عملکرد،کیفیت لاشه و ریخت‌شناسی روده جوجه‌های گوشتی تغذیه‌شده با گندم خام یا تخمیرشده با ‏ باسیلوس سوبتیلیس و لاکتوباسیلوس پلانتاروم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته‎ ‎کارشناسی‎ ‎ارشد، دانشکده کشاورزی،‎ ‎دانشگاه‎ ‎گیلان،، رشت، ایران

2 استاد، دانشکده کشاورزی،‎ ‎دانشگاه‎ ‎گیلان،، رشت، ایران

3 استادیار، ‎ ‎مؤسسه‎ ‎تحقیقات‎ ‎بین‌المللی‏‎ ‎تاس ماهیان‎ ‎دریای‎ ‎خزر،‎ ‎رشت، ایران

4 دانشیار، دانشکده کشاورزی،‎ ‎دانشگاه‎ ‎گیلان،، رشت، ایران

چکیده

به‌منظور مقایسه گندم معمولی با گندم تخمیرشده با باکتری­های باسیلوس سوبتیلیس و لاکتوباسیلوس پلانتاروم، و تأثیر جایگزینی سطوح مختلف گندم تخمیری با دانه ذرت روی عملکرد، کیفیت لاشه و ریخت‌شناسی ژژنوم در جوجه­های گوشتی این مطالعه انجام شد. تعداد 280 قطعه جوجه گوشتی راس 308 در قالب طرح کاملا تصادفی به 7 گروه آزمایشی با 4 تکرار شامل جیره شاهد بر پایه ذرت و کنجاله سویا و جیره­های حاوی 20 درصد، 30 درصد و 40 درصد ذرت جایگزین شده با دانه گندم خام (W20، W30 و W40) و یا جیره­های حاوی 20 درصد، 30 درصد و 40 درصد جایگزینی ذرت با گندم تخمیرشده (FW20، FW30 و FW40) تقسیم شدند. نتایج به‌دست‌آمده نشان داد که دانه گندم تخمیری در سطح40 درصد موجب افزایش معنی­دار وزن روزانه در دوره­های آغازین و رشد شد (05/0≥P). اسید فایتیک در اثر تخمیر، کاهش و مقدار کلسیم و فسفر از لحاظ عددی افزایش یافت. افزایش معنی­دار طول پرز در تیمار FW40 در مقایسه با تیمار شاهد مشاهده شد (05/0≥P). همچنین وزن نسبی عضله سینه در تیمار  FW40افزایش معنی­داری (05/0≥P) را نسبت به تیمارهای FW30، W40 و شاهدنشان داد.به­عنوان نتیجه­گیری نهایی، استفاده از سطح 40 درصد دانه گندم تخمیری منجر به بهبود ضریب تبدیل و افزایش درصد گوشت عضله سینه می­گردد.

کلیدواژه‌ها

عنوان مقاله [English]

Performance, carcass quality and intestinal morphology of broilers, fed either raw or ‎fermented wheat, with Bacillus subtilis & Lactobacillus plantarum

نویسندگان [English]

  • Forozan Sarreshtehdar 1
  • Majid Mottaghitalab 2
  • Alireza Shenavar 3
  • Hassan Darmani Kouhi 4
1 Former M.Sc. Student, Faculty of Agriculture, University of Guilan, Rasht, Iran‎
2 Professor, Faculty of Agriculture, University of Guilan, Rasht, Iran‎
3 Assistant Professor, International Sturgeon Research Institute, Rasht, Iran‎
4 Associate Professor, Faculty of Agriculture, University of Guilan, Rasht, Iran‎
چکیده [English]

This study was performed to compare ordinary wheat with fermented wheat using Bacillus subtilis & Lactobacillus plantarum, and the effect of replacing different levels of fermented wheat with corn grain on performance, carcass quality and jejunom morphology in broilers. A total of 280 broilers (Ross 308) in a completely randomized design wre assigned to 7 experimental groups with 4 replicates . The experimental diets included: control diet based on corn and soybean meal and six other diets containing 20%, 30% and 40% raw wheat grain instead of corn (W40 & W20, W30) or 20%, 30% and 40% fermented wheat instead of corn (FW30 and FW40, FW20). The results showed that fermented wheat grain at the level of 40% caused a significant increase in daily weight in the starter and growth periods (P<0.05). The fermentation process led to a decrease in phytic acid and an increase in the calcium and phosphorus numerically. Villi length in the FW40 treatment was significantly increased compared to that in the control treatment (P<0.05). Breast muscle in the FW40 treatment showed a significant increase (P<0.05), when compared to treatments FW30, W40, and control. In conclusion, the use of 40% of fermented wheat grains improves the feed conversion ratio and increases the percentage of breast muscle meat.

کلیدواژه‌ها [English]

  • Bacillus subtilis
  • broiler
  • fermented wheat
  • intestinal
  • lactobacillus plantarum
  • morphology‎

مراجع

  1. Amerah, A. M. (2015). Interactions between wheat characteristics and feed enzyme supplementation in broiler diets. Animal Feed Science and Technology, 199, 1-9.
  2. AOAC. (2006). Official methods of analysis of the AOAC. (15th ed.). Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA. 70-80.
  3. Barbosa, T.M., Serra, C.R., Laragione, R.M., Woodward, M.J. & Henriques,  A.O. (2005). Screening for bacillus isolates in the broiler gastrointestinal tract. Applied and Environmental Microbiology, 71, 968-978.
  4. Chen, K. L., Kho, W. L., You, S., Yeu, H. R. H., Tang, S. W. & Hsieh, C. W. (2009). Effects of Bacillus subtilis var. natto and Saccharomyces cerevisiae mixed fermented feed on the enhanced growth performance of broilers. Poultry Science, 88, 309-315.
  5. Deschepper, K., Lippens, M., Huyghebaert, G. & Molly, K. (2003). The effect of aromabiotic and GALI D’OR on technical performances and intestinal morphology of broilers. In: Proccedings of 14th European Symposium on poultry nutrition. August. Lillehammer, Norway. 189.
  6. Dibner, J. J. & Buttin, P. (2002). Use of organic acids as a model to study the impact of gut microfloraon nutrition and metabolism. Journal of Applied Poultry Research, 11, 453-463.
  7. Fallah, M., Dastar, B., Ganji, F. & Ashayerizadeh, A. (2014) . Effect of fermented soybean meal and dietary protein level on performance and gastrointestinal microbial population in broilers chicken. Animal Sciences Journal, 109, 66-53.
  8. Febles, C. I., Arias, A., Hardisson, A., Rodrı´guez-Alvarez, C. & Sierra, A. (2002) . Phytic Acid level in wheat flours. Journal Cereal Science, 36, 19-23.
  9. Feng, J., Liu, X.,  Xu, Z. R., Lu, Y. P. & Liu, Y. Y. (2007b). Effect of fermented soybean meal on intestinal morphology and digestive enzyme activities in weaned piglets. Digestive Diseases and Sciences, 52, 1845-1850.
  10. Feng, J., Liu, X., Xu, Z. R., Liu, Y. Y. & Lu, Y. P. (2007a). Effects of Aspergillus oryzae 3.042 fermented soybean meal on growth performance and biochemical parameters in broilers. Animal Feed Science and Technology, 134, 235-242.
  11. Godoy, M. G., Amorim, G. M., Barreto, S. M. & Freire, D. M. G. (2018). Agricultural residues as animal feed: protein enrichment and detoxification using solid-state fermentation. (ed). Pandey, A., Larroche, C. and Soccol, C. R. Current Developments in Biotechnology and Bioengineering. Chapter, 12, 236-256.
  12. Jafari, Z. & Najafpour, Gh. )2014(. Production of alkaline protease enzyme from Bacillus subtilis using starch effluent. M.Sc. Thesis Faculty of Chemistry Babol University of Technology.
  13. Johnson, E. A. (2013). Biotechnilogy of non-saccharomyces yeasts-the basidiomycetes. Applied Microbiology and Biotechnology, 97, 503-517.
  14. KamaliShahri, M., Najafi, M. A. & AtaSalehi, I. (2016). The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC5052) Lactobacillus Plantarum (PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran. Innovative Food Technologies, 14, 33-41.
  15. Klein Donald, W. & Lansing Harley, M. (2006). Microbiology. (6th ed.). McGraw Hill Science, Engineering and Math Hardcover. 32-48.
  16. Malekzadeh, M. & Shakouri, M. D. )2016(. The effect of four barley cultivars in whole and ground forms on performance, nutrients digestibility and blood lipid parameters of broiler chickens. Research on Animal Production, 7, 40-48.
  17. Manini, F., Poutanen, K., Brasca, M., Erba, D. & Plumed-Ferrer, C. (2016). Characterization of lactic acid bacteria isolated from wheat bran sourdough. Food Science Technology, 66, 275-283.
  18. Mathivanan, R., Selvaraj, P. & Nanjappan, K. (2006). Feeding of fermented soybean meal on broiler performance. Internatinal Journal of Poultry Science, 5, 868-872.
  19. Ross 308 Broiler Management Hand Book. (2014).
  20. Ross 308 Broiler Nutrition Specification. (2014).
  21. SAS Institute. (2003). SAS/STAT software version 9. SAS Inst. Inc., Cary, NC.
  22. Shavoli, M. & Dosti, A. (2015). Construction of glucanase gene of Bacillus subtilis in Escherichia coli. M.Sc. thesis. Faculty of Basic Sciences Islamic University of Shahrekord.
  23. Shi, C., Zhang, Y., Lu, Z. & Wang, Y. (2017). Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value. Journal of Animal Science and Biotechnology, 8, 50-62.
  24. Skrede, G., Herstad, O., Sahlstrøm, S., Holck, A., Slinde, E. & Skrede, A. (2003). Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken. Animal Feed Science and Technology, 105, 135-148.
  25. Slominski, B. A. (2011). Recent advances in research on enzymes for poultry diets. Poultry Science, 90, 2013-2023.
  26. Sugiharto, S. & Ranjitka, S. (2019). Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: A review.  Animal Nutrition, 5(1), 1-10.
  27. Summers, J. & Leeson, S. (1997). Commercial Poultry Nutrition. (3rd ed.). 30-45.
  28. The National Standard Organization of Iran. (1998). Instruction. 37, 1-39.
  29. Wang, L. C., Wen, C., Jiang, Z. Y. & Zhou, Y. M. (2012). Evaluation of the partial replacement of high-protein feedstuff with fermented soybean meal in broiler diets. Journal of Applied Poultry Research, 4, 849-855.
  30. Wang, L., Zhou, H., He, R., Xu, W., Mai, K. & He, G. (2016). Effects of soybean meal fermentation by Lactobacillus plantarum P8 on growth, immune responses, and intestinal morphology in juvenile turbot (Scophthalmus maximus L.). Aquaculture, 464, 87-94
  31. Wang, Y., Deng, Q., Song, D., Wang, W., Zhou, H., Wang, L. &  Li, A. (2017). Effects of fermented cottonseed meal on growth performance, serum biochemical parameters, immune functions, antioxidative abilities, and cecal microflora in broilers. Food and Agricultural Immunology,  28, 725-738.
  32. Xu, F. Z., Zeng, X. G. & Ding, X. L. (2012). Effects of replacing soybean meal with fermented rapeseed meal on performance, serum biochemical variables and intestinal morphology of broilers. Asian Australian Journal Animal Science, 12, 1734-1741.
  33. Yasar, S., Sacid gok, M. & Gurbuz, Y. (2016). Performance of broilers fed raw or fermented and redried wheat, barley, and oat grains. Turkish Journal of Veterinary and Animal Sciences, 40, 313-322.
  34. Zhao, C. J., Schieber, A.  & Gänzle, M. G. (2016). Formation of taste-active amino acids, amino acid, amino acid derivatives and peptides in food fermentations-a review. Food Resarch International, 89, 39-47.
علوم دامی ایران
دوره 51، شماره 4
اسفند 1399
صفحه 275-283

فایل ها

سابقه مقاله

  • تاریخ دریافت: 20 مرداد 1399
  • تاریخ بازنگری: 23 آبان 1399
  • تاریخ پذیرش: 15 آذر 1399

هم رسانی

ارجاع به این مقاله

آمار