4409

4158

كارشناسي ارشد

علوم دامي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1387

يازده ،73،[II]ص ،جدول ،نمودار

ص.ع به :فارسي وانگليسي

عبدالحسين سميع

مهدي محمد علي پور

18/1/87

نفيسه نيلي، مهدي كديور

1396/09/11

كتابنامه

مهندسي كشاورزي

ID4158

به فارسي و انگليسي : قابل رويت در نسخه ديجيتال

Abstract L carnitine plays an important role in fatty acids oxidation It s indispensable for thetransport of long chain fatty acids from the cytosol into the matrix mitochondria where the oxidation of these fatty acids occurs Poultry rations contain a high amount of cereals which have very low l carnitine levels The aims of this study were survey of supplementalof l carnitine and vegetable oil on yolk cholesterol content albumen quality andperformance of laying hens Three hundred 24 week old Hy Line W 36 strain whiteleghorn hens were randomly divided into 12 experimental groups of 25 birds each 5replicates of 5 birds per treatment Experiment was carried out in a completelyrandomized design in factorial arrangement 3 4 of treatments two levels of fat 0 3 and four levels of l carnitine 0 50 100 150 mg kg diet supplementation A basal layerdiets were formulated to be meet all nutrients by National Research Council 1994 During the 12 weeks of experiment 24 36 weeks old hens had free access to feed andwater Feed consumption was recorded at the end of each two weeks of the experimentalperiod Egg production egg weight egg mass albumen height and haugh unit score weremeasured at the end of each two weeks period and egg production were recorded daily Atthe end of the trial three hens were randomly sacrificed from each treatment and killed formeasuring abdominal fat and fat liver content Results of this experiment indicated that l carnitine and fat had no significant effect on egg production L carnitine did not affect eggweight egg mass and feed conversion Addition of 3 fat significantly p 0 05 increasedegg weight and egg mass and improved feed conversion Interaction effect of l carnitineand fat was significant and this effect indicated that 3 percent of fat and 50 ppm l carnitineimproved feed conversion p 0 01 Fifty ppm of l carnitine and 3 percent of fat increasedshell hardness p 0 05 Albumen height and haugh unit increased by increasing levels ofl carnitine and fat p 0 05 L carnitine did not affect cholesterol content of egg but 1 5 fat decreased Cholesterol content of yolk was decreased by increasing levels of l carnitine mg kg yolk Content of triglyceride of yolk affected by levels of l carnitine and fat p 0 05 Increasing levels of l carnitine declined triglyceride of yolk p 0 05 also 3percent level of fat caused lower triglyceride content of the yolk p 0 05 Bloodmetabolites serum triglyceride cholesterol and HDL were not affected by fat and l carnitine levels Crud fat of Liver was not affected by levels of l carnitine but 3 percent offat was lower than other fat levels p 0 05 Abdominal fat percent was declined byincreasing levels of l carnitine but reverse results were observed with increasing levels offat p 0 05

عبدالحسين سميع

مهدي محمد علي پور

نفيسه نيلي، مهدي كديور