1Dept. of Veterinary, Kelkit Aydin Dogan Vocational School, Gumushane University, Turkey
2Department of Organic Farming Management, Faculty of Applied Sciences, Bayburt University, Turkey
3Deparment of Food Engineering, Faculty of Engineering, Gumushane University, Turkey
4Department of Plant and Animal Production, Erzurum Vocational School, Ataturk University, Turkey
5East Mediterranean Transitional Zone Agricultural Research Institute, Kahramanmaras, Turkey
Gumushane University, Kelkit Aydin Dogan Vocational School, Veterinary Department, 29600-Gumushane, Turkey
*Corresponding author's e-mail: musakaraalp@gumushane.edu.tr
Online published on 5 November, 2018.
The aim of this trial was to study the effects of consuming water with apple cider vinegar (ACV) and feed including mushroom (Agaricus bisporus) stalk (MS) on performance and certain egg characteristics. The hens were separated into four treatment groups (with 4 replicates and 6 hens per replicate). The experimental groups were control (not consumed ACV and MS), ACV (3 ml/l drinking water), MS (20 g/kg feed) and ACV+MS (combination). At the end of the experiment, among the performance criteria tested, body weight, feed intake, egg production and weight of eggs, and feed efficiency were not affected by the treatments (P>0.05). Treatments had no effect on physical external and internal egg characteristics. The amount of yolk malondialdehyde of the ACV and MS groups was lower than the control group (P<0.05) in stored eggs (28 d) (P<0.05).
Apple cider vinegar, Laying hen, Mushroom stalk
