تعیین سطح مناسب استفاده از گیاه دارویی خرفه در جیره و اثر آن بر فعالیت هضمی و تخمیری قارچ‌ها یا باکتری‌های شکمبه بره‌های پرواری

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا ،گروه آموزشی علوم دامی،دانشکده علوم دامی، دانشگاه زابل، ایران

2 گروه آموزشی علوم دامی، هیئت علمی دانشکده علوم دامی، دانشگاه زابل

3 عضو هیات علمی، گروه علوم دامی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

چکیده
سابقه و هدف: ایران رویشگاه اصلی بسیاری از گونه‌های علوفه‌ای و دارویی با ارزش تغذیه‌ای مناسب می‌باشد. این گونه‌ها در شرایط سخت محیطی نظیر بارندگی‌های کم و خشکسالی رشد کرده و می‌توانند جایگزین مناسبی برای برخی اقلام علوفه‌ای متداول نظیر علوفه یونجه باشند که اغلب شرایط بسیار مساعدی برای رشد خود نیاز دارند. پژوهش حاضر تعیین سطح مناسب جایگزینی گیاه خرفه در جیره و اثر آن بر فعالیت هضمی و تخمیری جمعیت میکروبی، میکرواگارنیسم‌هاجدا شده از شکمبه بره‌های پرواری تغذیه شده با این جیره‌های آزمایشی بود.
مواد و روش ها: تیمارهای آزمایشی شامل جیره شاهد (فاقد مکمل خرفه) و چهار جیره حاوی سطوح 25، 50، 75، 100 درصد خرفه به صورت جایگزین شده با یونجه بودند. از آزمایش تولید گاز برای تعیین سطح مناسب جایگزینی استقاده شد. مقدار گاز تولیدی نمونه‌ها در زمان‌های 2، 4، 6، 8، 10، 12، 24، 48، 72 و 96 ساعت پس از انکوباسیون ثبت و فراسنجه‌های تولید گاز، گوارش‌پذیری ماده آلی و انرژی متابولیسمی آنها برآورد گردید. قابلیت هضم ماده خشک و ماده آلی در شرایط کشت اختصاصی میکروارگانیسم‌ها مورد بررسی قرار گرفت. در این مرحله جیره‌های حاوی (صفر، 25، 50 درصد) گیاه خرفه که از آزمایش تعیین سطح انتخاب گردیده بودند با مایع شکمبه بره‌‌های تغذیه شده با جیره حاوی این تیمارها مورد آزمایش قرار گرفت. داده های حاصل با طرح کاملا تصادفی آنالیز شدند.
یافته‌ها: نتایج این پژوهش نشان داد که سطح 100 درصد خرفه جایگزین شده با یونجه، به طور معنی‌داری بالاترین مقدار تولید گاز (۸۰/۲۵ میلی لیتر) را نسبت به سایر جیره‌های آزمایشی داشت و اختلاف آن با سطوح ۲۵ و ۵۰ درصد معنی دار نبود (05/0P>). بخش قابل تخمیر در تمام سطوح دارای خرفه بالاتر بوده و نسبت به شاهد اختلاف معنی‌داری داشت (05/0P

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Determination of appropriate levels of using Purslanes herb in the diet and its effect on digestive and fermentative activity of fungi or ruminal bacteria in lambs

نویسندگان [English]

  • Sadegh mayahi 1
  • Kamal Shojeaian 2
  • Morteza Chaji 3
1 PhD student, Department of Animal Sciences, Faculty of Animal Sciences, University of Zabol, Iran
2 Department of Animal Sciences, Faculty of Animal Sciences, University of Zabol
3 Department of Animal Science, Faculty of Animal Science and Food technology, Khuzestan Agricultural Sciences and Natural Resources University
چکیده [English]

Abstract
Background and purpose: Iran is the main habitat of many forage and medicinal species with good nutritional value. They grow under harsh environmental conditions such as low rainfall and drought and can be a good alternative to some common forage items such as alfalfa that often require very favorable conditions for their growth. The present study was to determine the appropriate level of replacement of purslane in the diet and its effect on the digestive and fermentative activity of microbial population, microorganisms isolated from rumen of lambs fed experimental diets.
Materials and Methods: Experimental treatments included control diet (no purslane supplement) and four diets containing levels of 25, 50, 75 and 100% purslane alfalfa. The gas production test was used to determine the appropriate replacement level. The amount of gas produced in the samples was recorded at 2, 4, 6, 8, 10, 12, 24, 48, 72 and 96 hours after incubation and the parameters of gas production, organic matter digestibility and metabolic energy were estimated. The digestibility of dry matter and organic matter was investigated under specific culture conditions of microorganisms. At this stage, the diets containing (0, 25, 50%) of the purslane plant selected from the experiment were tested with rumen of lambs fed the diets containing these treatments. The data were analyzed using a completely randomized design.
Results: The results of this study showed that the level of 100% purslane replaced by alfalfa had the highest amount of gas production (25.80 ml) compared to other experimental diets and its difference with 25 and 50 % levels was not (P> 0.05). Fermentable fraction was higher in all levels of purslane and was significantly higher than control (P

کلیدواژه‌ها [English]

  • Kay Words: Purslanes
  • Gas production
  • Digestibility
  • Microbial Protein
  • Bacterial Culture

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نشریه پژوهش‌ در نشخوار کنندگان
دوره 7، شماره 4
اسفند 1398
صفحه 45-64

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