تعیین ترکیب شیمیایی، تولید گاز و فراسنجه‌های تخمیر آزمایشگاهی تفاله گوجه فرنگی و پوست پسته عمل‌آوری شده با قارچ پلوروتوس ساجور کاجو

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه علوم دامی، دانشکده کشاورزی، دانشگاه بوعلی سینا همدان

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

3 استادیار گروه گیاه پزشکی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان

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

چکیده

این پژوهش به منظور بررسی ترکیب شیمیایی، تولید گاز و فراسنجه­های تخمیر آزمایشگاهی تفاله گوجه­­­فرنگی و پوست­پسته عمل­آوری شده با قارچ پلوروتوس ساجور کاجو انجام شد. تیمارهای آزمایشی برای تفاله گوجه­‌فرنگی شامل شاهد (انکوبه نشده)، شاهد مثبت (انکوبه شده بدون تلقیح)، عمل­آوری شده با میسلیوم قارچ و عمل­آوری شده با اسپان قارچ بود و برای پوست­پسته نیز شامل شاهد (انکوبه نشده)، شاهد مثبت (انکوبه شده بدون تلقیح) و عمل­آوری شده با اسپان قارچ بود. مقدار 25 گرم از هر یک از دو نمونه فوق در 3 تکرار برای تهیه هر یک از تیمارها به درون ارلن شیشه­ای ریخته شد و پس از استریل شدن به­مدت 3 هفته در درون انکوباتور در دمای 25 درجه سانتی‌گراد نگه‌داری شدند. داده­ها براساس طرح کاملاً تصادفی آنالیز شدند. غلظت ماده­خشک، خاکستر، پروتئین­خام در تفاله گوجه­فرنگی به­ترتیب 27/95، 40/2 و 81/12 درصد و در پوست­پسته به­ترتیب 63/94، 33/9 و 81/7 درصد بود. عمل­آوری با قارچ موجب افزایش این ترکیبات در هر دو نمونه شد. (05/0P<). ترکیبات فنولی پوست­پسته با عمل­آوری با قارچ کاهش یافت (05/0P<). حجم گاز تولید شده در طول 24 ساعت، گوارش­پذیری ظاهری ماده­خشک و گوارش­پذیری حقیقی ماده­آلی در تفاله گوجه­­فرنگی عمل­آوری شده نسبت به شاهد کاهش یافت (05/0P<). اما مقادیر فوق در پوست­پسته تحت تأثیر عمل­آوری قرار نگرفت. پتانسیل تولید گاز در تفاله گوجه­فرنگی فرآوری شده با اسپان نسبت به تیمار شاهد کاهش یافت (05/0P<). به­طور کلی، نتایج این مطالعه نشان داد عمل­آوری با قارچ پلوروتوس ساجور کاجو، ارزش غذایی تفاله گوجه­­فرنگی و پوست­پسته را به­طور مطلوبی افزایش نداد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Determianation of chemical composition, gas production and in vitro fermentation parameters of tomato pulp and pistachio hull treated by Pleurotus sajor cajo

نویسندگان [English]

  • A. Salehi 1
  • D. Alipour 2
  • S. Mirzaei 3
  • Kh. Zaboli 4
1 MS.c graduated, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
2 Associate Professor, department of animal science, faculty of agriculture, Bu-Ali Sina University, Hamedan, Iran.
3 Assistant Professor, department of plant protection, faculty of agriculture, Bu-Ali Sina University, Hamedan, Iran.
4 Assistant Professor, department of animal science, faculty of agriculture, Bu-Ali Sina University, Hamedan, Iran.
چکیده [English]

This study was carried out to assess the nutritional value of tomato pulp (TP) and pistachio hull (PH) treated by pleurotus sajor cajo fungi. The treatments for TP were control (not incubated), positive control (incubated without inoculation), treated with mycelium and treated with spawn, and for PH were control (not incubated), positive control (incubated without inoculation) and treated with spawn. Twenty five grams per each two above-mentioned samples and three replicates of each treatments were poured into the glass flask and after sterilizing were kept inside an incubator at 25 °C for three weeks. Data were analyzed based on a completely randomized design. Dry matter, ash and crude protein concentrations from TP were 95.27, 2.40 and 12.81 percent and from PH were 94.63, 9.33 and 7.81 percent, respectively. Processing with fungi led to increase these components in both of two samples (P<0.05). Phenolic compounds of PH decreased due to treatment with fungi (P<0.05). In TP treated, comparing to control, gas production after 24 hours incubation, apparent in vitro dry matter digestibility and true in vitro organic matter digestibility reduced (P<0.05). Wheras, no changes were observed in PH, due to processing. In TP treated with spawn, compared with control group, the potential of gas production decreased (P<0.05). Overally, the results of this study showed that the nutritional value of tomato pulp and pistachio hull were not increased desirably by pleurotus sajor cajo treatment.
This study was carried out to assess the nutritional value of tomato pulp (TP) and pistachio hull (PH) treated by pleurotussajorcajo fungi. The treatments for TP were control (not incubated), positive control (incubated without inoculation), treated with mycelium and treated with spawn, and for PH were control (not incubated), positive control (incubated without inoculation) and treated with spawn. Twenty five grams per each two above-mentioned samples and three replicates of each treatments were poured into the glass flask and after sterilizing were kept inside an incubator at 25 °C for three weeks. Data were analyzed based on a completely randomized design. Dry matter, ash and crude protein concentrations from TP were 95.27, 2.40 and 12.81 percent and from PH were 94.63, 9.33 and 7.81 percent, respectively. Processing with fungi led to increase these components in both of two samples (P<0.05). Phenolic compounds of PH decreased due to treatment with fungi (P<0.05). In TP treated, comparing to control, gas production after 24 hours incubation, apparent in vitro dry matter digestibility and true in vitro organic matter digestibility reduced (P<0.05). Wheras, no changes were observed in PH, due to processing. In TP treated with spawn, compared with control group, the potential of gas production decreased (P<0.05). Overally, the results of this study showed that the nutritional value of tomato pulp and pistachio hull were not increased desirably by pleurotussajorcajo treatment.

کلیدواژه‌ها [English]

  • Chemical composition
  • digestibility
  • Gas production
  • Phenolic compounds
  • Ruminal fermentation

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تحقیقات تولیدات دامی
دوره 5، شماره 4
اسفند 1395
صفحه 79-91

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