Abstract:

This study was conducted to determine the effects of baker and iron of different levels added to the mixed foods of Japanese bulbs on living weight gain, food consumption, the rate of use of food and some blood parameters. In the 10 days of study, 210 bits were divided into 5 groups. The control group was given a balanced energy and protein level karma food. The foods of the trial groups were created by adding 100 ppm iron (l.group), 100 ppm iron + 100 ppm baker (l.group), 100 ppm baker (l.group) and 200 ppm baker (IV.group) respectively. The investigation lasted 5 weeks. As a result, 100 ppm of bakery added to their foods, the living weight increase, food consumption and the rate of food use were positively affected in the first 2 weeks (p<0.05). If 100 ppm of iron and 100 ppm of iron + 100 ppm of copper were added to their meals, the number of alyva, the amount of hemoglobin and the hematocrit value increased significantly (p<0.05).

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