اثر شکل فیزیکی جیره های غذایی (آردی، پلت و اکسترود) بر ویژگی های بستر، خصوصیات کیفی پا، سینه و شاخص های استخوان درشت نی در جوجه های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری تغذیه طیور، گروه علوم دامی، دانشکده کشاورزی دانشگاه بوعلی سینا، همدان.

2 استاد گروه علوم دامی، دانشگاه بوعلی سینا، همدان

3 استاد موسسه علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج

چکیده

هدف از تحقیق ارزیابی اثر شکل فیزیکی جیره ‌های غذایی آردی، پلت و اکسترود بر ویژگی‌های بستر، خصوصیات کیفی پا، سینه و شاخص‌های استخوان درشت نی بود. بدین منظور تعداد 936 قطعه جوجه‌ گوشتی یک‌روزه‌ نژاد راس 308 با 3 تیمار آزمایشی و 12 تکرار و 26 قطعه جوجه در هر تکرار در قالب طرح کاملاً تصادفی به مدت 6 هفته پرورش داده شد. کیفیت فیزیکی بستر (pH، رطوبت، نیتروژن و ازت فرار) و جمعیت میکروبی بستر (باکتری‌های اسپورزا، قارچ‌ها، باکتری‌های هوازی کل)، ناهنجاری‌های پا و لاشه (لنگش، زخم کف پا، سوختگی مفصل خرگوشی، زخم سینه) و عناصر معدنی (کلسیم و فسفر) و شاخص‌های استخوان درشت نی (طول، قطر، وزن، درصد وزنی، قدرت شکنندگی) در روز 42 روزگی مورد بررسی قرار گرفت و تلفات به‌صورت روزانه ثبت شد. نتایج این مطالعه نشان داد که در تیمار اکسترود درصد رطوبت، نیتروژن و میزان ازت فرار بستر بیشتر و جمعیت باکتری اسپورزا و کل قارچ بستر کمتر از تیمارهای دیگر بوده است . اثر تیمارهای آزمایشی بر درصد زخم کف پا، زخم سینه، کلسیم و فسفر استخوان و شاخص‌های استخوانی درشت نی غیر معنی‌دار بود. درصد سوختگی مفصل خرگوشی و لنگش و تلفات در تیمار اکسترود و پلت بیشتر از تیمار آردی بوده است. بنابراین شکل خوراک پلت و اکسترود در مقایسه با خوراک آردی اثرات منفی روی درصد رطوبت، نیتروژن و میزان ازت فرار بستر و درصد تلفات داشته و باعث افزایش وقوع سوختگی مفصل خرگوشی و لنگش در جوجه های گوشتی گشته است.

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