اثر سطوح مختلف تفاله انگور بر عملکرد تولید و کیفیت داخلی تخم مرغ در دما و زمان های مختلف نگهداری

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

2 استاد گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

آزمایشی به منظور بررسی اثرات ­سطوح مختلف تفاله انگور بر عملکرد مرغ­های تخم­گذار و ماندگاری کیفیت تخم­مرغ طی نگهداری در دما و زمان­های مختلف طراحی شد. تعداد 160 قطعه مرغ تخم­­گذار لگهورن به­صورت چهار تیمار با پنج تکرار و هشت مرغ در هر تکرار در قالب طرح کاملاً تصادفی برای سطوح صفر، 5/1، 3 و 5/4 درصد تفاله انگور استفاده و عملکرد تولید آنها به ­مدت هشت هفته بررسی شد. در پایان دوره، شش تخم­مرغ از هر تکرار مربوط به سطح 5/4 درصد تفاله، در دماهای 4 و 27 درجه سانتیگراد و زمان­های 1، 7 و 30 روز پس از تولید، نگهداری و کیفیت داخلی آنها بررسی شد. نتایج نشان داد که با تغذیه 5/4 درصد تفاله انگور به ­مدت هشت هفته، ­درصد تولید، وزن­ تخم­مرغ، توده­ تخم­مرغ و ضریب ­تبدیل خوراک برای تولید تخم­مرغ پرندگان تحت ­تاثیر قرار نگرفت، اگرچه مصرف خوراک کاهش یافت (05/0>P). نتایج آزمایش نگهداری تخم­مرغ در دما و زمان­های مختلف نیز نشان داد که با افزایش سطح تفاله به 5/4 درصد، pH سفیده کاهش و واحد هاو افزایش یافت. اثرات متقابل نیز نشان داد که 5/4 درصد تفاله انگور در جیره، توانست به طور معنی­داری تغییرات pH سفیده و واحد هاو را در طول زمان نگهداری محدودتر کند. به طور کلی، می­توان تا 5/4 درصد تفاله انگور در جیره مرغ­های تخم­گذار در دوره پس از تولک­بری اجباری بدون اثر منفی بر عملکرد استفاده کرد و خاصیت آنتی­اکسیدانی تفاله انگور می­تواند افت کیفی تخم­مرغ را در زمان نگهداری محدودترکند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of different levels of grape pomace on egg production performance and egg internal quality during different keeping times and temperatures

نویسندگان [English]

  • S. A. Mirghelenj 1
  • R. Kianfar 1
  • H. Janmohammadi 2
  • A. Taghizadeh 2
1 Assistant Professor, Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Professor, Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

An experiment was conducted to evaluate effects of different levels of grape pomace in diets of laying hens on egg production performance and egg internal quality traits during different times and temperatures. One hundred and sixty Leghorn laying hens in post-molting phase were assigned to four treatments with five replications and eight birds each based on completely randomized design. The birds fed experimental diets containing zero, 1.5, 3 and 4.5% of grape pomace for eight weeks. Egg samples from treatment 4 were selected and stored in different temperatures (4 and 27° C) and duration times (1 day, 1 week and 1 month after production) at the end of experiment, then their internal quality traits were evaluated. Results showed that with the use of 4.5% grape pomace, the egg production rate, egg weight, egg mass and feed conversion ratio of birds were not affected, but feed intake decreased (P<0.05). Evaluation of egg quality traits during different storage duration times and temperatures showed that 4.5% grape pomace in diet increased Haugh unit and decreased albumen pH of eggs (P<0.05). Interaction effects showed that although, Haugh unit of eggs decreased and albumen pH increased with increasing storage duration time, but the use of 4.5% grape pomace could restrict fluctuations. In conclusion, it is possible to use 4.5% grape pomace in layer hen diets in post-molting phase without having any negative effects on production performance and due to antioxidant properties of grape pomace, it might keep egg internal quality during storage times.

کلیدواژه‌ها [English]

  • Albumen pH
  • Grape pomace
  • Molting
  • Egg production
  • Haugh unit

مراجع

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تحقیقات تولیدات دامی
دوره 6، شماره 4
اسفند 1396
صفحه 81-91

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