تأثیر پودر سیر، ویتامین E و آنتی‌اکسیدان بر عملکرد رشد، تجزیه لاشه و پایداری اکسیداتیو گوشت جوجه‌های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 مدیر گروه علوم دامی، مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان، تخصص: تغذیه طیور/ تغذیه زنبور عسل

2 دانش آموخته گروه علوم دامی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان اصفهان

3 موسسه تحقیقات علوم دامی کشور، کرج

4 گروه علوم دامی، موسسه آموزش عالی علمی کاربردی جهاد کشاورزی

چکیده

دو آزمایش به منظور تعیین انرژی قابل سوخت و ساز ظاهری پودر سیر و همچنین بررسی تأثیر آن، ویتامین E و آنتی­اکسیدان تجاری لوکسیدان در جیره بر عملکرد، ترکیب لاشه و پایداری اکسیداتیو گوشت جوجه گوشتی انجام شد. در آزمایش اول، AME پودر سیر با استفاده از خروس­های بالغ لگهورن در جیره­های حاوی سطوح پنج، 10، 15 و 20 درصد پودر سیر برآورد شد. میزان انرژی قابل سوخت و ساز ظاهری برای سطوح پنج، 10، 15 و 20 درصد پودر سیر به‌ترتیب 2370، 2300، 2090 و 2065 کیلوکالری بر کیلوگرم بود. در آزمایش دوم، تعداد 384 قطعه جوجه گوشتی در یک آزمایش فاکتوریل 2×2×2 با دو سطح پودر سیر (صفر و دو درصد)، دو سطح ویتامین E (صفر و 200 میلی­گرم در کیلوگرم) و دو سطح آنتی­اکسیدان (صفر و 200 میلی­گرم در کیلوگرم) در قالب طرح کاملاً تصادفی با هشت تیمار، چهار تکرار و 12 قطعه پرنده در هر تکرار استفاده شد. استفاده از پودر سیر، ویتامین E و آنتی­اکسیدان به طور مجزا بر عملکرد رشد جوجه­های گوشتی، نسبت لاشه میان خالی، سینه، ران و چربی شکم معنی‌دار نبود، ولی استفاده توأم از پودر سیر و آنتی‌اکسیدان سبب بهبود افزایش وزن روزانه گردید (05/0P<). تغذیه جیره‌های حاوی ویتامین E و آنتی­اکسیدان، پایداری اکسیداتیو گوشت را افزایش داد (05/0P<). براساس نتایج حاصل، استفاده از پودر سیر، ویتامین E و آنتی­اکسیدان به طور مجزا تأثیری بر عملکرد رشد جوجه گوشتی ندارد، ولی حضور ویتامین E و آنتی­اکسیدان در جیره می­تواند پایداری اکسیداتیو گوشت مرغ را افزایش دهد.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of garlic powder, vitamin E and antioxidant supplementation on broiler performance, carcass analysis and oxidative stability of meat

نویسندگان [English]

  • Hossein Irandoust 1
  • Hamidreza Moslehi 4
1 Manager of Animal Science Department
چکیده [English]

Two experiments were conducted to determine the AME content of garlic powder and to investigate its effect as well as vitamin E and Loxidan (as a commercial antioxidant) supplemented in the diet, on growth performance, carcass analysis and meat oxidative stability. In the first experiment, the AME was determined in Leghorn roosters fed diets containing 5, 10, 15 and 20% of garlic powder, whose value appeared to be 2370, 2300, 2090 and 2065 kcal/kg, respectively. In the second experiment, a 2×2×2 factorial arrangement including two levels of garlic powder (0 and 2 percent), two levels of vitamin E (0 and 200 mg/kg), and two levels of Loxidan (0 and 200 mg/kg) were employed in four replicates and twelve broiler chicks in each. According to results, growth performance, the ratio of eviscerated carcass, breast, thigh and abdominal fat to live weight were not affected by garlic powder, vitamin E and antioxidant as they were applied individually. However, applying garlic powder along with Loxidan resulted in better daily weight gain (P<0.05). Moreover, using vitamin E along with Loxidan in diets led to meat oxidative stability (P<0.05). The findings of this study indicate that dietary individual supplementation of garlic powder in diet has no effect on growth performance, while using vitamin E and Loxidan may improve some characteristics such as meat oxidative stability. 

کلیدواژه‌ها [English]

  • Broiler performance
  • garlic powder
  • Meat quality
  • loxidan
  • vitamin E
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