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اثر افزودن روغنهای کلزا، سویا و ماهی به جیره خوراکی بر ترکیب اسیدهای چرب و کیفیت گوشت برههای پرواری | ||
پژوهش های علوم دامی (دانش کشاورزی) | ||
مقاله 11، دوره 27، شماره 2، شهریور 1396، صفحه 43-159 اصل مقاله (780.18 K) | ||
نوع مقاله: مقاله پژوهشی | ||
نویسندگان | ||
رضا پرور* ؛ تقی قورچی؛ محمود شمس شرق | ||
گروه تغذیه دام و طیور، دانشکده علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
چکیده | ||
زمینه مطالعاتی: در سالهای اخیر استفاده از روغنها در جیره دام به دلیل داشتن برخی اسیدهای چرب مفید برای سلامتی انسان همچون اسیدلینولئیک و اسیدلینولنیک مورد توجه قرار گرفته است. هدف: بررسی تاثیر افزودن روغنهای کلزا، سویا و ماهی به جیره خوراکی بر کیفیت و ترکیب اسیدهای چرب گوشت برههای پرواری بود. روش کار: 35 راس بره نر با میانگین وزن 2 ±8/27 کیلوگرم در یک دورهی 84 روزه مورد استفاده قرار گرفت. تیمارهای آزمایشی شامل 1) شاهد (بدون افزودن روغن)، 2) 3 درصد روغن ماهی، 3) 3 درصد روغن کلزا، 4) 3 درصد روغن سویا، 5) 5/1 درصد روغن ماهی + 5/1 درصد روغن کلزا، 6) 5/1 درصد روغن ماهی + 5/1 درصد روغن سویا و 7) 5/1 درصد روغن کلزا + 5/1 درصد روغن سویا بودند. نتایج: منابع مختلف روغن در سطح 3 درصد اثر معنیداری بر رنگ،pH نهایی، شاخص افت حاصل از پخت و نیروی برش گوشت نداشتند. اسیدهای چرب اولئیک، پالمیتیک و استئاریک به ترتیب بشترین مقدار را در بین تمام اسیدهای چرب گوشت داشتند. جیرههای حاوی روغن سبب افزایش میزان اسیدهای چرب غیراشباع و کاهش اسیدهای چرب اشباع در برههای تغذیه شده با روغن در مقایسه با تیمار شاهد شدند. برههای تغذیه شده با روغن ماهی بالاترین میزان اسیدهای چرب ایکوزاپنتانوئیک، دوکوزاپنتانوئیک و دوکوزاهگزانوئیک را داشتند. افزودن روغن به طور موثر نسبت اسیدهای چرب امگا-6 به امگا-3 را در مقایسه با شاهد کاهش داد. نتیجهگیری نهایی: افزودن منابع مختلف روغن به جیره دام، میتواند بدون اثرات منفی بر کیفیت گوشت، ترکیب اسیدهای چرب گوشت برهها را تحت تاثیر قرار دهد و به عنوان یک راهکار جهت افزایش اسیدهای چرب غیراشباع گوشت، بخصوص اسیدهای چرب امگا-3 و بهبود نسبت امگا-6 به امگا-3 استفاده شود. | ||
کلیدواژهها | ||
اسید چرب؛ بره کیفیت گوشت؛ روغن | ||
مراجع | ||
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