be recommended for use in broiler rations.

 This study was carried out to determine the effects of adding probiotics and ginger Zingiber officinale to broiler rations on growth performance, carcass parameters, and meat quality parameters. In the study, 396 Ross 308 male and female mixed gende broiler chickens were used as animal material. The chicks were divided into six groups with six replicates, each containing 11 animals. The rations of the study groups were prepared by adding control, 0.3 ginger, 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger. The experiment was continued for 42 days, and body weight BW, body weight gains BWG, feed consumption FC and, feed conversion rates FCR were determined weekly. 42-day carcass parameters and visceral weights of each slaughtered animal, breast meat quality parameters such as color, pH, cooking loss, water holding capacity, and white line score were analyzed. The study determined that adding 0.05 probiotics increased the body weight and body weight gain and improved the feed conversion ratio. In the experiment, it was observed that the addition of 0.3 ginger supplement did not affect body weight and body weight gain. However, body weight and body weight gain increased in groups with 0.6 ginger, 0.05 probiotic, 0.05 probiotic  0.3 ginger, and 0.05 probiotic  0.6 ginger combinations. It was determined that adding probiotics, ginger, and probioticginger decreased feed consumption and improved the feed conversion ratio compared to the control group. It has been observed that the probiotic supplement and probioticginger combinations increase the breast weight percentage. It was determined that adding probiotic, ginger, and probioticginger combinations positively affected breast meat quality parameters. As a result, adding 0.05 probiotics to broiler rations can be recommended because it is economical and applicable, improves the growth performance, and can be recommended for use in broiler rations.

 Bu çalışma, broiler rasyonlarına probiyotik ve zencefil Zingiber officinale ilavesinin besi performansı, karkas parametreleri ve et kalite parametreleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Araştırmada hayvan materyali olarak 396 adet Ross 308 erkek ve dişi karışık cinsiyette etlik civciv kullanılmıştır. Civcivler her biri 11 hayvandan oluşan 6 tekerrürlü 6 gruba ayrılmıştır. Çalışma gruplarının rasyonları kontrol, 0.3 zencefil, 0.6 zencefil, 0.05 probiyotik, 0.05 probiyotik  0.3 zencefil, 0.05 probiyotik  0.6 zencefil ilave edilerek hazırlanmıştır. Deneme 42 gün sürdürülmüş ve haftalık olarak canlı ağırlık CA, canlı ağırlık artışları CAA, yem tüketimleri YT ve yemden yararlanma oranları YYO belirlenmiştir. 42. gün kesilen her hayvanın karkas parametreleri ve iç organ ağırlıkları, göğüs eti kalite parametrelerinden renk, pH, pişirme kaybı, su tutma kapasitesi ve beyaz çizgi skoru değerleri analiz edilmiştir. Yapılan çalışmada 0.05 probiyotik ilavesinin canlı ağırlık ve canlı ağırlık artışını arttırdığı, yemden yararlanma oranını iyileştirdiği belirlenmiştir. Denemede 0.3 zencefil katkısı ilavesinin canlı ağırlık ve canlı ağırlık artışı üzerine etkisinin olmadığı, 0.6 zencefil, 0.05 probiyotik, 0.05 probiyotik  0.3 zencefil ile 0.05 probiyotik  0.6 zencefil kombinasyonlarının olduğu gruplarda ise canlı ağırlık ve canlı ağırlık artışının arttığı gözlemlenmiştir. Kontrol grubuna kıyasla probiyotik, zencefil ve probiyotıkzencefil ilavesinin yem tüketimini düşürdüğü ve yemden yararlanma oranını iyileştirdiği belirlenmiştir. Probiyotik katkısının ve probiyotik zencefil kombinasyonlarının göğüs ağırlık yüzdesini arttırdığı gözlemlenmiştir. Probiyotik, zencefil, probiyotikzencefil kombinasyonlarının ilavesinin göğüs eti kalite parametreleri üzerine olumlu etkileri olduğu tespit edilmiştir. Sonuç olarak broiler rasyonlarına 0.05 probiyotik ilavesinin besi performansını iyileştirdiği ekonomik ve uygulanabilir olması nedeniyle broiler rasyonlarında kullanımının önerilebileceği kanısına varılmıştır.

Makale detayları

The Effect of Additional Probiotic and Ginger (Zingiber officinale) to Broiler Rations on Growth Performance, Carcass Parameters, and Meat Quality

Yazarlar:

Nurcan Kırar | Faruk Bozkaya | Mehmet Osman Atlı | Mehmet Avcı

Yayıncı:

Harran University

Ana Başlıklar:

Zootekni | Genetik ve Biyoistatistik | Veteriner Cerrahi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.12 Issue 1, pp.58-66

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282269

pISSN:

2146-7188

Broiler

Probiyotik

Zencefil

Besi performansı

Sayı

Makale detayları

The Effect of Additional Probiotic and Ginger (Zingiber officinale) to Broiler Rations on Growth Performance, Carcass Parameters, and Meat Quality

Yazarlar: Nurcan Kırar | Faruk Bozkaya | Mehmet Osman Atlı | Mehmet Avcı

Yayıncı: Harran University

Ana Başlıklar: Zootekni | Genetik ve Biyoistatistik | Veteriner Cerrahi

Dergi: Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.12 Issue 1, pp.58-66

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001282269

pISSN: 2146-7188

Broiler

Probiyotik

Zencefil

Besi performansı

Sayı

Yazarlar:

Nurcan Kırar | Faruk Bozkaya | Mehmet Osman Atlı | Mehmet Avcı

Yayıncı:

Harran University

Ana Başlıklar:

Zootekni | Genetik ve Biyoistatistik | Veteriner Cerrahi

Dergi:

Harran Üniversitesi Veteriner Fakültesi Dergisi Vol.12 Issue 1, pp.58-66

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001282269

pISSN:

2146-7188