اثر مکمل فایتوژنیک برجمعیت میکروبی، برخی فراسنجه‌های خونی و پاسخ ایمنی جوجه‌های گوشتی تحت تنش گرمایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه کشاورزی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران

2 مربی گروه دامپزشکی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران

3 کارشناس ارشد فیزولوژی ﮔیاهان دارویی، کارشناس جهاد کشاورزی استان فارس، شیراز، ایران

چکیده

هدف ازاین مطالعه بررسی اثر مکمل فایتوژیک بر برخی  فراسنجه‌های خونی، جمعیت میکروبی و پاسخ ایمنی جوجه‌های گوشتی تحت تنش گرمایی است. این پژوهش با تعداد 240 قطعه جوجه گوشتی نر یک‌روزه کاب 500 در قالب طرح کاملاً تصادفی در چهار تیمار، سه تکرار و 20 قطعه جوجه در هر تکرار انجام شد. تیمارها شامل گروه شاهد (بدون افزودنی) و تغذیه شده با 100، 150 و 200 میلی‌گرم درکیلوگرم مکمل فایتوژیک در جیره غذایی بودند. جیره‌های آزمایشی در سن 25 تا42 روزگی و تحت شرایط تنش حرارتی 32  درجه سانتی‌گراد به صورت دوره‌ای مورد استفاده قرار گرفت. تیمارهای 150 و 200 میلی‌گرم در کیلوگرم فایتوژنیک کاهش معنی‌داری را در میزان تری‌گلیسرید نسبت به تیمار شاهد اعمال کرد (05/0>P). تیمار 200 میلی‌گرم در کیلوگرم فایتوژنیک میزان گلوکز را به‌طور معنی‌داری نسبت به تیمار شاهد کاهش داد (05/0>P). تیمارهای 150 و 200 میلی‌گرم در کیلوگرم فایتوژنیک کاهش معنی‌داری را در میزان اشیرشیاکلی و افزایش معنی‌داری را در میزان لاکتوباسیل ایجاد کرد (05/0>P). نتایج نشان داد 200 میلی‌گرم در کیلوگرم مکمل فایتوزنیک در کاهش لیپید خون و افزایش باکتری‌های مفید و کاهش باکتری‌های مضر در شرایط تنش گرمایی می‌تواند موثر باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Phytogenic Additiv on Some Blood Parameters, Microbial Pop-ulation and Antibody Response of Broiler Chickens under Heat Stress Condition

نویسندگان [English]

  • Ahmad Ali Sabetan Shirazi 1
  • Masood Abedi 2
  • Ghazal Raoofat 3
1 Assistant Professor, Department of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
2 Instructor, Department of Veterinary, Islamic Azad University, Yasooj, Iran
3 Master of Medicinal Plant Physiology, Expert of Agriculture Jahad Fars Province, shiraz, Iran
چکیده [English]

Recently, studies have been conducted to use plant compounds as natural preservatives in foods. So, the objective of this study was first to evaluate antimicrobial activity of ethanolic and methanolic extracts of Aloe vera, German chamomile and Mentha piperita L cultivated in Medicinal plants farm of agricultural research institute of zabol university, against spoilage and pathogenic microorganisms associated with pasteurized milk including Pseudomonas aeruginosa, Bacillus cereus, Micrococcus luteus, listeria monocytogenes and Escherichia coli and the next stage was to investigate the impact of ethanolic extracts of aloe vera and German chamomile on the shelf life of pasteurized milk. The results indicated that Aloe vera had the most antimicrobial activity followed by German chamomile and Mentha piperita L respectively (P<0.05). In general, the ethanolic extract of studied plants was found to posses more powerful antibacterial activity than methanolic one (P<0.05). Ethanolic extracts of Aloe vera and German chamomile were evaluated as natural preservatives at concentrations of 0.15, 0.3 and 0.6 (% v/v). The results revealed that the treatments of pasteurized milk with 0.3% and 0.15% of German chamomile and also Aloe vera with a concentration of 0.3% with acceptable sensory properties had a significantly lower total microbial count and longer shelf life compared to the control sample. Therefore, this study confirmed the possibility of using of the extract of mentioned plants as a preservative in pasteurized milk besides its beneficial properties of a functional food.

کلیدواژه‌ها [English]

  • Antibacterial activity
  • Aloe vera
  • German chamomile
  • Ethanolic extract
  • Pasteurized milk
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