اثر اسانس شوید روی کیفیت تخم مرغ، فراسنجه های پلاسما و قدرت جوجه درآوری در مرغ مادر گوشتی

نویسندگان

1 گروه تغذیه طیور، دانشکده دامپزشکی دانشگاه گیلان، رشت- ایران

2 گروه فیزیولوژی دام، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران- ایران

3 گروه علوم تغذیه، دانشگاه علوم پزشکی کاشان، کاشان- ایران

چکیده

زمینه مطالعه: بهبود نرخ جوجه دهی در مرغ‌های مادر مسن توجیه اقتصادی دارد. هدف: هدف این تحقیق، اثر اسانس شوید روی کیفیت تخم‌مرغ، فراسنجه‌های پلاسما و قدرت جوجه درآوری در مرغ‌های مادر گوشتی بود. روش کار: تعداد 80 قطعه مرغ و 8 خروس از سویه رأس 308 در سن 105هفتگی انتخاب و به طور تصادفی به 4 تیمار، 2 تکرار و 10 زیر مشاهده در هر تکرار تقسیم بندی شدند. یک تیمار به عنوان شاهد (فاقد اسانس) در نظر گرفته شد و تیمارهای دیگر از ml‌10، 20 و 40 اسانس به ازای هر kg‌100 خوراک، به مدت 4 هفته تغذیه شدند. نتایج: بین تیمارها از نظر شاخص زرده و واحد "هاو" تفاوت معنی‌داری مشاهده نشد. اما در صفاتی مانند خصوصیات ظاهری تخم‌مرغ، وزن پوسته، نسبت درصد پوسته، ضخامت پوسته، رنگ زرده و وزن تخم‌مرغ بین تیمارها تفاوت معنی‌دار وجود داشت. اسانس شوید اثر معنی‌داری روی میزان تری گلیسرید پلاسما، HDL پلاسما و کلسترول زرده تخم‌مرغ نداشت. ولی اسانس شوید میزان کلسترول پلاسما را به طور معنی‌داری افزایش و میزان گلوگز پلاسما را به طور معنی‌داری کاهش داد. با این وجود، اسانس شوید درصد جوجه درآوری را به طور معنی‌داری افزایش داد. نتیجه‌گیری نهایی: نتایج این مطالعه نشان داد که استفاده از اسانس شوید در جیره مرغ‌های مادر گوشتی، به طور معنی‌داری درصد جوجه درآوری را افزایش داد (05/0>p).

کلیدواژه‌ها

عنوان مقاله [English]

The effect of Anethum graveolens on egg quality, some blood metabolites and hatchability in broiler breeder hens

نویسندگان [English]

  • milad shaeri 1
  • Ardshid Mohit 1
  • zarbakht Ansari Pirasaraei 2
  • Mohsen Taghizadeh 3
1 Department of Animal Sciences, Faculty of Agriculture, University of Guilan, Rasht- Iran
2 Department of Animal Sciences, Sari Agricultural Sciences and Natural Resources University, Sari- Iran
3 Department of Biochemistry and Nutrition, Kashan University of Medical Sciences, Kashan- Iran
چکیده [English]

BACKGROUND: Improvement of hatchability in aging broiler
breeder has economic justification. OBJECTIVES: The main objective of
this study was to determine the effect of dietary Anethum graveolens
essential oil on egg quality, some plasma metabolites and hatchability in
broiler breeder hens. METHODS: A total number of eighty hens and eight
cocks from Ross 308 strain of 105 weeks old were divided into four groups with
two replicates within each (10hens+ 1cock). The diets were supplemented with
out essential oil (Control) and with 10, 20 and 40 ml essential oil/100kg diets
for four weeks. RESULTS: There were no significant differences among the
groups in Haugh unit and yolk index. While, there were significant differences
in egg weight, egg shape index, shell thickness, shell ratio, yolk color and
shell weight. Plasma triglyceride, high density lipoprotein cholesterol (HDL-C)
and egg yolk cholesterol concentration were not influenced by dietary essential
oil of Anethum graveolens. Whereas essential oil increased plasma
cholesterol significantly, it also significantly decreased plasma glucose.
Hatchability and fertility were positively affected by supplementation of
essential oil in the diet. CONCLUSIONS: Results of this study showed
that supplementing diet with  Anethum
graveolens essential oil improved hatchability of total eggs set of broiler
breeders. 

کلیدواژه‌ها [English]

  • chick
  • herbs
  • reproductive performance

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