1مدرس رسمی گروه علوم دامی، آموزشکده کشاورزی ساری، دانشگاه فنی و حرفه ای
2استاد گروه علوم دامی، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری
3واحد تحقیق و توسعه شرکت زربال آمل
چکیده
این آزمایش به منظور بررسی تاثیر سطوح مختلف کنجاله گوار (0، 5 و10 درصد) و آنزیم همیسل (0 و 05/0 درصد) در قالب آزمایش فاکتوریل 3×2 با طرح بلوکهای کامل تصادفی در دورههای رشد و پایانی بر عملکرد و خصوصیات لاشه جوجههای گوشتی انجام شد. تعداد360 قطعه جوجه خروس گوشتی سویه تجاری راس 308 با 6 تیمار، 4 تکرار و 15 قطعه جوجه در هر واحد آزمایشی در 4 بلوک به مدت 42 روز پرورش یافتند. طی دوره آزمایش خوراک مصرفی، افزایش وزن و ضریب تبدیل غذایی اندازهگیری شد. در سن 42 روزگی جهت بررسی اجزای لاشه از هر یک از تیمارها، 4 پرنده انتخاب و سپس وزن لاشه، رانها، سینه، چربی محوطه بطنی، کبد، طحال و پانکراس به صورت درصد تعیین شد. نتایج این تحقیق نشان داد استفاده از کنجاله گوار تا سطح 5 درصد در جیره تاثیر معنیداری بر عملکرد و اجزای لاشه نداشت، اما استفاده از 10 درصد کنجاله گوار بدون افزودن آنزیم در جیره در مقایسه با تیمار شاهد باعث کاهش مصرف خوراک (21/4098 در مقابل 07/4346 گرم)، افزایش وزن (75/1822 در مقابل 83/2092 گرم)، و افزایش ضریب تبدیل غذایی (26/2 در مقابل 08/2) در کل دوره پرورش شد (05/0P<). افزودن آنزیم به جیره حاوی 10 درصد کنجاله گوار باعث بهبود مصرف خوراک و ضریب تبدیل غذایی شد (05/0P<)، اما بر افزایش وزن تاثیری نداشت. استفاده از 10 درصد کنجاله گوار بدون آنزیم در جیره در مقایسه با تیمار شاهد باعث کاهش معنیدار درصد لاشه (32/70 در مقابل 50/71) و سینه (93/32 در مقابل 60/33) شد (05/0P<). به طور کلی نتایج این آزمایش نشان داد که استفاده از 5 درصد کنجاله گوار بدون استفاده از آنزیم همیسل و یا 10 درصد کنجاله گوار با افزودن آنزیم همیسل در جیره غذایی جوجههای گوشتی تاًثیر منفی بر عملکرد و اجزای لاشه نداشت.
Effect of guar meal and Hemicell enzyme on performance and carcass characteristics in broiler chicks
نویسندگان [English]
H. NabipourAfrouzi1؛ M. Rezaei2؛ V. Taghizadeh3
1Department of Animal Science, College of Agriculture, Sari vocational University, Sari, Iran
2Department of Animal Science, College of Animal Science and Fisheries, Agricultural Science and Natural Resources University, Sari, Iran
3Research and Development Unit, Zarbal Co., Amol, Iran
چکیده [English]
Thisexperiment wasconducted to investigateeffects ofdifferent levels ofguar meal (0, 5, and10 %) andHemicell enzyme (0 and0.05%)on performance and carcass characteristics in broiler chickens during grower and finisher periods in 2×3 factorial arrangement with arandomizedcomplete block design.360Ross male broiler chickswith6 treatments, 4 replicates and 15 chicksin eachexperimental unit in 4 blocks wererearedfor 42 days.During the experiment, feed intake, weight gain and feed conversion ratio were measured. To evaluate carcass components at 42 d, four birds from each treatment were selected and weights of carcass, thighs,breast, abdominal fat, liver, spleen and pancreas were determinedas percentages. Results of this study indicated, using of guar meal up to 5%in the diethad nosignificant effect onperformance and carcass components, but using of guar meal up to 10 % without enzyme in the dietcompared tothe control were decreased feed intake (4098.21 vs. 4346.07 g), weight gain (1822.75vs. 2092.83 g), and increasedfeed conversion ratio (2.26 vs. 2.08) in total period of rearing (P<0.05). Adding ofenzymeto thediet containing10%guar mealimprovesfeed intake andfeed conversion ratio, buthad no effecton weight gain (P<0.05).using of guar meal up to 10 % withoutHemicell enzymein the dietcompared tothe control were significantly reducedcarcass (70.32 vs. 71.50) andbreast (32.93 vs. 33.60) Percentages (P<0.05). In general,the results of thisexperimentshowed that use of up to 5%guar mealwithout the use ofHemicell enzymeor up to 10 % guar meal with Hemicell enzymein dietsbroiler had no adverse effect on performance and carcass components.
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