تأثیر پودر برگ پونه کوهی بر کیفیت گوشت جوجه‌های گوشتی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد تغذیه دام دانشگاه شهید باهنر کرمان، کرمان، ایران

2 دانشیار گروه علوم دامی دانشگاه شهید باهنرکرمان، کرمان، ایران

3 مرکز تحقیقات امنیت غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان و دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

چکیده

این آزمایش به‌منظور بررسی تأثیر پودر پونه کوهی بر کیفیت گوشت جوجه‌های گوشتی انجام شد. آزمایش در قالب طرح کاملاً تصادفی با 4 تیمار، 4 تکرار و 10 پرنده در هر تکرار به اجرا درآمد.تیمارهای آزمایشی شامل: جیره پایه (بدون افزودنی)، جیره پایه حاوی 200 میلی‌گرم در کیلوگرم آنتی‌بیوتیک ویرجینامایسین، تیمارهای 3 و 4 به ترتیب جیره پایه حاوی 1/0 و 2/0 درصد پودر پونه کوهی. پارامترهای کیفی اندازه‌گیری شده شامل: تیوباربیتوریک اسید (TBA)، pH، ظرفیت نگهداری آب، افت خونابه و افت درنتیجه پخت بودند. داده‌های حاصل از آزمایش در قالب طرح کاملاً تصادفی توسط نرم‌افزار آماری SAS آنالیز و مقایسه میانگین داده‌ها با استفاده از آزمون چند دامنه‌ای دانکن در سطح 5 درصد انجام شد. نتایج نشان داد که تغذیه با سطوح مختلف پودر پونه موجب کاهش تیوباربیتوریک اسید، افت خونابه و افت درنتیجه پخت گردید (05/0P<). pH در تیمارهای دریافت‌کننده پونه در مقایسه با گروه شاهد و آنتی‌بیوتیک بیشتر بود و بیشترین ظرفیت نگهداری آب نیز در تیمارهای دریافت‌کننده پودر پونه مشاهده شد (05/0P<). 

کلیدواژه‌ها


عنوان مقاله [English]

The effect of oregano leaves on meat quality in broiler chicks

نویسندگان [English]

  • E. Rostami Gohari 1
  • M. Afsharmanesh 2
  • M. Sami 3
1 Msc student of Animal Science, Shahid Bahonar University of Kerman, Iran
2 Associate professor, Department of Animal Science, Shahid Bahonar University of Kerman, Iran
3 Food Security Research Center, Isfahan University of Medical Sciences, Isfahan and professor Department of Food science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده [English]

This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was conducted in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of the 1) basal diet without additives, 2) basal diet containing 200 mg virginamycin/kg diet, 3,4) basal diet contain 0.1 and 0.2 percent oregano leaves, respectively. The quality parameters were measured included: Thiobarbituric acid (TBA), pH, water hold capacity, dripping loss and cooking loss. Data from the experiment were analyzed in a completely randomized design by SAS software and comparison means were performed with using of Duncan's multiple range tests at 5% level. The result showed that feeding with different levels oregano leaves caused reduction of TBA, dripping loss and cooking loss (P<0.05). Meat pH  in chicks that receiving oregano leaves was higher than the control and antibiotic group and the maximum (W.H.C) was observed in the treatment receiving oregano leaves(P<0.05). 

کلیدواژه‌ها [English]

  • Oregano
  • meat quality
  • broiler chic
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