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Öğe Effect of dietary addition of live yeast (Saccharomyces cerevisiae) on some performance parameters of adult Japanese quail (Coturnix coturnix japonica) induced by aflatoxicosis(ECOLE NATIONALE VETERINAIRE TOULOUSE, 2004) Yildiz, AO; Parlat, SS; Yildirim, IThe amelioration of aflatoxicosis in adult Japanese quail was examined by the dietary addition of live yeast (Saccharomyces cerevisiae; SC). Yeast incorporated into the diet at 2 g kg(-1) was evaluated for its ability to reduce the deleterious effects of 5.0 ppm total aflatoxin (82.06 % AFB(1), 12.98 % AFB(2), 2.84 % AFG(1) and 1. 12 % AFG(2)) added to the diet of adult female Japanese quail from 49 days to 84 days of age, Forty, 49-day-old adult female Japanese quail were assigned to a completely randomized design of treatments; control, aflatoxin (AF), Saccharomyces cerevisiae (SC), aflatoxin plus Saccharomyces cerevisiae (AF plus SC) each consisting of 10 quail. The performance parameters of birds, were evaluated. The AF treatment significantly and dramatically decreased body weight gain, food consumption, egg production and egg weight from the first week onwards. Significant adverse effects of AF on food conversion ratio and deaths were noted throughout the experiment. The addition of SC to the AF-containing diet significantly reduced these deleterious effects of AF on body weight gain, food consumption, egg production, egg weight and food conversion ratio. Compared to controls, the cumulative body weight gain was reduced by 39 percent among the quail consuming AF without SC, but increased 65 percent for the birds fed AF plus SC. Interestingly, the single inclusion of SC to the AF-free diet provided significant improvements in all the performance parameters compared to controls.Öğe Effects of breeder age and pre-incubation storage of eggs on hatchability, time of hatch and relative organ weight of quail chicks at hatch(SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCES, 2005) Yildirim, ITwo thousand four hundred quail (Coturnix coturnix japonica) hatching eggs were used to determine the effects of breeder age and pre-incubation storage time on egg traits, hatching traits and the growth of some selected organs in newly hatched chicks. Eggs from two non-commercial flocks (aged 10 vs. 40 weeks) of the same strain were incubated. Eggs were stored for 4 or 14 days prior to incubation. All eggs were set in an experimental setter and incubated under uniform conditions for approximately 19 days (448 h). Fresh egg weight, chick weight and percentage yolk weight were significantly higher in eggs obtained from breeders at 40 weeks of age than from those of 10 weeks of age, whereas percentage albumen weight was significantly higher in eggs obtained from 10 wk old breeders. There were significant storage period x hen age interactions for water loss in chicks, early embryonic death, late embryonic death, deaths during internal and external pipping, and hatchability of fertile eggs. From 405 h to 441 h of incubation, the percentage of hatched chicks was influenced by the storage period x breeder age interaction. The jejunum length of chicks from 40 wk old breeders was longer when eggs were stored for 4 days compared to 14 days. At hatch, chick liver weight as a percentage of live weight was higher when eggs obtained from 10 wk old breeders were stored for 4 days compared to 14 days. It was concluded that the effects of extended storage time on hatching traits were different for eggs laid by young compared to old breeders.Öğe Effects of different hatcher temperatures on hatching traits of broiler embryos during the last five days of incubation(SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCES, 2004) Yildirim, I; Yetisir, RThis study deals with the effects of different hatcher temperatures oil hatching traits in modern commercial broiler eggs during the last five days Of incubation. The hatching eggs were obtained from a 52-wk old (Ross 308) flock. All eggs were distributed randomly into One incubator and incubated for 17 d using uniform conditions (37.6 +/- 0.5 degreesC and 58% relative humidity). At the start of 18(th) days of incubation, the eggs were randomly distributed to four experimental hatching cabinets. The temperatures were set in the cabinets at 36.1, 37.2, 38.3 and 39.4 degreesC from 17 d of incubation until hatch. Hatching time, hatchability, age of mortality and the incidence of embryo malpositions were recorded as percentage of fertile eggs. The highest mean embryonic heat production or eggshell surface temperature Occurred in the hatching cabinets operated at 39.9 degreesC and lowest at 36.1 degreesC. Eggs incubated at 37.2 degreesC and 38.3 degreesC had a significantly higher hatchability than the other treatment groups. High embryo mortality at the late term stage of development was recorded at low (36.1 degreesC) and very high temperatures (39.9 degreesC). No significant difference in the incidence of malpositions was observed among the groups. These findings revealed that hatchability might be improved if incubation temperatures of 37.2 degreesC to 38.3 degreesC are used during last five days of incubation. The results indicate that the modern hatching broiler egg shows almost similar pattern as past generations for heat production and temperature in hatchers during the last five days of incubation. In other words, in spite of genetic improvements in the modern broilers, the incubation conditions and techniques remained largely unchanged.Öğe Effects of high hatcher temperature application during plateau and pipping stages of incubation on hatching results in broiler breeder eggs(EUGEN ULMER GMBH CO, 2005) Yildirim, I; Aygun, AThe effect of increased hatching cabinet temperature for last six days of incubation upon hatching results and Ca-P levels in tibia ash was studied in this experiment. Eggs from 32 week old Ross x Ross 308 breeder flock were incubated under standard conditions for the first 15 days (37.6 degrees C and at 58% relative humidity) of incubation. At the completion of 15 days of incubation, the eggs were divided and subjected to either control (37.2 degrees C) or high temperature (H treatment group - 38.3 degrees C) in separate hatching cabinets for the next 6 days. These temperatures are in the range that can be found under commercial conditions. No significant differences were found for hatchability and some selected organ weights (relative weights of heart, liver, yolk sac and pancreas) between groups at pull time. The differences for Ca and P levels in tibia ash between groups were also not evident. The temperature applied in H treatment group (38.3 degrees C) might be tolerated by the embryo and included as a normal temperature for the last stages of incubation in broiler breeder eggs.Öğe Responses of embryos produced by young and old parents to different cabinet temperatures at the plateau stage of incubation in Japanese quails (Coturnix coturnix japonica)(EUGEN ULMER GMBH CO, 2005) Yildirim, I; Aygun, A; Sariyel, VThe quail eggs produced by young and old flock hens (2 and 8 months old) were incubated at three different hatchers for two days at the plateau stage of incubation. The hatcher temperatures were adjusted to 36.4 degrees C (Low-L), 37.4 degrees C (Control-CON) and 38.4 degrees C (High-H), respectively. Mean eggshell temperatures have shown different trends among groups, both for temperature and age main effects (P < 0.01). A significant interaction occurred between IC temperature and flock age at 38.4 degrees C (P < 0.05) for the percentage of chicks hatched. At prenatal stage, a significant interaction effect was detected between groups at 38.4 degrees C (P < 0.05). A significant interaction occurred between temperature and age group for yolk sac weight both at 37.4 and 38.4 degrees C IC temperatures (P < 0.10). The study suggests that the response of quail embryos to the IC temperature at the plateau stage of incubation varies when viewed at different ages. The information may suggest that different temperature levels may be required at the plateau stage of incubation with eggs of each age for the optimization of hatching results. The application of 36.4 and 37.4 degrees C IC temperatures at plateau stage of incubation seems to be more convenient for both of age groups than 38.4 degrees C IC temperature. Although, the plateau stage is around between 14 - 15 days of incubation in quails, the plateau stage should be reinvestigated depending on the age of parent. It might be recommended that the old and young parent eggs should be set at different temperature levels for plateau stage of incubation. Particularly, temperature increases should not be allowed for eggs of old parent hens at the plateau stage of incubation.Öğe The use of oregano (Origanum vulgare L) essential oil as alternative hatching egg disinfectant versus formaldehyde fumigation in quails (Cotumix coturnix japonica) eggs(ECOLE NATIONALE VETERINAIRE TOULOUSE, 2003) Yildirim, I; Ozsan, M; Yetisir, RThe present study examined the effectiveness of Oregano (Origanum vulgare L) (OV) essential oil versus formaldehyde fumigation (FF) to disinfect quail (Coturnix japonica) hatching eggshell surface and maintain hatching results. There were found significant differences between OV and FF in the hatchability of fertile eggs (P < 0.05). The total embryo mortality (TEM) was lower in OV group compared to FF group (P < 0.05). The treatment groups did not effect on eggshell conductance and eggshell conductance constant. Following OV application, total bacteria population significantly (P < 0.01) decreased compared with control (CON) and FF groups. These results demonstrated that the OV could be regarded as probable alternative hatching egg disinfectant versus FF without adversely affecting quail hatching eggs.
