6935

6477

كارشناسي ارشد

علوم دامي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1390

[هشت]، 78ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

عبدالحسين سميع، امير حسين مهدوي

محمدعلي ادريس

21/5/91

سعيد انصاري مهياري، مهدي كديور

1396/09/18

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6477

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Effect of Curcuma Powder on Performance Egg Quality and Fatty Liver Indices in Laying Hens Fed Diets with Different Energy Levels Mahsa Mirbod Mahsaa mirbod@gmail com Februrary 2012 Department of Animal Science College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Abdolhosein Samie asamie48@cc iut ac ir Seyed Amirhosein Mahdavi ahmahdavi2000@yahoo com Abstract This experiment was carried out to investigate the effects of curcuma longa powder on performance egg quality egg yolk cholesterol fatty liver indices the activity of some blood enzymes seromparameters and immunity responses in laying hens fed diets with different energy levels A total of 160fourty eight week old laying hens Hyline 36 white were randomly allocated in a factorial arrangementbased on a completely randomized design consistinged eight treatments with four replicates and fivesamples per replicate Tere were four levels of curcuma longa 0 0 2 0 4 and 0 6 and two levels ofmetabolisable energy 2750 and 2950 kcal kg Experiment lasted for seventy days Feed and water wereprovided ad libitum during the experiment Evaluated traits were egg production egg weight egg mass food consumption food conversion ratio for the first 35 days the second 35 days and also whole trailperiod At the end of the first and second periods egg quality traits were evaluated in order to investigateimmune response two birds per replicate were administered intramuscular injection with sheep red bloodcell SRBC twice with 10 days interval and then blood samples were collected 6 and 12 days after firstand second injection respectively At the end of experiment 2 hens of each cage were sacrificed forstudying histological changes in duodenum Using different levels of curcuma longa showed decrease P 0 05 in food consumption and feed conversion ratio significant decrease P 0 01 in relative weightof liver and in egg cholesterol significant decrease P 0 05 in aspartate amino transferase AST alanine amino transferase ALT significant reduction P 0 05 in ratio of heterophil to lymphocyte H L significant reduction P 0 05 in the ileal E coli enumeration significant improve P 0 05 inshell thickness shell hardness and Internal egg quality significant increase P 0 01 in relative weight ofpancreas and spleen significant increase P 0 05 in antibody titer against SRBC at primary immuneresponse significant increase P 0 05 in goblet cell numbers and crypt depth villus height increasednumerically increased the kupfer cell in liver and significant increase P 0 05 in egg production ratio egg weight egg mass without any significant differences on other traits Although using different level ofmetabolisable energy caused the significant increase P 0 05 in triglyceride in blood serom significantincrease P 0 01 in antibody titer against SRBC at primary immune response significant increase P 0 05 in egg production ratio egg weight egg mass significant decrease P 0 05 in foodconsumption and food conversion ratio significant improve P 0 05 in shell hardness and yolk color butit had no effects on other traits Interaction of different levels of curcuma longa and two levels ofmetabolisable energy had significant effect P 0 05 on AST and ALT significant effect P 0 01 on therelative weight of liver and spleen antibody titer against SRBC at primary immune response and foodconsumption feed conversion ratio egg production and egg mass Also it has significant effect P 0 05 on the ileal E coli enumeration ratio of heterophil to lymphocyte H L and in shell thickness and shellhardness Keywords Laying hens curcuma longa Performance Egg quality Immuneresponses

عبدالحسين سميع، امير حسين مهدوي

محمدعلي ادريس

سعيد انصاري مهياري، مهدي كديور