دوره 10، شماره 25 - ( پاییز 1398 )
جلد 10 شماره 25 صفحات 51-42 |
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Mahmoudi J, Farahavar A, Mirzaie Goudarzi S, Saki A A, Ahmadi A. (2019). 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. 10(25), 42-51. doi:10.29252/rap.10.25.42
URL: http://rap.sanru.ac.ir/article-1-989-fa.html
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) :51-42 10.29252/rap.10.25.42
گروه علوم دامی دانشگاه بوعلی‌سینا همدان
چکیده: (2883 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.
نوع مطالعه: پژوهشي |
موضوع مقاله:
فیزیولوژی
دریافت: 1397/11/22 | ویرایش نهایی: 1398/9/18 | پذیرش: 1398/4/31 | انتشار: 1398/9/4
دریافت: 1397/11/22 | ویرایش نهایی: 1398/9/18 | پذیرش: 1398/4/31 | انتشار: 1398/9/4
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