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اثر اختهسازی بر افزایش وزن، کیفیت گوشت، صفات لاشه ای و پاسخ ایمنی در خروسهای بومی ایرانی | ||
| علوم دامی | ||
| دوره 34، شماره 130، خرداد 1400، صفحه 15-24 اصل مقاله (1.35 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/asj.2020.128048.1998 | ||
| نویسندگان | ||
| محمد جواد اسکندری1؛ فرهاد صمدیان* 2؛ مصطفی قادری زفره‌ای3؛ رضا نقی ها2 | ||
| 1دانش آموخته گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران. | ||
| 2استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران. | ||
| 3دانشیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه یاسوج، یاسوج، ایران. | ||
| چکیده | ||
| هدف از این پژوهش، تعیین اثرات اختهسازی جوجه خروسهای بومی ایرانی بر افزایش وزن بدن، خصوصیات لاشه، کیفیت گوشت و پاسخ ایمنی بود. جوجه خروسها در سن 12 هفتگی به روش جراحی اخته و یا جراحی شم (گروه شاهد) شدند. سپس 10 قطعه خروس اخته و 10 قطعه خروس غیراخته (گروه شاهد) سالم به آزمایش اختصاص داده شدند. پرندگان تا سن 24 هفتگی نگهداری و با جیره یکسانی تغذیه شدند. سامانه ایمنی همه پرندهها بر اساس تیتر SRBC، ایمونوگلوبولین M و ایمونوگلوبولین G در طول دوره پرورش مورد ارزیابی قرار گرفت. پس از کشتار، ارزیابی افت ناشی از پخت و ارزیابی حسی بر روی گوشت سینه انجام شد. نتایج نشان دادند که رشد تاج و ریش و وزن نسبی رانها در اثر اختهسازی به طور معنیداری کاهش یافت (05/0>P). از نظر خصوصیات کشتاری، گروه اخته شده در مقایسه با گروه شاهد، نسبت بالاتری از وزن کل پا، کبد و گوشت سینه را نشان داد. هیچ اختلاف معنیداری از نظر وزن نهایی بدن، متوسط افزایش وزن روزانه، بازده لاشه، درصد چربی محوطه شکمی، پاسخ سامانه ایمنی و ویژگیهای حسی گوشت سینه به استثنای بو، بین دو گروه وجود نداشت. با این حال، با توجه به ارزش بازارپسندی بیشتر گوشت پرندگان اخته، عمل اختهسازی خروسهای بومی میتواند برای اهداف تجاری، سودمند باشد. | ||
| کلیدواژه‌ها | ||
| اخته؛ خروس بومی؛ خصوصیات حسی گوشت؛ پاسخ آنتیبادی هومورال | ||
| عنوان مقاله [English] | ||
| Effect of caponization on weight gain, meat quality, carcass traits and immunocompetence in native Iranian cockerels | ||
| نویسندگان [English] | ||
| Mohammad Javad Eskandari1؛ Farhad Samadian2؛ Mostafa Ghaderi Zefrehei3؛ Reza Naghiha2 | ||
| 1Department of Animal Science, Faculty of Agriculture, Yasouj University, Yasouj, Iran. | ||
| 2Department of animal science, | ||
| 3Department of Animal Science, Faculty of Agriculture, Yasouj University, Yasouj, Iran. | ||
| چکیده [English] | ||
| The aim of this study was to determine the effects of caponization of Iranian native cockerels on body weight gain, carcass characteristics, meat quality and immune response. The chockerels were surgically caponized or sham- operated at 12 weeks of age. Then, 10 healthy capons and 10 sham-operated cockerels (control group) were assigned to the experiment. The birds were kept until 24 week of age and fed the same diet. The immune system of all birds was evaluated based on SRBC, IgM and IgG titers during the rearing period. The cooking loss and organoleptic evaluation was performed on breast meat postmortem. The results showed that comb and wattle growth and the relative weight of thighs was significantly (p < 0.05) reduced as a result of caponization. In the slaughter characteristics, the capon group showed higher proportion of whole leg, liver and breast meat weights than sham-operated group. There was no significant difference in final body weight, average daily gain, carcass yield, abdominal fat percentage, immune system response and sensory attributes of breast meat with the exception of odor between two groups. However, the caponization of native cockerels can be useful for commercial purposes due to the higher marketing value of meat from capons. | ||
| کلیدواژه‌ها [English] | ||
| Capon, Native cockerel, Sensory meat quality, Humoral antibody response | ||
| مراجع | ||
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