تاثیر سطوح مختلف ژل آلوئه ورا بر عملکرد، خصوصیات لاشه، کیفیت گوشت و فراسنجه های خونی جوجه های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی

2 دانشیار، گروه علوم دامی ، دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 استادیار گروه علوم دامی ، دانشگاه علوم کشاورزی و منابع طبیعی ساری

4 استادیارگروه شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری

5 دانش آموخته کارشناسی ارشد گروه علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی ساری.

چکیده

این پژوهش به منظور ارزیابی استفاده از سطوح مختلف ژل آلوئه­ورا و آنتی­بیوتیک نئومایسین بر عملکرد، ویژگی­های لاشه، کیفیت گوشت و بعضی فراسنجه های خونی جوجه­های گوشتی انجام شد. تعداد 180 قطعه جوجه گوشتی نر راس (308)، در قالب طرح کاملا تصادفی با پنج تیمار، سه تکرار و 12 قطعه جوجه در هر تکرار استفاده شدند. تیمار­های آزمایشی شامل: تیمار شاهد (بدون افزودنی)، سطوح مختلف 5/1، 2، 5/2 درصد ژل آلوئه­ورا و آنتی­بیوتیک نئومایسین (2/0 گرم در کیلوگرم جیره) بودند. خوراک مصرفی، افزایش وزن بدن، ضریب تبدیل غذایی، برخی از خصوصیات لاشه، فراسنجه­های خونی و خصوصیات فیزیکی و شیمیایی گوشت اندازه گیری شدند.در دوره پایانی و کل دوره به ترتیب، جوجه­هایی که تیمارهای2 ، 5/2 و 2 درصد ژل آلوئه­ورا دریافت کرده بودند کمترین مصرف خوراک و در دوره رشد، بیشترین افزایش وزن را از خود نشان دادند. همچنین، ضریب تبدیل در دوره پایانی و کل دوره در تیمار 2 درصد ژل کاهش معنی­داری داشت (05/0>P). بیشترین مقدار وزن نسبی قلب مربوط به تیمار 5/1 درصد ژل بود. در شش هفتگی، تیمار­های نئومایسین، 2 و 5/2 درصد ژل، کمترین غلظت کلسترول پلاسما و LDLرا داشتند (05/0>P). بیشترین ماده خشک در بافت عضله سینه مربوط به تیمار 2 درصد ژل و بیشترین پروتئین مربوط به تیمار­های مکمل شده با ژل آلوئه­ورا و نئومایسین بود (05/0>P). افزودن 5/2 درصد ژل آلوئه­ورا به جیره به طور معنی­داری ماده خشک و چربی ران را افزایش داد (05/0>P). تیمار 5/1 درصد ژل آلوئه­ورا دارای بیشترین سختی بافت ران و تیمار 5/2 درصد ژل دارای بیشترین به­هم­پیوستگی و الاستیسیته بود (05/0>P). بر اساس نتایج آزمایش حاضر، اگرچه افزودن ژل آلوئه­ورا به جیره جوجه­های گوشتی تاثیر مثبتی بر ویژگی فیزیکی گوشت نداشت ولی موجب بهبود کیفیت شیمیایی گوشت و صفات عملکردی شد.

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