The effect of apple cider vinegar and mushroom stalk supplementation on laying hens

Karaalp, Musa; Aksakal, Vecihi; Sarıkaya, Sevim Beyza Öztürk; Ürüşan, Hilal; Bayram, Bahri; Zulkadir, Ayhan

doi:10.18805/ijar.b-768

Cited by 4 publications

(3 citation statements)

References 20 publications

(15 reference statements)

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“…It is thought that acetic acid in the HFV content used in our study may cause a d ec rease in F I d ep en din g on th e c on centratio n (Table 2). W hile it is compatible with the results of our current study (Karaalp et al, 2018;Goharrizi et al, 2020;Hanchai et al, 2021;Rattanawut et al, 2021), it differs (Omidi et al, 2020;Al-Shammari and Batkowska, 2021;Sittiya et al 2021). We foresee that the reason for this situation is due to the difference in the material and method used in the research.…”

Section: Growth Performancesupporting

confidence: 86%

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

Kaya¹

2023

IJAR

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Background: This study, it was aimed to determine the effects of adding organic hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV) in different doses to the drinking water of broiler chickens reared under cyclic heat stress (CHS) on performance, carcass characteristics and some serum parameters. Methods: In the study, 300 one-day-old broiler chickens (Ross 308), after a 1-week acclimation period, were tested in two different (24 and 35°C) ambient temperatures and three different HFV levels (0, 2 and 4 ml/L) according to the 2x3 factorial experimental design. Chicks were randomly distributed to 6 experimental groups with 5 replications, with 10 animals in each replication. The addition of organic HFV to the drinking water of broiler chickens subjected to CHS didn’t affect growth performance, carcass characteristics and visceral weight (P greater than 0.05). Addition of HFV increased serum FFA level, decreased serum MDA, HDL and TAG levels (p less than 0.05) and did not affect other serum parameters (P greater than 0.05) in CHS-treated groups. Result: As a result, it was concluded that the addition of HFV to the drinking water of broiler chickens exposed to cyclic heat stress did not have any negative effect on growth performance, carcass characteristics and visceral weights, but it could be beneficial in preventing lipid peroxidation.

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Section: Growth Performancesupporting

confidence: 86%

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

Kaya¹

2023

IJAR

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“…In addition, Wahyudi et al (2021) mentioned that administration of liquid probiotics had no significant effect on BWG, FI and FCR up to 4 weeks of age. Karaalp et al (2018) and Chabalala, (2022) stated that adding apple vinegar had no effect on growth performance of laying hens and broilers. In contrary, Allahdo et al (2018) found that supplementation of probiotic and apple vinegar had no significant differences during grower and finisher phases, but beneficial effects were noticed at 1-10 d of age of broilers.…”

Section: Broiler Performancementioning

confidence: 99%

Productive and Physiological Effects of Probiotics and Apple Vinegar on Broiler Chickens Under High Stocking Density

Ibrahim¹,

Rai

2023

EPSJ

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This study aimed to assess the effect of watery supplementation of probiotic and/or apple vinegar on productive and physiological performances of broiler chickens (Ross 308) reared under high stocking density. Three hundred thirty-six unsexed one-day-old broiler chicks were randomly distributed to eight different treatments (3 replicates each) as follow: T 1 : Negative control (low stocking density (LSD) 12 birds/m 2 ; basal diet with no studied additives in drinking water), T 2 : LSD + probiotic, T 3 : LSD + apple vinegar, T 4 : LSD + probiotics + apple vinegar, T 5 : Positive control (high stocking density (HSD), 16 birds/m 2 ; basal diet with no studied additives in drinking water), T 6 : HSD + Probiotics, T7: HSD + apple vinegar and T 8 : HSD + probiotics+ apple vinegar. Probiotic mixture or/and apple vinegar were provided at a dose of 0.5% in drinking water. The body weight (BW), body weight gain (BWG), feed intake (FI) and feed conversion ratio (FCR) were measured every growth phase until the end of the study at 35 day of age. Also 6 birds of each treatment were used to evaluate carcass traits. Results revealed that administration of probiotics individually or in combined with apple vinegar significantly increased BW, BWG and FI, with a decreased FCR at grower (21 days of age) phase and market age (35 days of age), while apple vinegar additive groups had the lowest BW, BWG and FI, with increased FCR in both tested stocking density. In addition, enhanced carcass yield, some carcass parts (breast and thigh), blood constituents and beneficial bacteria count in small intestine of broilers provided by additives suggested. In conclusion, this study proves valuable effects of probiotic and apple vinegar on growth performance, carcass traits, and microbiological measurements at grower and finisher phases of broilers raised under high stocking density.

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“…Apple cider vinegar (ACV), which is the most commonly manufactured vinegar globally, contains various organic acid(s) and phenolic substances (Karaalp et al, 2018). The slow Orleans process is employed for the manufacture of high quality vinegars, the submerged process, which is now the main approach, does not employ surface providing materials and depends on carefully selected cultures of Acetobacter growing in aerated deep culture.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties

Ameur

Heleili

2022

ASD

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Background: The Aures region is known for its great apple production, the most cultivated varieties are the Golden delicious, the Royal gala and the Starkrimson, each year the region experiences huge losses caused by hail, which has a negative socio-economic impact. Methods: In order to value these losses in apple cider vinegar, we made a comparative study of the color (juice and vinegar), physicochemical parameters (TSS, pH and total acidity) for 49 days at 30oC and protected from the light andsensory analysis of the three vinegars (VGD, VRG and VSK) obtained by the traditional method “Orléans”. Result: The results showed that the three vinegars (VGD, VRG and VSK) meet the national and international standard, the acetic acid content was 7.27, 7.18, 6.30 respectively for VSK, VRG and VGD, while sensory analysis performed on the hedonic scale by 70 adults (women and men aged between 25-45 years), reported that the Golden delicious vinegar was most appreciated.

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The effect of apple cider vinegar and mushroom stalk supplementation on laying hens

Cited by 4 publications

References 20 publications

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

The Effect of Organic Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplement on Growth Performance, Carcass Characteristics and Some Serum Parameters in Broiler Chickens Subjected to Cyclic Heat Stress

Productive and Physiological Effects of Probiotics and Apple Vinegar on Broiler Chickens Under High Stocking Density

Comparative Study on Physico-chemical and Sensory Properties of Vinegar Produced from Apple Varieties

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