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تأثیر اسانس مرزه خوزستانی در آب آشامیدنی بر عملکرد و پتانسیل آنتیاکسیداتیو گوشت ران در جوجه های گوشتی | ||
| تولیدات دامی | ||
| مقاله 6، دوره 16، شماره 1، اردیبهشت 1393، صفحه 53-62 اصل مقاله (500.21 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jap.2014.52230 | ||
| نویسندگان | ||
| شهناز ابراهیمی نژاد1؛ حشمت اله خسروی نیا* 2؛ مسعود علیرضایی3 | ||
| 1کارشناس ارشد، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرمآبادـایران | ||
| 2دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آبادـ‌ایران | ||
| 3استادیار، گروه علوم پایه، دانشکدۀ دامپزشکی، دانشگاه لرستان، خرمآبادـایران | ||
| چکیده | ||
| این آزمایش به منظور بررسی تأثیر افزودن اسانس مرزه خوزستانی به آب آشامیدنی بر اکسیداسیون لیپیدها، فعالیت آنزیم های آنتی اکسیدان و میزان کلسترول در گوشت خام ران جوجه گوشتی پس از شش ماه نگهداری در دمای بین 60- تا 80- درجه سلسیوس انجام شد. اسانس مرزه خوزستانی در پنج سطح صفر، 200، 300، 400 و 500 میلی گرم در لیتر و امولسیفایر پلی سوربات-80 به میزان 500 میلی گرم در لیتر تا سن 42 روزگی به آب آشامیدنی جوجه اضافه شد. افزودن اسانس مرزه به آب آشامیدنی جوجه میزان مواد واکنش دهنده با تیوباربیتوریک اسید در گوشت ران را به طور معنی داری کاهش داد (P | ||
| کلیدواژه‌ها | ||
| آنزیمهای آنتیاکسیدان؛ اسانس مرزه؛ جوجه گوشتی؛ کلسترول؛ لیپید | ||
| عنوان مقاله [English] | ||
| Effect of administration of Savory (Satureja Khuzistanica) essential oil in drinking water on performance and antioxidative potential of thigh meat in broiler chicken | ||
| نویسندگان [English] | ||
| Shahnaz Ebrahiminejad1؛ Heshmatollah Khosravinia2؛ Masoud Alirezaei3 | ||
| 1M.Sc., Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran | ||
| 2Associate Professor, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran | ||
| 3Assistant Professor, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran | ||
| چکیده [English] | ||
| This study was carried out to investigate the effect ofadministration of Satureja khuzistanica essential oil (SkEO) in drinking water on performance, lipid oxidation, activity of antioxidative enzymes and cholesterol content of thigh meat using 720 one-day-old Ross 308 broiler chicks. The SkEO was added into drinking water at zero (control-), 200, 300, 400 and 500 mg/L along with a treatment consisting polysorbate-80 (control+) at 500 mg/L. Inclusion of SkEO in drinking water significantly decreased water intake and improved production efficiency index of the birds during days one to 42 of age (P<0.05). The concentration of thiobarbitoric acid reactive substances in thigh meat was significantly decreased by SkEO-treated water (P<0.05). Addition of SkEO into drinking water significantly decreased superoxide dismutase as well as glutathione peroxidase activity in raw thigh meat of the birds (P<0.05). Catalase activity was not influenced by SkEO-added water (P>0.05). Lipid content and cholesterol level in thigh meat was significantly decreased in the birds received 500 and 200 to 400 mg/L SkEO through drinking, respectively (P<0.05). It could be concluded that administration of Satureja khuzistanica essential oils into drinking water at minimum 200 mg/L promoted meat lipid stability. Cholesterol levels of thigh meat decreased by SkEO at 200 to 500 mg/L. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidative enzymes, Broiler Chicken, cholesterol, Lipid, savory essential oil | ||
| مراجع | ||
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