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تأثیر سطوح مختلف کراتین منوهیدرات و مقدار پروتئین جیره بر عملکرد و کیفیت گوشت جوجه‌های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، گروه علوم دام و طیور، پردیس ابوریحان، دانشگاه تهران

2 دانشیار، گروه علوم دام و طیور، پردیس ابوریحان، دانشگاه تهران

3 استادیار، گروه علوم دام و طیور، پردیس ابوریحان، دانشگاه تهران

چکیده

تأثیر سطوح مختلف کراتین منوهیدرات و پروتئین جیره بر عملکرد و کیفیت گوشت در جوجه‌های گوشتی با استفاده از 320 قطعه جوجۀ گوشتی سویۀ راس 308 در یک آزمایش فاکتوریل 4×2 با دو سطح پروتئین (توصیۀ کاتالوگ سویۀ راس 308 و 10 درصد بیشتر از آن) و چهار سطح کراتین منوهیدرات (صفر، 1/0، 3/0 و 5/0 درصد جیره) در قالب طرح کاملاً تصادفی با 4 تکرار و 10 قطعه جوجه (به نسبت مساوی از هر دو جنس) در هر تکرار بررسی شد. صفات مربوط به عملکرد در پایان دوره‌های پرورشی شامل آغازین (10- 0 روزگی)، رشد (24-11 روزگی) و پایانی (42- 25 روزگی) اندازه‌گیری شد. در پایان دورۀ آزمایش پس از کشتار، فراسنجه‌های کیفی گوشت نظیر تغییرات pH، پایداری در برابر اکسیداسیون و ظرفیت نگهداری آب در گوشت سینه و ران اندازه‌گیری شد. نتایج نشان داد که درکل دورۀ پرورش (42- 0 روزگی) جیره‌های حاوی پروتئین بالاتر، بیشتر مصرف شدند و افزایش وزن و ضریب تبدیل غذایی بهتری را موجب شدند (05/0 P<). جوجه‌هایی که جیره‌های حاوی 3/0 و 5/0 درصد کراتین منوهیدرات را دریافت کردند، افزایش وزن بیشتر و ضریب تبدیل غذایی بهتری داشتند (05/0 P<). سطوح بالای پروتئین و کراتین منوهیدرات جیره، ظرفیت نگهداری آب گوشت سینه و ران را افزایش داد (05/0 P<). pH گوشت و غلظت مالون‌دی‌آلدئید در گوشت سینه تحت تأثیر سطوح پروتئین و کراتین منوهیدرات جیره قرار نگرفت (05/0P>). بر اساس نتایج این آزمایش، با افزودن 3/0 درصد کراتین منوهیدرات به جیره‌های با سطح پروتئین توصیه‌شده یا 10 درصد بیشتر، عملکرد و کیفیت گوشت جوجه‌های گوشتی بهبود می‌یابد.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of Graded Levels of Creatine monohydrate and Protein in Diets on Performance and Meat quality of Broilers

نویسندگان [English]

  • Arsalan Nabati 1
  • Seyed Davood Sharifi 2
  • Shokoufe Ghazanfari 3
1 Former Graduate Student, Department of Animal Science, College of Aburaihan, University of Tehran
2 Associate Professor, Department of Animal Science, College of Aburaihan, University of Tehran
3 Assistant Professor, Department of Animal Science, College of Aburaihan, University of Tehran
چکیده [English]

This experiment was conducted to investigate the effects of different levels of creatine and protein in diets on performance and meat quality of broiler chickens. A total of 320 day old Ross broiler chicks were used in a 2×4 factorial arrangement of dietary treatments comprised two levels of protein (Ross recommendation and 10% higher than recommendation) and four levels of creatine (0, 0.1, 0.3 and 0.5% of diet) in a completely randomized design with four replicates and 10 chicks per replicate. Performance characteristics were measured at the end of starter ( 0-10 d), grower (11-24 d) and finisher (25-42 d) periods. The concentration of MDA was measured in breast meat after induced oxidation by ferrous sulphate and ascorbic acid. pH and WHC were measured in breast and tight meat at the end of period. The results showed that chicks fed on diets containing high level of protein had more feed intake and weight gain and showed better feed conversion ratio (P<0.05).Body weight gain and feed conversion improved by increasing in the amount of dietary creatine (P<0.05).Water holding capacity of the breast and thigh meat increased by increasing in dietary protein and creatine (P<0.05). Also different levels of protein and creatine monohydrate had no significant effect on the pH and MDA contents of breast and thigh meat after slaughtering. The results obtained in this experiment indicate that creatine supplementation of broiler diets containing recommended protein level by manuals or 10% higher than it, improve growth performance and meat quality.

کلیدواژه‌ها [English]

  • broiler
  • performance
  • creatine monohydrate
  • water holding capacity
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