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تأثیر سطوح مختلف عصارۀ روغنی و آبی گل بابونه بر کیفیت لاشه و ویژگی‌های بیوشیمیایی و کیفی گوشت در جوجه‌های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم دامی دانشکدۀ کشاورزی دانشگاه یاسوج

2 استادیار، گروه علوم دامی دانشکدۀ کشاورزی دانشگاه یاسوج

چکیده

در این پژوهش تأثیر افزودن سطوح مختلف عصارۀ روغنی و آبی گل بابونه بر کیفیت لاشه و ویژگی­های بیوشیمیایی و کیفی گوشت سینۀ جوجه­های گوشتی بررسی شد. بدین منظور 400 قطعه جوجۀ گوشتی سویۀ کاپ 500 به پنج گروه آزمایشی با چهار تکرار ( هر تکرار شامل بیست قطعه جوجه) تقسیم شده و روزانه 85 و 128 میلی­گرم به ازای هر کیلوگرم وزن بدن عصارۀ آبی گل بابونه و 14 و 21 میلی‌گرم به ازای هر کیلوگرم وزن بدن عصارۀ روغنی گل بابونه به‌صورت آشامیدنی به جوجه­ها خورانده شد. جوجه­ها (از هر تکرار سه قطعه) در روز 21 و 42 کشتار شده و کیفیت لاشه و ویژگی­های بیوشیمیایی و کیفی گوشت سینه بررسی شد. نتایج نشان داد که میزان چربی خام در گوشت سینۀ جوجه­هایی که عصارۀ آبی گل بابونه به میزان 85 میلی­گرم به ازای هر کیلوگرم وزن بدن دریافت کرده بودند به‌طور معنی­داری از دیگر جوجه­ها بیشتر بود )05/0>(P . بازدۀ لاشه در جوجه‌هایی که عصارۀ روغنی گل  بابونه دریافت کردند به‌طور معنی‌داری )05/0>(P  بیشتر از جوجه‌های شاهد بود و مزه و تردی گوشت جوجه‌هایی که روزانه 85 میلی‌گرم به ازای هر کیلوگرم وزن بدن عصارۀ آبی گل بابونه دریافت کردند بهتر از جوجه‌های شاهد بود. به‌طورکلی نتایج این پژوهش نشان داد که هر دو عصارۀ آبی و روغنی گل بابونه باعث تغییر ترکیب‌های بیوشیمیایی گوشت سینه شدند ولی تنها عصارۀ آبی گل بابونه باعث بهبود ویژگی‌های حسی گوشت شد.

کلیدواژه‌ها


عنوان مقاله [English]

The effects of different levels of oily and aqueous extracts of Chamomile flower on biochemical characteristics and meat quality in broiler chickens

نویسندگان [English]

  • Mohammad Bagher Afshoon 1
  • Alinaghi Keshtkaran 2
  • Merdad Meamar 2
  • Farhad Samadian 2
1 M. Sc. Student, Department of Animal Sciences, College of Agriculture, Yasouj University, Yasouj, Iran
2 Assistant Professor, Department of Animal Sciences, College of Agriculture, Yasouj University, Yasouj, Iran
چکیده [English]

In this research the effects of different levels of oily and aqueous extracts of Chamomile flower on biochemical characteristics and quality of breast meat were examined. Using 400 broiler chicken (Cup 500) in to 5 treatments, with 4 replicates and 20 chickens per replicate chicken were daily treated with 85 and 128 mg per kg body weight aqueous extracts, and 14 and 21 mg per kg body weight of oily extracts in drinking water. In Day 21st and 42nd, (3 chicken per replicate) were randomly slaughtered and biochemical characteristics and quality of breast meat were examined. The results showed that the breast meat of crude fat amount in the chickens treated with 85 mg per kg body weight of aqueous extract, were significantly (P<0.05) higher than the others. The carcass yield in chicken which received oily extracts was significantly (P<0.05) higher than control group. The taste and tenderness of meat in treatment 85 mg per kg body weight of aqueous extract were significantly better than control. In conclusion the results of this study showed that, both of the aqueous and oily extracts of Chamomile flower changed biochemical composition of breast meat but only the aqueous extract improved sensory characteristics of the meat.

کلیدواژه‌ها [English]

  • aqueous and oily extracts
  • Biochemical Characteristics
  • Broiler Chickens
  • quality of the meat
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