تعیین ارزش غذایی و بررسی امکان سیلو کردن بقایای کدو آجیلی با استفاده از کاه، سبوس گندم و اوره

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه بوعلی سینا همدان

2 دانشجوی کارشناسی ارشد تغذیه دام، گروه علوم دامی، دانشکده کشاورزی، دانشگاه بوعلی سینا همدان

3 دانشیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه بوعلی سینا همدان

چکیده

هدف از انجام این تحقیق تعیین ارزش غذایی بقایای کدو ­آجیلی و بررسی امکان سیلو کردن آن با استفاده از کاه، سبوس گندم و اوره بود. داده­ها با استفاده از آزمایش فاکتوریل 3×4 در قالب طرح کاملاً تصادفی تجزیه شدند. ترکیب شیمیایی بقایای کدو آجیلی قبل از سیلو کردن تعیین شد. قبل از تهیه سیلو، کاه­ گندم، سبوس ­گندم و اوره (به ترتیب با نسبت­های 90، 8 و 2 درصد) مخلوط شدند. سپس بقایای کدو با مخلوط تهیه شده در نسبت­های مختلف سیلو شدند که شامل 70، 75، 80 و 85 درصد بقایای کدو و به ترتیب 30، 25، 20 و 15 درصد مخلوط بود. مواد ­سیلو شده 30 و 60 روز پس از سیلو کردن باز شدند. ارزش غذایی مواد سیلو شده­ با استفاده از آزمون تولید گاز در زمان­های صفر، 30 و 60 روز پس از سیلو کردن تعیین شد. کربوهیدرات­های محلول در آب، ماده­ خشک، خاکستر خام، پروتئین­خام و چربی ­خام بقایای کدو آجیلی قبل از سیلو کردن به­ ترتیب 81/6، 68/9، 46/11، 69/21 و 87/5 درصد بود. با افزایش نسبت بقایای کدو در مواد سیلویی، مقدار pH و ازت آمونیاکی کاهش، ولی ظرفیت ­بافری و کربوهیدرات­های محلول باقی­مانده افزایش یافت. داده­های حاصل از آزمون تولید گاز نشان داد که سطح بقایای کدو اثر معنی­داری بر بخش­های b (پتانسیل تولید گاز) و  L(زمان تاخیر) نداشت، اما بر بخش  C(سرعت تخمیر و تولید گاز) اثر معنی­داری داشت (05/0P­<­). به طور کلی نتایج نشان داد سیلو کردن بقایای کدو با استفاده از مخلوط کاه ­گندم، سبوس ­گندم و اوره به مدت 30 روز می­تواند روش مناسبی برای حفظ مواد مغذی آن ­باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Determination of the nutritive value and investigation of the possibility of ensiling by-product pumpkin using wheat straw, wheat bran and urea

نویسندگان [English]

  • Kh. Zaboli 1
  • E. Vahedi 2
  • H. Aliarabi 3
  • A. Ahmadi 1
1 Assistant professor, Animal Science Department, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 M.Sc. student, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
3 Associate professor, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

The aims of this experiment were to determine the nutritive value and investigate the possibility of ensiling pumpkin by-product (PBP) using wheat straw, wheat bran and urea. The data were analyzed in acompletely randomized design with factorial arrangement 3×4. Chemical composition of PBP before ensiling was determined. Before silage preparation, wheat straw, wheat bran and urea were mixed (90, 8 and 2 percentages, respectively). After that PBP was ensiled with mixed ingredients in different proportions including the ratios of 70, 75, 80and 85 percent PBP and 30, 25, 20 and 15 percent of mixed ingredients respectively. Silages were opened at 30 and 60 days after ensiling. Nutritive value of silages was determined using gas production test at the 0, 30 and 60 days of ensiling. Water soluble carbohydrate, dry matter, ash, crude protein and ether extract of PBP were 6.81, 9.68, 11.46, 21.69 and 5.87 percent respectively. As the proportion of PBP in the silages increased, pH and NH3 decreased but buffering capacity and residual water soluble carbohydrate content increased. Data of in vitro gas production test indicated that potential gas production (b) and lag time (L) were not affected by the levels of PBP, however fractional rate of gas production (c) was influenced (P<0.05). Overall results showed that ensiling PBP with wheat straw, wheat bran and urea for a period of 30 days is a suitable method for preservation of nutritive value of PBP.

کلیدواژه‌ها [English]

  • in vitro gas production
  • Chemical composition
  • Ensiling
  • Buffering capacity
  • Pumpkin

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