Influences of Different Sources of Natural Pigments on the Color and Quality of Eggs from Hens Fed a Wheat-Based Diet
محورهای موضوعی : Camel
K. Shahsavari
1
(Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, Iran)
کلید واژه: Carotenoid, egg quality, Layer, pigment, yolk color,
چکیده مقاله :
This experiment was conducted to evaluate effects of different sources of natural pigments on yolk color and laying hen performance. A completely randomized design with six treatments and six replicates was used.The six experimental treatments were: a control diet containing yellow corn grain, a reference diet containing wheat and barley grain instead of corn; a red pepper diet composed of reference diet and 2% red pepper; a dried carrot diet containing the reference diet and 5% dried carrot meal; a dried tomato pulp diet composed of the reference diet and 5% dried tomato pulp and an alfalfa meal diet containing the reference diet and 5% alfalfa meal. Results indicated that egg weight, daily egg mass, feed conversion ratio and egg yolk color were not affected by treatments. In conclusion, if the goal of producers is an acceptable level of egg yolk color and performance is not under consideration, then the use of a 5% alfalfa meal in a wheat-barley based diet is suggested.
این تحقیق به منظور بررسی اثرات منابع مختلف رنگدانه­های طبیعی بر رنگ زرده تخم ­مرغ مرغ­های تخمگذار انجام شد. طرح کاملاً تصادفی با شش تیمار و شش تکرار استفاده شد. شش تیمار تیمار آزمایشی شامل جیره شاهد حاوی ذرت زرد، جیره مرجع حاوی غلات گندم و جو جایگزین ذرت، جیره پودر فلفل قرمز متشکل از جیره مرجع و 2 درصد پودر فلفل قرمز، جیره تفاله خشک شده گوجه ­فرنگی متشکل از جیره مرجع و 5 درصد تفاله خشک شده گوجه ­­فرنگی، جیره تفاله خشک شده هویج شامل جیره مرجع و 5 درصد تفاله خشک شده هویج و جیره پودر یونجه متشکل از جیره مرجع و 5 درصد پودر یونجه بود. نتایج نشان دهنده تأثیر معنی­دار تیمارها در وزن تخم ­مرغ، وزن توده تخم ­مرغ، ضریب تبدیل غذایی و رنگ زرده بود. در مجموع، در صورتی که هدف تولیدکنندگان ایجاد رنگ مطلوب در زرده باشد و عملکرد مورد توجه نباشد استفاده از پنج درصد پودر یونجه در جیره­های برپایه گندم- جو توصیه می­گردد.
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