Effects of Rosemary (Rosmarinus officinalis) Extract on Performance, Antioxidant Ability and Blood Gas Indices of Broiler Chickens Treated with Sodium Nitrate in Drinking Water
محورهای موضوعی : Camel
ع.ر. اخواست
1
(Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran)
م. دانشیار
2
(Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran)
کلید واژه: total antioxidant capacity, Creatinine, Uric acid, body weight gain, blood gas,
چکیده مقاله :
A total of 220 broiler chicks in five groups were used to reveal the effects of different levels of 0.0, 1.5, 3.0 and 6.0 mL/L rosemary extract along with sodium nitrate (27.4 mg/L) in drinking water as compared to the control (without any supplement in water) on performance and antioxidant potential of treated broiler chickens. Body weight gain and feed conversion ratio were negatively affected by nitrate during finisher period and was compensated by all the rosemary levels. Both the blood uric acid and total antioxidant capacity were diminished by nitrate while consumption of 3.0 mL/L rosemary extract returned it to the control level. Nitrate decreased venous blood pO2, and rosemary extract levels of 3.0 and 6.0 mL/L increased pO2 to the same level as the control. Venous blood pCO2 was affected in an opposite way to pO2 by nitrate and rosemary extract. It is concluded that rosemary extract supplementation in drinking water can improve antioxidant ability and performance functions of broiler chickens treated with sodium nitrate.
دویست و بیست جوجه گوشتی در 5 گروه برای بررسی تأثیر سطوح مختلف 0، 5/1، 3 و 6 میلی‌لیتر عصاره رزماری همراه با نیترات سدیم (4/27 میلی‌گرم در لیتر آب آشامیدنی) در مقایسه با آب شاهد (فاقد هیچ افزودنی) بر عملکرد و پتانسیل آنتی‌اکسیدانی جوجه‌های گوشتی استفاده شد. افزایش وزن بدن و ضریب تبدیل خوراک در طول دوره پایانی به طور منفی تحت تأثیر نیترات قرار گرفت که با سطوح مختلف عصاره رزماری به حالت عادی برگشت. هر دوی اسید اوریک و ظرفیت کل آنتی‌اکسیدانی توسط نیترات کاهش یافت در حالیکه با مصرف 3 میلی‌لیتر عصاره رزماری به سطح شاهد رسید. نیترات فشار جزئی اکسیژن را کاهش داد و سطوح 3 و 6 میلی‌لیتر در لیتر عصاره رزماری فشار جزئی اکسیژن را به سطح کنترل رساند. فشار جزئی دی‌اکسید کربن خون سیاهرگی بر خلاف فشار جزئی اکسیژن تحت تأثیر نیترات و عصاره رزماری قرار گرفت. به طور کلی، مصرف عصاره رزماری در آب آشامیدنی می‌تواند توانایی آنتی‌اکسیدانی و عملکرد جوجه‌های گوشتی تحت تیمار نیترات سدیم را بهبود دهد
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