Hassan Shirzadi; Zaynab Nazari; Kamran Taherpour
Volume 22, Issue 1 , March 2020, , Pages 153-164
Abstract
The current study was conducted to evaluate the efficacy of Thymbra spicata (TS) and Echinacea purpurea (EP) powders on quality of breast muscle in broiler chickens exposed to Campylobacter jejuni. A total of 192 one-d-old straight-run broiler chicks (Ross 308) were randomly allocated to 6 dietary ...
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The current study was conducted to evaluate the efficacy of Thymbra spicata (TS) and Echinacea purpurea (EP) powders on quality of breast muscle in broiler chickens exposed to Campylobacter jejuni. A total of 192 one-d-old straight-run broiler chicks (Ross 308) were randomly allocated to 6 dietary treatments in a completely randomized design with 4 replicates and 8 birds per each. The experimental diets were as follows: 1) basal diet without additive (control group); 2,3) basal diet supplemented with EP powder (0.25 and 0.50%; EP-0.25 and EP-0.50); 4,5) basal diet supplemented with TS powder (0.25 and 0.50%; TS-0.25 and TS-0.50), and 6) basal diet supplemented with Erythromycin (55 ppm). All of the broiler chicks were orally gavaged with Campylobacter jejuni (4×1011 cfu/mL) on d 21. Malondialdehyde concentration in breast muscle was significantly decreased by supplementing diets with EP-0.25, TS-0.25, and erythromycin (P<0.05). All experimental treatments also resulted in a significant decrease in the colonization of psychrophilic bacteria in breast muscle when compared with the control group (P<0.05), however, aerobic bacteria count was significantly decreased only by TS-0.25 and erythromycin (P<0.05). Other traits such as pH, color, chemical composition, water holding capacity, drip loss, cooking loss, and press loss were not significantly affected by treatments. As a conclusion, for the prevention of lipids peroxidation and the decline of psychrophilic bacteria count, it could be advised to use EP and TS with 0.25% diet instead of erythromycin, however, TS is preferable to EP, because of the higher antibacterial activity on reduction of aerobic bacteria count.
Hamid Reza Khajavi; Mohammad Amir Torshizi; Hamed Ahmadi
Volume 16, Issue 2 , October 2015, , Pages 113-122
Abstract
In order to evaluate the effect of feeding different levels of vermi-humus supplement (as a source of humic acid) on the performance of broiler chickens an experiment was conducted using 240 broiler chickens (Ross 308) in a completely randomized design by four treatments (vermi-humus levels of 0, 0.5, ...
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In order to evaluate the effect of feeding different levels of vermi-humus supplement (as a source of humic acid) on the performance of broiler chickens an experiment was conducted using 240 broiler chickens (Ross 308) in a completely randomized design by four treatments (vermi-humus levels of 0, 0.5, 1 and 1.5 percent) and five replicates of 12 chickens per each for 42 day. The experimental treatments had no significant effect on the growth performance, carcass percentage, internal organs weights, serum concentrations of calcium and phosphorus and tibia bone ash. Increasing the levels of vermi-humus up to one percent of diet resulted in linear decline in pH of breast meat (P<0.05), although the level of 1.5 percent increased the pH value. The thigh meat pH increased at 1 and 1.5 percent levels of vermi-humus supplementation in diet compared to control and 0.5 percent groups. The concentration of malon dialdehyde of fresh and preserved thigh meat decreased linearly with increasing the levels of vermi-humus supplementation in diet, while the malon dialdehyde of breast meat changed in quadratic manner (P<0.01). Water holding capacity of meat increased linearly with enhancement of level of vermi-humus supplement in the diet (P<0.01). Addition of vermi-humus at the level of one percent in diet leads to improvements in the color, smell, juiciness and overall acceptance of breast meat compared to the control (P<0.05), but these parameters had not affected in thigh meat. The results showed that feeding vermi-humus up to one percent of diet could improve the breast meat quality, taste and flavor without adverse effect on performance.
Pirouz Shakeri; Morteza Rezaie; Seyed Ahmad Mirhadi
Volume 17, Issue 1 , April 2015, , Pages 59-70
Abstract
The present study was conducted to investigate the effects of ensiling pistachio by-product (PBP) on nutrient value, some physical and chemical parameters. Fresh PBP was ensiled into a trench silo for three months and simultaneously amount of PBP was dried in front of the sun. Chemical composition, buffering ...
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The present study was conducted to investigate the effects of ensiling pistachio by-product (PBP) on nutrient value, some physical and chemical parameters. Fresh PBP was ensiled into a trench silo for three months and simultaneously amount of PBP was dried in front of the sun. Chemical composition, buffering capacity, water holding capacity, protein fractionation according to cornell net carbohydrate and protein system (CNCPS), concentration of aflatoxin poison and ruminal and post ruminal degradability was measured for both products. The result showed that pH reduced from 4.73 to 4.12 after ensiling. The ensiled PBP had low aNDFom and water soluble carbohydrates and high phenolic compounds content compared to the sun dried PBP (P<0.05). There was no difference in buffering capacity, water holding capacity, non- protein nitrogen, concentration of aflatoxin and degradability in total gastrointestinal tract between sun-dried and ensiled PBP. Aflatoxin concentration for both PBP was in the permitable range of using in animal nutrition. It was concluded that PBP had a good potential for ensiling and that process of ensiling had no detrimental effect on nutritive value of PBP and furthermore ensiled PBP had a desirable aerobic stability.