اثرات اسید چرب لینولئیک کونژوگه (CLA) در جیره مرغان تخم‌گذار بر عملکرد تولید و صفات کیفی تخم‌مرغ در دما و زمان‌های مختلف نگهداری آن

نوع مقاله : علمی پژوهشی- تغذیه طیور

نویسندگان

دانشگاه تبریز

چکیده

در آزمایشی، اثرات سطوح مختلف اسید چرب لینولئیک کونژوگه4 در جیره مرغان تخم‌گذار پس از دوره تولک ‌بری بر عملکرد تولید و صفات کیفی تخم‌مرغ در دما و زمان‌های مختلف نگهداری تخم‌مرغ مورد ارزیابی قرارگرفت. در آزمایش اول، تعداد 60 قطعه‌ مرغ تخم‌گذار لگهورن در سن 78 هفتگی در قالب طرح کاملاً تصادفی به 3 تیمار با 5 تکرار اختصاص داده شدند. در جیره‌ شاهد، از CLA استفاده نشد ولی در جیره‌های 2 و 3 به‌ترتیب از 25/0 درصد و 5/0 درصد CLA خالص استفاده شد. نتایج نشان داد در کل دوره (4 هفته)، درصد تولید و توده تخم‌مرغ پرندگانی که با 5/0 درصد CLA تغذیه شده بودند، نسبت به تیمارهای دیگر به‌طور معنی‌داری افزایش یافت ولی صفات کیفی تخم‌مرغ‌ها تحت‌ تاثیر قرار نگرفت. در آزمایش دوم، نمونه‌هایی از تخم‌مرغ در دماهای اتاق و یخچال در زمان‌های مختلف نگهداری و بررسی کیفیت داخلی آنها نشان داد با افزایش سطح CLA و کاهش دما و زمان نگهداری، واحد هاو افزایش و pH سفیده کاهش یافت. اثرات متقابل سطح CLA با زمان و دمای نگهداری روی pH سفیده معنی‌دار بود و در تخم‌مرغ‌هایی که در دما و مدت زمان بالای نگهداری، از CLA در جیره استفاده شده بود، pH سفیده پایین‌تر از تیمارهای بدون CLA بود. نتیجه‌گیری می‌شود که استفاده از CLA تا سطح 5/0 درصد جیره در دوره پس از تولک، توانست علاوه برتاثیر مثبت بر عملکرد تولید، تغییرات pH و واحد هاو تخم‌مرغ‌ها را در طول دما و زمان‌های مختلف تا حدودی کنترل کند.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of Conjugated Linoleic Acid (CLA) in Post- molting Diet of Laying Hens on Egg Production Performance and Egg Quality during Different Storage Times

نویسندگان [English]

  • Seyed ali Mirghelenj
  • Leila Fathollah zadeh
  • Rouhollah Kianfar
  • Majid Olyaee
University of Tabriz
چکیده [English]

Introduction CLA is a mixture of several geometrical and positional conjugated isomers of linoleic acid (C 18:2 cis-9, cis-12). Ruminant products, such as milk, meat, and cheese, are major CLA sources in human diets, but foods obtained from non-ruminants, contain much less CLA. Some reports showed positive effects of CLA on production performance of layer hens. Egg internal quality traits may be depressed during storage, but incorporation of CLA, may increase the permeability of the yolk membrane due to the cis-trans arrangements of CLA, therefore ion movement between the yolks and albumen through the yolk membrane, restrict some changes in egg internal quality traits, therefore an experiment was conducted to evaluate the effects of different levels of CLA in post-molting phase of laying hens on production performance and egg quality in different storage times and temperatures.
Material and Methods In this experiment, sixty W-36 White leghorn laying hens in post-molting phase (78 week) were assigned to 3 treatments with 5 replications and 4 birds each based on completely randomized design. The purity of CLA source used in this study was above 90% with mixture of 50% c9-t11 and 50% c10-t12 isomers. Experimental diets were 1) Control diet (basal diet containing 0% CLA), 2) basal diet+0. 25% pure CLA and 3) basal diet+0.5% pure CLA and after adaptation period, diets were fed for 4 weeks. During the experiment, hens were provided feed and water ad-libitum. Egg production, egg weight, feed consumption, egg mass and feed conversion ratio were recorded weekly and reported as total period. Every two weeks, internal and external quality traits such as albumen percent, yolk percent, albumen pH, yolk pH, Haugh unit, yolk height, yolk Roche scale, yolk index, egg size, egg surface, specific gravity, shell strength, shell percent and thickness were evaluated. The eggs from treatments having best production performance (0.5 %) collected and stored in different temperatures (4 and 27° C) and duration times (1 day, 1 week and 1 month after production) then evaluated their internal quality.
Results and Discussion Results showed that egg production performance and egg mass of birds fed 0.5 % CLA was significantly higher than control or those fed 0.25 % during whole experimental period, but egg weight and feed consumption were not affected significantly by dietary CLA level and feed conversion ratio of birds fed 0.5 % CLA was significantly (P0.05). Also the external egg quality traits such as egg size, egg surface, specific gravity, shell strength, shell percent and thickness were not affected significantly. Results of egg quality traits during different times and temperatures showed that main effects of CLA levels, storage times and storage temperatures were significant (P

کلیدواژه‌ها [English]

  • Conjugated Linoleic Acid
  • Haugh Unit
  • Molting
  • Layers
  • Storage temperature
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