Effect of Different Levels of Turmeric and Rosemary Essential Oils on Performance and Oxidative Stability of Broiler Meat
محورهای موضوعی : Camelم. قره‌جانلو 1 , م. مهری 2 , ف. شیرمحمد 3
1 - Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 - Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
3 - Department of Animal Science, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
کلید واژه: Broiler, Essential Oil, oxidative stability, Rosemary, Turmeric,
چکیده مقاله :
The present study was conducted to investigate the effect of dietary supplementation of turmeric (TEO) and rosemary (REO) essential oils on growth performance and oxidative stability of broiler meat. Five hundred forty day-old chickens (Cobb 500) were randomly allotted to a 3 × 3 factorial arrangement with three levels of turmeric essential oil (T1=0, T2=75 and T3=150 mg/kg) and three levels of rosemary essential oil (R1=0, R2=100, and R3=200 mg/kg), with 4 replicates of 15 chickens. The combination of the essential oils, R2T3 and R3T3 improved (P<0.05) body weight gain compared to control group, during the first 3 wk of the trial. Control group had the lowest feed conversion ratio (P<0.05) compared to the other treatments with the exception of R1T2, R2T3 and R3T1 groups during of grower period (22-42d) and total period (1-42d). The highest values of the relative weights of carcass and thigh muscle achieved by birds fed 75 and 150 mg TEO supplementation respectively. Adding TEO supplementation to the diets significantly reduced (P<0.05) pancreas, proventriculus, gizzard and crop relative weights. The highest value of relative weight of liver was achieved by birds fed control diet compared to the birds fed other diets. With the exception of R3T2 and R3T3 groups, all of the treatments had a significant different (P<0.05) in malondialdehyde (MDA) value compared to control group after days 30 of storage at -20 ˚C. The birds fed supplementation of R1T2, R2T2, R3T3 and R3T1 showed lower levels of MDA values (P<0.05) in the breast meat compared to control group after days 60 of preservation at -20 ˚C. It was concluded that adding REO and TEO to the feed did not improve the broiler chicken’s performance, whereas these feed additives had great potential to improve oxidative stability of breast meat and reduced the concentration of MDA after days 30 and 60 of preservation at -20 ˚C.
آزمایش حاضر به منظور بررسی اثرات استفاده از سطوح مختلف اسانس‌های زردچوبه و رزماری بر عملکرد و ثبات اکسیداتیو گوشت جوجههای گوشتی انجام گرفت. آزمایش با استفاده از 540 قطعه جوجه گوشتی (کاپ 500) در نه تیمار و چهار تکرار در قالب طرح کاملاً تصادفی به روش فاکتوریل سه در سه، متشکل از سه سطح اسانس زردچوبه (0=T1، 75=T2 و 150=T3 میلیگرم اسانس بر کیلوگرم جیره) و سه سطح اسانس رزماری (0=R1، 100=R2 و 200=R3 میلیگرم اسانس بر کیلوگرم جیره) اجرا شد. نتایج نشان داد که تیمار R2T3 و R3T3 در مقایسه با گروه شاهد، در سه هفته اول پرورش سبب افزایش وزن بدن شد (05/0>P). در طول دوره رشد (42-21 روزگی) و نیز در کل دوره، گروه شاهد در مقایسه با سایر تیمارها به استثناء تیمارهای R1T2، R2T3 و R3T1 پایین‌ترین ضریب تبدیل خوراک را داشت (05/0>P). بالاترین وزن نسبی لاشه و ماهیچه ران به ترتیب در جوجههایی مشاهده شد که مقدار 75 و 150 میلیگرم اسانس زردچوبه دریافت کرده بودند (05/0>P). افزودن اسانس زردچوبه به جیره سبب کاهش معنیدار وزن نسبی پانکراس، پیشمعده، سنگدان و چینهدان شد (05/0>P). بالاترین وزن نسبی جگر در جوجههای گروه شاهد مشاهده شد (05/0>P). اندازهگیری میزان مالوندیآلدئید (MDA) گوشت طی 30 روز نگهداری در دمای 20- درجه سانتی‌گراد نشان داد که همه تیمارها، به استثناء تیمارهای R3T2 و R3T3، در مقایسه با گروه شاهد کاهش معنیداری در MDA نشان دادند (05/0>P). شصت روز پس از نگهداری گوشت در دمای 20- درجه سانتی‌گراد، کمترین میزان MDA در جوجههای تیمارهای R1T2، R2T2، R3T3 و R3T1 مشاهده شد (05/0>P). نتایج نشان داد که استفاده همزمان از اسانس زردچوبه و رزماری در جیره، بهبودی در عملکرد جوجههای گوشتی ایجاد نکرد در حالیکه این افزودنیها پتانسیل بالایی در بهبود ثبات اکسیداتیو گوشت و کاهش میزان MDA در طی نگهداری 30 و 60 روزه گوشت در دمای 20- درجه سانتی‌گراد داشت.
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