Broylerlerin performansı üzerine seçmeli yemlemenin etkisi

Abstract

ABSTRACT Ph. D. Thesis THE EFFECT OF CHOICE FEEDING ON BROILER PERFORMANCE Engin YENİCE Ankara University Graduate School of Natural and Applied Sciences Department of Animal Science Supervisor : Prof. Dr. M. Rifat OKUYAN This research was caried out to evaluate the abilities of broilers to compose their own diets by choice feeding applications, and to determine its effects on the performance, meat composition and digestive system of broilers. Feeding was applied in four periods; starter (0-2 weeks), grower I (3-4 weeks), grower II (5 th week) and finisher (6 th week). Broiler chickes were fed standart diets for first period and then randomly distributed to eight treatments. The experimental groups were formed as I (corn-soybean based control diet), II (wheat based diet), III and IV (contained whole wheat at 10, 20 and 30; IS, 23 and 35 % levels according to feeding periods, respectively), V (free choice ground wheat/blancer diet A), VI (free choice whole wheat/ blancer diet A), VII (free choice ground wheat/ blancer diet B) and VIII (free choice whole wheat/ blancer diet B). During the experimental period from 3 to 6 week no significant differences among the groups were found for live weight (BW) gains, feed conversions and mortality rate (P>0.05), except total feed consumptions (P<0.05). Preferences of wheat and balancer diet in free choice feeding groups (5, 6, 7 and 8 th groups) were 42.91, 46.25, 60. 97 and 49.69 %; 57.09, 53.75, 39.03 and 50.31 % (P<0.01), respectively. Calculated percents of crude protein and metabolic energy content of complete diet (1, 2, 3 and 4 th groups) and composed diet by free choice feeding were 20.30, 19.81, 19.41, 21.95 and 25.38 %; 3201, 3199, 3189, 3176 and 3178 kcal/kg ME (PO.01), respectively. At the end of the experiment, it was determined that the differrences among the groups were insignificant for hot and cold carcass yields, weights of hot and cold carcass, relative weights (g/100 g BW) of crop, proventriculus, pancreas and abdominal fat, relative lengths (cm/100 g BW) of duodenum, small intestine and caecum, crude fat content (%) of skin, dry matter, crude fat and crude protein contents (%) of breast and thigh meats (P>0.05). The differences were significant for relative weights (g/100 g BW) of gizzard (PO.01) and total digestive system (P<0.05). The feed costs of one kg live weight gain for choice feeding applications except for 8 th group were lower than that of control group. As a conclusion, it could be concluded that broilers have abilities to compose their own diets when they were offered a suitable balancer diets in free choice feeding and these applications can give an economical advantage. 2004, 67 pages Key Words : Broiler, choice feeding, performance, digestive system, meat composition

TEŞEKKÜR Seçmeli yemleme uygulamalarının broylerinin kendi rasyonlannı oluşturma yeteneklerim ölçmek, broyler performansına etkisini belirlemek ve bu uygulamaların ekonomik bir avantaj sağlayıp sağlamadığım tespit etmek amacıyla gerçekleştirilen bu çalışma, Ankara Üniversitesi Bilimsel Araştırma Projeleri Müdürlüğü tarafından 2001- 07-1 1-038 no'lu proje kapsamında desteklenmiştir. Bana araştırma olanağı sağlayan ve çalışmamın her safhasında yafan ilgi ve önerileri ile beni yönlendiren danışman hocam, Sayın Prof. Dr. M. Rifat OKUYAN (Ankara Üniversitesi Ziraat Fakültesi)'a, tez aşamasında değerli katkılarını gördüğüm tez izleme komitesi üyeleri hocalarım, Sayın Prof. Dr. Ekin TOKER (Ankara Üniversitesi Ziraat Fakültesi) ve Prof. Dr. Ahmet ERGÜN (Ankara Üniversitesi Veteriner Fakültesine, araştırmamın çeşitli safhalarında yardımlarını eksik etmeyen Araş. Gör. Dilek Gökçeyrek (Ankara Üniversitesi Ziraat Fakültesi), Doç. Dr. İbrahim ÇİFTÇÎ (Ankara Üniversitesi Ziraat Fakültesi), Araş. Gör. Sıddık KESKİN (Ankara Üniversitesi Ziraat Fakültesi), Araş. Gör. Elif ÖZTÜRK (Ankara Üniversitesi Ziraat Fakültesi) ve Ankara Üniversitesi Ziraat Fakültesi Zootekni Bölümü 2001 yaz dönemi staj öğrencilerine teşekkürlerimi sunarım. Engin YENÎCE Ankara, Mart 2003