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تأثیر پروبیوتیک (مخمر ساکارومایسیس سرویسیه)، پری‌بیوتیک‌ها (الیگوساکاریدهای مانان و بتاگلوکان) و آنتی‌بیوتیک نئومایسین بر عملکرد، برخی شاخص‌های کیفیت فیزیکی و شیمیایی گوشت و فراسنجههای خونی جوجه‌های گوشتی | ||
| تحقیقات دامپزشکی و فرآوردههای بیولوژیک | ||
| مقاله 11، دوره 28، شماره 3، مهر 1394، صفحه 90-97 اصل مقاله (904.22 K) | ||
| نوع مقاله: مقاله کامل | ||
| شناسه دیجیتال (DOI): 10.22092/vj.2015.102116 | ||
| نویسندگان | ||
| سعیده ابدالی براباد1؛ زربخت انصاری پیرسرائی* 2؛ منصور رضائی2؛ حمید دلدار2 | ||
| 1دانش آموخته کارشناسی ارشد، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2عضو هیات علمی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| چکیده | ||
| به منظور مقایسه اثر مخمر ساکارومایسیس سرویسیه، الیگوساکارید مانان و بتاگلوکان بر عملکرد، کیفیت گوشت و فراسنجههای خونی جوجههایگوشتی، پژوهشی با 180 قطعه جوجه خروس سویه تجاری راس-308 در قالب طرح کاملاً تصادفی در پنج تیمار، سه تکرار و دوازده قطعه جوجه در هر واحد آزمایشی به مدت شش هفته انجام شد. گروههای آزمایش شامل: 1) شاهد (بدون افزودنی)، 2) بتا گلوکان (مایکوزورب) (05/0 درصد در جیره)، 3) الیگوساکاریدمانان (1/0 درصد در جیره)، 4) نئومایسین (02/0 درصد در جیره)، 5) مخمر زنده ساکارومایسیسسرویسیه (1/0 درصد در جیره) بودند. نتایج نشان داد، در دوره رشد ضریب تبدیل غذایی تحت تأثیر افزودن الیگوساکارید مانان (05/0±13/2) قرار گرفت (05/0>P)، اما تیمارهای آزمایشی در کل دوره اثر معنیداری بر افزایش وزن، مصرف خوراک و ضریب تبدیل غذایی نداشتند (05/0P>). تأثیر این افزودنیها بر ویژگیهای فیزیکی گوشت قابل ملاحظه بود به طوری که در گوشت ران+ ساق، الیگوساکارید مانان بیشترین مقدار شاخص قابلیت ارتجاعی (04/0±55/0) و چسبندگی (18/0±35/0میلیژول) را نشان داد، همچنین تیمار مایکوزورب دارای بیشترین چسبندگی (10/0±26/0 میلیژول) در گوشت سینه بود (05/0>P). در ترکیب شیمیایی گوشت ران+ ساق درصد پروتئین تحت تأثیر افزودن مخمر در مقایسه با سایر مکملها قرار گرفت (34/1±37/24) و درصد چربی تیمار بتاگلوکان کمتر از سایر تیمارها (79/0±62/3) بود (05/0>P). همچنین درصد پروتئین گوشت سینه برای جیره مخمر ساکارومایسیس سرویسیه بیشترین مقدار (39/1±74/27) و کمترین درصد ماده خشک (34/0±81/25) مربوط به جیره دارای الیگوساکارید مانان بود (05/0>P). در 42 روزگی، غلظت کلسترول، گلوکز، تریگلیسرید و LDL سرم خون با افزودن مکمل بتاگلوکان کاهش نشان داد (05/0>P). با توجه به نتایج این پژوهش میتوان ادعا کرد مخمر ساکارومایسیسسرویسیه، الیگوساکاریدمانان و بتاگلوکان تأثیر مثبتی بر کیفیت فیزیکی و شیمیایی گوشت و فراسنجههای خونی دارند. | ||
| کلیدواژه‌ها | ||
| الیگوساکاریدمانان؛ بتاگلوکان؛ جوجه‌های گوشتی؛ کیفیت گوشت؛ مخمر ساکارومایسیس سرویسیه | ||
| عنوان مقاله [English] | ||
| Effects of probiotic (Saccharomyces cerevisiae), prebiotics (Mannan oligosaccharides and beta-Glucan) and antibiotic Neomycin on performance, some characteristics of physical and chemical meat quality | ||
| نویسندگان [English] | ||
| S. Ebdali Barabad1؛ Z. Ansari Pirsaraei2؛ M. Rezaei2؛ H. Deldar2 | ||
| 2Scientific staff, Sari Agricultural Sciences and Natural Resources University | ||
| چکیده [English] | ||
| This investigation was conducted to study the effect of Saccharomyces cerevisiae, Mannan oligosaccharides and beta-Glucan on performance, meat quality and blood parameters of broiler chicks. The experiment was performed on 180 one day old male broiler chicks of Ross 308 strain in a completely randomized design with 5 treatments consisting of 3 replicates with 12 broiler chicks per each. The treatments included a control treatment (basal diet), beta Glucan (Mycosorb) (0.05 percent of diet), Bio-Mos (0.1 percent of diet), Neomycin (0.02 percent of diet), Saccharomyces cerevisiae live yeast (0.1 percent of diet). Results showed that conversion ratio in grower period had significant effect in Mannan oligosaccharides treatment (2.13±0.05) (P<0.05), but treatments had not significant effect on body weight gain, feed intake, and feed conversion ratio in experimental period. Among the physical characteristics of the drumstick, Mannan oligosaccharides treatment had most adhesiveness (0.35±0.18 mj) and springiness index (0.55±0.04)(P<0.05). Beta-glucan had maximum adhesiveness (0.26±0.10 mj) (P<0.05) in breast meat. In chemical composition of the drumstick meat, percent of protein influenced by adding of yeast Saccharomyces cerevisiae compared to other additives (24.37±1.34) (P<0.05) and percent of fat composition of drumstick meat significantly decreased (3.62±0.79) in beta-glucan treatment (P<0.05). Percent of protein in breast meat increased (27.74±1.39) by adding of yeast Saccharomyces cerevisiae (P<0.05) and percent of dry matter (25.81±0.34) of breast meat significantly decreased in Mannan oligosaccharides treatment (P<0.05). The serum cholesterol, glucose, triglycerides and LDL concentrations had decreased in the treatment with beta-glucan (P<0.05). In conclusion, the results of this study showed that use of Saccharomyces cerevisiae, Mannan oligosaccharides and beta-Glucan can improve the physical and chemical characteristics of meat and blood parameters. | ||
| کلیدواژه‌ها [English] | ||
| Beta-glucan, Broiler chicks, Saccharomyces cerevisiae, Mannan | ||
| مراجع | ||
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