• Sonuç bulunamadı

5.1. Sonuç

Sonuç olarak; organik ve inorganik formlarda olmak üzere kullanılan iki farklı Se kaynağı ve ilave edilen Vitamin E; yem tüketimi, yumurta ağırlığı, plazma GPX konsantrasyonu ve karaciğer GPX konsantrasyonu parametrelerini istatistiki açıdan önemli ölçüde etkilememiştir.

Diğer parametrelerde ise; en yüksek yumurta ağırlığının vitamin E ilave edilen 0.8 mg/kg. konsantrasyonunda organik Se kullanılan gruplarda, yumurta kitlesinin ilave vitamin E den etkilenmeyip organik Se‟un 0.8 mg/kg konsantrasyonunda kullanıldığı gruplarda, yem değerlendirme katsayısının ilave vitamin E kullanılan ve inorganik Se kaynağı kullanılan gruplarda, yumurta Se konsantrasyonunun ilave vitamin E kullanılmayan 0.8 mg/kg konsantrasyonunda organik Se kullanılan gruplarda, karaciğer Se konsantrasyonunun organik Se kullanılan ve 0.8 mg/kg Se ilave edilen gruplarda ve yine plazma Se konsantrasyonunun ilave vitamin E kullanılmayan 0.6 mg/kg konsantrasyonunda organik Se kullanılan gruplarda en yüksek ortalamaları sağlamıştır.

5.2. Öneriler

Özellikle Se‟lu yumurta üreten işletmelere bilimsel veri olması ve canlı diyetinin önemli bir unsuru olan yumurtada Se‟un miktarını artırmak amacıyla yapılan bu çalışma sonucunda ;

Yumurtacı tavuk rasyonlarına 0.8 mg/kg seviyesine kadar ilave edilen organik ve inorganik Se preperatlarının, genel verim parametrelerine ( yem tüketimi, yumurta verimi, yumurta ağırlığı, yemden yararlanma oranı, yumurta kitlesi, ölüm oranı) ve yine plazma ve karaciğer doku GPX aktivitesi ve Se konsantrasyonuna olumsuz herhangi bir etkisi olmadan yumurta Se konsantrasyonunu artırabileceği; Se metabolizması için destek ve tasarruf sağlaması amacı ile ilave edilen Vitamin E‟ ye ise bu amaçla hazırlanan rasyonlarda gerek olmadığı sonucu ortaya konulmuştur.

106

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