دوره 7، شماره 14 - ( پاییز و زمستان 1395 )
جلد 7 شماره 14 صفحات 21-32 |
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(2016). Screening for Effects of Different Levels of Ajowan (Carum Copticum L.) and Coriander (Coriandrum Sativum L.) Seeds on Performance and Carcass Characteristics of Ross Broiler Chickens. rap. 7(14), 32-21. doi:10.29252/rap.7.14.32
URL: http://rap.sanru.ac.ir/article-1-688-fa.html
URL: http://rap.sanru.ac.ir/article-1-688-fa.html
علی تنه سعید، افضلی نظر، سریر هادی، نعیمی پور حسین. بررسی اثرات استفاده از سطوح مختلف دانه های زنیان (L. Carum Copticum) و گشنیز (Coriandrum sativum L.) بر عملکرد و خصوصیات لاشه جوجه های گوشتی راس پژوهشهاي توليدات دامي 1395; 7 (14) :21-32 10.29252/rap.7.14.32
چکیده: (3578 مشاهده)
این آزمایش بهمنظور بررسی مقایسه دانه زنیان (Carum Copticum) و دانه گشنیز (Coriandrum sativum) بر پارامترهای عملکردی و وزن نسبی اجزای لاشه در جوجههای گوشتی انجام گرفت. آزمایش به روش فاکتوریل (3×3) در قالب طرح کاملاً تصادفی با تعداد 288 قطعه جوجه گوشتی راس 308 در 9 تیمار، شامل دانه زنیان در سه سطح (صفر، 1 درصد و 2 درصد) و نیز دانه گشنیز در سه سطح (صفر، 1 درصد و 2 درصد) با 4 تکرار به مدت 6 هفته انجام گرفت. در پایان دوره، به طور معنیداری، سطوح 1 درصد دانههای زنیان و گشنیز از بیشترین افزایش وزن روزانه برخوردار بودند و بالاترین ضریب تبدیل خوراک و کمترین میزان مصرف خوراک مربوط به سطوح 2 درصد دانه گشنیز بود (05/0>P)، هم چنین درباره ی وزن نسبی اجزا لاشه تیمارهای حاوی سطوح 2 درصد دانه زنیان و 2 درصد دانه گشنیز به طور معنیداری (05/0>P) نسبت به دیگر تیمارها از بیشترین وزن و بلندترین طول ژژنوم و ایلئوم برخوردار بودند. هم چنین، به طور معنی¬داری وزن پیش معده، سنگدان و چربی محوطه بطنی در تیمارهای حاوی سطوح 2 درصد دانه زنیان، 2 درصد دانه گشنیز بیشتر بود (05/0>P)، به طور کلی نتایج این پژوهش نشان داد که دانههای زنیان و گشنیز در سطوح بالا (2 درصد) به طور معنیداری اثر مهارکنندگی بر مصرف خوراک، افزایش وزن و ضریب تبدیل را داشتند. اگرچه، دانههای زنیان و گشنیز در سطوح 1 درصد بهترین تاثیر را بر عملکرد جوجههای گوشتی ایفا کردند.
نوع مطالعه: پژوهشي |
موضوع مقاله:
تخصصي
دریافت: 1395/9/30 | ویرایش نهایی: 1395/9/30 | پذیرش: 1395/9/30 | انتشار: 1395/9/30
دریافت: 1395/9/30 | ویرایش نهایی: 1395/9/30 | پذیرش: 1395/9/30 | انتشار: 1395/9/30
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