اثر لسیتین و نمک صفراوی بر عملکرد، هضم‌پذیری مواد مغذی و مورفولوژی روده در جوجه‏ های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه تربیت مدرس

2 استاد گروه علوم دامی، دانشکدۀ کشاورزی، تربیت مدرس

3 استادیار گروه علوم دامی، دانشکدۀ کشاورزی، تربیت مدرس

چکیده

تأثیر امولسیفایرها در جیرۀ حاوی چربی بر عملکرد جوجه‏های گوشتی، با استفاده از 192 قطعه جوجۀ گوشتی آمیختۀ تجاری رأس 308 در شرایط پرورشی استاندارد در آزمایش فاکتوریل 3×2 با دو نوع چربی (چهار درصد روغن سویا یا ضایعات اسید چرب) و سه نوع امولسیفایر (بدون امولسیفایر، 5/0 درصد نمک صفراوی، و یک درصد لسیتین) در قالب طرح کاملاً تصادفی با شش تیمار، چهار تکرار و هشت قطعه جوجۀ گوشتی نر در هر تکرار انجام شد. افزایش وزن روزانه و ضریب تبدیل تحت تأثیر نوع چربی جیره قرار نگرفت، ولی جیره‏های حاوی روغن سویا به میزان بیشتری مصرفی شدند (05/0>P). افزایش وزن روزانه و ضریب تبدیل غذا، با افزودن امولسفایرها به جیره بهبود یافت (05/0>P). طول و عرض پرزها در دودنوم و ژژونوم، عمق کریپت در دودنوم تحت تأثیر نوع چربی قرار نگرفتند ولی عمق کریپت در ژژونوم و عرض پرز در ایلئوم پرندگانی که در جیرۀ خود اسید چرب سویا دریافت کردند، بیشتر بود (05/0>P). افزودن نمک صفرا و لسیتین به جیره، انرژی متابولیسم‌پذیر ظاهری را افزایش داد (05/0>P).به‏طورکلی، افزودن لسیتین و نمک صفراوی به جیره‏های حاوی روغن سویا یا اسید چرب آن، با افزایش سطح جذب در دئودنوم و افزایش انرژی متابولیسم‌پذیر جیره، میزان افزایش وزن روزانه، و ضریب تبدیل غذا در جوجه‏های گوشتی را بهبود می‌بخشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of lecithin and bile salt on performances, digestibility and morphology of broiler chickens

نویسندگان [English]

  • Fereshteh Jamili 1
  • Farid Shariatmadari 2
  • Mohammad-amir Karimi Torshizi 3
1 Msc, Department of Poultry Science, Agricultural Collage, Tarbiat Modares University, Iran
2 Professor, Department of Poultry Science, Agricultural Collage, Tarbiat Modares University, Iran
3 Assistant professor, Department of Poultry Science, Agricultural Collage, Tarbiat Modares University, Iran
چکیده [English]

This experiment was conducted to evaluate the effect of emulsifiers such as lecithin and bile salts on
broilers performances fed diet containing vegetable fats. 192 male Ross broiler chickens were randomly
allocated in a factorial experiment design of 3 × 2, consisting two sources of fat (four percent fatty acids
or soy bean oil) and three emulsifiers (none, one percent lecithin and 0.05 percent bile salts) in
completely randomized design with four replicates and eight birds per each. Total weight gain and feed
conversion ratio was not affected by fat sources while soya oil addition to diets increased feed intake
(P<0.05). Emulsifiers’ addition to diet improved weight gain feed conversion ratio (P<0.05). The length
and width of villi in jejunum, and crypt depths in duodenum were not affected by fat sources, while, crypt
depth in jejunum and width of villi in ileum of birds fed on diets containing fatty acid were higher than
other birds (P<0.05). Addition of emulsifiers to diets increased dietary metabolisable energy (P<0.05). In
conclusion, addition lecithin or bile salts to diets containing soybean oil or its fatty acids, improved body
weight gain and feed conversion ratio in broiler chicks by increasing in absorption area of intestine and
dietary metabolisable energy.

کلیدواژه‌ها [English]

  • Bile salt
  • Broiler Chicken
  • fat
  • Intestinal morphology
  • Lecithin
  • Performance
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