اثرات افزودن دارچین و آویشن به جیره بر عملکرد و ابقاء نیتروژن جوجه‌های گوشتی تغذیه شده با سطوح مختلف پروتئین

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم دامی دانشگاه یاسوج

چکیده

زمینهمطالعاتی: با توجه اثرات سودمند گیاهان دارچین و آویشن بر قابلیت هضم و استفاده پروتئین جیره، انتظار می‌رود استفاده از این گیاهان بتواند اثرات نامطلوب جیره‌های کم پروتئین را کاهش دهد. هدف: این پژوهش به منظور بررسی تأثیر پودر دارچین و آویشن بر عملکرد و ابقاء نیتروژن جوجه­های گوشتی تغذیه شده با دو سطح پروتئین جیره انجام شد. روش کار: شمار 480 قطعه جوجه گوشتی یک روزه در قالب یک آزمایش فاکتوریل 4×2 بر پایه طرح کاملاً تصادفی به هشت تیمار‌ آزمایشی با 3 تکرار و 20 قطعه جوجه در هر تکرار اختصاص یافتند. دو فاکتور مورد بررسی شامل سطح پروتئین جیره (توصیه NRC و 85 درصد توصیه NRC) و افزودنی (بدون افزودنی، 5/0 درصد پودر آویشن، 5/0 درصد پودر دارچین و مخلوط 5/0 درصد آویشن و 5/0 درصد دارچین) بودند. نتایج: عملکرد جوجه­ها (افزایش وزن بدن، مصرف خوراک و ضریب تبدیل خوراک) در طول دوره آزمایش تحت تأثیر افزودنی­ها و اثر متقابل آن‌ها با سطح پروتئین جیره قرار نگرفت. جوجه­های تغذیه شده با جیره­های کم پروتئین نسبت به جوجه‌های تغذیه شده با سطح توصیه شده پروتئین، افزایش وزن کم‌تر و ضریب تبدیل خوراک بالاتری داشتند (05/0P<). ابقاء نیتروژن جوجه­های تغذیه شده با جیره کم پروتئین حاوی مخلوط آویشن و دارچین بهبود معنی­داری را نشان داده (05/0P<) و مشابه جوجه­های تغذیه شده با جیره­ حاوی پروتئین توصیه شده بود. نتیجه گیری نهایی: براساس نتایج این پژوهش، کاربرد دارچین و آویشن بر عملکرد جوجه­ها اثر معنی­داری نداشت اما افزودن مخلوط آن‌ها به جیره کم پروتئین باعث بهبود معنی­دار ابقاء نیتروژن شد. 

کلیدواژه‌ها


عنوان مقاله [English]

Effects of dietary inclusion of cinnamon and thyme on performance and nitrogen retention of broilers fed with different levels of protein

نویسندگان [English]

  • Z S
  • M H
  • S P
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