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تاثیر سطوح مختلف ژل آلوئه ورا بر عملکرد، خصوصیات لاشه، کیفیت گوشت و فراسنجه های خونی جوجه های گوشتی | ||
| علوم دامی | ||
| مقاله 6، دوره 29، شماره 110، خرداد 1395، صفحه 67-80 اصل مقاله (1.18 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2016.106521 | ||
| نویسندگان | ||
| سلیمه یزدانی1؛ زربخت انصاری2؛ حمید دلدار3؛ سید علی جعفرپور4؛ سارا بهشتی* 5 | ||
| 1دانش آموخته کارشناسی ارشد گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی | ||
| 2دانشیار، گروه علوم دامی ، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 3استادیار گروه علوم دامی ، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 4استادیارگروه شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 5دانش آموخته کارشناسی ارشد گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی ساری. | ||
| چکیده | ||
| این پژوهش به منظور ارزیابی استفاده از سطوح مختلف ژل آلوئهورا و آنتیبیوتیک نئومایسین بر عملکرد، ویژگیهای لاشه، کیفیت گوشت و بعضی فراسنجه های خونی جوجههای گوشتی انجام شد. تعداد 180 قطعه جوجه گوشتی نر راس (308)، در قالب طرح کاملا تصادفی با پنج تیمار، سه تکرار و 12 قطعه جوجه در هر تکرار استفاده شدند. تیمارهای آزمایشی شامل: تیمار شاهد (بدون افزودنی)، سطوح مختلف 5/1، 2، 5/2 درصد ژل آلوئهورا و آنتیبیوتیک نئومایسین (2/0 گرم در کیلوگرم جیره) بودند. خوراک مصرفی، افزایش وزن بدن، ضریب تبدیل غذایی، برخی از خصوصیات لاشه، فراسنجههای خونی و خصوصیات فیزیکی و شیمیایی گوشت اندازه گیری شدند.در دوره پایانی و کل دوره به ترتیب، جوجههایی که تیمارهای2 ، 5/2 و 2 درصد ژل آلوئهورا دریافت کرده بودند کمترین مصرف خوراک و در دوره رشد، بیشترین افزایش وزن را از خود نشان دادند. همچنین، ضریب تبدیل در دوره پایانی و کل دوره در تیمار 2 درصد ژل کاهش معنیداری داشت (05/0>P). بیشترین مقدار وزن نسبی قلب مربوط به تیمار 5/1 درصد ژل بود. در شش هفتگی، تیمارهای نئومایسین، 2 و 5/2 درصد ژل، کمترین غلظت کلسترول پلاسما و LDLرا داشتند (05/0>P). بیشترین ماده خشک در بافت عضله سینه مربوط به تیمار 2 درصد ژل و بیشترین پروتئین مربوط به تیمارهای مکمل شده با ژل آلوئهورا و نئومایسین بود (05/0>P). افزودن 5/2 درصد ژل آلوئهورا به جیره به طور معنیداری ماده خشک و چربی ران را افزایش داد (05/0>P). تیمار 5/1 درصد ژل آلوئهورا دارای بیشترین سختی بافت ران و تیمار 5/2 درصد ژل دارای بیشترین بههمپیوستگی و الاستیسیته بود (05/0>P). بر اساس نتایج آزمایش حاضر، اگرچه افزودن ژل آلوئهورا به جیره جوجههای گوشتی تاثیر مثبتی بر ویژگی فیزیکی گوشت نداشت ولی موجب بهبود کیفیت شیمیایی گوشت و صفات عملکردی شد. | ||
| کلیدواژه‌ها | ||
| ژل آلوئه ورا؛ آنتی بیوتیک؛ خصوصیات لاشه؛ فراسنجه های خونی؛ جوجه های گوشتی | ||
| عنوان مقاله [English] | ||
| Effect of different levels of Aloe vera on performance, carcass characteristics, meat quality and blood parameters of broiler chicks | ||
| نویسندگان [English] | ||
| S. Yazdani1؛ Z. Ansari2؛ H. deldar3؛ S.A. Jafarpoor4؛ S. Beheshti5 | ||
| چکیده [English] | ||
| This study was conducted to evaluate the use of different levels of Aloe vera gel and antibiotic neomycin on performance, carcass characteristics, meat quality and some blood parameters in broiler chickens. The amount of 180 male Ross 308 broiler chicks in a completely randomized design with 5 treatments and 3 replicates with 12 broiler chicks per replicate were used. Experimental treatments were: control group (without additives), different levels 1.5, 2 and 2.5 percent aloe vera gel and the antibiotic neomycin (0.2 g per kg diet). Feed intake, body weight gain, feed conversion ratio, carcass characteristics, some blood parameters and meat quality were measured. The final and whole period, respectively, chicks had received 2, 2.5 and 2 percent Aloe vera gel showed the lowest feed intake and the greatest increase in weight gain in growth period (P<0.05). Also, feed conversion ratio in final and whole period with 2 percent gel treatment had Significantly decreased (P<0.05). The relative weight of the heart was recorded in the 1.5 percent gel treatment. In the six weeks, treatment of neomycin, 2 and 2.5 percent gel, cholesterol and LDL plasma concentrations were lowest (P<0.05). The highest dry matter in breast muscle tissue relative to treatment with 2 percent gel, and protein in breast muscle tissue, supplemented treatment with Aloe vera gel and neomycin (P<0.05). Addition of 2.5 percent gel in diet, dry mater and fat in drumstick were significantly increased (P<0.05). Treatment with 1.5 percent Aloe vera gel had maximum hardness and treatment with 2.5 percent had maximum cohesiveness and springiness of drumstick meat. In conclusion, the results of this study showed that although addition of Aloe vera gel to broiler chickens diet had not a positive influence on physical characteristics of meat but improved the chemical quality of meat and functional traits. | ||
| کلیدواژه‌ها [English] | ||
| Aloe vera gel, antibiotic, Carcass characteristics, blood parameters, broiler chickens | ||
| مراجع | ||
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