• Ana Sayfa

Effect of hempseed processing techniques on performance, egg quality, fatty acid composition and blood parameters in laying hens

Creative Commons License

KONCA Y. (Yürütücü), SHEIKH ELMI A. A.

Yükseköğretim Kurumları Destekli Proje, BAP Y.Lisans, 2023 - 2024

  • Proje Türü: Yükseköğretim Kurumları Destekli Proje
  • Destek Programı: BAP Y.Lisans
  • Başlama Tarihi: Nisan 2023
  • Bitiş Tarihi: Aralık 2024
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu

Proje Özeti

This study was conducted to determine the effects of hempseed processing techniques on performance, egg quality and fatty acid composition of egg yolk in laying hens. A total of 60 Super Nick breed white laying hens were used in the study. Hens were divided into 3 groups and placed in cages with 10 replications as 2 animals in each replication. Groups were formed by adding 1: Control (C, no hempseed meal), 2: 15% cold pressed hempseed meal (HSM-C), and 3: 15% hot pressed hempseed meal (HSM-H). In the study, hens were fed in 8 periods of 14 days for a total of 112 days. The addition of HSM-C and HSM-H to the ration did not have a significant effect on body weight (BW), gain, BW change, and feed conversion ratio (FCR). The addition of HSM-C and HSM-H significantly increased % egg yield (P<0.01). Egg weight was found higher in the HSM-H group than in the other groups (P<0.01). Egg yolk Roche scale color values ​​of HSM-C and HSM-H groups were significantly higher than in the K group (P<0.01) and egg yolk brightness (L*), redness (a*), and yellowness (b) values ​​were significantly increased compared to the C group (P<0.01). Eggshell weight and its percentage ratio and thickness were found higher in the HSM-H group than in the HSM-C and C groups (P<0.01). Eggshell surface area values ​​of the control and HSM-C groups were found significantly higher than in the HSM-H supplemented group (P<0.01). As a result; It was determined that the use of HSM-C and HSM-H in laying hen diets could significantly improve performance and egg quality values ​​and that hemp flour processing techniques could have significantly different effects on egg performance and quality.