اثر کنجاله گوار و آنزیم همی سل بر صفات عملکردی و خصوصیات لاشه در جوجه های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 مدرس رسمی گروه علوم دامی، آموزشکده کشاورزی ساری، دانشگاه فنی و حرفه ای

2 استاد گروه علوم دامی، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 واحد 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.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of guar meal and Hemicell enzyme on performance and carcass characteristics in broiler chicks

نویسندگان [English]

  • H. NabipourAfrouzi 1
  • M. Rezaei 2
  • V. Taghizadeh 3
1 Department of Animal Science, College of Agriculture, Sari vocational University, Sari, Iran
2 Department of Animal Science, College of Animal Science and Fisheries, Agricultural Science and Natural Resources University, Sari, Iran
3 Research and Development Unit, Zarbal Co., Amol, Iran
چکیده [English]

This experiment was conducted to investigate effects of different levels of guar meal (0, 5, and 10 %) andHemicell enzyme (0 and 0.05 %) on performance and carcass characteristics in broiler chickens during grower and finisher periods in 2×3 factorial arrangement with a randomized complete block design. 360 Ross male broiler chicks with 6 treatments, 4 replicates and 15 chicks in each experimental unit in 4 blocks werereared for 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 determined as percentages. Results of this study indicated, using of guar meal up to 5% in the diet had no significant effect on performance and carcass components, but using of guar meal up to 10 % without enzyme in the diet compared to the control were decreased feed intake (4098.21 vs. 4346.07 g), weight gain (1822.75 vs. 2092.83 g), and increased feed conversion ratio (2.26 vs. 2.08) in total period of rearing (P<0.05). Adding of enzyme to the diet containing 10% guar meal improves feed intake and feed conversion ratio, but had no effect on weight gain (P<0.05). using of guar meal up to 10 % without Hemicell enzymein the diet compared to the control were significantly reduced carcass (70.32 vs. 71.50) and breast (32.93 vs. 33.60) Percentages (P<0.05). In general,the results of thisexperimentshowed that use of up to 5% guar meal without the use of Hemicell enzyme or up to 10 % guar meal with Hemicell enzyme in diets broiler had no adverse effect on performance and carcass components.

کلیدواژه‌ها [English]

  • Hemicell enzyme
  • Broiler chicks
  • Carcass characteristics
  • Performance
  • Guar meal

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