اثر عصاره رازیانه و ویتامین D3 بر جوجه درآوری و خصوصیات کیفی جوجه در مرغهای مادر گوشتی پس از تولک بری

پژوهشهای علوم دامی ایران

مقاله 1، دوره 6، شماره 3 - شماره پیاپی 19، مهر 1392، صفحه 197-207   

نوع مقاله: علمی پژوهشی- تغذیه طیور

شناسه دیجیتال (DOI): 10.22067/ijasr.v6i3.43291

نویسندگان

محمد کاظمی فرد^{* 1}؛ حسن کرمانشاهی²؛ منصور رضایی³؛ ابوالقاسم گلیان²

¹دانشگاه کشاورزی و منابع طبیعی ساری

²گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

³گروه علوم دامی، دانشـکده ی کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران.

چکیده

به منظور بررسی تأثیر سطوح مختلف عصاره رازیانه و ویتامین D3بر عملکرد، جوجه درآوری، خصوصیات کیفی جوجه و ایمنی آزمایشی در قالب فاکتوریل 3×3 به اجرا درآمد. این آزمایش با 360 قطعه مرغ مادر راس 308 پس از تولک بری (84-92 هفتگی) در طرح کاملا تصادفی شامل 3 سطح عصاره رازیانه (صفر، 50 و100 میلیگرم در کیلوگرم جیره) و 3 سطح ویتامین D3 (صفر، 3500 و4200 واحد بین الملل درکیلوگرم جیره) از هفته 84 تا 92 انجام شد. افزودن عصاره رازیانه به جیره مرغهای مادر گوشتی بطور عددی تلفات جنینی را در مرحله اولیه کاهش داد. جنسیت جوجه های تفریخ شده (جوجه خروسها) و وزن نسبی جوجه ها به طور معنی داری تحت تأثیر سطوح ویتامین D3 قرارگرفت (05/0P

کلیدواژه‌ها

مرغ مادر گوشتی؛ عصاره رازیانه؛ ویتامین D3؛ جوجه درآوری؛ تلفات جنینی

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