اثر افزودن ویتامین ای و کروم به جیره غذایی بر عملکرد، ویژگی‌های کیفی تخم مرغ و برخی از فراسنجه‌های خونی مرغ‌های تخمگذار در شرایط دمایی معمولی و تنش گرمایی
Subject Areas : Camelم. ترکی 1 , م. کرمی 2 , ح. محمدی 3
1 - Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
2 - Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
3 - Department of Agriculture, Payame Noor University, Tehran, Iran
Keywords: عملکرد, تنش گرمایی, کروم, انسولین, مرغ تخمگذار, ویتامین ای,
Abstract :
آزمایش حاضر به منظور بررسی اثر افزودن ویتامین ای و کروم به جیره غذایی بر عملکرد، ویژگی‌های کیفی تخم مرغ، غلظت کروم و انسولین سرم خون و همچنین فعالیت آنزیم گلوتاتیون پراکسیداز در مرغ‌های تخمگذار در شرایط دمایی عادی و تنش گرمایی انجام شد. به صورت آزمایش فاکتوریل 2 × 2، چهار جیره غذایی همسان به لحاظ انرژی و پروتئین شامل دو سطح مکمل ویتامین ای (0 و 200 میلیگرم بر کیلوگرم) و دو سطح مکمل کروم (0 و 1200 میلیگرم بر کیلوگرم) تهیه و با 6 تکرار و 6 پرنده در هر تکرار درطی دوره آزمایش 15 هفته‌ای در اختیار مرغ‌های تخمگذار لوهمن قرار داده شد (144n=). در طول 10 هفته نخستین (سن 40-30 هفتگی)، پرنده‌ها در دمای معمولی (استاندارد C° 17) و بعد از آن تا آخر دوره آزمایش در دمای بالا (تنش گرمایی C° 32) قرار داشتند. افزودن کروم به جیره، میزان مصرف خوراک را در طول تنش گرمایی کاهش داد. افزودن ویتامین ای و کروم به جیره غذایی بر وزن تخم مرغ، توده تخم مرغ، وزن سفیده، وزن مخصوص تخم مرغ، شاخص شکل تخم مرغ، رنگ زرده و شاخص زرده تأثیر معنی‌داری نداشت. افزودن ترکیبی ویتامین ای و کروم به جیره غذایی واحد هاو را قبل و بعد از تنش گرمایی و همچنین تولید تخم مرغ، وزن زرده و پوسته تخم مرغ را در طی تنش گرمایی افزایش داد. جیره‌های غذایی اثری بر غلظت سرمی کروم و فعالیت آنزیم گلوتاتیون پراکسیداز در سن 45 هفتگی (پایان استرس گرمایی و پایان آزمایش) نداشتند. افزودن ویتامین ای و کروم به جیره غذایی، غلظت سرمی انسولین را افزایش داد. افزودن ترکیبی ویتامین ای و کروم به جیره غذایی مرغ‌های تخمگذار می‌تواند تا حدی اثر منفی تنش گرمایی بر عملکرد و ویژگی‌های کیفی تخم مرغ را کاهش دهد.
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