No abstract

No abstract

No abstract

ATAK-S is a newly developed native hybrid layer. Although the laying performance of this hybrid has been studied and determined, the performance response of the hybrid to different environmental temperature conditions is not known. This study was therefore undertaken to determine the effect of cold and heat stress on egg quality traits. Hens were divided into three different groups; control (20°C), low (12°C) and high (32°C). A total of 360 hens, with 120 in each of the groups, were used in the study. Hens were held in three tier battery cages in an environmentally controlled poultry house. The study lasted for 3 weeks. No differences were found among different groups in terms of shape index, albumen height and Haugh unit of the egg quality traits. It was found that the differences among the heat groups in terms of egg shell breaking strength, egg weight, shell thickness and yolk colour were significant and the value of these traits decreased under the heat stress conditions, whereas they were not affected from the cold stress. ATAK-S yeni geliştirilen yerli ticari yumurtacı tavuktur. Bu tavukların verim özellikleri üzerinde araştırmalar yapılmış olmasına rağmen farklı çevre sıcaklıklarına karşı direnci konusunda bilgi bulunmamaktadır. Araştırma, soğuk ve sıcaklık stresinin bu tavuklarda yumurta kalite özellikleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Tavuklar, kontrol (20°C), düşük (12°C) ve yüksek (32°C) sıcaklık olmak üzere üç farklı deneme grubuna ayrılmışlardır. Araştırmada her bir grupta 120 adet olmak üzere 360 adet tavuk kullanılmıştır. Tavuklar çevre kontrollü kümeste batarya tipi üç katlı bireysel kafeslerde barındırılmıştır. Stres uygulaması 3 hafta sürdürülmüştür. Araştırmada üzerinde durulan yumurta kalite özelliklerinden şekil indeksi, ak yüksekliği ve haugh birimi bakımından gruplar arasında farklılık bulunmamıştır. Yumurta kabuk kırılma mukavemeti, ağırlık, kabuk kalınlığı ve sarı rengi bakımından sıcaklık grupları arasındaki farklılığın önemli olduğu ve yüksek sıcaklık stresinde bu özelliklerin düştüğü tespit edilmiştir. Sonuç olarak, tavuklarda bazı yumurta kalite özellikleri sıcaklık stresi ile düşerken, soğuk stresinden etkilenmemiştir.

This study was conducted by Poultry Research Institute to determine the poultry meat consumption and consumer trends in Turkey. With this aim questionnaire forms composed of 26 questions were prepared. This questionnaire study was conducted with 2.241 families, which represent the consumer profile of Turkey, supplied by Turkish Statistical Institute. Data obtained from the questionnaire were evaluated by using SPSS programme (SPSS 17). 98.26% of the participants were determined to consume poultry meat. Yearly poultry meat consumption was found as 16.67 kg although it differed between regions. There was a positive correlation (r=0.222) between the people income level and the poultry meat consumption. 44.55% of the families prefered whole poultry meat carcass. Expiration date was taken into consideration by the 67.35% of the participants. Boiling was preferred by consumers as a cooking method with a rate of 44.73%. Halal slaughter has been considered important by 68.08% of people and these persons mentioned that it should be signified on the package. Avian influenza disease affected consumption negatively with a rate of 41.01%. 67.11% of the participants believing that the poultry meat production is not inspected adequately. As a result of the research, it was understood that poultry meat and products were widely consumed in different ways in Turkey.