اثر سطوح مختلف قارچ صدفی و پروبیوتیک باکتوژن بر فراسنجه¬های خونی جوجه¬های گوشتی

محورهای موضوعی : ماندگاری فراورده های غذایی و تولیدات کشاورزی

ابوالفضل اسعدی دیزجی ^{1 *} , حامد شیر انداز اصلی ² , توحید وحدت پور ³

1 - گروه علوم دامی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
2 - گروه علوم دامی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران
3 - گروه علوم دامی، واحد شبستر، دانشگاه آزاد اسلامی، شبستر، ایران

تاریخ دریافت : 1403/11/30 تاریخ پذیرش : 1403/12/15 تاریخ انتشار : 1403/12/19

کلید واژه: پروبیوتیک باکتوژن, جوجه¬های گوشتی, فراسنجه¬های¬خونی, قارچ صدفی,

چکیده مقاله :

گیاهان دارویی علاوه بر خواص ضدمیکروبی به جذب مواد مغذی و تحریک اشتها در طیور کمک می­کنند. پژوهش حاضر به منظور بررسی تأثیر سطوح مختلف قارچ صدفی و پروبیوتیک باکتوژن بر فراسنجه­های خونی در جوجه­های گوشتی، انجام گرفت. آزمایش در قالب طرح فاکتوریل 2×5 با دو سطح پروبیوتیک (صفر و 04/0 درصد) و پنج سطح قارچ صدفی (صفر، یک، دو، سه و چهار درصد) در قالب طرح کاملاً تصادفی بر 360 قطعه جوجه­ی گوشتی یک‌روزه‌ی سویه­ رأس 308 صورت گرفت. جوجه­ها به‌صورت گروه­های 12 قطعه­ای در 10 گروه آزمایشی و سه تکرار با شرایط محیطی یکسان به مدت 42 روز تحت جیره­های تغذیه­ای، قرار گرفتند. مطابق نتایج به‌دست‌آمده، سطوح مختلف قارچ خوراکی در جیره­ی جوجه­های گوشتی تأثیری بر سطوح تری­گلیسرید­ها، لیپوپروتئین با چگالی بالا، لیپوپروتئین با چگالی پایین، تعداد گلبول­های قرمز خون، درصد هماتوکریت، درصد هموگلوبین، درصد لنفوسیت، منوسیت، بازوفیل و ائوزینوفیل نداشتند؛ اما بر تعداد گلبول­های سفید خون، کلسترول سرم، درصد هتروفیل و نسبت هتروفیل به لنفوسیت تأثیر معنی­داری دیده شد (05/0­>­P). همچنین پروبیوتیک جیره تأثیری بر لیپوپروتئین با چگالی بالا، تعداد گلبول­های قرمز خون، درصد هماتوکریت، درصد هموگلوبین، منوسیت، بازوفیل و ائوزینوفیل نداشت؛ اما موجب افزایش معنی­دار تعداد گلبول­های سفید خون و درصد لنفوسیت و کاهش معنی­دار سطح تری­گلیسریدها، لیپوپروتئین با چگالی پایین، کلسترول سرم، درصد هتروفیل و نسبت هتروفیل به لنفوسیت شد (05/0­>­P)؛ بنابراین نتیجه­گیری شد که افزودن قارچ خوراکی و پروبیوتیک به جیره جوجه­های گوشتی سبب افزایش فلور سودمند روده، تولید محصولات سالم و استفاده کمتر از
آنتی­بیوتیک­ها در پرورش جوجه­های گوشتی می­شود.

چکیده انگلیسی:

 

Medicinal plants help to absorb nutrients and stimulate appetite in poultry. The aim of this study was to determine the effect of oyster mushroom and bacto-gen probiotics on blood parameters in broiler chickens. A total of 360-day-old commercial broiler chicks (Ross 308) in the factorial design of 2*5 with two levels of probiotics (zero and 0.04%) and five levels of oyster mushrooms (zero, 1, 2, 3, and 4 percent) in a randomized complete design. were distributed randomly into ten groups and three repetitions with 12 chickens in per pen. The chickens had the same environmental and management conditions as the experimental groups and fed special diets for each treatment for 42 days. The results showed that mushroom level had no significant effect on LDL, HDL, TG, RBC, HCT, HB, lymphocyte, monocyte, basophil and eosinophil, but significantly decreased cholesterol, heterophil, heterophil to lymphocyte ratio and increased significantly WBC (P>0.05). Probiotic inclusion had no significant effect on HDL, RBC, HCT, HB, monocyte, eosinophil and basophil, but significantly decreased TG, LDL, heterophil, heterophil to lymphocyte ratio, cholesterol and increased significantly WBC and lymphocyte count (P>0.05). Therefore, it was concluded that the addition of edible mushrooms and probiotic bacto-genes to the diet of broiler chickens increases beneficial intestinal flora, stimulates growth, produces healthy products and uses less antibiotics in broiler diet.

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