The effects of using ginger extract in hatchers to some performance parameters

Broiler breeding in the world has been going on since 2000 BC until today. Today, poultry meat has become the most important and easily accessible protein source. It is the hatcheries that are considered the starting point in the production of this protein source. The parameters that are overemphasized in hatcheries are hatchability and hatchability of fertile eggs. When the studies carried out in the hatcheries were examined, it was necessary to plan and implement this thesis because there were not enough studies on the use of the ginger extract in hatchers. In this study, 96 Ross 308 broiler eggs from young, middle-aged and old breeders were used. The shell thicknesses of the eggs were determined with an ultrasonic device and their weights were determined with a precision scale. The incubation process was started by placing the eggs homogeneously and randomly in the individual compartments, coinciding with the middle of the 6 hatching trays. During the incubation period, ginger extract dissolved in oil was applied to the machine by an ionizer. As a result of the analysis, ginger extract did not cause any negative effects on broiler eggs and there was no harm seen for its use in the machines. It is thought that it will be beneficial for the sector and science to carry out different dose studies of ginger extract and to conduct comprehensive studies examining the synergistic effects with other plant extracts in times to come.