Akademik Veri Yönetim Sistemi
KONCA Y. (Yürütücü), SHEIKH ELMI A. A.
Yükseköğretim Kurumları Destekli Proje, 2023 - 2024
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.