اثر اسانس آویشن شیرازی بر عملکرد، خصوصیات لاشه و ثبات اکسیداتیو گوشت در جوجه‌‌های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد تغذیه دام دانشگاه آزاد ورامین

2 استادیار مؤسسه تحقیقات علوم دامی کشور

3 استادیار گروه علوم دامی دانشکده کشاورزی دانشگاه گیلان

4 کارشناس مؤسسه تحقیقات علوم دامی کشور

چکیده

به منظور بررسی اثر اسانس آویشن شیرازی بر عملکرد و ماندگاری گوشت در جوجه‌‌های گوشتی، آزمایشی با 500 قطعه جوجه یک روزه، در قالب طرح کاملاً تصادفی با پنج تیمار (شاهد، جیره پایه +100 میلی‌گرم در کیلوگرم پروبیوتیک، جیره پایه +150 میلی‌گرم در کیلوگرم آنتی‌‌بیوتیک آویلامایسین، جیره پایه +200 و 400 میلی‌‌گرم در کیلوگرم اسانس آویشن شیرازی)، چهار تکرار و 25 قطعه جوجه در هر تکرار به مدت 42 روز انجام شد. آنالیز اسانس نشان داد که ترکیبات اصلی اسانس آویشن شیرازی شامل تیمول (3/22 درصد)، p- سیمین (2/14 درصد)، لینالول (2/6 درصد)، γ- ترپینن (4/6 درصد)، 1و8- سینئول (3/5 درصد) و کارواکرول (1/3 درصد) هستند. افزودن اسانس آویشن شیرازی به جیره اثر معنی‌‌داری بر صفات عملکردی جوجه‌‌های گوشتی شامل وزن بدن، خوراک مصرفی، ضریب تبدیل، ماندگاری و شاخص تولید نداشت (05/0<P). خوراک مصرفی تا 42 روزگی و وزن جوجه‌‌ها تا 28 روزگی در تیمار آنتی‌‌بیوتیک بیشتر از سایر تیمار‌ها بود (05/0>P). وزن نسبی لاشه و اجزای مختلف لاشه و چربی حفره بطنی تحت تاثیر تیمار‌های آزمایشی قرار نگرفت (05/0<P). میزان مواد واکنش‌دهنده با اسید تیوباربیتوریک (TBARS) در گوشت ران نگهداری شده به مدت 90 روز پس از کشتار در تیمار اسانس آویشن شیرازی نسبت به تیمار آنتی‌بیوتیک کمتر بود (05/0>P) اما تفاوت معنی‌‌داری با گروه شاهد نداشت. نتایج نشان دادند که اسانس آویشن شیرازی در بهبود عملکرد به اندازه آنتی‌بیوتیک موثر نبود اما ترکیبات آنتی‌اکسیدانی آن اثر مطلوبی بر پایداری اکسیداتیو گوشت در بلند مدت داشت و این امر می‌تواند برای نگهداری گوشت در سردخانه‌‌ها و ذخیره‌‌سازی آن، مورد توجه قرار گیرد.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of thyme (Zataria multiflora Boiss) essential oil on performance, carcass characteristics, and meat oxidative stability of broilers

نویسندگان [English]

  • M. Hamdieh 1
  • S. A. Hosseini 2
  • H. Lotfollahian 2
  • M. Mohiti-Asli 3
  • A. Gholami-Karkani 4
1 M.Sc Student of Animal Nutrition, Azad University of Varamin
2 Assistant professor in Department of Nutrition and Physiology, Animal Science Research Institute
3 Assistant professor in Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan
4 Technician of Animal Science Research Institute
چکیده [English]

To investigate the effects of Zataria multiflora Boiss essential oil on performance and oxidative stability of meat of broiler chicks, an experiment was conducted with 500 one-day-old chicks as completely randomized design with 5 treatments (control, basal diet with 100 mg/kg probiotic, basal diet with 150 mg/kg avilamycine, and basal diet with 200 or 400 mg/kg Zataria multiflora Boiss essential oil), 4 replicates and 25 chicks per replicate for 42 days. Results indicated that the main compounds of Zataria multiflora Boiss essential oil were thymol (22.3%), p-cymene (14.2%), linalool (6.2%), γ-terpinene (6.4%), 1,8-Cineol (5.3%), and carvacrol (3.1%). Adding Zataria multiflora Boiss essential oil to the diet had no significant effect on body weight, feed conversion ratio, livability, and production index (P>0.05); while, feed intake to 42 days of age and body weight to 28 days of age in antibiotic treatment was higher than the other groups (P<0.05). The relative weight of the carcass and different parts of carcass and abdominal fat were not affected by experimental treatments (P>0.05). Amount of thiobarbituric acid reactive substances (TBARS) in thigh meat stored for 90 days after slaughtering was lower in thyme-fed groups compared to those fed antibiotic (P<0.05), but the effect was not significant compared to the control. According to the results, although use of Zatariamultiflora essential oil in term of functional was not effective as antibiotic, but its active compounds with antioxidant property had favorable effect on the oxidative stability of meat in a long time so it would be considered for storing meat in fridges.

کلیدواژه‌ها [English]

  • Broilers
  • Carcass characteristics
  • Oxidative stability of meat
  • Performance
  • Zataria multiflora Boiss essential oil

مراجع

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