اثر سطوح مختلف تفاله هویج در جیره بر تولید گاز، گوارش‌پذیری مواد مغذی و تخمیر شکمبه در شرایط برون‌تنی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان

2 دانشجوی دکتری تغذیه دام، دانشکده کشاورزی، دانشگاه لرستان

3 دانش آموخته دکتری تغذیه دام، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

چکیده

پژوهش حاضر به منظور تعیین ترکیب شیمیایی و ارزش تغذیه‌ای تفاله هویج و سپس تعیین تأثیر گنجاندن سطوح مختلف آن در جیره بر قابلیت هضم و فراسنجه‌های تخمیر برون‌تنی انجام شد. ابتدا ترکیب شیمیایی و فراسنجه‌های تخمیر برون‌تنی تفاله هویج با کاه گندم و یونجه مقایسه شد. سپس، اثرات جایگزینی بخش علوفه جیره با سطوح صفر، 50، 100، 150 و 200 گرم تفاله هویج در کیلوگرم ماده خشک بر فراسنجه‌های تخمیر برون‌تنی بررسی شد. بیشترین حجم تولید گاز در زمان‌های اولیه انکوباسیون (16 و 24 ساعت) و نرخ تولید گاز (c) با انکوباسیون تفاله هویج و کمترین مقدار آن برای کاه گندم مشاهده شد (05/0P<). به هر حال، بیشترین مقدار تولید گاز در سایر زمان‌های انکوباسیون‌ و نیز بیشترین پتانسیل تولید گاز (b) مربوط به یونجه و کمترین آن مربوط به کاه گندم بود (05/0P<). بیشترین مقدار گوارش‌پذیری ماده خشک و ماده آلی، اسیدهای چرب کوتاه زنجیر و پروتئین میکروبی به وسیله تفاله هویج و کمترین مقدار آن با انکوباسیون کاه گندم مشاهده شد (05/0P<)، هر چند بین تفاله هویج و یونجه اختلاف معنی‌داری وجود نداشت. با جایگزینی تفاله هویج به جای بخش علوفه‌ای جیره تا سطح 20 درصد، به جز غلظت نیتروژن آمونیاکی که به طور خطی کاهش و سنتز پروتئین میکروبی که به طور خطی  افزایش یافت، سایر فراسنجه‌های تخمیر تحت تأثیر قرار نگرفت (05/0<P). با توجه نتایج حاصل از این پژوهش، تفاله هویج دارای ترکیب شیمیایی و ارزش تغذیه‌ای مطلوبی بوده و استفاده از آن به عنوان یک ماده خوراکی جایگزین در تغذیه دام توصیه می‌شود. به هر حال، تأیید نتایج حاضر نیازمند انجام آزمایش­های بیشتر و به ویژه در دام زنده است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of different dietary levels of carrot pulp on in vitro gas production, nutrients digestibility and rumen fermentation

نویسندگان [English]

  • A. Azizi 1
  • M. Hashemi 2
  • A. Sharifi 3
1 Assistant Professor, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
2 Ph.D Student, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
3 Former Ph.D Student of Animal Nutrition, Khuzestan Ramin Agriculture and Natural Resources University, Molasani, Ahvaz, Iran
چکیده [English]

The aim of the present study was the determination of chemical composition and nutritive value of carrot pulp (CAP), and then evaluating the effects of its different dietary levels on diet digestibility and in vitro rumen fermentation. At first, chemical composition and nutritive value of CAP were compared with wheat straw (WS) and alfalfa. Then, the effect of substituting different levels of CAP (0, 50, 100, 150 and 200 g/kg dry matter [DM]) for forage portion of the diet on in vitro fermentation parameters was assessed. The highest and lowest volume of gas production after 16 and 24 h of incubation as well as constant rate of gas production (c) were observed with incubation of CAP and WS, respectively. However, the highest volume of gas production and potential of gas production (b) were observed for alfalfa, while the lowest amount was observed with WS treatment. The highest amounts of DM and organic matter disappereance, short chain fatty acids and microbial crude protein (MCP) were observed with CAP incubation, while WS resulted in the lowest amounts. With replacing forage portion of the diet with CAP, up to 200 g/kg DM, with exception of ammnia-N concentration and MCP which decreased and increased linearly, other fermentation parameters did not affect with experimental diets. Present results indicated that CAP has favourable chemical composition and nutritive value, and its incorporation as feedstuff in ruminant nutrition, up to 20% of diet, is suggested. However, more experiments, especially in vivo studies, are needed to confirm the present results.

کلیدواژه‌ها [English]

  • Nutritive value
  • In vitro fermentation
  • Carrot pulp
  • Gas production
  • Sheep
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