بررسی اثر نوع مکمل ‌چربی و نوع افزودنی محرک رشد در جیره بر عملکرد تولیدی مرغ‌های تخم‌گذار و خصوصیات کیفی تخم‌مرغ در مراحل پایانی تولید

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده کشاورزی دانشگاه تربیت مدرس

2 گروه غلوم طیور دانشکده کشاورزی دانشگاه تربیت مدرسکشاورزی

3 گروه علوم طیور، دانشکده کشاورزی داشنگاه تربیت مدرس

چکیده

به منظور بررسی اثر نوع مکمل چربی و نوع افزودنی محرک رشد در جیره مرغ­های تخم­گذار، بر عملکرد تولیدی و خصوصیات کیفی تخم­مرغ از تعداد 108 قطعه مرغ تخم­گذارهای لاین سویه 36-W با سن 96 هفته در یک آزمایش فاکتوریل (3×2) با دو منبع چربی (روغن گیاهی و پودر چربی) و سه حالت افزودنی محرک رشد (بدون افزودنی، پروبیوتیک و آنتی­بیوتیک) در قالب طرح کاملاً تصادفی به مدت 12 هفته استفاده شد. پرندگان به طور تصادفی در شش تیمار و با شش تکرار(تعداد سه پرنده در هر تکرار) توزیع شدند. نتایج به­دست آمده نشان داد که هیچ یک از متغیرهای عملکردی (درصد تولید، مصرف خوراک، ضریب تبدیل خوراک، توده تخم مرغ تولیدی و متوسط وزن تخم مرغ) تحت تأثیر نوع مکمل چربی قرار نگرفتند (05/0<P). افزودن مکمل پروبیوتیک به جیره باعث کاهش معنی­دار مصرف خوراک، درصد تولید، توده تخم مرغ تولیدی و­ وزن نسبی زرده شد (05/0<  .(P اثرات متقابل منبع چربی و افزودنی محرک رشد، همچنین اثر اصلی منابع چربی برضخامت پوسته معنی­دار بود (05/0<  .(P بنابراین می­توان نتیجه گرفت نوع منبع چربی در جیره مرغ­های تخم­گذار  مشکلات کیفی پوسته در مراحل پایانی تولید را تحت قرار می­دهد. البته نمی­توان نادیده گرفت که افزودن پروبیوتیک به جیره با کاهش مصرف خوراک، درصد تولید و توده تخم­مرغ تولیدی همراه بوده است.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of different dietary fat sources and various types of growth promoting additives on laying hens performance and egg quality traits in the late phase of production

نویسنده [English]

  • farid shariatmadari 2
چکیده [English]

In this study, the effect of fat source and type of growth promoting additives in laying hens diets‌ on productive performance and egg quality traits was investigated. In a (2×3) factorial experiment,108 ninety-six week-old Hy-Line W-36 laying hens treated with 2 fat sources (vegtable fat - yellow grease and fat powder) and 3 types of growth promoting additives (none-additive,probiotic and antibiotic) for 12 weeks.The birds were allocated randomly in six treatments with six replicates (3 birds per replicat). Results showed that None of the performance variables (egg production rate, egg mass, average egg weight, feed intake and feed conversion ratio) were affected by the supplemental fat sources (P> 0.05). The addition of probiotic in feed resulted in significant reductions in feed intake, egg production and egg mass as well as in yolk percent (P< 0.05). Interactions between fat source and growth promoting additive type as well as the main effect of fat type on Egg shell thickness were significant. Thus, it could be suggested that the use of the fat sources and growth promoting additives in layer diets as a potential solution to prevent the egg shell quality problems during the late stages of production; however supplemental probiotic reduced feed intake, egg production and egg mass.

کلیدواژه‌ها [English]

  • Antibiotic
  • egg quality
  • Fatty acid
  • Probiotic
  • Yellow Grease
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