YUMURTACI TAVUK YEMLERİNE İLAVE EDİLEN KEKİK OTUNUN (Thymus Vulgaris) YUMURTA SARISI VE KAN SERUMUNDA TRİGLİSERİD VE KOLESTEROL ORANI İLE DIŞKIDA E.COLİ YOĞUNLUĞU ÜZERİNE ETKİSİ

• Published in: Alınteri Zirai Bilimler Dergisi; Cilt 12, Sayı 2 (2007): Alınteri Zirai Bilimler Dergisi
• Main Authors: Bölükbaşı, Ş. Canan, Erhan, M. Kuddusi, Çarbaş, Ayşegül
• Format: Journal Article
• Language: Turkish
• Published: Atatürk Üniversitesi 31.03.2011
• ISSN: 1307-3311

Özet: Bu çal›flma, yumurta tavuk diyetlerine ilave edilen kekik (Tymus vulgaris) otunun kan serumu veyumurta sar›s›nda trigliserid ve kolesterol seviyesi ile d›flk›da E.coli say›s› üzerine etkisini araflt›rmakamac›yla yap›lm›flt›r. Çal›flmada 24 haftal›k yaflta 64 adet Lohmann LSL hibrit yumurtac› tavuk dört grubaayr›lm›flt›r. Her grup dört tekerrürlü olarak yürütülmüfltür. Diyetler, bazal yeme s›ras›yla % 0, 0,1,0,5 ve 1 oran›nda kekik otu ilave edilerek haz›rlanm›flt›r.Yemlere kat›lan kekik otu yumurta sar›s› trigliserid ve kolesterol oran›n› etkilemezken, % 0.1 kekikotu ilavesinin kan serumu trigliserid ve kolesterol seviyesini önemli derecede düflürdü¤ü tespit edilmifltir.Yumurta tavu¤u diyetlerinde % 0,1 ve 0,5 düzeyinde kekik otu kullan›lmas› d›flk›da E.coli say›s›n›önemli derecede azaltm›flt›r.Anahtar kelimeler: Yumurtac› tavuk, Kekik, Trigliserid, Kolesterol, E.coli.Effect of Dietary Thyme (Thymus vulgaris) Supplementation on Triglyceride andCholesterol Rates of Egg Yolk and Serum, and Escherichia coli (E. coli) Concentration inFeces in Laying HensAbstract: The aim of the present study was to investigate the effect of dietary thyme (Thymus vulgaris)supplementation on triglyceride and cholesterol ratio in serum and egg yolk of laying hens and E.coli concentrations in feces. Sixty four of 24 weeks old white Lohmann LSL laying hens were randomlyassigned to four groups equally (n = 16). Each treatment had four replicates. Experimental diets wereprepared by adding thyme at the levels of 0, 0.1, 0.5 and 1% to basal diet. It was determined that dietarysupplementation of thyme did not effect cholesterol ratio of egg yolk, but triglyceride and cholesterolof serum of laying hen significantly decreased by thyme the 0.1% of thyme supplementation. Theusage of 0.1 and 0.5% thyme in laying hen diets significantly (P<0.05) reduced E. coli concentration infeces.Key words: Laying hen, Thyme, Triglyceride, Cholesterol, E. coli.