دوره 11، شماره 27 - ( بهار 1399 )
جلد 11 شماره 27 صفحات 56-46 |
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Bayat Koohsar J, Hossein zadeh H A, ganbari F, farivar F. (2020). Effect of Physical and Biological Processing Methods on Chemical Composition, Gas Production Parameters and in vitro Digestibility of Barley Grain. rap. 11(27), 46-56. doi:10.29252/rap.11.27.46
URL: http://rap.sanru.ac.ir/article-1-1041-fa.html
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) :56-46 10.29252/rap.11.27.46
دانشگاه گنبد کاووس
چکیده: (2539 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.
نوع مطالعه: پژوهشي |
موضوع مقاله:
تغذیه نشخوارکنندگان
دریافت: 1398/5/29 | ویرایش نهایی: 1399/2/23 | پذیرش: 1398/8/1 | انتشار: 1399/2/23
دریافت: 1398/5/29 | ویرایش نهایی: 1399/2/23 | پذیرش: 1398/8/1 | انتشار: 1399/2/23
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