نوع مقاله : مقاله پژوهشی
نویسندگان
1 محقق، گروه علوم دامی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، مشهد، ایران.
2 استاد، گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
3 دانش‌آموخته دکتری، گروه علوم دامی، دانشکده کشاورزی ، دانشگاه فردوسی مشهد، مشهد، ایران.
چکیده
تأثیر فرآوری حرارتی گندم و آنزیم بر انرژی قابل‌متابولیسم ظاهری و قابلیت هضم پروتئین و ماده خشک آن و تأثیر استفاده از آن‌ها در جیره بر عملکرد رشد، مورفولوژی ژژنوم و جمعیت میکروبی ایلئوم جوجه‌های گوشتی بررسی شد. به همین منظور از 480 قطعه جوجه گوشتی در یک آزمایش فاکتوریـل 2×4 با سه سطح فرآوری حرارتی گندم در دماهای 55، 70 و 85 درجه سانتی‌گراد به‌مدت 2/5 دقیقه (همراه با یک تیمار بدون فرآوری) و آنزیم روابیو (صفر و 500 گرم در تن خوراک) در قالب طرح کاملاً تصادفی با هشت تیمار، شش تکرار و 10 قطعه پرنده در هر تکرار در سن 42-25 روزگی استفاده شد. فرآوری حرارتی گندم در 55 و 85 درجه سانتی‌گراد باعث افزایش انرژی قابل‌متابولیسم ظاهری آن نسبت به تیمار بدون فرآوری شد، به‌طوری‌که انرژی قابل‌متابولیسم گندم فرآوری شده در دمای 85 درجه سانتی‌گراد، 2/49 درصد بیش‌تر از گندم فرآوری نشده بود (0/05>P). مکمل آنزیمی انرژی قابل‌متابولیسم گندم را به‌طور معنی‌داری افزایش داد (0/05>P). فرآوری گندم در هر سه دما ارتفاع ویلی‌های ژژنوم را نسبت به گروه بدون فرآوری کاهش داد (0/01>P). فرآوری گندم در دماهای 70 و 85 درجه سانتی‌گراد جمعیت لاکتوباسیل‌ها را نسبت به تیمار بدون فرآوری افزایش داد (0/05=P). استفاده از آنزیم در جیره باعث کاهش مصرف خوراک جوجه‌ها و کاهش ارتفاع ویلی‌های ژژنوم شد (0/05>P). براساس نتایج این آزمایش، استفاده از مکمل آنزیمی و فرآوری حرارتی دانه گندم انرژی قابل‌متابولیسم ظاهری آن را بهبود می‌بخشند اما تأثیری بر عملکرد رشد جوجه‌های گوشتی ندارند.
کلیدواژه‌ها
عنوان مقاله [English]
Investigation on the Effect of Using Heat-Processed Wheat Grains in the Diet on Broiler Chickens Performance
نویسندگان [English]
- seyyed mohammadreza salavati 1
- Ahmad Hassanabadi 2
- Mohsen Teimurty 3
- Aliakbar Salari 3
1 Lecturer and researcher Agricultural and Natural Resources Research and Training Center Khorasan Razavi
2 گروه علوم دامی
3 گروه تحقیق و توسعه
چکیده [English]
The effect of heat processing of wheat grains and enzyme supplementation on its apparent metabolizable energy (AME) and digestibility of protein and dry matter as well as the effect of their use in the diet on the growth performance, jejunum morphology and microbial population of ileum were investigated. For this purpose, 480 broiler chickens in a 4×2 factorial experiment with three levels of heat processing of wheat at 55, 70 and 85 °C for 2.5 minutes (with one treatment without thermal processing) and Rovabio enzyme (0 and 500 g/ton of diet) was used in a completely randomized design with eight treatments, six replicates of 10 birds each at the age of 25-42 days. Heat processing of wheat at 55 and 85 °C increased its AME compared to unprocessed treatment; So that the AME of processed wheat at 85 °C was 2.49% higher than unprocessed wheat (P<0.05). Enzyme supplementation significantly increased the AME of wheat (P < 0.05). Wheat processing at all three temperatures reduced the height of jejunum villi compared to the unprocessed group (P < 0.01). Also, processing of wheat at 70 and 85 °C increased the population of lactobacilli compared to treatment without processing (P = 0.05). The use of enzyme in the diet reduced the feed intake of the birds and the height of jejunal villi (P<0.05). Overall,, enzyme supplementation and heat processing of wheat improve its AME but have no remarkable effect on the growth performance of broiler chickens.
کلیدواژه‌ها [English]
- : Broiler
- Enzyme supplementation
- Heat treatment
- Performance
- Wheat
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