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Journal of Livestock Science and Technology، جلد ۲، شماره ۲، صفحات ۱۹-۲۵
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عنوان انگلیسی Effect of dietary Pistacia atlantica oil on performance and pathological conditions in chukar partridge
چکیده انگلیسی مقاله Chukar partridge raising is a profitable business. New feed additives of plant origin may be an alternative to antibiotic growth promoters. This study was carried out to determine the effect of different levels of Pistacia atlantica oil on performance and pathological conditions in chukar partridge. One-day-old chukar partridge chicks were assigned to three dietary treatments of 40 birds each. Each treatment consisted of four replicates. The control diet (A) was formulated according to the nutrient requirements of chukar partridge chicks. Diets B and C were supplemented with 2.5 and 7 g/kg Pistacia atlantica oil, respectively. The birds fed diet supplemented with 7 g/kg Pistacia atlantica oil recorded the best value (pPistacia atlantica oil to the diet was improved body weight and feed conversion ratio when compared to the control group. Pathological evaluation did not show any alterations between experimental groups. In conclusion, Pistacia atlantica oil could be considered as a natural alternative to antibiotic growth promoter for chukar partridge breeding without causing any pathological effect.
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نویسندگان مقاله h توکلی |
department of clinical science, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran.
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

a درخشانفر |
diagnostic laboratory sciences and technology research center, center of comparative amp;amp; experimental medicine, shiraz university of medical sciences, shiraz, iran.
سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

s سلندری |
graduate student, faculty of veterinary medicine, shahid bahonar university of kerman, kerman, iran.
سازمان اصلی تایید شده: دانشگاه شهید باهنر (Shahid bahonar university)

نشانی اینترنتی http://lst.uk.ac.ir/article_875_152.html
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