Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality

• 발행기관: 한국축산식품학회
• 저자명: Ahmet Yusuf Ş engü l Sü leyman Ç aliş lar
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 323~337쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwaveprocessed groups. 336 ten-week-old female laying quails were used in the study, and the experiment continued for 19 weeks. In the study, the differences among the groups were insignificant in terms of live weight, feed intake, feed efficiency, egg weight and egg quality characteristics such as shell thickness, shell weight, yolk weight, yolk color and albumin index. The differences were significant in terms of the shape index, Haugh unit (p<0.05) and yolk index (p<0.01). Consequently, it was observed that different thermal processes on chickpeas did not usually have a significant effect on the yield performance of the quails, and the results that were obtained were similar to the other groups. However, it was determined that some egg quality characteristics were affected by the autoclaving and microwaving processes. Between the thermal processes, it may be stated that autoclaving provided better results.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

autoclaving chickpea egg characteristics microwave process productive performance