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اثرات سطوح مختلف پودر گیاه آویشن (Thymus vulgaris)در جیره مرغهای تخمگذار بر عملکرد تولید و صفات کیفی تخممرغ در دماهای مختلف نگهداری | ||
| علوم دامی | ||
| دوره 38، شماره 148، آذر 1404، صفحه 29-44 اصل مقاله (1.78 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2024.365226.2373 | ||
| نویسندگان | ||
| مطلب ابراهیمی1؛ میرهادی حسینی1؛ حمزه قادری2؛ سید علی میرقلنج* 3 | ||
| 1دانشجوی دکتری تخصصی تغذیه طیور، گروه علوم دامی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
| 2دانشجوی کارشناسی ارشد تغذیه طیور، گروه علوم دامی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
| 3دانشیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
| چکیده | ||
| آزمایش حاضر با هدف بررسی تأثیر سطوح مختلف پودر آویشن بر عملکرد، صفات کیفی تخممرغ و حفظ کیفیت داخلی تخممرغ در دماهای مختلف نگهداری در مرغهای تخمگذار مسن انجام شد. بدین منظور از 144 مرغ تخمگذار (Hy-line-W36) با وزن بدن مشابه (50± 1470 گرم) در سن 65 هفتگی در قالب طرح کاملا تصادفی با 3 تیمار، 6 تکرار و 8 قطعه پرنده در هر تکرار استفاده شد. تیمارهای آزمایشی شامل 1-تیمار شاهد (جیره بر پایه کنجاله سویا-ذرت بدون پودر آویشن)، 2- تیمار حاوی 25/0 درصد پودر آویشن و 3) تیمار حاوی 5/0 درصد پودر آویشن بودند. در پایان دوره آزمایش (هفته هشتم آزمایش) 6 تخممرغ از هر تکرار انتخاب و در دماهای 4 و 25 درجه سانتیگراد جهت تعیین کیفت داخلی به مدت 30 روز نگهداری شدند. نتایج نشان داد که مرغهای تخمگذار تغذیه شده با جیره حاوی 25/0 و 5/0 درصد پودر آویشن وزن تخممرغ بیشتری نسبت به گروه شاهد داشتند (05/0>P). توده تخممرغ و ضریب تبدیل خوراک در تیمار 5/0 درصد پودر آویشن به طور معنیداری نسبت به تیمار شاهد به ترتیب بیشتر و کمتر بود (05/0>P). در دمای 25 درجه سانتیگراد، استفاده از 5/0 درصد پودر آویشن نسبت به گروه صفر درصد، ارتفاع زرده و شاخص زرده تخممرغ را بالا برد (05/0>P). به طور کلی افزودن 5/0 درصد پودر گیاه آویشن به جیره مرغهای تخمگذار مسن به دلیل بهبود وزن تخممرغ، ضریب تبدیل خوراک، کیفیت داخلی تخممرغ و حفظ کیفیت تخممرغ در طول نگهداری توصیه میگردد. | ||
| کلیدواژهها | ||
| آویشن؛ مرغهای تخمگذار؛ دمای نگهداری؛ کیفیت تخممرغ؛ واحد هاو | ||
| عنوان مقاله [English] | ||
| The effects of different levels of thyme plant powder (Thymus vulgaris) in the diet of laying hens on production performance and quality traits of eggs at different storage temperatures | ||
| نویسندگان [English] | ||
| Motaleb Ebrahimi1؛ Mirhadi Hosseini1؛ Hamza Qadri2؛ Sayed Ali Mirghelenj3 | ||
| 1Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran | ||
| 2Master's Student of Poultry Nutrition, Department of Animal Science, Urmia University, Urmia, Iran. | ||
| 3Department of Chemistry, Faculty of Chemistry, Urmia University, Urmia | ||
| چکیده [English] | ||
| The present experiment was conducted with the aim of investigating the effect of different levels of thyme powder on performance, egg quality traits and internal quality of eggs at different storage temperatures in old laying hens. For this purpose, 144 laying hens (Hy-line-W36) with similar body weight at the age of 65 weeks were used in a completely randomized design with 3 treatments, 6 replications and 8 birds per replication. The experimental treatments included 1- control treatment (diet based on soy-corn meal without thyme powder), 2- treatment containing 0.25% thyme powder and 3) treatment containing 0.5% thyme powder. At the end of the experimental period (8th week of the experiment), 6 eggs were selected from each replicate and kept at temperatures of 4 and 25 degrees Celsius for 30 days to determine the internal quality. The results showed that laying hens fed with diets containing 0.25 and 0.5% thyme powder had more egg weight than the control group (P<0.05). Egg mass and feed conversion ratio in the 0.5% thyme powder treatment were significantly higher and lower than the control treatment respectively (P<0.05). At a temperature of 25°C, the use of 0.5% thyme powder increased the yolk height and egg yolk index compared to the 0% group (P<0.05). In general, it is recommended to add 0.25 and 0.5% of thyme plant powder to the diet of old laying hens due to the improvement of egg weight, feed conversion ratio, internal quality of eggs and maintaining the quality of eggs during storage. | ||
| کلیدواژهها [English] | ||
| Thyme, Laying hens, Storage temperature, Egg quality, Haugh unit | ||
| مراجع | ||
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