ارزیابی پتانسیل پروبیوتیکی برخی سویه‌های بومی لاکتوباسیلوس بر عملکرد تخمگذاری و پارامترهای کیفی تخم بلدرچین ژاپنی
Subject Areas : Camelس.ع. سیادتی 1 , ی. ابراهیم نژاد 2 , غ. صالحی جوزانی 3 , ج. شایق 4
1 - Department of Animal Science, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2 - گروه علوم دامی دانشگاه آزاد اسلامی واحد شبستر
3 - Department of Microbial Biotechnology, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
4 - Department of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
Keywords: خصوصیات کیفی تخم, بلدرچین تخمگذار, سویه‌های بومی لاکتوباسیلوس, پروبیوتیک, پارامترهای تولید,
Abstract :
هدف از این تحقیق ارزیابی تأثیر غلظت‌های مختلف چهار سویه بومی لاکتوباسیلوس بر عملکرد تخمگذاری و کیفیت تخم بلدرچین بود. برای انجام این تحقیق، شش هفته آزمایشات فارمی در قالب یک طرح کاملاً تصادفی با چهار تکرار، 7 تیمار و 8 قطعه بلدرچین به ازای هر تکرار بر روی 224 قطعه بلدرچین انجام شد. چهار سویه بومی لاکتوباسیلوس که قبلاً پتانسیل پروبیوتیکی آن‌ها در شرایط آزمایشگاهی ثابت شده بود در یک فرمانتور 10 لیتری کشت و سپس لیوفلیزه شدند (CFU/g 1010). تیمارها شامل: تیمار 1) شاهد (جیره پایه بدون پروبیوتیک)، تیمار 2) جیره پایه + پریمالاک (454 گرم/تن)، تیمار 3) جیره پایه + پروتکسین (50 گرم/تن) و تیمارهای 4، 5، 6 و 7 به ترتیب دارای 50، 100، 150 و 200 گرم از مخلوط چهار سویه بومی پروبیوتیک به ازای هر تن جیره غذایی بودند. سویه‌های بومی و پروبیوتیک تجاری پروتکسین توانستند به طور معنی‌داری درصد تولید، ضریب تبدیل غذایی و توده تخم را در طول دوره تخمگذاری بهبود ببخشند (P<0.05)، در حالیکه هیچ تأثیر معنی‌داری بر روی مصرف خوراک و وزن تخم مشاهده نشد (P>0.05). تیمارهای حاوی پروبیوتیک دارای تأثیر مثبت معنی‌داری بر روی ارتفاع سفیده تخم، واحد هاو و واحد کیفیت داخلی تخم بودند (P<0.05)، در حالیکه هیچ اختلاف معنی‌داری در بین تیمارها در خصوص صفات وزن پوسته، وزن زرده و وزن سفیده تخم بلدرچین‌ها مشاهده نشد (P>0.05). در انتها می‌توان نتیجه گرفت که استفاده از سویه‌های بومی لاکتوباسیلوس (50 گرم به ازای هر تن جیره) عملکرد تخمگذاری (درصد تولید تخم، توده تخم و ضریب تبدیل غذایی) و پارامترهای کیفی تخم بلدرچین (واحد هاو و واحد کیفیت داخلی) را بهبود بخشیدند.
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