اثر افزودن نعناع و ریحان به جیره بر عملکرد و خصوصیات لاشه جوجههای گوشتی
Subject Areas : Camel
1 - Department of Animal Science, Faculty of Agriculture, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey
2 - Department of Biology, Faculty of Science, Soran University, Erbil, Iraq
Keywords: ریحان, خصوصیات لاشه, نعناع, عملکرد جوجه گوشتی, افزودنی خوراک,
Abstract :
این پژوهش جهت یافتن اثر نعناع و ریحان به عنوان افزودنیهای طبیعی خوراک بر عملکرد جوجههای گوشتی صورت گرفت. هدف مطالعه حاضر بررسی اثر نعناع (Mentha pipreitae) و ریحان (Ocimum bacilicum) به عنوان دو افزودنی خوراکی بر وزن بدن زنده، (LBW)، افزایش وزن بدن (BWG)، مصرف خوراک (FI)، ضریب تبدیل (FCR)، وزن لاشه، چربی بطنی و وزن کبد در جوجههای گوشتی بود. تعداد 210 قطعه جوجه گوشتی (سویه راس 308) انتخاب شده و در 7 تیمار (هرکدام با 30 جوجه) و سه تکرار (هرکدام با 10 جوجه) در قالب یک طرح کاملاً تصادفی توزیع شدند. تیمارها شامل صفر درصد (T1 شاهد)، 5/0 درصد (T2)، 1 درصد (T3) و 5/1 درصد نعناع و 5/0 درصد (T5)، 1 درصد (T6) و 5/1 درصد (T7) ریحان به صورت افزودنی خوراک بوده و تیمار شاهد نیز حاوی هیچ یک از دو افزودنی مزبور نبوده است. جوجهها تا 35 روزگی پرورش یافتند و خوراک و آب به صورت اختیاری در دسترس جوجهها قرار گرفت. نتایج این تحقیق نشان داد که میانگین LBW، BWG، FI، FCR و وزن کبد در تیمار T4 (5/1 درصد نعناع) به صورت معنیداری بالاتر از سایر گروهها بوده است. ولی اثر معنیداری بر لاشه، عملکرد لاشه و چربی بطنی مشاهده نشد. یافتههای این تحقیق نشان میدهد که تغذیه با نعناع و ریحان سبب بهبود عملکرد رشد و FCR جوجههای گوشتی میگردد.
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