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Register a new userEffect of utilization of Artificial Insemination (AI) on ferility of Syrian local poultry
تأثير استخدام التلقيح الصناعي على الخصوبة عند الدجاج السوري المحلي
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Tishreen University رسالة ماجستير
Publication date
2016
fields
Agricultural Engineering
and research's language is
العربية
Created by
Shamra Editor
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أجري هذا البحث بهدف تطبيق التلقيح الاصطناعي في الدواجن لأول مرة في القطر العربي السوري من خلال دراسة نوعية السائل المنوي لديوك سورية محلية ومعرفة الفروق بين تاثير استخدام السائل المنوي الطازج أو المبرد على نسبة الإخصاب في بيض التفريخ
This research was conducted with the aim of applying artificial insemination in poultry for the first time in the Syrian Arab country by studying the semen quality of local Syrian roosters and knowing the differences between the effect of using fresh or cooled semen on the fertilization rate in hatching eggs
References used
الجلاد , تمارة , 2013 , مساهمة في التأسيس والتوصيف الجزيئي لسلالات من الدجاج البلدي السوري.
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This research was conducted to apply the technique of Artificial Insemination in
poultry for the first time in the Syrian Arab Republic , and study the differences between
the impact of the use of fresh or stored semen on the fertilization rate in
hatching eggs .
Results showed that the response to massage was different between cocks, It was greater in
the cock A and cock B while the cock C was the least response to massage. The greater
volume of ejaculate was obtained from the cock A( 0.072) ml ,and the least volume of
ejaculate was obtained from the cock B (0.05) ml . The volume of ejaculate obtained from
the three cocks was ranged between (0.049 -0.072) ml. The value of X in the count ranged
between (230 - 237) sperm, semen concentration ranged between (4.6 - 4.7) billion sperm /
ml. It also found that Insemination with a fresh semen injection yielded fertilization rate
(91%), While insemination with semen injection cooling at the heat +4 ̊ C for 48 hours
yielded fertilization rate (67%) .
١٢٠ -Awassi ewes, ٣٦ ± ٢,٠ mos. old, ٤٢,٥ ± ٢,٥ kg. weight were used to
know the efficiency of artificial insemination (AI) in reproductive performance
of hormonal treated Awassi ewes in breeding season.
This research was carried out to study some hattching egg traits and chick weight at
day old in black type of Syrian local hens and Egyptian Fayoumi strain , and study the
differences in egg traits and chicks which come from hybrization between Syr
ian black
male and Fayoumi female.
Results showed that the average egg weight of Syrian hens was 52.33 g and of
Fayoumi hens was 46.86 g .
The fertility rate increased in hybrid egg compared with parents . It was87.94% in
hybrid compared with 84.08% in Syrian hens and 77.22% in Fayoumi strain hens.
The day old hybrid chick weight increased compared with Fayoumi chick. It was 32g
in hybrid chicks while it was 30 g in Fayoumi chicks , and it was lower compared with
black Syrian chicks (35g). Hatchability rate was 89.5% and 92.3% in Syrian local hens
and Egyptian Fayoumi hens respectively .And this rate decreased to 82.6% for the hybrid .
Chicks hatched decreased to 69.2% for hybrid compared with 72.93%for Syrian local hens
and 69.44% for Egyptian Fayoumi hens .
The mortality of hybrid chicks was 3.3% , it was lower compared with mortality of
Fayoumi chicks (6.05%) and higher compared with mortality of Syrian chicks (2.22%).
Experiment was conducted on 160 fertilized egg sterile, distributed
in four groups of 40 eggs in each of them, eggs incubation in the
hatchery for 12 h, and then go out and inject eggs experimental
Groups (1-2-3) with a solution of tetracycline under the embryo disk.
This study included a test of 90 chickens; 90 samples as (a chest) and 90 samples as (a thigh). These samples were divided into four categories: the first one (45 chests) was stored with packages in a tin sheet, the second (45 chests) unpacked, the t
hird (45 thighs) was stored with packages in a tin plate, the fourth (45 thighs) unpacked. The samples of each category were divided into three groups. Each group consists of 15 samples. These groups were stored at (25+°, 4+°, 20-°) .Then, the pH and the total count of bacteria were measured during storage in order to observe the time in which the samples will start to spoil in accordance with the Syrian Standards and Specifications Corporation 2007. We noticed the following physical changes: color, odor, flavor and texture. The results showed that the spoilage of the thigh samples happened before the chest ones and the packaged samples before the unpackaged ones. The samples spoiled after 24h of storage at 25+° and after 7 days of storage at 4+°, whereas, there was no spoilage noticed for the samples at 20-° but the appearance changed after 6 months of storage. Packing had a good effect on preservation. The conclusions and the suggestions were written in order to guide the consumer in the field of poultry meat storage.
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