تعیین انرژی قابل متابولیسم گندم فرآوری شده در دماهای مختلف و اثر آن در جیره با و بدون مکمل آنـزیمی بر مورفولوژی روده کوچک و عملکرد رشد جوجه‌های گوشتی در دوره 24 – 11 روزگی

پژوهشهای علوم دامی ایران

مقاله 9، دوره 13، شماره 2 - شماره پیاپی 46، تیر 1400، صفحه 275-290   

نوع مقاله: علمی پژوهشی- تغذیه طیور

شناسه دیجیتال (DOI): 10.22067/ijasr.v13i2.81464

نویسندگان

سید محمد رضا صلواتی¹؛ ابوالقاسم گلیان^{* 2}؛ احمد حسن آبادی³

¹گروه علوم دامی، دانشکدة کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

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

³گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

این پژوهش به منظور بررسی اثر فرآوری حرارتی بر انرژی قابل متابولیسم، قابلیت هضم ظاهری پروتئین و ماده خشک گنــدم به روش جمع‌آوری کـل فضـولات با استفاده از 96 قطعه جوجه گوشتی مخلــوط دو جنـس ســویـه راس-308 در ســن21- 18 روزگی با جیره حاوی 11/70 درصد گندم‌ به نحوی که تنها منبع انرژی و پروتئین جیره‌ها یکی از چهار گندم فرآوری شده و یا نشده بود، انجام شد؛ همچنین آزمایشی به منظـور بررسـی عملکرد 576 قطعه جوجه گوشتی سویه راس-308 از ســن 24-11روزگی در قالب طرح کاملاً تصادفی به روش فاکتوریل 2 × 4 شامل 8 تیمار با 6 تکرار و 12 قطعه پرنده در هر تکرار طراحی شد. گندم‌های مورد استفاده فرآوری نشده و یا فرآوری شده در کاندیشنر با دمـاهـای ^C° (55، 70 و 85) به مدت 5/2 دقیقه با و بدون مکمل آنزیمی بودند. فــرآوری حرارتی در دمای ^C° 85 منجر به افزایش انرژی قابل متابولیسم ظاهری و قابلیت هضم ماده خشک بترتیب به میزان 32/5 و 61/5 درصد و افزایش وزن بدن، وزن روزانه و مصرف خوراک نسبت به تیمار شاهد شد. همچنین منجر به افزایش ارتفاع ویلی‌های ناحیه ژژنوم نسبت به تیمار شاهد شد. مکمل آنزیمی باعث افزایش وزن بدن، وزن روزانه، ضریب تبدیل غذایی، کاهش وزن ایلئوم و پهنای ویلی شد. با توجه به نتایج حاصل، فرآوری حرارتی گندم باعث بهبود انرژی قابل متابولیسم ظاهری، قابلیت هضم ماده خشک، مـورفولوژی روده کوچک و فعالیت میکروبی ناحیه ایلئوم جوجـه‌های گوشتـی سـن 24- 11 روزگی شد.

کلیدواژه‌ها

آنزیم؛ جوجه گوشتی؛ عملکرد؛ فرآوری حرارتی

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