Title of article :
Effect of Different Levels of Mushroom Waste (Agaricus bisporus) with or without Probiotic on Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Chickens
Author/Authors :
Mazaheri، A نويسنده Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran , , Shams Shargh، M نويسنده Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran , , Dastar ، B نويسنده Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran , , Zerehdaran، S نويسنده Department of Animal Science, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran ,
Issue Information :
فصلنامه با شماره پیاپی 0 سال 2014
Abstract :
هدف از اين تحقيق بررسي تاثير سطوح ضايعات قارچ خوراكي و پروبيوتيك بر عملكرد رشد، تركيب لاشه و كيفيت گوشت جوجه هاي گوشتي بود. يك آزمايش فاكتوريل 3×2 در قالب طرح كاملا تصادفي با دو سطح پروبيوتيك (صفر و مقدار توصيه شده) و سه سطح ضايعات قارچ دكمه اي (0، 3% و 6%) با استفاده از جوجه گوشتي نر )سويه راس 308( انجام شد. سطوح مختلف ضايعات قارچ و پروبيوتيك تاثير معني داري بر وزن بدن و ضريب تبديل غذايي نداشتند. همچنين تركيب لاشه جوجه هاي گوشتي تحت تاثير سطوح مختلف قارچ و پروبيوتيك قرار نگرفت. استفاده از ضايعات قارچ و پروبيوتيك ميزان مالون دي آلدييد گوشت سينه جوجه‌هاي گوشتي را در زمان 30 روز پس از كشتار به طور معني داري كاهش داد (05/0P < ) . ميزانpH گوشت سينه پرندگاني كه از مكمل پروبيوتيك استفاده كرده بودند در زمان 1 و30 روز پس از كشتار به طور معني داري كاهش يافت (05/0P < ). به‌طور كلي، در شرايط اين آزمايش استفاده از ضايعات قارچ خوراكي به خصوص در سطح 6 درصد، باعث بهبود نسبي عملكرد رشد و كاهش اكسيداسيون گوشت شد.
Abstract :
The aim of this study was to investigate the effect of mushroom waste and probiotic levels on growth performance, carcass characteristics, and meat quality in broiler chickens. A 2 × 3 factorial arrangement with two levels of probiotic supplementation (0 and recommended rate) and three levels of mushroom waste inclusion (0%, 3%, and 6%) was used in a completely randomized design using male broiler chickens (Ross 308 strain). Different levels of mushroom waste and probiotic had no significant effect on body weight gain and feed conversion ratio in broiler chickens. Neither different levels of mushroom waste nor probiotic independently had any significant effect on carcass characteristics. However, the use of mushroom waste and probiotics significantly reduced the malondialdehyde content in chicken breast meat 30 days after storage (P < 0.05). Breast meat pH value was significantly reduced by supplementation with probiotic 1 and 30 days after storage (P < 0.05). In conclusion, under the conditions of this experiment, inclusion of mushroom waste, particularly at 6% level, numerically improved growth performance and was effective in preventing meat oxidation.
Journal title :
Poultry Science Journal(PSJ)
Journal title :
Poultry Science Journal(PSJ)
