دوره 11، شماره 27 - ( بهار 1399 )                   جلد 11 شماره 27 صفحات 46-56 | برگشت به فهرست نسخه ها

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Bayat Koohsar J, Hossein zadeh H A, ganbari F, farivar F. Effect of Physical and Biological Processing Methods on Chemical Composition, Gas Production Parameters and in vitro Digestibility of Barley Grain. rap. 2020; 11 (27) :46-56
URL: http://rap.sanru.ac.ir/article-1-1041-fa.html
حسین زاده حسین اصغر، بیات کوهسار جواد، قنبری فرزاد، فریور فریبا. تأثیر روش های مختلف عمل آوری فیزیکی و بیولوژیکی بر ترکیب شیمیایی، فراسنجه های تولید گاز و قابلیت هضم برون تنی دانه جو. پژوهشهاي توليدات دامي. 1399; 11 (27) :46-56

URL: http://rap.sanru.ac.ir/article-1-1041-fa.html


دانشگاه گنبد کاووس
چکیده:   (177 مشاهده)
      این پژوهش به­ منظور بررسی تأثیر روش­ های مختلف عمل­ آوری فیزیکی و بیولوژیکی بر ترکیب شیمیایی، فراسنجه های تولید گاز و قابلیت هضم برون­تنی دانه جو در قالب طرح کاملاً تصادفی (6 تیمار و 3 تکرار) انجام شد. تیمارها شامل دانه جو عمل ­آوری نشده (شاهد)، غلطک­ زده­ شده با بخار (به­ مدت ۳ تا ۵ دقیقه)، غلطک ­زده ­شده با بخار و مخمر (ساکارومایسس سرویزیه ) (4 درصد به نسبت 1:2)، مایکروویو شده (باقدرت۸۵۰ وات و به­ مدت ۳ دقیقه )، غلطک­ زده ­شده با بخار و مایکروویو شده و غلطک­ زده­ شده با بخار+ مخمر+ مایکروویو بودند. ترکیب شیمیایی نمونه­ ها مطابق روش ­های استاندارد تعیین شد. به­ منظور برآورد فرآسنجه­ های تولید گاز نمونه ­ها، از آزمون تولید گاز استفاده شد. قابلیت هضم برون­تنی نمونه ­ها با استفاده از روش کشت بسته انجام شد. عمل ­آوری بر ترکیب شیمیایی تیمارها دارای تأثیر معنی ­داری بود. عمل­ آوری مقدار پروتئین خام تیمارهای مختلف را افزایش داد که بیشترین مقدار آن در تیمار ترکیبی (غلطک ­زده­ شده با بخار+ مخمر + مایکروویو) مشاهده شد (14 درصد). عمل­ آوری تأثیری بر الیاف نامحلول در شوینده خنثی دانه جو نداشت. عمل ­آوری پتانسیل تولید گاز دانه جو را کاهش داد که کمترین مقدار آن در تیمار ترکیبی (غلطک­ زده ­شده با بخار + مخمر + مایکروویو) به ­دست آمد (36/91 میلی­لیتر به ازای 200 میلی­ گرم ماده خشک). همچنین عمل ­آوری تأثیر معنی­ داری بر مقدار قابلیت هضم ماده خشک و ماده آلی نداشت. تمام تیمارها به‌جز مایکروویو، باعث افزایش توده میکروبی و بازده آن شدند، که از این نظر بیشترین افزایش در تیمار غلطک ­زده ­شده با بخار + مخمر مشاهده شد ( به ­ترتیب 11/183 و 42/0 میلی­ گرم بر ماده­ خشک). به ­طورکلی نتایج نشان داد که روش ­های مختلف عمل ­آوری می­ توانند ارزش تغذیه­ ای دانه جو را به ­طور معنی­ داری تحت تأثیر قرار دهند.
متن کامل [PDF 329 kb]   (31 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: تغذیه نشخوارکنندگان
دریافت: 1398/5/29 | ویرایش نهایی: 1399/2/23 | پذیرش: 1398/8/1 | انتشار: 1399/2/23

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