نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری،گروه علوم طیور، دانشکده کشاورزی، دانشگاه تربیت مدرس

2 استاد گروه علوم طیور دانشکده کشاورزی دانشگاه تربیت مدرس

3 استاد،گروه میکروبیولوژی و ایمنولوژی، دانشکده دامپزشکی، دانشگاه تهران

4 دانشیار پژوهشکده گیاهان دارویی موسسه تحقیقات جهاد دانشگاهی

چکیده

به‌منظور بررسی تأثیر اسانس مرزه و زنیان بر عملکرد و کیفیت تخم‌مرغ‌های تولیدی در مرغ‌های چالش‌یافته با سالمونلا انتریتیدیس، تعداد 100 قطعه مرغ تخم‌گذار سویه های-لاین W-36 با سن 44 هفتگی در قالب طرح بلوک‌های کامل تصادفی به مدت 13 هفته مورد مطالعه قرار گرفتند. تیمارها عبارت بودند از: شاهد منفی، شاهد مثبت، پادزیست: 0/15گرم اکسی‌وت در هر کیلوگرم جیره پایه، اسانس مرزه، و اسانس زنیان: هر یک به مقدار یک گرم در هر کیلوگرم جیره پایه. تمامی گروه‌های آزمایشی به جز شاهد منفی در هفته نهم با یک میلی‌لیتر محلول سوسپانسیون حاوی CFU 1Χ107 باکتری سالمونلا انتریتیدیس به روش گاواژ دهانی چالش داده شدند. شاخص‌های کمّی در پایان هر هفته و شاخص‌های کیفی، قبل و بعد از چالش مورد ارزیابی قرار گرفتند. چالش با سالمونلا انتریتیدیس بر عملکرد مرغان تخم‌گذار و کیفیت تخم‌‌ها تاثیر معنی‌داری نداشت. پیش از چالش، پادزیست و اسانس دو گیاه دارویی، مصرف خوراک و وزن تخم‌مرغ را در مقایسه با گروه شاهد کاهش دادند و پس از چالش، موجب کاهش مصرف خوراک و ضریب‌تبدیل غذایی شدند (p <0.05). در دوره قبل از چالش هر سه تیمار و به‌خصوص اسانس گیاه زنیان، واحد هاو سفیده را کاهش دادند (p <0.05). پس از چالش، اسانس مرزه موجب کاهش میزان کلسترول زرده شد و اسانس هر دو گیاه دارویی موجب کاهش میزان اکسیداسیون چربی‌های زرده، در هر دو دوره قبل و بعد از چالش شدند (p <0.05). نتایج این مطالعه نشان داد که اسانس دو گیاه دارویی با کاهش میزان کلسترول و مالون‌دی‌آلدهید زرده، کیفیت تخم‌های تولیدی را افزایش می‌دهند.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of Savory and Ajwain essential oils on performance and egg quality in laying hens challenged with Salmonella Enteritidis

نویسندگان [English]

  • Mahdi Kalani 1
  • Shaban Rahimi 2
  • Taghi Zahrai Zalehi 3
  • Reza Hajiaghaee 4

1 Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University

2 Professor, Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University

3 Professor Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran

4 Associate Professor, Medicinal Plant Research Center, Jihad Daneshgahi,

چکیده [English]

In order to investigate the effect of Savory and Ajwain essential oils on performance and the quality of produced eggs in the challenged hens with Salmonella Enteritidis, 100 Hy-Line W-36 laying hens with 44 week-olds, in a randomized complete block design were studied for 13 weeks. Treatments included negative control, positive control, antibiotic: 0.15g oxyvet per kilogram of basal diet, Savory essential oil, and Ajwain essential oil ((1g per kilogram of the basal diet). All experimental groups except negative control were challenged with 1 mL of suspension solution containing 1×107 CFU/mL Salmonella Enteritidis bacteria by oral gavage in the ninth week. Quantitative and qualitative parameters were evaluated at the end of each week, and before and after the challenge, respectively. Challenge with Salmonella Enteritidis had no significant effect on laying hen performance and egg quality. Before the challenge, antibiotic and essential oils of two medicinal plants reduced feed intake and egg weight compared to the control group; and reduced feed intake and feed conversion ratio after the challenge (P<0.05). In the pre-challenge period, all three treatments, especially the essential oil of Ajwain, reduced the albumen Haugh unit (P<0.05). After the challenge, Savory essential oil reduced yolk cholesterol content; and essential oils of two medicinal plants decreased yolk lipid oxidation in both pre- and post challenge periods (P<0.05). The results of this study showed that the essential oils of two medicinal plants increase the quality of produced eggs by reducing egg yolk MDA and cholesterol levels.

کلیدواژه‌ها [English]

  • feed conversion ratio
  • Haugh unit
  • Malondialdehyde
  • yolk cholesterol
  • yolk lipid oxidation
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