این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Livestock Science and Technology، جلد ۱۲، شماره ۲، صفحات ۱۳-۲۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Short Communication: Effects of monoglycerides and lecithin on metabolizable energy and apparent total tract digestibility of diets in Hy-Line chicks
چکیده انگلیسی مقاله Most emulsifiers are molecules with both hydrophilic and lipophilic properties that can interact with both oil and water, thereby stabilizing the mixtures and preventing their separation. Common emulsifiers used in the animal feed industry include lecithin, lysolecithin, mono-and diglycerides, and carrageenan. The objective of this investigation was to assess the effects of emulsifiers on gross energy (GE), apparent metabolizable energy (AME), nitrogen-corrected apparent metabolizable energy (AMEn) and apparent total tract digestibility (ATTD) in chick diets. A total of six hundred Hy-Line W-80 chicks at 12 weeks old was randomly assigned to ten test groups. Each group was composed of six replicates, with ten birds per cage. The study employed a completely randomized design with a 2×5 factorial arrangement, encompassing ten treatments. The treatments consisted of two levels of monoglycerides (0% and 0.05%, referred to as emulsifier A) and five levels of lecithin (0%, 0.03%, 0.04%, 0.05%, and 0.06%, referred to as emulsifier B). Hy-Line chicks fed diets supplemented with emulsifier B had significantly higher AME and AMEn compared with chicks offered the control diet. The levels of 0.04, 0.05 and 0.06% of emulsifier B improved the AME and AMEn. Linear and quadratic effects and the orthogonal contrast between the diets without and with emulsifiers B showed that addition of emulsifiers increased AME and AMEn in the diet. The interaction between emulsifiers A and B were observed on ATTD of Ca, P and ether extract (EE). The addition of emulsifiers A and B resulted in an increase in the ATTD of EE. In conclusion, the addition of lecithin at the 0.04% level can improve metabolizable energy levels by increasing fat digestibility.
کلیدواژه‌های انگلیسی مقاله Emulsifier, fat metabolizability, lecithin, monoglycerides, chicks
نویسندگان مقاله Aliakbar Salari |
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Javad Ameri |
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Ali Almamury |
Department of Animal Production, College of Agriculture, Al-Qasim Green University, Babylon 51013, Iraq

Mohsen Teimouri |
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Seyedmohammad Reza Salavati |
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Seyedmohsen Nouri Hosseini |
Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

نشانی اینترنتی https://lst.uk.ac.ir/article_4373_a9d88ecdbe03bb50aeb7d7642c466da7.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات