تاثير سطوح افزايشي چربي و متيونين جيره بر عملكرد، كيفيت تخم مرغ و قابليت هضم مواد مغذي در مرغان تخمگذار

چكيده انگليسي :

Effect of Incremental Levels of Dietary Fat and Methionine on Performance Egg Quality and Nutrient Digestibility in Laying Hens Mahboubeh Mohseni Homagerani mmohseni h@yahoo com June 21 2014 Department of Animal Sciences IsfahanUniversity of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Dr R Jahanian r jahanian@cc iut ac irAbstractThe present study was conducted to investigate the effect of incremental levels of dietary fat and methionine Met on performance immune responses blood biochemical parameters and ileal nutrient digestibility inlaying hens A total of 240 Hy line W 36 laying hens of 46 weeks of age were used during a 77 days trialperiod The birds were randomly distributed among 4 replicates 5 hens per each cage replicate of each of 12dietary treatments Experimental treatments were consisted of 3 different soybean oil 0 2 and 4 of diet and 4 dietary Met 0 37 0 41 0 45 and 0 49 of diet levels based on a 3 4 factorial arrangement oftreatments Performance parameters including feed intake production percentage egg weight egg mass feedconversion ratio FCR and egg quality indices were recorded periodically two 35 d intervals At the finaltrial day two birds from each cage were slaughtered to measure relative weights of liver gallbladder pancreas heart and spleen as well as ileal contents Antibody titers against Newcastledisease virus NDV and sheep red blood cell SRBC were measured after respective inoculations In addition sera samples wereanalyzed for lipid metabolites and malondialdehyde MDA concentrations The results showed that thelaying percentage at all trial periods were significantly P 0 001 influenced by dietary fat levels so thatdietary inclusion of 4 soy oil improved egg production Also dietary Met level of 0 49 increased hen dayegg production during the second 35d P 0 01 and entire P 0 05 trial period Although dietary fat levelhad no marked effect on egg weight increasing dietary Met level increased P 0 05 egg weight during theentire experimental period Dietary inclusion of 2 and 4 soybean oil and consequently increasing dietarymetabolizable energy level decreased P 0 05 feed intake The best P 0 01 FCR values were assigned tothe birds fed on diets containing 4 soybean oil and 0 49 Met Among the egg quality indices shellbreaking strength and thickness were affected by dietary fat level so that using 2 and 4 soybean oil into thediets increased eggshell thickness P 0 05 and strength P 0 001 during the first 35d compared withcontrol diet without supplemental fat Furthermore increase in dietary Met level reduced P 0 01 Haughunit during the second 35 d Increasing Met level up to 0 45 of diet improved the primary antibodyresponse to SRBC P 0 001 and NDVantibody titer P 0 05 Supplementation of soybean oil into thedietsincreased antibody response against NDV at d 7 post vaccine inoculation while decreased it at 14 th dafter vaccination Serum MDA content increased significantly P 0 001 as the result of dietary soybean oilsupplementation however incremental Met levelscould decrease P 0 05 serum MDA content Increaseindietary Met level decreased P 0 01 serum cholesterol LDL and triglyceride concentrations The resultson ileal digestibility indicated that dietary inclusion of soybean oil improved digestibility coefficients ofcrude protein lipid and dry matter In addition dietary Met levels of 0 45 and 0 49 increased crude proteinand lipiddigestibility The present findings show that increasing dietary fat level has an increasing effect ondietary Met demands so that the highest Met levels in 4 soy oil containing diets resulted in the bestperformance and productive efficiency in laying hens Keywords Laying hens Methionine Dietary fat level Performance Ileal nutrientdigestibility Immunological responses Egg quality

محسني هماگراني، محبوبه

تاثير سطوح افزايشي چربي و متيونين جيره بر عملكرد، كيفيت تخم مرغ و قابليت هضم مواد مغذي در مرغان تخمگذار

پاسخ هاي ايمونولوژيك , قابليت هضم ايلئومي مواد مغذي