Effects of Dietary Supplemental Vitamin E and Chromium on Egg Production, Egg Quality and Blood Parameters of Laying Hens under Thermoneutral or Heat Stressed Conditions
محورهای موضوعی : 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
کلید واژه: Performance, vitamin E, heat stress, laying hens, insulin, chromium,
چکیده مقاله :
The effects of dietary supplemental vitamin E (VE) and chromium (Cr) on egg production (EP), egg quality, serum concentrations of Cr and insulin and activity of glutathione peroxidase(GSH-Px) were evaluated in Lohmann LSL-Lite laying hens reared under thermoneutral or heat stress (HS) conditions. A total of 144 laying hens were distributed in 24 cages and assigned to feed four diets including two levels (0 and 200 mg/kg) of VE and two levels (0 and 1200 μg/kg) of Cr in a 2 × 2 factorial arrangement with six replicates. The daily temperature in the house was maintained at 17 ˚C for 10 weeks (30-40 wks of age) and afterward (41-45 wks of age) increased instantly to 32 ˚C to simulate HS. Decreased feed intake was observed in hens fed the Cr-supplemented diet during HS (P<0.05). Supplemental VE and Cr had no significant effect on egg weight, egg mass, albumen weight, specific gravity, egg shape index, yolk color and index (P>0.05). Increased feed conversion ratio (FCR) and decreased yolk weight and shell thickness were detected in hens fed the VE-supplemental diet before HS (P<0.05). A combination of VE and Cr increased Haugh unit, before and during HS, and also increased EP, yolk and shell weight during HS (P<0.05). No dietary effects (P>0.05) were observed on serum concentrations of Cr and the activity of GSH-Px at 45 wk of age (after exposure to heat stress), however, supplemental VE and Cr increased serum concentration of insulin (P<0.05). In conclusion, dietary supplemental VE in combined with Cr partly alleviated the detrimental effects of HS in laying hens, via improving EP and egg quality.
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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