نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‎ آموخته گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران.

2 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران.

3 دانشیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران.

چکیده

هدف از این پژوهش، تعیین اثرات اخته‎سازی جوجه خروس‏های بومی ایرانی بر افزایش وزن بدن، خصوصیات لاشه،‏ کیفیت گوشت و پاسخ ایمنی بود. جوجه‏ خروس‏ها در سن 12 هفتگی به روش جراحی اخته و یا جراحی شم (گروه شاهد) شدند. سپس 10 قطعه خروس اخته و 10 قطعه خروس غیراخته (گروه شاهد) سالم به آزمایش اختصاص داده شدند. پرندگان تا سن 24 هفتگی نگهداری و با جیره یکسانی تغذیه شدند. سامانه ایمنی همه پرنده‏ها بر اساس تیتر SRBC، ایمونوگلوبولین M و ایمونوگلوبولین G در طول دوره پرورش مورد ارزیابی قرار گرفت. پس از کشتار، ارزیابی افت ناشی از پخت و ارزیابی حسی بر روی گوشت سینه انجام شد. نتایج نشان دادند که رشد تاج و ریش و وزن نسبی ران‏ها در اثر اخته‎سازی به طور معنی‏داری کاهش یافت (05/0>P). از نظر خصوصیات کشتاری‏، گروه اخته شده در مقایسه با گروه شاهد، نسبت بالاتری از وزن کل پا، کبد و گوشت سینه را نشان داد. هیچ اختلاف معنی‏داری از نظر وزن نهایی بدن، متوسط افزایش وزن روزانه، بازده لاشه، درصد چربی محوطه شکمی، پاسخ سامانه ایمنی و ویژگی‏های حسی گوشت سینه به استثنای بو، بین دو گروه وجود نداشت. با این حال، با توجه به ارزش بازارپسندی بیشتر گوشت پرندگان اخته‏، عمل اخته‎سازی خروس‎های بومی می‎تواند برای اهداف تجاری، سودمند باشد.

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