اثرهای تغذیه‌ای ال-آرژنین بر برخی شاخص‌های کیفی گوشت، بافت روده و سیستم ایمنی جوجه‌‌های گوشتی 46 روزه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 1 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

2 2 استاد پردیس کشاورزی و منابع طبیعی دانشگاه تهران-کرج

3 3 استادیار دانشگاه علوم کشاورزی و منابع طبیعی ساری

4 4 فارغ التحصیل دکتری پردیس کشاورزی و منابع طبیعی دانشگاه تهران-کرج

چکیده

زمینه مطالعاتی: بهبود کمی و کیفی تولید گوشت همراه با تقویت سیستم ایمنی برای مصرف کننده و تولید کننده از اهمیت بالایی برخوردار است. هدف: پژوهش حاضر به منظور بررسی اثرات استفاده از مکمل غذایی ال-آرژنین بر کیفیت گوشت، بافت روده و سیستم ایمنی در جوجه‌های گوشتی طراحی شد. روش کار: در این پژوهش تعداد 192 جوجه گوشتی سویه راس 308 ماده یک روزه در قالب طرح کاملا تصادفی با 4 جیره غذایی در 4 تکرار تغذیه شدند. جیره‌های غذایی دارای 100، 153، 168 و 183 درصد آرژنین قابل هضم بر اساس توصیه کاتالوگ راس بودند و از 1 تا 46 روزگی تغذیه شدند. در روز 46 آزمایش، تعداد سه جوجه از هر تکرار به صورت تصادفی انتخاب و کشتار شدند تا کیفیت گوشت، وزن اندام‌های مربوط به سیستم ایمنی و شاخص­های وزنی، طولی و بافت­شناسی روده کوچک تعیین شود. نتایج: نتایج نشان دادند که مکمل آرژنین اثر معنی‌دار افزایش‌دهنده (05/0P<) بر شاخص قرمزی گوشت، وزن نسبی تیموس و طحال و واکنش پوست به فیتوهماگلوتینین P، وزن نسبی و طول روده کوچک و ارتفاع پرز‌ها و عمق کریپت‌های بافت روده کوچک داشت، در حالی که نیروی برش و pH گوشت و همچنین نسبت ارتفاع پرز به عمق کریپت، تعداد سلول‌های گابلت و ضخامت اپیتلیوم کاهش (05/0P<) یافت. نتیجهگیری نهایی: بر اساس نتایج حاصل از این پژوهش، مصرف سطح 168 درصد آرژنین قابل هضم بر اساس توصیه کاتالوگ راس توانست بهبود همزمان شاخصه‌های کیفی گوشت، ویژگی‌های طولی و وزنی و بافت شناسی بافت روده کوچک و ایمنی را به همراه داشته باشد.
 
 

کلیدواژه‌ها


عنوان مقاله [English]

The effects of dietary L-arginine on some parameters of meat quality, intestine histology and immune system of 46-d old broiler chickens

نویسندگان [English]

  • M Ebrahimi 1
  • A Zare 2
  • M Shivazad 2
  • Z Ansari 3
  • M Gafari 4
چکیده [English]

BACKGROUND: Improving in quantity and quality of meat production concomitant with augmenting in immune system are of great importance for both consumers and producers. OBJECTIVES: The present study was designed to investigate the effects of dietary L-arginine supplementation on meat quality, intestine histology and immune system of female Ross 307 broiler chickens. METHODS: A total of 192 day old chicks were fed with 4 dietary treatments and 4 replicates by employing a completely randomized design. Dietary treatments included 100%, 153%, 168% and 183% of digestible arginine, based on the Ross catalogue recommendation, and were fed from day 1 to 46 of age. At day 46 of experiment, three chickens per replicate were randomly selected and euthanized in order to determine meat quality, immune system tissues’ weight and weight, length and histology of small intestine. RESULTS: The results showed that increasing arginine content of the diet had a significant increasing effect (P<0.05) on meat redness index, thymus and spleen relative weight, and skin reaction to phytohemagglutinin P, relative weight and length of small intestine, and villus height and crypt depth of small intestine. On the other hand, increasing dietary arginine had a decreasing effect (P<0.05) on shear force and pH of the meat, and also on villus height/crypt depth ratio, goblet cell number, and epithelium thickness. CONCLUSIONS: According to the results, consumption of 168% digestible arginine, based on the Ross catalogue recommendation, can improve meat quality, digestive capacity of small intestine, and immunity.

کلیدواژه‌ها [English]

  • Keywords: Arginine
  • Broiler chick
  • Histology of small intestine
  • Immunity
  • Meat quality
ابراهیمی م، زارع شحنه ا ، شیوازاد م، انصاری پیرسرائی ز، تبیانیان م، ادیب مرادی م و نوری جلیانی ک، 1392. اثرات تغذیه‌‌ای ال-آرژنین بر رشد، تولید ماهیچه و ذخیره چربی در جوجه‌‌های گوشتی، پژوهش های علوم دامی ایران-دانشگاه فردوسی مشهد، شماره پنجم، صفحه‌های 281-290.
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