Supplementation of Clove Essential Oils and Probiotic to the Broiler’s Diet on Performance, Carcass Traits and Blood Components
محورهای موضوعی : Camelم. آزادگان مهر 1 , ا. حسن آبادی 2 , ح. نصیری مقدم 3 , ح. کرمانشاهی 4
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
کلید واژه:
چکیده مقاله :
This study was carried out to determine the effect of different levels of clove essential oil, as a natural growth promoter and probiotic on performance,carcass traits and serum components of broiler chickens. A total of 240 straight run day-old commercial broiler chicks (Cobb 500) were distributed randomly into five groups. Each group was subdivided into four replicates with 12 chicks each. The control diet, diet with probiotic protexin®, and diets supplemented with 150, 300 and 450 ppm clove essential oil were fed to the chickens. The results showed that from 11-22 days, feed intake (FI), and body weight gain (BWG) were increased significantly in control group compared to the other groups. However, from 23-42 d and 0-42 days of the experiment, feed intake (FI) and body weight gain (BWG) were increased significantly in broilers fed 450 ppm clove essential oil compare to those of control group (P<0.05). Also, clove essential oil at the level of 450 ppm increased feed intake (FI), body weight gain (BWG) and improved feed conversion ratio (FCR) in finisher period (P<0.05). Results show that different levels of clove essential oil and probiotic had not any significant effect on dressing percentage, abdominal fat and internal organs percentage (liver, heart and gizzard) (P>0.05). The results revealed significant decrease in total cholesterol concentration in diets supplemented with probiotic and 450 ppm clove essential oil at 21 day of age (P<0.05). Total cholesterol concentration, low density lipoprotein (LDL), and cholesterol / high density lipoprotein (HDL) ratio at 42 day of age were significantly improved in probiotic protexin® group compare to those of other groups (P<0.05). In conclusion, dietary supplementation with 450 ppm clove essential oil improved feed intake (FI), body weight gain (BWG), feed conversion ratio (FCR) and decreased total cholesterol concentration (P<0.05). Probiotic could decrease serum cholesterol, low density lipoprotein (LDL), cholesterol / high density lipoprotein (HDL) and improve HDL / LDL at day 42 broiler chickens (P<0.05).
این آزمایش جهت تعیین اثرات سطوح مختلف اسانس میخک به عنوان محرک رشد طبیعی و همچنین پروبیوتیک پروتکسین بر عملکرد، خصوصیات لاشه و پارامترهای خونی در جوجه‌های گوشتی انجام شد. تعداد 240 جوجه کاپ 500 به طور تصادفی به 5 گروه تقسیم شدند. هر گروه به 4 زیر گروه تقسیم شد که هر کدام از آنها یک تکرار 12 جوجه‌ای را تشکیل دادند. 5 تیمار شامل جیره کنترل، جیره حاوی پروبیوتیک پروتکسین و جیره‌های حاوی 150، 300 و 450 ppm اسانس میخک بودند که تا 42 روزگی به جوجه‌ها تغذیه شدند. نتایج نشان داد که از 22-11 روزگی، مصرف خوراک و افزایش وزن روزانه در گروه کنترل در مقایسه با دیگر گروه‌ها به طور معنی‌داری بیشتر بود. در حالی‌که در 42-23 روزگی و 42-0 روزگی، خوراک مصرفی و افزایش وزن روزانه در گروه مکمل شده با 450 ppm اسانس میخک به طور معنی‌داری در مقایسه با گروه شاهد افزایش یافت (05/0P<). همچنین سطح 450ppm اسانس میخک به طور معنی‌داری خوراک مصرفی و افزایش وزن روزانه را افزایش و ضریب تبدیل را در دوره پایانی بهبود بخشید. سطوح مختلف اسانس میخک و پروبیوتیک پروتکسین هیچ تأثیر معنی‌داری بر درصد لاشه، چربی بطنی و وزن نسبی ارگان‌های داخلی مانند کبد و قلب و سنگدان در 21 و 42 روزگی نداشتند. نتایج کاهش معنی‌دار میزان کلسترول را در جیره‌های مکمل شده با پروبیوتیک و 450 ppm اسانس میخک در 21 روزگی و همچنین کاهش آن را توسط پروبیوتیک در 42 روزگی نشان داد. غلظت کلسترول، LDL، HDL/ کلسترول در 42 روزگی به طور معنی‌داری در گروه مصرف کننده پروبیوتیک پروتکسین در مقایسه با سایر گروه‌ها بهبود یافت (05/0P<). در پایان می‌توان نتیجه گرفت که مکمل‌سازی با 450 ppm اسانس میخک موجب بهبود خوراک مصرفی. افزایش وزن روزانه و ضریب تبدیل وکاهش کلسترول سرم خون می‌شود. در این آزمایش پروبیوتیک کلسترول سرم خون، LDL، HDL/ کلسترول را کاهش و موجب بهبود نسبت HDL / LDL در 42 روزگی شد.
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