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تأثیر ویتامین D3 و اسید لاکتیک بر عملکرد، کیفیت تخم مرغ و جوجهدرآوری در مرغان مادر گوشتی | ||
تحقیقات تولیدات دامی | ||
دوره 11، شماره 3، آذر 1401، صفحه 67-81 اصل مقاله (1008.61 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22124/ar.2022.21551.1683 | ||
نویسندگان | ||
رضا کنعانی1؛ روح اله کیان فر* 2؛ حسین جانمحمدی3؛ وو کیون کیم4؛ مجید علیایی5 | ||
1دانشجوی دکتری، گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز | ||
2دانشیار، گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز | ||
3استاد، گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز | ||
4دانشیار، گروه علوم طیور، کالج علوم کشاورزی و محیط زیست، دانشگاه جورجیا، ایالات متحده آمریکا | ||
5استادیار، گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز | ||
چکیده | ||
آزمایشی به منظور بررسی تأثیر ویتامین D3 و اسید لاکتیک بر عملکرد، کیفیت تخم مرغ و جوجهدرآوری در مرغان مادر گوشتی انجام شد. تعداد 240 قطعه مرغ و 24 قطعه خروس مادر گوشتی سویه راس 308 به مدت 12 هفته (از سن 49 تا 61 هفتگی) در قالب طرح کاملاً تصادفی با آرایش فاکتوریل 2×2 شامل دو سطح ویتامین D3 (3500 و 5500 واحد بینالمللی) و دو سطح اسید لاکتیک (صفر و 500 میلیگرم در کیلوگرم) در چهار تیمار، شش تکرار و 10 قطعه مرغ و یک قطعه خروس به ازای هر تکرار استفاده شد. در طول دوره آزمایش، صفات عملکرد تولید و جوجهدرآوری ثبت، و هر 28 روز یکبار، تعداد چهار عدد تخم مرغ از هر تکرار برای بررسی کیفیت داخلی و خارجی مورد ارزیابی قرار گرفت. نتایج نشان داد که اثر اصلی ویتامین D3 در سطوح بالاتر، وزن تخم مرغ را تحت تأثیر قرار داد و باعث کاهش وزن تخم مرغ شد (05/0>P). اثر اصلی ویتامین D3 در سطوح بالاتر سبب افزایش pH سفیده و کاهش pH زرده شد و درصد پوسته، ضخامت پوسته و وزن مخصوص تخم مرغ را افزایش داد (05/0>P). افزودن اسید لاکتیک باعث بهبود عملکرد شد (05/0>P). همچنین اسید لاکتیک، جوجهدرآوری و ضخامت پوسته را افزایش و تعداد تخم مرغهای شکسته را کاهش داد (05/0>P)، اما اثر آن بر سایر صفات، معنیدار نبود. اثر متقابل ویتامین D3 و اسید لاکتیک بر فراسنجههای عملکردی، اندازه تخم مرغ و کیفیت پوسته، معنیدار بود (05/0>P)، بهطوری که در سطوح پایین ویتامین D3، افزودن اسید لاکتیک باعث بهبود عملکرد و ضخامت پوسته شد و درصد شکستگی پوسته را کاهش داد (05/0>P). بنابراین استفاده از اسید لاکتیک و ویتامین D3 سبب افزایش درصد تولید، ضخامت پوسته، کاهش شکستگی تخم مرغ، بهبود ضریب تبدیل غذایی و همچنین افزایش تعداد جوجه تولیدی به ازای هر مرغ در اواخر دوره تولید مرغان مادر گوشتی شد. | ||
کلیدواژهها | ||
اسید لاکتیک؛ پوسته تخم مرغ؛ تخم مرغ قابل جوجهکشی؛ مرغ مادر گوشتی؛ ویتامین D3 | ||
مراجع | ||
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