نوع مقاله : مقاله پژوهشی
نویسندگان
1 استادیار دانشگاه زابل، پژوهشکده دام های خاص
2 Postdoctoral Fellow, Department of Agricultural, Food & Nutritional Science, Department of Biological Sciences, University of Alberta, Edmonton, Canada2
چکیده
به منظور بررسی اثر مدت زمان‌های مختلف تیمار حرارتی در دوره جوجه‌کشی بر مقاومت گرمایی، قابلیت جوجه‌درآوری و بیوشیمی خون جوجه‌های گوشتی سویه راس(308)، تعداد 608 عدد تخم‌مرغ نطفه‌دار در قالب طرح کاملا تصادفی با چهار تیمار و چهار تکرار استفاده شد. گروه‌های آزمایشی شامل مدت زمان‌های مختلف تیمار حرارتی(شاهد(صفر)، شش، 12 و 18 ساعت) بود که در روزهای هفت تا 16 دوره جنینی در دمای 39/5 درجه سلسیوس و رطوبت 65 درصد قرار گرفتند. روز هفتم تخم‌مرغ‌های بدون نطفه یا مرده پس از نورسنجی حذف شدند. نتایج نشان داد سطح هورمون‌های تیروییدی و دمای سطح صورت به عنوان شاخص متابولیسم پایه و مقاومت گرمایی در گروه های 6، 12 و 18 ساعت کاهش یافت(0/05>P). میزان جوجه درآوری در تخم‌مرغ‌هائی صفر(شاهد)، 6و 12 ساعت در معرض تیمار حرارتی قرار گرفتند بیشتر از سایر گروه‌ها بود(05/0>P) و در تیمار 18 ساعت کاهش جوجه درآوری مشاهده شد. مدت زمان جوجه‌کشی تخم‌مرغ هائی که که در معرض تیمار حرارتی قرار گرفتند بیشتر بود(0/05>P). در حالی که اثر تیمارهای آزمایشی بر وزن، طول و کیفیت جوجه معنی دار نبود(0/05<P). درصد کیسه زرده در همه گروه‌ها نسبت به گروه شاهد بالاتر بود(0/05>P). افزایش مدت زمان تیمار باعث افزایش معنی‌داری نسبت جنس ماده شد(0/05>P). اسید اوریک و پروتئین تام در گروه شش، 12 و 18 ساعت کاهش معنی‌داری در مقایسه با شاهد داشت(0/05>P). در مجموع بر اساس نتایج این پژوهش تیمار حرارتی 6 و 12 ساعت بدون داشتن اثر منفی بر جوجه درآوری، باعث القا مقاومت گرمایی شده است.
کلیدواژه‌ها
عنوان مقاله [English]
The effect of thermal manipulation during embryogenesis on thermotolerance, hatchability and blood parameters of broilers
نویسندگان [English]
- Gholamreza Zaboli 1
- mohhamad kameli 2
1 Assistant professor in University of Zabol
2 محقق پست دکترا، دانشگاه آلبرتا، کانادا2
چکیده [English]
In order to investigate the effects of different periods of thermal manipulation during embryogenesis on thermotolerance, hatchability and blood parameters of Ross (308) broilers strain, 608 fertile eggs were used in a completely randomized design of 4 treatments with 4 replicates. Experimental groups with different thermal manipulation (for control (0 h), 6, 12 and 18 hours) where incubated at 65% humidity and 39.5°C from 7 to 16 days of incubation. At 7 d of incubation, the infertile and undeveloped eggs were removed after the candling. The result showed that thyroid hormones and facial surface temperature, as metabolism and thermotolerance index, decreased significantly in 6-, 12- and 18-hour-treated groups compared to the control group (P < 0.05). The hatchability was higher in the eggs exposed to zero (control), six- and 12-hour thermal manipulation than in the other groups (P < 0.05), and a reduction of hatchability was observed in the 18-hour treatment group. Hatching time increased significantly in the thermal-treated groups (P < 0.05), whereas treatments did not have any significant effects on the body weight, body length, and quality of chickens (P > 0.05). Yolk sac percentage was higher in the treated groups than in control (P < 0.05). Increasing the length of thermal treatment increased the female sex ratio (P < 0.05) significantly. The blood concentration of uric acid and total protein significantly decreased in 6-, 12- and 18-hour treatment groups compared to the control group (P < 0.05). In conclusion, based on the results of this study, 6 and 12 hours of thermal manipulation induced thermotolerance without adverse effects on hatchability.
کلیدواژه‌ها [English]
- Broiler
- Physiological changes
- Ross strain
- Thermal manipulation
- Thermotolerance
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