تأثیر رنگ‌دانه طبیعی آلگاسان بر پروفایل اسیدهای چرب گوشت بلدرچین ژاپنی

نوع مقاله : مقاله کوتاه

نویسندگان

1 گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان، خرم آباد، ایران

2 بخش تحقیقات علوم دامی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان لرستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، خرم آباد، ایران.

چکیده

غنی‌سازی ترکیب اسیدهای چرب گوشت طیور، یک مسئله مهم است. این آزمایش به‌منظور تأثیر رنگ‌دانه آلگاسان بر ترکیب اسیدهای چرب گوشت بلدرچین ژاپنی با چهار تیمار، سه تکرار و 17 جوجه در هر تکرار در قالب طرح کاملا تصادفی انجام گرفت. جیره‌های آزمایشی شامل: 1- جیره پایه (شاهد)، 2- جیره پایه + 1/0 % پودر آلگاسان (A1)، 3- جیره پایه + 2/0 % پودر آلگاسان (A2)، 4- جیره پایه + 3/0 % پودر آلگاسان (A3) بودند. در سن 38 روزگی، برای تعیین پروفیل اسیدهای چرب گوشت، دو قطعه بلدرچین نر به‌صورت تصادفی از هر تکرار انتخاب و کشتار شدند. داده‌های حاصل با نرم‌افزار SAS آنالیز و میانگین فرآسنجه‌ها با آزمون توکی مقایسه شدند. نتایج نشان داد که تیمار شاهد، بیشترین میریستولئیک (245/0 %)، اسید الائیدیک (260/0 %) و اسید لینولئیک ترانس (150/0 %)، تیمار A1 بیشترین اسید هپتادکانوئیک (160/0 %)، اسید اولئیک (350/35 %) و مجموع اسیدهای چرب با یک پیوند غیراشباع (035/43 %) و کمترین اسیدهای چرب امگا 6 (060/30 %)، تیمار A2 بیشترین اسید ایکوزامنوئیک (185/0 %)، اسید لینولئیک سیس (185/30 %)، اسیدهای چرب امگا 6 (485/32 %) و مجموع اسیدهای چرب با چند پیوند دوگانه (100/33 %) و تیمار A3 بیشترین اسید لینولنیک ترانس (200/0 %) را داشتند (05/0≥P). در کل، نتایج تحقیق حاضر نشان می‌دهد که رنگ‌دانه آلگاسان در سطح 1/0 % جیره می‌تواند در بهبود پروفایل اسیدهای چرب گوشت بلدرچین موثر باشد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of Algasan natural pigment on the fatty acids profile of Japanese quail meat

نویسندگان [English]

  • F. Ahmadi 1
  • S.M. Mousavi 1
  • M. Mohamadi saei 2
  • B. Masouri 1
1 Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
2 Animal Science Research Department, Lorestan Agricultural and Natural Resources Research and Education Center, AREEO, Khorramabad, Iran
چکیده [English]

Enriching the fatty acid composition of poultry meat is an important issue. This study was conducted to investigate the effect of Algasan pigment on the fatty acids profile of Japanese quail meat with four treatments, three replicates, and 17 chickens per replicate in a completely randomized design. Experimental diets include: 1- Basic diet (control), 2- Basic diet + 0.1% Algasan (A1), 3- Basic diet + 0.2% Algasan (A2), 4- Basic diet + 0.3 % Algasan (A3). At 38 days of age, two male quails were randomly selected from each replicate to determine the fatty acid profiles of the meat. The data were analyzed by SAS software and the mean squares of the parameters were compared by Tukey test. The results showed that the control treatment had the highest percentage of myristoleic acid (0.245), oleic acid (0.260), and trans linoleic acid (0.150), A1 treatment had the highest percentage of heptadecanoic acid (0.160), oleic acid (35.350) and total fatty acids with an unsaturated bond (43.035) and the lowest percentage of omega-6 fatty acids (30.060), A2 treatment had the highest echosamenoic acid (0.185), cis linoleic acid (30.185), omega-6 fatty acids (32.485) and total polyunsaturated fatty acids (33.100) and A3 treatment had the most trans linolenic acid (0.200) (P≤0.05). In general, the results of the present study show that Algasan pigment at the level of 0.1% of the diet can be effective in improving the fatty acids profile of quail meat.

کلیدواژه‌ها [English]

  • Carcass quality
  • Essential fatty acids
  • Microalgae
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