fa اثر استفاده از روغن ماهی، روغن سویا، روغن نخل و یا مکمل CLA بر صفات تولیدی و ترکیب اسیدهای چرب بافت ماهیچه‌ای جوجه‌های گوشتی تخصصي Special پژوهشي Research <strong><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="AR-SA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">هدف از انجام این آزمایش بررسی اثرات اسید لینولئیک کنژوگه</span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""> (</span><span 10pt="" 12.0pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" en-us="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">CLA</span><span dir="rtl"></span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span>)</span><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="AR-SA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">، روغن ماهی (منبع غنی از اسیدهای چرب </span><span 10pt="" 12.0pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" en-us="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">n-3</span><span dir="rtl"></span><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="AR-SA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span>)، روغن سویا (غنی از اسیدهای چرب </span><span 10pt="" 12.0pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" en-us="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">n-6</span><span dir="rtl"></span><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="AR-SA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span>) یا روغن نخل (غنی از اسیدهای چرب اشباع و اسیدهای چرب با یک پیوند دوگانه) بر عملکرد و ترکیب اسیدهای چرب بافت&shy;های سینه و ران جوجه&shy;های گوشتی بود. آزمایش در قالب طرح کاملا تصادفی با چهار تیمار متشکل از جیره&shy;های آزمایشی حاوی یکی از چربیهای مورد بررسی</span><span dir="ltr"></span><span 10pt="" 12.0pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" en-us="" font-size:="" lang="AR-SA" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="ltr"></span> </span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">در</span><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">&nbsp;</span><span 10.0pt="" 12pt="" ar-sa="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" font-size:="" lang="AR-SA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">چهار تکرار و 20 قطعه جوجه از مخلوطی از دو جنس در هر تکرار انجام گرفت. چربی در سطح 7% به استثناء روغن نخل که به دلیل انرژی قابل متابولیسم پایین&shy;تر آن، در سطوح 6/12 و 2/12 درصد به ترتیب برای جیره های دوره رشد و پایانی مورد استفاده قرار گرفت. </span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">نتایج تحقیق حاضر نشان داد که روغن سویا و روغن نخل منجر به بهبود صفات تولیدی در جوجه&shy;های گوشتی در مقایسه با مکمل </span><span 10pt="" 12.0pt="" b="" black="" color:="" computermodern-regular="" en-us="" fa="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">CLA</span><span dir="rtl"></span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span> یا روغن ماهی شدند، اما این عملکرد بهتر با کاهش کیفیت محصول گوشت تولیدی از نظر محتوای اسیدهای چرب همراه بود. علیرغم اثرات قابل قبول مکملهای روغن ماهی و </span><span 10pt="" 12.0pt="" b="" black="" color:="" computermodern-regular="" en-us="" fa="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">CLA</span><span dir="rtl"></span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span> <span lang="FA"><font face="B Nazanin" size="3">در غنی سازی گوشت جوجه&shy;ها، به دلیل بازدهی تولید نامطلوب، استفاده از سطح 7% روغن ماهی یا </font></span></span><span 10pt="" 12.0pt="" b="" black="" color:="" computermodern-regular="" en-us="" fa="" font-size:="" mso-ansi-language:="" mso-bidi-font-family:="" mso-bidi-font-size:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times="">CLA</span><span dir="rtl"></span><span 10.0pt="" 12pt="" b="" black="" color:="" computermodern-regular="" dir="rtl" en-us="" fa="" font-size:="" lang="FA" mso-ansi-font-size:="" mso-ansi-language:="" mso-ascii-font-family:="" mso-bidi-language:="" mso-fareast-font-family:="" mso-fareast-language:="" mso-hansi-font-family:="" mso-themecolor:="" new="" style="LINE-HEIGHT: 115% FONT-FAMILY: " times=""><span dir="rtl"></span> در جیره از نظر تجاری قابل توصیه نمی&shy;باشد.</span></strong> <h1><a name="OLE_LINK1" style="font-family: Tahoma, Arial, Verdana, &quot;Source Sans Pro&quot;; font-size: 13px;"><span style="color:#000000;">&nbsp; &nbsp;An experiment was conducted to investigate the effects of dietary conjugated linoleic acid (CLA), fish oil (n-3 rich), soybean oil (n-6 rich) or palm oil (rich in saturated and mono-unsaturated fatty acids) on performance and fatty acid profile of breast and thigh tissues in broiler chickens. &nbsp;The experiment was carried out as a completely randomized design with 4 treatments consisted of the experimental diets contain the different fats, 4 replicates and 20 chicks per replicate. The dietary fats were included in the experimental diets at 7% but because of the lower metabolisable energy content of palm oil, its inclusion rate was about 12.5%. The present study indicates that dietary supplementation with soybean oil or palm oil performed better than supplementation with fish oil or CLA in broiler production, but such observations occurred despite the less favored fatty acid profile of the meat produced. On the other hand, despite the acceptable effects of fish oil and CLA supplements on enrichment of chicken&rsquo;s meat, due to the poor performance, the 7% dietary fish oil or CLA inclusion is not commercially recommendable.</span></a></h1> CLA, روغن ماهی, روغن سویا, روغن نخل, غنی سازی گوشت, جوجه‌های گوشتی CLA, Fish oil, Soybean oil, Palm oil, meat enrichment, Broiler chickens 35 46 http://rap.sanru.ac.ir/browse.php?a_code=A-10-1-50&slc_lang=fa&sid=1 Bahman Navidshad بهمن نوید شاد 100319475328460010048 100319475328460010048 Yes University of Mohaghegh Ardabili دانشگاه محقق اردبیلی