The Effect of Grape Seed Extract and Vitamin C Feed Supplements Carcass Characteristics, Gut Morphology and Ileal Microflora in Broiler Chickens Exposed to Chronic Heat Stress

محورهای موضوعی : Camel

H. Hajati ¹ ( Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran )
A. Hassanabadi ² ( Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran )
A.G. Golian ³ ( Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran )
H. Nassiri-Moghaddam ⁴ ( Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran )
M.R. Nassiri ⁵ ( Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran )

تاریخ دریافت : 1393/01/04 تاریخ پذیرش : 1393/03/10 تاریخ انتشار : 1393/12/10

کلید واژه: carcass, heat stress, microflora, grape seed extract, gut morphology,

چکیده مقاله :

The effects of dietary supplementation of grape seed extract (GSE) and vitamin C on carcass characteristics, gut morphology and ileal microflora in broiler chickens exposed to chronic heat stress were examined. Experimental diets included a control diet (without additive), 3 levels of GSE (150, 300, 450 mg/kg of diet), and vitamin C (300 mg/kg of diet). Each of the five diets was fed to 5 replicates of 12 male Cobb-500 chicks, from 1 to 42 d of age. The birds were exposed to chronic daily heat stress of 34 ± 1 ˚C with 65-70% relative humidity for 5 hours per day from 29 to 42 d of age. Addition of GSE or vitamin C to the basal diet did not affect the percentage by weight of the edible carcass, breast, drumstick + thighs, liver, empty gizzard, or abdominal fat. Furthermore, in heat-exposed broiler chickens the relative length of duodenum, jejunum and ileum did not show significant alteration when compared to the control group before and after chronic heat stress. Dietary GSE and vitamin C caused differences in jejunum muscle layer thickness, villus height, villus width and crypt depth of birds before heat stress. Addition of the GSE or vitamin C did not affect the jejunum muscle layer thickness, villus width, crypt depth and villus: crypt ratio of broilers under heat stress (42 d). However, broilers fed a diet containing GSE had higher villus compared to the control group at 42 d (P<0.05). Adding GSE or vitamin C reduced ileal coliforms and the Escherichiacoli population of broilers before heat stress condition (28 d). Under chronic heat stress conditions, broilers fed diet supplemented with GSE had lower ileal coliforms and Escherichiacoli populationscompared to control birds (P<0.05). Thus, GSE can be recommended as a new herbal extract supplement to the diet of broiler chickens in order to improve jejunum villus height and decrease detrimental bacteria in the ileum of birds before and during chronic heat stress condition.

چکیده انگلیسی:

این مطالعه به منظور بررسی تأثیر افزودن عصاره هسته انگور و ویتامین C بر خصوصیات لاشه، مرفولوژی روده، و فلور میکروبی ایلنوم جوجه‌های گوشتی مواجه شده با تنش گرمایی مزمن انجام شد. جیره‌های آزمایشی شامل یک جیره کنترل (بدون افزودنی)، 3 سطح عصاره هسته انگور (150، 300، 450 میلی‌گرم در کیلوگرم جیره) و ویتامین C (300 میلی‌گرم در کیلوگرم جیره، به عنوان کنترل مثبت) بودند. هر کدام از پنج جیره به جوجه‌های گوشتی کاب 500 در 5 تکرار و 12 جوجه در هر تکرار از سن 1 تا 42 روزگی تغذیه شدند. پرنده‌ها از سن 29 تا 42 روزگی روزانه 5 ساعت با تنش گرمایی مزمن با دمای 1 ± 34 درجه سانتی‌گراد و رطوبت نسبی 70-65 درصد مواجه شدند. افزودن عصاره هسته انگور و ویتامین C به جیره پایه درصد وزن نسبی لاشه خوردنی، سینه، ران + ساق، کبد، سنگدان خالی و چربی محوطه شکمی را تحت تأثیر قرار نداد. به علاوه قبل و بعد از تنش گرمایی طول نسبی دئودنوم، ژژنوم، ایلئوم جوجه‌ها در مقایسه با گروه شاهد تغییر معنی‌داری نشان نداد. استفاده از عصاره هسته انگور و ویتامین C در جیره سبب تفاوت معنی‌دار در ضخامت لایه ماهیچه‌ای ژژنوم، ارتفاع پرز، عرض پرز و عمق کریپت پرنده‌ها قبل از تنش گرمایی شد. افزودن عصاره هسته انگور یا ویتامین C تأثیر معنی‌داری بر ضخامت لایه ماهیچه‌ای ژژنوم، عرض پرز، عمق کریپت و نسبت پرز: کریپت جوجه های گوشتی تحت تنش گرمایی نداشت (42 روزگی). اما، جوجه‌های گوشتی تغذییه شده با جیره حاوی عصاره هسته انگور پرز طویل‌تری نسبت به گروه شاهد در سن 42 روزگی داشتند (05/0<P). افزودن عصاره هسته انگور یا ویتامین C جمعیت کلی فرم‌ها و اشرشیاکلی ایلئوم جوجه‌های گوشتی را قبل از شرایط تنش گرمایی کاهش داد (28 روزگی). تحت شرایط تنش گرمایی مزمن، جمعیت کلی فرم‌ها و اشرشیاکلی در ایلئوم جوجه‌های گوشتی تغذیه شده با عصاره هسته انگور در مقایسه با پرنده‌های شاهد بیشتر بود (05/0<P). بنابراین ما عصاره هسته انگور را به عنوان یک منبع جدید مکمل عصاره گیاهی برای استفاده در جیره جوجه‌های گوشتی برای بهبود ارتفاع پرز ژژنوم و کاهش باکتری‌های مضر در ایلئوم پرنده‌ها قبل و حین شرایط تنش گرمایی مزمن پیشنهاد می‌کنیم.

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