اثر عصاره آویشن شیرازی و چربی جیره ای بر کیفیت گوشت، اسیدیته روده و وضعیت اکسیداسیونی سرم خون جوجه های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم دامی، دانشکده علوم کشاورزی، دانشگاه گیلان

2 دانشیار گروه علوم دامی، دانشکده علوم کشاورزی، دانشگاه گیلان

3 استادیار گروه علوم دامی، دانشکده علوم کشاورزی، دانشگاه گیلان

چکیده

این آزمایش با استفاده از 240 قطعه جوجه گوشتی یک روزه سویه راس 308 در قالب طرح کاملاً تصادفی با شش تیمار و هر تیمار در چهار تکرار انجام شد. تیمار­ها شامل: 1 و 2- جیره­های فاقد عصاره آویشن با و بدون چربی در کل دوره، 3 و 4- جیره­های حاوی 5/0 درصد عصاره آویشن با و بدون چربی در کل دوره، 5 و 6- جیره­های حاوی 5/0 درصد عصاره آویشن با و بدون چربی در دو هفته آخر، بودند. در پایان آزمایش (42 روزگی) از هر تکرار دو قطعه پرنده انتخاب و پس از خون­گیری جهت بررسی کیفیت گوشت ران و pH محتویات ایلئوم کشتار شدند. جیره­های حاوی چربی، افزایش وزن و خوراک مصرفی روزانه بیشتر و ضریب تبدیل خوراک کمتری در مقایسه با جیره­های بدون چربی داشتند (05/0>P). استفاده از عصاره آویشن شیرازی منجر به کاهش در مالون­دی­آلدئید، کاهش معنی­دار کلسترول و افزایش فعالیت گلوتاتیون پراکسیداز سرم خون شد (05/0P<). ارزیابی گوشت تفاوت معنی­داری را بین تیمارهای آزمایشی در معیار­های روشنایی، قرمزی، زردی، ظرفیت نگهداری آب، افت پخت و افت خونابه نشان نداد (05/0<P). استفاده از عصاره آویشن شیرازی در کل دوره موجب کاهش معنی­دار در pH محتویات ایلئوم شد (05/0>P). جیره­های حاوی چربی موجب کاهش غیر معنی­دار در فعالیت گلوتاتیون پراکسیداز و افزایش مالون­دی­آلدئید و کلسترول سرم خون شد (05/0<P). در کل، استفاده از عصاره آویشن شیرازی با تقویت سیستم آنتی­اکسیدانی، موجب کاهش میزان اکسیداسیون لیپید سرم، کاهش کلسترول سرم و بهبود pH محتویات دستگاه گوارشی شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Zataria multiflora boiss (thyme) extract and fat on meat quality, intestinal pH and serum antioxidant status of broiler chicks

نویسندگان [English]

  • M. Nobakht 1
  • H. Darmani-kuhi 2
  • M. Mohiti-Asli 3
1 MSc. student, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
2 Associate professor, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
3 Assistant professor, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
چکیده [English]

In this experiment, 240 one-day-old broiler chicks were assigned to one of six dietary treatments in a completely randomized design. Each treatment replicated four times with 10 birds per replicate. The dietary treatments were: 1 and 2: diet without thyme extract (TE) with and without soybean oil (SO) for the entire period of the experiment; 3 and 4: 0.5% TE with and without SO for the entire period of the experiment; 5 and 6: 0.5% TE in last two weeks with and without SO. Supplementation of TE to the diets significantly decreased serum malondialdehyde concentration and increased gluthatione peroxidase activity (P<0.05). Adding TE to the diets also led to a significant reduction in serum cholesterol content (P<0.05) , but its effect on lightness, redness, yellowness, water holding capacity, cooking dripping loss of thigh meat was not significant (P>0.05). Thyme extract supplementation to the diets caused significant reduction in gut pH (P< 0.05), but its effect on relative length of gastrointestinal tract parts was not significant (P>0.05). Soybean oil addition to the diets did not have significant effect on malondialdehyde and cholesterol concentrations, and gluthatione peroxidase activity of broiler chicks' serum (P>0.05). As an overall conclusion, adding TE to the diets throughout the entire experimental period led to improvement in antioxidant status, reduction in gut pH and serum cholesterol of broiler chicks.

کلیدواژه‌ها [English]

  • Broiler chickens
  • Dietary fat
  • Thyme extract
  • Meat Quality
  • Serum antioxidant status
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