اثر منابع مختلف سلنیوم جیره غذایی و دمای نگهداری بر افزایش ماندگاری تخم بلدرچین ژاپنی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز

2 استادیار گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز

چکیده

این آزمایش به منظور بررسی اثر منابع مختلف سلنیوم جیره غذایی به همراه ویتامین E بر کیفیت تخم‌ بلدرچین انجام شد. پرنده­ها جیره­های
آزمایشی را به مدت هشت هفته تغذیه کردند. تخم­های بلدرچین در پایان دوره خوراک­دهی جمع­آوری و به مدت 15 و 30 روز در دو دمای C°5 یا C°22 نگهداری
و از لحاظ کیفیت داخلی تجزیه شدند. آزمایش در قالب طرح کاملاً تصادفی به روش فاکتوریل2×3 با چهار تکرار و 24 تخم در هر تکرار انجام شد. فاکتورهای آزمایش
شامل سه نوع جیره غذایی (پایه، 4/0 میلی­گرم سلنیوم معدنی (سلنیت سدیم) و 120 میلی­گرم ویتامین E­، و 4/0 میلی­گرم سلنیوم آلی (سلپلکس) و 120 میلی­گرم ویتامین E­ در کیلوگرم جیره) و دو دمای نگهداری (C°5 و C°22) بودند. صفات کیفی تخم شامل کاهش وزن تخم، ارتفاع و pH سفیده، واحد
هاو، شاخص زرده، pH زرده و مالونیل آلدئید زرده اندازه­گیری شد. افزودن هر دو منبع آلی و معدنی سلنیوم در جیره غذایی سبب کاهش درصد افت­ وزن تخم، افزایش
ارتفاع سفیده، واحد هاو و شدت رنگ زرده در مقایسه با گروه شاهد شد (05/0p p ). شاخص واحد هاو بعد از 30 روز نگهداری در دمای C°5
(4/80) نسبت به دمای C°22 (5/77)
به طور معنی­داری بیشتر بود. درصد افت ­وزن و pH سفیده در دمای C°5 (به ترتیب 6/1 و 7/8) نسبت به دمای C°22 (به ترتیب 3/7 و 3/9) کاهش
نشان داد (05/0>p ). افزودن سلنیوم به جیره غذایی با بهبود کیفیت سفیده و کاهش پراکسیداسیون چربی زرده سبب ماندگاری بیشتر تخم بلدرچین در دوره نگهداری می­شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of different dietary selenium sources and storage temperature on enhancing the shelf life of quail eggs

نویسندگان [English]

  • H. Ahmadian 1
  • Z. Nemati 2
  • A. Karimi 2
  • R. Safari 2
1 MSc. Student, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
2 Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
چکیده [English]

This study was conducted to evaluate the effects of different selenium sources plus vitamin E on the quality of Japanese quail eggs. The birds were fed the diets for 56 d.  At the end of feeding period, the eggs were collected and stored for 15 or 30 d at 5°C or 22°C before quality measurement. A completely randomized experimental design in factorial arrangement 2 × 3, with four replicates and 24 eggs each was applied. The dietary treatments included three diet types (basal diet, basal diet plus 0.4 mg sodium selenite and 120 mg/kg vitamin E and basal diet plus 0.4 mg sel-plex and 120 mg/kg vitamin E) and two different storage temperatures (5°C or 22°C). The quality measurements included egg weight loss, albumen height, albumen pH, Haugh unit (HU), yolk index, yolk pH and malondialdehyde (MDA) concentration. Organic and inorganic sources of selenium plus vitamin E supplementation significantly decreased the percentage of egg weight loss but increased height albumen, HU and yolk color of egg compared to control group (p < /em>

کلیدواژه‌ها [English]

  • Japanese quail
  • Organic and mineral selenium
  • Egg quality
  • Shelf life
  • Vitamin E

مراجع

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تحقیقات تولیدات دامی
دوره 8، شماره 2
شهریور 1398
صفحه 23-33

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