تأثیر افزودن عصاره هسته انگور و ویتامین C به جیره بر خصوصیات لاشه، مرفولوژی روده و فلور میکروبی ایلئوم جوجه‌های گوشتی مواجه شده با تنش گرمایی مزمن

Subject Areas : Camel

H. Hajati ¹ , A. Hassanabadi ² , A.G. Golian ³ , H. Nassiri-Moghaddam ⁴ , M.R. Nassiri ⁵

1 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Received: 2014-03-24 Accepted : 2014-05-31 Published : 2015-03-01

Keywords: تنش گرمایی, لاشه, فلور میکروبی, عصاره هسته انگور, مرفولوژی روده,

Abstract :

این مطالعه به منظور بررسی تأثیر افزودن عصاره هسته انگور و ویتامین C بر خصوصیات لاشه، مرفولوژی روده، و فلور میکروبی ایلنوم جوجه‌های گوشتی مواجه شده با تنش گرمایی مزمن انجام شد. جیره‌های آزمایشی شامل یک جیره کنترل (بدون افزودنی)، 3 سطح عصاره هسته انگور (150، 300، 450 میلی‌گرم در کیلوگرم جیره) و ویتامین C (300 میلی‌گرم در کیلوگرم جیره، به عنوان کنترل مثبت) بودند. هر کدام از پنج جیره به جوجه‌های گوشتی کاب 500 در 5 تکرار و 12 جوجه در هر تکرار از سن 1 تا 42 روزگی تغذیه شدند. پرنده‌ها از سن 29 تا 42 روزگی روزانه 5 ساعت با تنش گرمایی مزمن با دمای 1 ± 34 درجه سانتی‌گراد و رطوبت نسبی 70-65 درصد مواجه شدند. افزودن عصاره هسته انگور و ویتامین C به جیره پایه درصد وزن نسبی لاشه خوردنی، سینه، ران + ساق، کبد، سنگدان خالی و چربی محوطه شکمی را تحت تأثیر قرار نداد. به علاوه قبل و بعد از تنش گرمایی طول نسبی دئودنوم، ژژنوم، ایلئوم جوجه‌ها در مقایسه با گروه شاهد تغییر معنی‌داری نشان نداد. استفاده از عصاره هسته انگور و ویتامین C در جیره سبب تفاوت معنی‌دار در ضخامت لایه ماهیچه‌ای ژژنوم، ارتفاع پرز، عرض پرز و عمق کریپت پرنده‌ها قبل از تنش گرمایی شد. افزودن عصاره هسته انگور یا ویتامین C تأثیر معنی‌داری بر ضخامت لایه ماهیچه‌ای ژژنوم، عرض پرز، عمق کریپت و نسبت پرز: کریپت جوجه های گوشتی تحت تنش گرمایی نداشت (42 روزگی). اما، جوجه‌های گوشتی تغذییه شده با جیره حاوی عصاره هسته انگور پرز طویل‌تری نسبت به گروه شاهد در سن 42 روزگی داشتند (05/0<P). افزودن عصاره هسته انگور یا ویتامین C جمعیت کلی فرم‌ها و اشرشیاکلی ایلئوم جوجه‌های گوشتی را قبل از شرایط تنش گرمایی کاهش داد (28 روزگی). تحت شرایط تنش گرمایی مزمن، جمعیت کلی فرم‌ها و اشرشیاکلی در ایلئوم جوجه‌های گوشتی تغذیه شده با عصاره هسته انگور در مقایسه با پرنده‌های شاهد بیشتر بود (05/0<P). بنابراین ما عصاره هسته انگور را به عنوان یک منبع جدید مکمل عصاره گیاهی برای استفاده در جیره جوجه‌های گوشتی برای بهبود ارتفاع پرز ژژنوم و کاهش باکتری‌های مضر در ایلئوم پرنده‌ها قبل و حین شرایط تنش گرمایی مزمن پیشنهاد می‌کنیم.

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