Effect of Black Garlic Powder on Growth Performance, Carcass Yield and Meat Quality in Broiler Chickens

Reyhane Bayat; Metin Petek

Makale detayları

Effect of Black Garlic Powder on Growth Performance, Carcass Yield and Meat Quality in Broiler Chickens

Yazarlar:

Reyhane Bayat | Metin Petek

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 1, pp.22-29

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001326432

pISSN:

2667-6745

Anahtar kelimeler:

Özet:

 This study was made to examine the effect of supplementation of black garlic powder on growth performance, carcass yield and some breast meat quality characteristics of broiler chickens. The study included two main groups as control and experimental groups, with three replicates each. In the study, a total of 60 day-old male broiler chickens of Ross PM3 genotype were used, 10 in each replicate group and 30 in each main group. While the animals in the control group were fed with standard broiler feed, the animals in the experimental group were fed with black garlic powder added to the standard ration at the rate of 1. At the beginning of the experiment, the chicks were weighed individually and distributed homogeneously to experimental groups. Live weight development was monitored weekly, feed consumption and deaths were recorded when needed and occurred. The animals in the groups were slaughtered under standard conditions at the end of the experiment. Post-slaughter carcass weight, breast weight, edible organ weights, breast meat pH and color characteristics were determined after slaughter. Differences between groups in terms of live weight, carcass and breast meat weight were analyzed with t-test, differences between groups in terms of feed conversion were analyzed with Mann-Whitney U test, and differences between groups in terms of survival rate were analyzed with chi-square test. Differences in growth performance in the control and black garlic powder groups were found to be statistically no significant. The effect of black garlic powder on carcass yield, edible organ weights and meat quality characteristics was found to be insignificant. When evaluated the whole data obtained from the study; it has been concluded that black garlic powder at the rate used in this study might be used in chicken meat production without having a negative effect on growth performance and carcass yield. It may be useful to further studies in larger populations especially to determine the optimum rate into the feed etc.

 This study was made to examine the effect of supplementation of black garlic powder on growth performance, carcass yield and some breast meat quality characteristics of broiler chickens. The study included two main groups as control and experimental groups, with three replicates each. In the study, a total of 60 day-old male broiler chickens of Ross PM3 genotype were used, 10 in each replicate group and 30 in each main group. While the animals in the control group were fed with standard broiler feed, the animals in the experimental group were fed with black garlic powder added to the standard ration at the rate of 1. At the beginning of the experiment, the chicks were weighed individually and distributed homogeneously to experimental groups. Live weight development was monitored weekly, feed consumption and deaths were recorded when needed and occurred. The animals in the groups were slaughtered under standard conditions at the end of the experiment. Post-slaughter carcass weight, breast weight, edible organ weights, breast meat pH and color characteristics were determined after slaughter. Differences between groups in terms of live weight, carcass and breast meat weight were analyzed with t-test, differences between groups in terms of feed conversion were analyzed with Mann-Whitney U test, and differences between groups in terms of survival rate were analyzed with chi-square test. Differences in growth performance in the control and black garlic powder groups were found to be statistically no significant. The effect of black garlic powder on carcass yield, edible organ weights and meat quality characteristics was found to be insignificant. When evaluated the whole data obtained from the study; it has been concluded that black garlic powder at the rate used in this study might be used in chicken meat production without having a negative effect on growth performance and carcass yield. It may be useful to further studies in larger populations especially to determine the optimum rate into the feed etc.

 This study was made to examine the effect of supplementation of black garlic powder on growth performance, carcass yield and some breast meat quality characteristics of broiler chickens. The study included two main groups as control and experimental groups, with three replicates each. In the study, a total of 60 day-old male broiler chickens of Ross PM3 genotype were used, 10 in each replicate group and 30 in each main group. While the animals in the control group were fed with standard broiler feed, the animals in the experimental group were fed with black garlic powder added to the standard ration at the rate of 1. At the beginning of the experiment, the chicks were weighed individually and distributed homogeneously to experimental groups. Live weight development was monitored weekly, feed consumption and deaths were recorded when needed and occurred. The animals in the groups were slaughtered under standard conditions at the end of the experiment. Post-slaughter carcass weight, breast weight, edible organ weights, breast meat pH and color characteristics were determined after slaughter. Differences between groups in terms of live weight, carcass and breast meat weight were analyzed with t-test, differences between groups in terms of feed conversion were analyzed with Mann-Whitney U test, and differences between groups in terms of survival rate were analyzed with chi-square test. Differences in growth performance in the control and black garlic powder groups were found to be statistically no significant. The effect of black garlic powder on carcass yield, edible organ weights and meat quality characteristics was found to be insignificant. When evaluated the whole data obtained from the study; it has been concluded that black garlic powder at the rate used in this study might be used in chicken meat production without having a negative effect on growth performance and carcass yield. It may be useful to further studies in larger populations especially to determine the optimum rate into the feed etc.

 Bu çalışma siyah sarımsak tozunun etlik piliç büyüme performansı, karkas randımanı ve bazı göğüs eti et kalite özellikleri üzerine etkisini incelemek amacı ile planlanmıştır. Çalışmada kontrol ve deneme grubu olmak üzere üçer tekrarlı iki ana grup yer almıştır. Her tekrarlı grupta 10 adet olmak üzere kontrol ve deneme gruplarında 30ar adet, toplamda 60 adet, günlük yaşta Ross PM3 genotipi erkek etlik civciv kullanılmıştır. Kontrol grubunda yer alan hayvanlar standart etlik piliç yemleri ile beslenirken, deneme grubundaki hayvanlar standart rasyona 1 oranında ilave edilen siyah sarımsak tozu ile beslenmişlerdir. Deneme başında civcivler bireysel tartılarak homojen olarak kontrol ve deneme gruplarına dağıtılmış, haftalık tartımlar ile canlı ağırlık gelişimi izlenmiş, yemden yararlanma ve yaşama gücü belirlenmiştir. Çalışma 6 hafta devam etmiş, gruplarda yer alan hayvanlar büyütme dönemi sonu standart koşullarda kesilmişlerdir. Kesim sonrası karkas ağırlığı ve göğüs eti ağırlığı ile göğüs eti pH ve renk özellikleri belirlenmiştir. Canlı ağırlık bakımından gruplar arası farklılıklar t-testi ile, yemden yararlanma, karkas ağırlığı, göğüs eti ağırlığı ve et kalitesi özellikleri bakımından gruplar arası farklılıklar mann-whitney u testi ile, yaşama gücü bakımından gruplar arası farklılıklar khi-kare testi ile analiz edilmiştir. Kontrol ve siyah sarımsak tozu içeren yem ile beslenen deneme grubunda et kalitesi özelliklerinden a, b, chroma ve hue değerleri bakımından gruplar arası farklılıklar önemli bulunmuştur P0.05. Çalışmadan elde edilen değerler bütünüyle değerlendirildiğinde; çalışmada kullanılan oranda siyah sarımsak tozunun büyüme performansı ve karkas randımanı üzerine olumsuz bir etkisi olmadan piliç eti üretiminde kullanılabileceği sonucuna ulaşılmıştır. Siyah sarımsağın karkas üzerinde bırakabileceği kalıntı düzeyleri, rasyona katılabilecek en uygun miktarın belirlenmesi gibi konularda ve özellikle ticari koşullara uygun daha büyük popülasyonlarda yeni çalışmaların planlanmasının faydalı olacağı düşünülmektedir.

Makale detayları

Effect of Black Garlic Powder on Growth Performance, Carcass Yield and Meat Quality in Broiler Chickens

Yazarlar:

Reyhane Bayat | Metin Petek

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 1, pp.22-29

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001326432

pISSN:

2667-6745

Broiler

black garlic powder

growth

carcass

meat quality.Etlik piliç

siyah sarımsak tozu

büyüme

karkas

et kalitesi.

Sayı

Makale detayları

Yazarlar: Reyhane Bayat | Metin Petek

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Veterinary Sciences (Other)

Dergi: Journal of Research in Veterinary Medicine Vol.43 Issue 1, pp.22-29

Belge Tipi: Makale

Yayın Tarihi: 2/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001326432

pISSN: 2667-6745

Sayı

Yazarlar:

Reyhane Bayat | Metin Petek

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Journal of Research in Veterinary Medicine Vol.43 Issue 1, pp.22-29

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001326432

pISSN:

2667-6745