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اثرات صمغ آنغوزه، پروبیوتیک و آنتیبیوتیک بر عملکرد و کیفیت گوشت جوجههای گوشتی | ||
پژوهش های علوم دامی (دانش کشاورزی) | ||
دوره 30، شماره 4، اسفند 1399، صفحه 1-13 اصل مقاله (1.05 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22034/as.2021.9372.1199 | ||
نویسندگان | ||
مهدی رمضانی* 1؛ محسن افشارمنش2؛ رضا قنبرپور3 | ||
1دانشجو | ||
2عضو هیئت علمی دانشگاه باهنر | ||
3عضو هیئت علمی دانشگاه باهنر کرمان | ||
چکیده | ||
زمینه مطالعاتی: تغذیه جوجههای گوشتی با گیاه دارویی آنغوزه میتواند عملکرد رشد و کیفیت گوشت را بهبود بخشد. روش کار: به منظور بررسی تاثیر پروبیوتیک و سطوح مختلف پودر صمغ آنغوزه در مقایسه با آنتیبیوتیک (آویلامایسین) بر عملکرد رشد، کیفیت گوشت و تیترآنتی بادی بر علیه گلبول قرمز گوسفند در جوجههای گوشتی، آزمایشی در قالب طرح کاملا تصادفی با 6 تیمار، 4 تکرار به اجرا درآمد که به هر تکرار12 قطعه جوجه اختصاص یافت. شش جیره آزمایشی (تیمارها) شامل: 1) جیره پایه بدون افزودنی( شاهد)،2) جیره پایه حاوی 100 میلیگرم در کیلوگرم آنتیبیوتیک آویلامایسین، 3) جیره پایه حاوی1/0 درصد پودر صمغ آنغوزه، 4) جیره پایه حاوی 2/0 درصد پودر صمغ آنغوزه، 5) جیره پایه حاوی 3/0 درصد پودرصمغ آنغوزه، 6) جیره پایه حاوی 100 میلیگرم در کیلوگرم پروبیوتیک باسیلاکت. نتایج: آزمایش نشان داد، جوجههای گوشتی تغذیه شده با تیمار پروبیوتیک، ازافزایش وزن روزانه بالاتر و ضریب تبدیل غذایی کمتری در کل دوره برخوردار بودند، هرچند با تیمارهای دارای آنتیبیوتیک و آنغوزه 2/0 درصد اختلاف معنیداری نداشتند. در این آزمایش خوراک مصرفی و تیتر آنتی بادی بر علیه گلبول قرمز گوسفندی تحت تاثیر هیچ یک از تیمارهای آزمایشی قرار نگرفت. استفاده از سطوح مختلف پودر صمغ آنغوزه تاثیر مثبتی بر کیفیت گوشت داشت و سبب کاهش تیوباربیتوریک اسید، اُفت خونابه ( افت لاشه در نتیجه میزان خونابه پس از بیرون آوردن از فریزر) و اُفت در نتیجة پخت ( کاهش وزن لاشه در نتیجه پخته شدن) و افزایش ظرفیت نگهداری آب گردید. pH گوشت نیز تحت تاثیر تیمارهای آزمایشی قرار نگرفت. | ||
کلیدواژهها | ||
آنغوزه؛ آویلامایسین؛ پروبیوتیک؛ جوجههای گوشتی؛ سیستم ایمنی | ||
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