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اثرات افزودن دارچین و آویشن به جیره بر عملکرد و ابقاء نیتروژن جوجههای گوشتی تغذیه شده با سطوح مختلف پروتئین | ||
پژوهش های علوم دامی (دانش کشاورزی) | ||
مقاله 10، دوره 27، شماره 1، خرداد 1396، صفحه 115-128 اصل مقاله (1.21 M) | ||
نوع مقاله: مقاله پژوهشی | ||
نویسندگان | ||
زهرا سالاری حمزه خانی؛ محمد هوشمند* ؛ سیامک پارسایی | ||
گروه علوم دامی دانشگاه یاسوج | ||
چکیده | ||
زمینهمطالعاتی: با توجه اثرات سودمند گیاهان دارچین و آویشن بر قابلیت هضم و استفاده پروتئین جیره، انتظار میرود استفاده از این گیاهان بتواند اثرات نامطلوب جیرههای کم پروتئین را کاهش دهد. هدف: این پژوهش به منظور بررسی تأثیر پودر دارچین و آویشن بر عملکرد و ابقاء نیتروژن جوجههای گوشتی تغذیه شده با دو سطح پروتئین جیره انجام شد. روش کار: شمار 480 قطعه جوجه گوشتی یک روزه در قالب یک آزمایش فاکتوریل 4×2 بر پایه طرح کاملاً تصادفی به هشت تیمار آزمایشی با 3 تکرار و 20 قطعه جوجه در هر تکرار اختصاص یافتند. دو فاکتور مورد بررسی شامل سطح پروتئین جیره (توصیه NRC و 85 درصد توصیه NRC) و افزودنی (بدون افزودنی، 5/0 درصد پودر آویشن، 5/0 درصد پودر دارچین و مخلوط 5/0 درصد آویشن و 5/0 درصد دارچین) بودند. نتایج: عملکرد جوجهها (افزایش وزن بدن، مصرف خوراک و ضریب تبدیل خوراک) در طول دوره آزمایش تحت تأثیر افزودنیها و اثر متقابل آنها با سطح پروتئین جیره قرار نگرفت. جوجههای تغذیه شده با جیرههای کم پروتئین نسبت به جوجههای تغذیه شده با سطح توصیه شده پروتئین، افزایش وزن کمتر و ضریب تبدیل خوراک بالاتری داشتند (05/0P<). ابقاء نیتروژن جوجههای تغذیه شده با جیره کم پروتئین حاوی مخلوط آویشن و دارچین بهبود معنیداری را نشان داده (05/0P<) و مشابه جوجههای تغذیه شده با جیره حاوی پروتئین توصیه شده بود. نتیجه گیری نهایی: براساس نتایج این پژوهش، کاربرد دارچین و آویشن بر عملکرد جوجهها اثر معنیداری نداشت اما افزودن مخلوط آنها به جیره کم پروتئین باعث بهبود معنیدار ابقاء نیتروژن شد. | ||
کلیدواژهها | ||
آویشن؛ پروتئین؛ جوجه گوشتی؛ دارچین؛ عملکرد | ||
مراجع | ||
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