تأثیر عصاره الکلی آویشن و مرزه خوزستانی بر عملکرد و ایمنی جوجه های گوشتی

Subject Areas : Camel

ح. سوری ¹ (Department of Animal Science, University of Ilam, Ilam, Iran)
ع. خطیبجو ² (Department of Animal Science, University of Ilam, Ilam, Iran)
ک. طاهرپور ³ (Department of Animal Science, University of Ilam, Ilam, Iran)
ا. حسن آبادی ⁴ (Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran)
ف. فتاح نیا ⁵ (Department of Animal Science, University of Ilam, Ilam, Iran)
م. عسگری ⁶ (Department of Animal Science, University of Ilam, Ilam, Iran)

Received: 2014-04-27 Accepted : 2014-07-31 Published : 2015-06-01

Keywords: عملکرد, ایمنی, جوجه گوشتی, عصاره آویشن, عصاره مرزه,

Abstract :

این آزمایش به منظور بررسی تأثیر عصاره الکلی آویشن (Thymus vulgaris) و مرزه خوزستانی (Saturejakhuzestanica) در آب آشامیدنی بر عملکرد، متابولیت‌های خونی و پاسخ ایمنی جوجه‌های گوشتی انجام گرفت. سیصد جوجه یکروزه سویه راس 308 به صورت طرح بلوک‌ها کامل تصادفی در قالب فاکتوریل (2×3) به 6 تیمار، 5 تکرار و 10 جوجه در هر تکرار اختصاص یافتند. فاکتورهای آزمایشی عبارت بودند از 2 سطح عصاره الکلی آویشن (0 و 1 درصد) و 3 سطح عصاره الکلی مرزه (0، 1 و 2 درصد). وزن بدن (BW)، خوراک مصرفی (FI) و ضریب تبدیل خوراک مصرفی (FCR) در انتهای آزمایش اندازه‌گیری شد. گلوکز سرم، پروتئین کل، تری ‌گلیسرید، کلسترول- LDLو کلسترول- HDL در 42 روزگی اندازه‌گیری شد. ایمنوگلوبولین G و M نسبت به تزریق گلبول قرمز خون گوسفند در روزهای 23 و 30 و خونگیری 6 روز بعد از هر تزریق، اندازه‌گیری شد. نتایج آزمایش نشان داد که عصاره‌های گیاهی تأثیر معنی ‌داری بر وزن بدن، خوراک مصرفی، ضریب تبدیل، وزن نسبی بورس، تیموس و طحال نداشتند (05/0P>). افزودن عصاره مرزه به طور معنی ‌داری موجب افزایش تری‌‌ گلیسرید خون، کلسترول کل و کلسترول- HDLنسبت به گروه شاهد گردید (05/0>P). پاسخ ایمنی همورال جوجه‌های گوشتی علیه گلبول قرمز خون گوسفند تحت تأثیر تیمارهای آزمایشی قرار نگرفت (05/0P>). در مقابل، افزودن عصاره مرزه (2 درصد) به تنهایی و عصاره آویشن (1 درصد) به تنهایی و یا در ترکیب با عصاره مرزه (1 درصد) در مقایسه با گروه شاهد به طور معنی ‌داری باعث افزایش درصد هتروفیل و نسبت هتروفیل به لنفوسیت گردید در حالیکه درصد لنفوسیت را کاهش داد (05/0>P). رنگ (a*, b* and L*) و pH گوشت تحت تأثیر تیمارهای آزمایشی قرار گرفت به ‌طوریکه افزودن عصاره مرزه (1 و 2 درصد) به ترتیب باعث کاهش pH گوشت ران در 24 ساعت پس از کشتار و شاخص رنگ گوشت (a* و b*) ران گردید (05/0>P). عصاره آویشن (1 درصد) و عصاره مرزه 1 و 2 درصد باعث افزایش pH گوشت سینه گردید (05/0>P). به طور کلی به نظر می‌رسد تحت شرایط این آزمایش سطح پایین این عصاره‌ها موجب کاهش درصد هتروفیل و نسبت هتروفیل به لنفوسیت گردید و ممکن است در بهبود ایمنی جوجه‌های گوشتی سودمند باشند.

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