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اثرات اسانس گیاهان رزماری و نعناع فلفلی بر عملکرد، وضعیت آنتی‌اکسیدانی و فعالیت برخی آنزیم‌های خون بلدرچین‌های ژاپنی | ||
| علوم دامی | ||
| مقاله 23، دوره 32، شماره 122، خرداد 1398، صفحه 311-326 اصل مقاله (1.14 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2018.120244.1617 | ||
| نویسندگان | ||
| یونس مولودی1؛ محسن دانشیار* 2 | ||
| 1دانشجوی کارشناسی ارشد علوم دامی دانشگاه ارومیه | ||
| 2دانشیار گروه علوم دامی دانشگاه ارومیه. | ||
| چکیده | ||
| این پژوهش با هدف بررسی اثرات سطوح مختلف اسانس رزماری (صفر،100 و200 میلی‌گرم در کیلوگرم) و اسانس نعناع فلفلی (صفر،100 و200 میلی‌گرم در کیلوگرم) بر عملکرد، وضعیت آنتی‌اکسیدانی و فعالیت برخی آنزیم های خون بلدرچین‌های ژاپنی انجام شد. تعداد 360 قطعه بلدرچین ژاپنی یک‌روزه در قالب یک آزمایش فاکتوریل 3×3 بر پایه طرح کاملاً تصادفی با 9 تیمار، 4 تکرار و 10پرنده در هر تکرار مورد استفاده قرار گرفتند. کاربرد اسانس‌های رزماری و نعناع فلفلی در جیره بر مصرف خوراک، افزایش وزن بدن و ضریب تبدیل خوراک در کل دوره آزمایش تأثیر معنی‌داری نداشت (05/0<P). همچنین اثر متقابل اسانس‌های رزماری و نعناع فلفلی هم در مورد فراسنجه-های عملکرد معنی‌دار نبود (05/0<P). مصرف اسانس‌های رزماری و نعناع فلفلی به تنهایی و یا با هم تأثیری بر فراسنجه‌های خونی شامل غلظت مالون دی‌آلدئید و اسید اوریک، ظرفیت کل آنتی‌اکسیدانی و همچنین فعالیت آنزیم‌های خون بلدرچین‌های ژاپنی در سن 35 روزگی نداشت (05/0<P). به علاوه تاثیر اسانس‌های رزماری و نعناع فلفلی بر فراسنجه‌های رنگ روشنی (L)، قرمزی (a) و زردی (b) گوشت سینه بلدرچین‌های ژاپنی معنی‌دار نبود. به طور کلی، بر اساس نتایج این مطالعه به نظر می‌رسد که مصرف اسانس گیاهان رزماری و نعناع فلفلی تاثیر معنی‌داری بر عملکرد، فعالیت آنزیم‌های خونی، فراسنجه‌های پراکسیدانی و آنتی‌اکسیدانی خون و همچنین فراسنجه‌های رنگ گوشت سینه بلدرچین‌های ژاپنی نداشت. | ||
| کلیدواژه‌ها | ||
| آنزیم‌های خون؛ بلدرچین‌های ژاپنی؛ رزماری؛ رنگ گوشت؛ نعناع فلفلی | ||
| عنوان مقاله [English] | ||
| The effects of rosemary and peppermint essences on performance, antioxidant status and activity of some blood enzymes of Japanese quails | ||
| نویسندگان [English] | ||
| Yones Molodi1؛ M. Daneshyar2 | ||
| 1Animal Science Department, Urmia University | ||
| چکیده [English] | ||
| This research was conducted to evaluate the effects of different levels of rosemary essence (0, 100 and 200 mg/kg) and peppermint essence (0, 100 and 200 mg/kg) on performance, antioxidant status and activity of some blood enzymes of Japanese quails. A total of 360 one-day old Japanese quails were used in a 3×3 factorial arrangement with completely randomized design consisting of 9 treatments and 4 replicates of 10 birds in each. The utilization of rosemary and peppermint essences in the diet had no significant effect on feed intake, body weight gain and feed conversion ratio in entire experimental period (P>0.05). Furthermore, the interaction of rosemary and peppermint essemces was not significant on performance parameters (P>0.05). The utilization of rosemary and peppermint essences alone or together did not have any significant effect on blood parameters including malondihylehyde and uric acid concentrations, total antioxidant capacity and also the activity of blood enzymes of Japanese quails at 35 day of age (P>0.05). In addition, the effect of rosemary and peppermint essences was not significant on breast meat color parameters including lightness (L), redness (a) and yellowness (b) (P>0.05). Generally, according to the results of this study, it seems that the consumption of rosemary and peppermint essences had no significant effect on performance, blood enzymes activity, blood peroxidant and antioxidant as well as breast meat color parameters of Japanese quails. | ||
| کلیدواژه‌ها [English] | ||
| Blood enzymes, Japanese quails, rosemary, meat color, peppermint | ||
| مراجع | ||
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