دوره 10، شماره 25 - ( پاییز 1398 )                   جلد 10 شماره 25 صفحات 42-51 | برگشت به فهرست نسخه ها


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Mahmoudi J, Farahavar A, Mirzaie Goudarzi S, Saki A A, Ahmadi A. Comparison of the Effect of Essential Oils Blend with Probiotic and Flavomycin on Humoral Immune Response, Meat Quality and Some Blood Parameters in Broiler Chickens. rap. 2019; 10 (25) :42-51
URL: http://rap.sanru.ac.ir/article-1-989-fa.html
محمودی جمال، فرح آور عباس، میرزایی گودرزی سارا، ساکی علی اصغر، احمدی احمد. مقایسه اثر ترکیب روغن‌های اسانسی با پروبیوتیک و فلاوومایسین بر پاسخ ایمنی همورال، برخی فراسنجه‌های خونی و کیفیت گوشت در جوجه های گوشتی. پژوهشهاي توليدات دامي. 1398; 10 (25) :42-51

URL: http://rap.sanru.ac.ir/article-1-989-fa.html


گروه علوم دامی دانشگاه بوعلی‌سینا همدان
چکیده:   (650 مشاهده)
هدف از این پژوهش مقایسه تاثیر یک نوع ترکیب روغن­ های اسانسی با پروبیوتیک و آنتی­ بیوتیک محرک رشد فلاوومایسین بر پاسخ ایمنی همورال،­ برخی فراسنجه­ های خونی و کیفیت گوشت در جوجه­ های گوشتی بود. تعداد 288 قطعه جوجه گوشتی یک­روزه سویه راس 308 در قالب طرح کاملا تصادفی به  چهار تیمار، چهار تکرار و 18 قطعه جوجه در هر تکرار اختصاص داده شد. تیمارها شامل: 1) شاهد (جیره پایه دارای ذرت و کنجاله سویا بدون افزودنی)، 2) جیره پایه + 150 میلی­ گرم در کیلوگرم ترکیب روغن­ های اسانسی3 ) جیره پایه + 200 میلی‌گرم در کیلوگرم پروبیوتیک گالیپرو 4) جیره پایه + 150 میلی‌گرم در کیلوگرم آنتی­ بیوتیک فلاوومایسین بود. به­منظور ارزیابی پاسخ ایمنی همورال، تیتر آنتی­ بادی علیه گلبول قرمز گوسفندی در روزهای 26 و 33 آزمایش به­روش هماگلوتیناسیون اندازه­گیری شد. برای ارزیابی فراسنجه ­های خونی و کیفیت گوشت، در سن 42روزگی 2 قطعه مرغ از هر تکرار انتخاب، خون­گیری و سپس کشتار شد. پاسخ ایمنی همورال بین تیمارها تفاوت معنی­ داری نداشت (05/0 < p). شاخص قرمزی (a*) در عضله ران وpH  عضله سینه 24 ساعت پس از کشتار در تیمارهای 2 و3 به ­طور معنی­ داری کاهش یافت  (05/0 > p). غلظت لیپوپروتئین با چگالی بالا  (HDL) خون در تیمار 4 نسبت به سایر تیمارها کمتر بود (05/0> p). به­ طور کلی نتایج این آزمایش نشان داد که افزودن ترکیب روغن­ های اسانسی و پروبیوتیک به جیره جوجه­ های گوشتی سامانه ایمنی پرنده را تحت تأثیر قرار نمی­ دهد، اما pH گوشت پس از کشتار بهبود می‌یابد. همچنین افزودن آنتی ­بیوتیک به جیره تاثیر منفی بر HDL خون دارد.
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نوع مطالعه: پژوهشي | موضوع مقاله: فیزیولوژی
دریافت: 1397/11/22 | ویرایش نهایی: 1398/9/18 | پذیرش: 1398/4/31 | انتشار: 1398/9/4

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