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محمد کاظمی فرد حسن کرمانشاهی منصور رضایی ابولقاسم گلیان

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<). همچنین نتایج این آزمایش نشان می دهد که افزایش میزان ویتامین D3 در جیره منجر به حفظ سطح تیتر نیوکاسل شد.

جزئیات مقاله

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ارجاع به مقاله
کاظمی فردم., کرمانشاهیح., رضاییم., & گلیانا. (2015). 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, 6(3), 197-207. https://doi.org/10.22067/ijasr.v6i3.43291
نوع مقاله
علمی پژوهشی- تغذیه طیور