اثرات استفاده از آب پنیر بر عملکرد و صفات کیفی تخم مرغ در مرغهای بومی با تنش سرمایی
محورهای موضوعی : پژوهش های بالینی دام های بزرگ
کلید واژه: تخم مرغ, آب پنیر, تنش سرمایی, پروبیوتیکی,
چکیده مقاله :
با سرد شدن هوا در فصل زمستان و با وجود محدودیت های دمایی، تولید تخم مرغ در مناطق روستایی و سایر مرغداری هایی که در تأمین دمای مطلوب با مشکل مواجه هستند؛ از نظر کیفی و کمی کاهش می یابد. آب پنیر ارزش غذایی و پربیوتیکی دارد مهم‌ترین اولویت این تحقیق، تعیین میزان اثر بخشی آب پنیر بر افزایش تخمگذاری مرغ های بومی در فصل زمستان و تنش های سرمایی می باشد.در این تحقیق از 90 قطعه مرغ بومی تخمگذار در سن 38 هفتگی طی مدت 30 روز استفاده شد. آزمایش در قالب طرح کاملاٌ تصادفی با 3 تیمار و 3 تکرار ( 9 قفس10 تایی ) انجام شد. تیمارهای آزمایشی به ترتیب عبارت بودند از: 1- گروه اول (شاهد) که در کل دوره ی آزمایش جیره ی پایه ( بر اساس ذرت و کنجاله ی سویا ) دریافت کردند و در دمای12-8 درجه ی سانتیگراد نگهداری شدند؛ 2- گروه دوم در کل دوره ی آزمایش جیره ی پایه دریافت کردند و در دمای20-16 درجه ی سانتیگراد نگهداری شدند؛ 3- گروه سوم در کل دوره ی آزمایش جیره پایه به همراه محلول آب پنیر 5% دریافت کردند و در دمایی مشابه گروه شاهد نگهداری شدند. در ادامه بعد از گذشت 10 روز از اجرای تیمار های مربوطه، تعداد تخم مرغ ها و بعضی از شاخص های کیفی آن در هر گروه اندازه گیری و آنالیز گردید. نتایج تحقیق حاکی از آن است که میزان تخم گذاری در گروه های دوم و سوم به ترتیب 60% و50% افزایش یافت. تخم مرغهای گروه 3 در مقایسه با گروه 2 از نظر کیفیت بطور کلی بهتر بوده و رابطه معنی داری را ایجاد کرده بود (05/0 > P). پس می‌توان با اضافه کردن آب پنیر به جیره غذایی مرغان تخم گذار، مقداری از خسارت های ناشی از تنش سرمایی در کاهش تولید تخم مرغ را جبران نمود.
When the weather is getting cold in winter and according to temperature limitation, egg production decreases in rural areas and other avicultures that suffer from keeping optimal temperature quantitatively and qualitatively. According to this point that whey has a high dietary and probiotic value and in high volume is being produced in rural areas as an accessory product and often is being thrown away therefore; we can decrease cost of sustenance and conquest on cold stress with adding a natural valuable source, a probiotic substance, like whey to egg mash. The first priority in this study is determination of effectiveness about whey in laying of domestic fowls in winter and cold stress. In this study 90 domestic fowls in 38 weeks old and duration of 30 days were used. The study was completely random and with 3 cares and 3 repetitions (9 cages with 10cases in each of them) were done. The testable cares were in order: (1)the first group(witness ) that received basal egg mash in total period (based on corn and soya) and was kept in 8-12c, (2)the second group received basal egg mash in total period and was kept in 16-20c, (3) the third group received basal egg mash with 5% solution of whey and was kept in a same temperature like witness group, then after 10 days from care performance, number of eggs and some of their qualitative indexes in each group were analyzed and measured. The results of this study show that the number of eggs in the second and the third group increased 60% and 50% sequentially, But; the noticeable point was that the eggs of third group had been increased in some indexes like average weight and although according to food consumption than the second group was in a same level but in point of quality has caused a statistically significant (P < 0.05). Thus with adding whey to egg mash of laying fowls can compensate some damage in reduction of egg production due to cold stress.
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