عنوان

اثرات سطوح مختلف جیره ای سیاهدانه (Nigella Sativa L.) بر عملکرد تولیدی مرغ-های تخم گذار ، کیفیت تخم‌مرغ ترکیبات بیوشیمیایی خون و کیفیت تخم‌مرغ¬های ذخیره سازی شده در شرایط مختلف نگه‌داری

Text of Note

Abstract: This experiment was designed to evaluate the effects of adding different levels of black cumin powder on production performance, egg quality traits, serum lipids and antioxidant status of laying hens in wheat-based diets. In this experiment, 160 Leghorn laying hens of w-36 strains were used at the age of 60 weeks with an average weight of 1600 grams and an average production of 85%. Done. The experimental diets were: 1- control treatment (base diet) 2- treatment containing 1% whole grain, black seed 3- treatment containing 2% whole grain, black seed 4- treatment containing 3% whole grain, black seed. One week was considered for habituation and then the experiment was conducted for 6 weeks. Feed consumption, production percentage, average weight of eggs, egg mass and feed conversion ratio were recorded weekly and calculated based on chicken day; And at the end of the third and sixth week, 2 eggs were selected from each repetition and their quality traits were measured. At the end of the period, in order to measure blood parameters and antioxidant capacity of birds, 2 birds were selected from each replication and their serum was separated after blood collection. Cholesterol and triglyceride levels of egg yolks were also measured at the end of the period. The results showed that the consumption of black seeds significantly increased the production percentage of chickens and the amount of egg mass and also decreased the food conversion ratio of laying hens compared to the control group (p<0.05). Treatments containing black seeds significantly reduced the amount of triglyceride and cholesterol in the blood of birds (p<0.05). While the amount of antioxidant capacity increased significantly (p<0.05). Triglyceride and cholesterol of egg yolk decreased significantly under the effect of 1% black seed treatment (p<0.05). During the entire period, most of the quality traits of eggs such as pH of white and yolk, percentage of yolk and white, height of yolk, density of egg, and egg unit were affected by different experimental diets (p<0.05). Egg shape index, shell thickness and egg specific grawity were not affected by different experimental diets (p<0.05). From the results, it can be concluded that the use of different levels of black seed can increase the egg production and reduce the food conversion factor, and also reduce the amount of cholesterol and triglyceride in the yolk, but they have no effect on the cholesterol, triglyceride and VLDL of the birds' serum