The Effects of Different Levels of Untreated and TreatedGreen Grape Leaf on Performance, Egg Traits Quality and Blood Parameters of Laying Hens
محورهای موضوعی : Camel
1 - Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran
کلید واژه: Performance, laying hens, blood parameters, Egg traits, grape leaf,
چکیده مقاله :
This experiment was conducted to evaluation the effects of different levels of untreated and treated green grape leaf with urea on performance, egg quality traits and blood parameters of laying hens. In this experiment 192 Hy-Line (w-36) laying hens, 35 to 46 wk of age were divided in to 4 treatments with 4 replicates (12 birds per replicate) in a completely randomized design experiment. The treatments included: 1) control group, 2) group with 3% untreated green grape leaf, 3) group with 3% green grape leaf treated with 0.5% urea and 4) group treated with 3% green grape leaf treated with 1% urea. The best values for egg weight, egg production percentage, egg mass, feed consumption, feed conversion ratio, feed price for per kilogram of egg production, eggshell weight, yolk weight and Haugh unit were in group 3. Using green grape leaf in diets reduced the levels of blood high density lipoprotein(HDL) and the lowest amount was obtained with 3% green grape leaf treated with 0.5% urea. The lowest count of white blood cells, heterophil and highest lymphocyte percentage and the low heterophil to lymphocyte ratio were noted in group 4. The overall results indicated that in laying hens, using 3% green grape leaf treated with urea in diets significantly improved their performance, egg traits and production cost, blood parameters.
این آزمایش به منظور ارزیابی اثرات سطوح مختلف برگ سبز مو معمول و عمل‌‌آوری شده با اوره بر عملکرد، صفات کیفی تخم مرغ و فراسنجه‌‌های خونی در مرغ‌های تخمگذار انجام گرفت. در این آزمایش تعداد 192 قطعه مرغ تخمگذار‌های های‌لاینW-36 از سن 35 تا 46 روزگی در 4 تیمار، 4 تکرار و 12 قطعه مرغ در هر تکرار در قالب یک طرح کاملاً تصادفی مورد استفاده قرار گرفتند. گروه‌های آزمایشی شامل: 1) گروه شاهد، 2) گروه حاوی 3 درصد برگ سبز مو معمول، 3) گروه حاوی 3 درصد برگ سبز مو عمل‌‌آوری شده با 5/0 درصد اوره و 4) گروه حاوی برگ سبز مو عمل‌‌آوری شده با 1 درصد اوره بودند. بیشترین مقادیر مربوط به وزن و درصد تخم مرغ، تولید توده تخم مرغ، مصرف خوراک، ضریب تبدیل غذایی، هزینه خوراک به ازای هر کیلوگرم تخم مرغ تولیدی، وزن پوسته تخم مرغ، وزن زرده و واحد هاو در گروه 3 به دست آمد. استفاده از برگ سبز مو در جیره‌‌ها سطح لیپوپروتئین‌‌های با چگالی بالا (HDL) را کاهش داد که کمترین مقدار با استفاده از جیره حاوی 3 درصد برگ مو عمل‌‌آوری شده با 5/0 درصد اوره به دست آمد. کمترین تعداد گلبول‌های سفید خون، هتروفیل و بیشترین درصد لمفوسیت و کمترین نسبت هتروفیل به لمفوسیت در گروه 4 مشاهده شد. نتیجه‌‌گیری نهایی نشان داد که در مرغ‌های تخمگذار، استفاده از 3 درصد برگ سبز مو عمل‌‌آوری شده با اوره به طور معنی‌‌داری عملکرد، صفات کیفی تخم مرغ، هزینه خوراک و فراسنجه‌‌های خونی را بهبود می‌‌دهد.
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