تاثير تغذيه سطوح مختلف پروتئين بر عملكرد، خصوصيات كيفي تخم مرغ و پاسخ هاي ايمونولوژيك مرغ هاي تخم گذار

چكيده انگليسي :

The Effect of Feeding Different Protein and Threonine Levels on Performance Egg Quality and Immune Responses of Laying Hens Ehsan Moghaddas ehs sepanta@gmail com February 12 2012 Department of Animal Science College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiSeyed Amirhosein Mahdavi ahmahdavi2000@yahoo comAbdolhosein Samie asamie48@cc iut ac irAbstractThe present study was curried out to investigate the effects of feeding the different levels of crudeprotein CP and threonine Thr on performance egg quality and immune responses of laying hensin a completely randomized design with a factorial arrangement at a 70 day period Treatments included three levels of CP 100 95 and 90 percent of Hy Line W36 commercial guiderecommendation and three levels of Thr 100 110 and 120 percent of Hy Line W36 commercialguide recommendation At this experiment one hundred eighty Hy Line W36 commercial layinghens 48 weeks old were randomly allocated into 9 dietary treatments with 4 replicates of 5 hens ineach replicate Feed and water were provided ad libitum during the experiment The average dailyfeed intake feed conversion ratio egg production egg weight and egg mass were evaluated for thefirst 35 days the second 35 days and the whole trial period At the end of first and second periods egg qualitative traits including Haugh unit yolk index yolk color quality and strength of egg shellwere evaluated In order to investigate immune response 2 birds per replicate were administeredintramuscular injection with sheep red blood cell SRBC twice with 10 days interval and thenblood samples were collected 6 and 12 days after first and second injection respectively The bloodantibody titer at each 2 times and differential counting of leukocyte subsets albumin and globulinpercent were evaluated at second time At the end of experiment jejunum mucosa and relativeweight of various body organs were studied The results of this experiment showed that reduction indietary CP content or increasing dietaty Thr at the studied levels had no significant effect on averagedaily feed consumption egg production ratio egg mass feed conversion ratio Haugh unit yolkindex and egg shell quality at each time intervals At the end of the trial body weight change indifferent dietery groups was similar No significant difference was found between dietary treatmentsin white blood cells numbers early immune response jejunum histology and relative weight of liverand spleen However 10 reduction in dietary CP caused the reduced egg weight at each three timeintervals P 0 05 and increase in yolk color at the end of expriment P 0 05 In addition 20 increase in dietary Thr level in diet compared to recommended level caused significant increase inantibody titer against SRBC at secondary immune response P 0 05 increase in globulin percent reduction in albumin percent and ratio of albumin to globulin in blood plasma P 0 05 There was asignificant interaction between CP and Thr levels on secondary immune response P 0 05 Therelative weight of pancreas increased as dietary Thr level increased P 0 05 In conclusion theresults of this study showed that reduction in dietary CP content at studied levels at 70 days had noadverse effect on performance egg qualitative traits and immune responses of layers But to gain thehighest immune response more Thr compared to recommended level is required Keywords Laying hens Crude protein Threonine Performance Egg quality Immune responses

مقدس، احسان

تاثير تغذيه سطوح مختلف پروتئين بر عملكرد، خصوصيات كيفي تخم مرغ و پاسخ هاي ايمونولوژيك مرغ هاي تخم گذار

پروتئين خام , ترئونين