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بررسی تأثیر پودر و اسانس آویشن بر پارامترهای عملکرد، کیفیت گوشت و رودة بلدرچین‌های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشکدة کشاورزی، دانشگاه شهید باهنر کرمان

2 دانشیار، دانشکدة کشاورزی، دانشگاه شهید باهنر کرمان

3 استادیار، دانشکدة کشاورزی، دانشگاه شهید باهنر کرمان

چکیده

به منظور بررسی تأثیر پودر و اسانس آویشن بر عملکرد بلدرچین‌های گوشتی در مقایسه با آنتی‌بیوتیک، آزمایشی در قالب طرح کاملاً تصادفی با 6 تیمار و 4 تکرار به اجرا درآمد. تیمارهای آزمایشی شامل جیرة پایه بدون افزودنی خوراکی یا با 100 میلی‌گرم در کیلوگرم آنتی‌بیوتیک ویرجینیامایسین و سطوح مختلف 1/0 و 2/0 درصد پودر و 100 و 200 میلی‌گرم در کیلوگرم اسانس آویشن بودند. پارامترهای اندازه‌گیری‌شده شامل عملکرد، کیفیت گوشت، ریخت‌شناسی و میکروبیولوژی روده بودند. در 35-0 روزگی افزودن 1/0 درصد پودر آویشن و آنتی‌بیوتیک سبب افزایش وزن بدن شد. پودر و اسانس آویشن تیوباربیتوریک اسید، اُفت خونابه[1] و اُفت در نتیجة پخت[2] را کاهش و ظرفیت نگهداری آب را افزایش داد. بیشترین تعداد باکتری لاکتوباسیل در مقایسه با گروه شاهد، در گروه‌های تغذیه‌شده با آویشن (به جز 200 میلی‌گرم در کیلوگرم اسانس) و کمترین تعداد در تیمار دریافت‌کنندة آنتی‌بیوتیک مشاهده شد. کمترین تعداد باکتری‌های اشریشیاکلی مربوط به تیمار دریافت‌کنندة آنتی‌بیوتیک بود. بیشترین طول و عرض پرز و کمترین عمق کریپت در گروه تغذیه‌شده با آویشن (به جز 200 میلی‌گرم در کیلوگرم اسانس) مشاهده شد. در گروه آنتی‌بیوتیک علاوه بر طول و عرض پرزها، عمق کریپت نیز افزایش معناداری پیدا کرد.



[1]. Dripping Loss


[2]. Cooking Loss

کلیدواژه‌ها


عنوان مقاله [English]

Effects of thyme leaves powder and it's essential oil on performance, meat quality and intestinal characteristics of meat type quails

نویسندگان [English]

  • Shima Hajipour dehbalaei 1
  • Mohsen Afsharmanesh 2
  • Masoud Sami 2
  • Hojatollah Khabazzadeh 3
1 M.Sc. Student, Shahid Bahonar University of Kerman
2 Associate Professor, Shahid Bahonar University of Kerman
3 Assistant Professor, Shahid Bahonar University of Kerman
چکیده [English]

This experiment was conducted to investigate the effect of thyme essential oil and powder in comparison to antibiotic on performance of meat type quails, in a completely randomized design with 6 treatments, 4 replicate. The dietary treatments consisted of the basal diet without any added compounds (control), 100mg virginiamycin/kg, 0.1 or 0.2% thyme powder and 100 or 200 mg thyme essential oil/kg. The measurement parameters included performance, meat quality, morphology and microbiology of intestine. Supplementing 0.1% powder thyme and virginiamycin increased body weight gain of quails at d 0 to 35. Thyme powder and essential oil caused reduction in thiobarbituric acid, Dripping Loss and Cooking Loss and increased water holding capacity. The highest counts of lactobacilli bacteria, belong to thyme treatment (except for 200 mg essential oil/kg) and the lowest of it has been seen in antibiotic ones and the lowest count of coliform bacteria belonged to antibiotic treatment. Maximum length and width of the villi and minimum depths of crypts was observed in thyme treatments (except for 200 mg essential oil/kg). In antibiotic treatment, crypt depth was significantly increased in addition to increase of length and width of the villi.
 

کلیدواژه‌ها [English]

  • Antibiotic
  • thyme powder and essential oil
  • Intestinal morphology
  • Intestinal microflora
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