پایان نامه اثر استفاده از گوانیدینواستات به عنوان جایگزین منبع پروتئین حیوانی بر عملکرد جوجه های گوشتی

فهرست و منابع پایان نامه اثر استفاده از گوانیدینواستات به عنوان جایگزین منبع پروتئین حیوانی بر عملکرد جوجه های گوشتی

فهرست:

فصل اول: مقدمه

1-1 مقدمه..........................................................................................................................................1

فصل دوم:بررسی منابع

2-1پروتئین.........................................................................................................................................4

2-2 طبقه بندی پروتئین­ها..................................................................................................................4

2-2-1پروتئین های کروی.................................................................................................................5

2-2-2 پروتئین های رشته ای ...........................................................................................................6  

2-2-3 پروتئین های مرکب................................................................................................................6

2-3طبقه بندی اسیدهای آمینه............................................................................................................7 

2-4شکل های اسید آمینه...................................................................................................................8

2-5اسیدهای­آمینه­درتغذیه­طیور...........................................................................................................9                                                                                                                                                                                    

2-6ساز و کار هضم و جذب پروتئین و اسیدهای آمینه..................................................................10

2-7اهمیت و وظیفه اسیدهای آمینه..................................................................................................11

2-8اهمیت تعادل اسیدهای آمینه جیره ...........................................................................................11

2-9سوخت و ساز اسیدهای آمینه..................................................................................................12

2-10سوخت و ساز اسیدهای آمینه و رویگرد[1] پروتئین.................................................................14                                                                                                                                                                 

2-11اثرات متقابل اسیدهای آمینه...................................................................................................16

2-12- انرژی­مصرفی­برای­سوخت­وسازپروتئین­ها...........................................................................18

2-13عوامل اصلی مؤثر بر نیاز پروتئین..........................................................................................18

2-14 پروتئین جیره و مصرف خوراک..........................................................................................21

2-15 تأثیر پروتئین خام بر نیاز اسید آمینه­ای.................................................................................24

2-16- پروتئین جیره در مقابل اسیدهای آمینه مصنوعی ..............................................................24

2-17 کاهش پروتئین ...................................................................................................................26

2-18نتایج مثبت کاهش پروتئین جیره­ی غذایی............................................................................27

2-19اهمیت اسیدهای آمینه لیزین و ترئونین در تغذیه طیور.......................................................30

2-20بار نیتروژنی مدفوع..............................................................................................................33

فصل سوم:مواد و روشها

3-1 زمان و محل انجام آزمایش...................................................................................................35            

3-2 مشخصات کلی و شرایط محیطی سالن آزمایشی..................................................................35

3-3 روش پیاده کردن طرح آزمایشی...........................................................................................36

3-4 دورۀ پیش آزمایش...............................................................................................................36

3-5 دورۀ آزمایش........................................................................................................................37

3-6 نحوۀ انجام آزمایش..............................................................................................................38

3-7نحوه رکوردبرداری

3-7-1صفات تولیدی...................................................................................................................38

3-8 جیره های آزمایشی...............................................................................................................38

3-9 مدل آماری طرح آزمایشی.....................................................................................................42

3-10آزمایش عملکردی

3-10-1 میزان خوراک مصرفی.....................................................................................................43

3-10-2 ضریب تبدیل غذایی.......................................................................................................43

3-10-3توده تخم مرغ..................................................................................................................43

3-10-4هزینه تغذیه ای تولید هر کیلو گرم تخم مرغ..................................................................44

3-10-5 تولید تخم مرغ بصورت روزانه......................................................................................44

3-10-6  وزن تخم مرغ تولیدی...................................................................................................44

3-10-7وزن مرغ­­های تخمگذار....................................................................................................44

3-11 صفات کیفی مورد اندازه گیری...........................................................................................45

3-11-1وزن پوسته تخم مرغ........................................................................................................45

3-11-2ضخامت پوسته تخم مرغ.................................................................................................45

3-12وزن مخصوص تخم مرغ.....................................................................................................46

3-13تعیین دفع نیتروژن..............................................................................................................46

3-14 تعداد تلفات در کل دوره...................................................................................................47

فصل چهارم:بحث و نتایج

صفات عملکردی

1-4- تولید تخم مرغ..................................................................................................................49

2-4 وزن تخم مرغ (گرم )..........................................................................................................51

3-4 مصرف خوراک ..................................................................................................................53

4-4 ضریب تبدیل .....................................................................................................................56

5-4 توده وزنی تخم مرغ ..........................................................................................................59

6- 4 افزایش وزن بدن در طول دوره آزمایش ..........................................................................62

7-4میانگین هزینه خوراک به ازای هر کیلوگرم تخم مرغ تولیدی (تومان)................................65

صفات کیفی

8-4 وزن پوسته تخم مرغ.........................................................................................................68

9-4 مقاومت پوسته..................................................................................................................70

10-4 واحدهاو.........................................................................................................................72      

11-4 وزن مخصوص تخم مرغ...............................................................................................74

  12-4 وزن زرده (گرم).........................................................................................................76

  13-4 رنگ زرده...................................................................................................................78

  14-4ارتفاع­آلبومین...............................................................................................................80

     دفع نیتروژن

   15-4 مصرف نیتروژن........................................................................................................82

  16-4  دفع نیتروژن..............................................................................................................84

  17-4درصد نیتروژن دفع شده نسبت به درصد نیتروژن خورده شده...................................86

نتیجه.......................................................................................................................................88

پیشنهادات..............................................................................................................................88

فصل پنجم:منابع....................................................................................................................90

 

1- Turn Over

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