Effect of Thymus vulgaris and Satureja khuzestanica Ethanolic Extracts on Broiler Chickens’ Performance and Immune Response
محورهای موضوعی : Camelح. سوری 1 , ع. خطیبجو 2 , ک. طاهرپور 3 , ا. حسن آبادی 4 , ف. فتاح نیا 5 , م. عسگری 6
1 - Department of Animal Science, University of Ilam, Ilam, Iran
2 - Department of Animal Science, University of Ilam, Ilam, Iran
3 - Department of Animal Science, University of Ilam, Ilam, Iran
4 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Department of Animal Science, University of Ilam, Ilam, Iran
6 - Department of Animal Science, University of Ilam, Ilam, Iran
کلید واژه: Performance, Broiler, immunity, <i>Saturejakhuzestanica</i> extract, <i>Thymus vulgaris</i> extract,
چکیده مقاله :
An experiment was conducted to investigate the effects of thyme (Thymus vulgaris) and satureja (Satureja khuzestanica) ethanolic extracts on the performance, blood metabolites and immune response of broiler chickens. 300 day-old Ross chicks were assigned to six dietary treatments in a randomized 2 × 3 factorial block design. Each treatment was given to five replicates of ten birds. Variables were T. vulgaris extract (0% or 1%) and S. khuzestanica extract (0%, 1% or 2%) in drinking water. Body weight (BW), feed intake (FI) and feed conversion ratio (FCR) was recorded at the end of the experiment. Serum glucose, total protein (TP), triglycerides (TG), low-density lipoprotein cholesterol (LDL-ch) and high-density lipoprotein cholesterol (HDL-ch) were measured after blood sampling at 42 days of age. Specific IgG and IgM against sheep red blood cells (SRBC) were quantified six days after the injection of SRBC into breast muscle on day 23 and day 30. The plant extracts did not affect BW, FI or FCR, or the relative weights of the cloacal bursa, spleen or thymus gland (P>0.05). S. khuzestanica extract increased TG, total cholesterol and HDL-ch (P<0.05). The plant extracts did not affect the humoral immune response against SRBC (P>0.05). However, 2% S. khuzestanica extract alone, or 1% T. vulgaris extract alone or in combination with 1% S. khuzestanica extract increased the heterophil percentage (H) and heterophil:lymphocyte ratio (H/L) (P>0.05), while it diminished the lymphocyte percentage (L) (P>0.05). Breast meat pH, redness (a*), yellowness (b*) and lightness (L*) were not affected by dietary treatments. However 2% and 1% S. khuzestanica extract respectively decreased thigh meat’s pH 24 h postmortem and its a* and b* values (P<0.05). 1% T. vulgaris extract, and 1% and 2% S. khuzestanica extract, increased pH in breast meat (P<0.05). It was concluded that under these research conditions, low levels of these extracts decreased H and H/L and may be beneficial to broiler chickens’ immunity.
این آزمایش به منظور بررسی تأثیر عصاره الکلی آویشن (Thymus vulgaris) و مرزه خوزستانی (Saturejakhuzestanica) در آب آشامیدنی بر عملکرد، متابولیت‌های خونی و پاسخ ایمنی جوجه‌های گوشتی انجام گرفت. سیصد جوجه یکروزه سویه راس 308 به صورت طرح بلوک‌ها کامل تصادفی در قالب فاکتوریل (2×3) به 6 تیمار، 5 تکرار و 10 جوجه در هر تکرار اختصاص یافتند. فاکتورهای آزمایشی عبارت بودند از 2 سطح عصاره الکلی آویشن (0 و 1 درصد) و 3 سطح عصاره الکلی مرزه (0، 1 و 2 درصد). وزن بدن (BW)، خوراک مصرفی (FI) و ضریب تبدیل خوراک مصرفی (FCR) در انتهای آزمایش اندازه‌گیری شد. گلوکز سرم، پروتئین کل، تری گلیسرید، کلسترول- LDLو کلسترول- HDL در 42 روزگی اندازه‌گیری شد. ایمنوگلوبولین G و M نسبت به تزریق گلبول قرمز خون گوسفند در روزهای 23 و 30 و خونگیری 6 روز بعد از هر تزریق، اندازه‌گیری شد. نتایج آزمایش نشان داد که عصاره‌های گیاهی تأثیر معنی داری بر وزن بدن، خوراک مصرفی، ضریب تبدیل، وزن نسبی بورس، تیموس و طحال نداشتند (05/0P>). افزودن عصاره مرزه به طور معنی داری موجب افزایش تری گلیسرید خون، کلسترول کل و کلسترول- HDLنسبت به گروه شاهد گردید (05/0>P). پاسخ ایمنی همورال جوجه‌های گوشتی علیه گلبول قرمز خون گوسفند تحت تأثیر تیمارهای آزمایشی قرار نگرفت (05/0P>). در مقابل، افزودن عصاره مرزه (2 درصد) به تنهایی و عصاره آویشن (1 درصد) به تنهایی و یا در ترکیب با عصاره مرزه (1 درصد) در مقایسه با گروه شاهد به طور معنی داری باعث افزایش درصد هتروفیل و نسبت هتروفیل به لنفوسیت گردید در حالیکه درصد لنفوسیت را کاهش داد (05/0>P). رنگ (a*, b* and L*) و pH گوشت تحت تأثیر تیمارهای آزمایشی قرار گرفت به طوریکه افزودن عصاره مرزه (1 و 2 درصد) به ترتیب باعث کاهش pH گوشت ران در 24 ساعت پس از کشتار و شاخص رنگ گوشت (a* و b*) ران گردید (05/0>P). عصاره آویشن (1 درصد) و عصاره مرزه 1 و 2 درصد باعث افزایش pH گوشت سینه گردید (05/0>P). به طور کلی به نظر می‌رسد تحت شرایط این آزمایش سطح پایین این عصاره‌ها موجب کاهش درصد هتروفیل و نسبت هتروفیل به لنفوسیت گردید و ممکن است در بهبود ایمنی جوجه‌های گوشتی سودمند باشند.
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