Yumurtacı Tavuk Diyetine Ayçiçek Yağı ve Selenyum İlavesinin Performans, Yumurta Kalitesi ve Yumurta Raf Ömrü Üzerine Etkileri.

In this experiment; the effects of additions sunflower oil and/or inorganic (sodium selenite) and organic selenium (selenium-enriched yeast) to laying hen diet on performance, egg quality and egg shelf life were investigated. A total of 252 42-week-old Lohmann LSL white laying hens were randomly assigned to 6 experimental groups with 7 replications (6 chickens per repeat). Experimental pattern was created according to a factorial experiment plan designed according to 2×3 random plots. Six experiment diets were created by adding two different selenium (0.3 mg/kg) to both diets prepared with/without sunflower oil (3%). The experiment was continued for 12 weeks. Although no significant difference was observed between the groups in terms of egg production, feed consumption, feed conversion ratio, specific gravity, Haugh unit, albumen and yolk ratio in the experiment, significant differences were determined in egg weight, shape index, shell ratio, shell thickness, egg yolk color, albumen and yolk ratio (P=0.05). Egg yolk thiobarbituric acid reactive substances (TBARS) were higher (P<0.05) in group added only sunflower oil compared to other experimental groups. It was determined that selenium supplementation decreased TBARS value in groups fed a fatty diet (P<0.05). As a result; It was observed that the addition of sunflower oil and/or different sources of selenium to the laying hen diet did not affect performance and egg quality parameters in general; the addition of sunflower oil to the diet increased the egg yolk TBARS value, selenium supplementation prevented this increase and had favorable effects on egg shelf life. [ABSTRACT FROM AUTHOR]