بررسی اثر فرآوری‌های مختلف بر مصرف انرژی خط تولید، پارامترهای کیفی و بهداشتی دان پلت جوجه‌های گوشتی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم دامی، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران

2 گروه علوم دامی، دانشکده کشاورزی، دانشگاه رازی، کرمانشاه ، ایران

10.22034/aej.2021.136489

چکیده

هدف از اجرای آزمایش حاضر بررسی اثر فراوری‌های مختلف بر مصرف انرژی خط تولید، پارامترهای کیفی و بهداشتی دان پلت جوجه‌های گوشتی بود. این آزمایش در 40 تیمار و هر تیمار شامل 5 تکرار در قالب یک طرح آزمایشی فاکتوریل (2×2×2×5)، برای ارزیابی اثر دو اندازه ذرات خوراک با میانگین قطر هندسی مختلف (500 و 1000 میکرومتر)، دو نوع دمای کاندیشنینگ (80 و 85 درجه سلسیوس)، دو زمان مختلف کاندیشنینگ (40 و 120 ثانیه) و 5 نوع فرآوری (کاندیشنر عمودی، کاندیشنر عمودی + اکسپندر، اکسپندر، کاندیشنر افقی و کاندیشنر افقی + اکسپندر) انجام شد. بر طبق نتایج کم ترین مصرف انرژی در زمان‌ها و دماهای مختلف به کار گرفته در آزمایش، به ترتیب مربوط به فرآوری با کاندیشنر افقی + اکسپندر، اکسپندر و کاندیشنر عمودی + اکسپندر بود (0/0001>P). فراوری جیره با کاندیشنر عمودی بالاترین کیفیت را داشت (0/0001>P). هم چنین فراوری با کاندیشنر به تنهایی و یا به همراه اکسپندر توانست بار میکروبی جیره را کاهش دهد (0/0001>P). به طور کلی نتایج نشان داد که فراوری دان پلت کیفیت و ماندگاری آن را بیش تر کرده و بر کاهش بار میکروبی جیره موثر می باشد.

کلیدواژه‌ها

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