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بررسی ارزش غذایی گاودانه خام و عملآوری شده با استفاده از روشهای آزمایشگاهی و آزمون تولیدگاز | ||
پژوهش های علوم دامی (دانش کشاورزی) | ||
دوره 33، شماره 2، شهریور 1402، صفحه 121-135 اصل مقاله (464.06 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22034/as.2022.20657.1378 | ||
نویسندگان | ||
مرضیه تقوی* 1؛ اکبر تقی زاده2؛ علی حسین خانی2؛ حمید محمدزاده2 | ||
1کارشناس ارشد گروه علوم دامی | ||
2عضو هیٔت علمی گروه علوم دامی | ||
چکیده | ||
زمینه مطالعاتی: ترکیب شیمیایی و فراوری حرارتی گاودانه میتواند بر تخمیرپذیری آنها در دستگاه گوارش موثر باشد. هدف: این آزمایش به منظور بررسی ارزش غذایی گاودانه با استفاده از روشهای آزمایشگاهی و تکنیک تولیدگاز صورت گرفت. روش کار: جهت انجام آنالیز آماری دادهها از طرح کاملا تصادفی استفاده شد. برای این منظور از دو رأس گوسفند فیستولهدار جهت انجام روشهای آزمایشگاهی و تکنیک تولیدگاز استفاده شد. تولیدگاز در زمانهای 2، 4، 6، 8، 12، 16، 20، 24، 36 و 48 ساعت ثبت شد. برای تعیین میزان ناپدید شدن مادهخشک از روش آزمایشگاهی از زمانهای 2، 8، 12، 24 و 48 ساعت استفاده شد. نتایج: میزان گاز تولیدی گاودانهخام، ماکروویو، تفت و پرکمرطوب در 48 ساعت پس از انکوباسیون به ترتیب 141، 140، 57/134 و 147 میلیلیتر در گرم ماده خشک بدست آمد. پارامترهای تجزیهپذیری بخش محلول و نامحلول (a+b) (میلیلیتر در گرم ماده خشک) و نرخ تولید گاز (میلیلیتر در ساعت) گاودانهخام به ترتیب 9/142 و 106/0 بدست آمد. در این تحقیق تیمار پرک مرطوب بیشترین و تفت کمترین میزان تولید گاز را داشتند. میزان ناپدید شدن مادهخشک گاودانهخام در مدت زمان 2 و 48 ساعت پس از انکوباسیون 88/39 و 48/83 درصد و ضرایب تجزیهپذیری a، b و c به ترتیب 08/31، 03/48 و 088/0 درصد در ساعت بدست آمد. نتیجهگیری نهایی: تیمار پرک مرطوب بیشترین پتانسیل تولیدگاز و تجزیهپذیری مادهخشک را نسبت به سایر تیمارها نشان داد (05/0P<). با توجه به هضمپذیری بالای تیمار پرک مرطوب، تیمار ذکر شده میتواند در فرمولاسیون جیره غذایی جهت بهبود فرایند هضم در تغذیه حیوانات مورد استفاده قرار گیرد. | ||
کلیدواژهها | ||
گاودانه؛ روش آزمایشگاهی؛ تکنیک تولیدگاز؛ پرک مرطوب؛ تفت؛ مایکروویو | ||
مراجع | ||
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