اثرات سطوح مختلف روغن اسانسی مرزه خوزستانی بر فراسنجه‌های تخمیر شکمبه‌ای، سنتز پروتئین میکروبی و جمعیت پروتوزوآها در دو جیره‌ی حاوی روغن سویا و ماهی در شرایط آزمایشگاهی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا، همدان، ایران

2 دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا، همدان، ایران،

3 استاد، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا، همدان، ایران

چکیده

سابقه و هدف: با وجود اهمیت استراتژیک نشخوارکنندگان در تأمین نیازهای غذایی انسان، کارایی تولید نسبتا پایین آن‌ها اغلب منجر به افزایش هزینه‌های تولید و ایجاد آلودگی‌های زیست محیطی می‌گردد. در این راستا، استفاده از مکمل‌ها و افزودنی‌های خوراکی از جمله راهکارهای مؤثر در جهت بهبود کارایی عملکرد تولید دام‌ها است. افزودنی‌های خوراکی با منشأ گیاهی همچون روغن‌های اسانسی و عصاره‌ها از جمله ترکیباتی هستند که موجب بهبود کارایی تولید نشخوارکنندگان، به‌واسطه بهبود عملکرد هضم و تخمیر شکمبه می‌گردند. از طرف دیگر، استفاده از منابع مختلف چربی به‌عنوان مکمل انرژتیک در جیره دام‌ها، اثرات مثبتی همچون افزایش عملکرد، کاهش اسیدوز شکمبه، کاهش تولید متان و به تبع آن کاهش آلودگی زیست محیطی و بهبود بهره‌وری انرژی خوراک را به دنبال داشته است. با توجه به اهمیت روز‌افزون کیفیت محصولات تولیدی و توجه ویژه مصرف‌کنندگان به شاخص‌های سلامتی و کیفیت فرآورده‌های دامی در دهه‌های اخیر، افزودنی‌های با منشأ طبیعی و سبز در دهه‌های اخیر مورد توجه محققین تغذیه دام قرار گرفت. در این راستا، هدف از مطالعه حاضر بررسی اثرات روغن اسانسی مرزه خوزستانی بر شاخص‌های تخمیر شکمبه، سنتز پروتئین میکروبی و جمعیت پروتوزآی شکمبه در دو جیره حاوی روغن ماهی و سویا بود.
مواد و روش‌ها: در این تحقیق روغن اسانسی مرزه خوزستانی به روش تقطیر با بخار آب و با استفاده از دستگاه کلونجر استخراج گردید و ترکیب شیمیایی آن با استفاده از گاز کروماتوگراف کوپل شده با طیف سنج جرمی تعیین شد. در این آزمایش، روغن اسانسی مرزه خوزستانی در دوزهای 0، 150، 300، 450 و 600 میلی‌گرم بر لیتر در دو جیره حاوی روغن ماهی و سویا در شرایط آزمایشگاهی با استفاده از انکوباسیون 24 ساعته به منظور بررسی اثرات آن بر شاخص‌های تخمیر شکمبه‌ای مورد آزمایش قرار گرفت.
یافته‌ها: هیچکدام از فراسنجه‌های تخمیر تحت تأثیر نوع جیره قرار نگرفت. حجم گاز تولید شده بعد از 24 ساعت، میزان تجزیه‌پذیری آزمایشگاهی ماده خشک و ماده آلی با افزایش دوز اسانس در هر دو جیره به‌طور خطی کاهش یافت (01/0>P). با این‌حال، فاکتور تفکیک و پروتئین میکروبی، با افزایش دوز اسانس به‌طور غیر‌خطی (خطی و درجه دو) و کارایی سنتز پروتئین میکروبی به‌صورت خطی افزایش یافت (01/0>P). همچنین، غلظت آمونیاک شکمبه‌ای به‌موازات افزایش دوز اسانس، به‌صورت غیرخطی کاهش یافت (01/0>P). تعداد کل پروتوزوآها و همچنین جمعیت اغلب جنس‌ها در هر دو جیره با افزایش دوز اسانس کاهش یافت (05/0>P). غلظت کل اسیدهای چرب فرار در جیره حاوی روغن ماهی تا سطح 450 میلی‌گرم بر لیتر و در جیره حاوی روغن سویا تا سطح 300 میلی‌گرم بر لیتر اسانس افزایش و بعد از آن کاهش یافت (05/0>P). در هر دو جیره، به‌موازات افزایش دوز اسانس نسبت غلظت استات به‌صورت غیر‌خطی کاهش و نسبت پروپیونات به‌صورت تابع درجه دو افزایش یافت (05/0>P).
نتیجه‌گیری: در مجموع، این یافته‌ها نشان داد که استفاده از روغن اسانسی مرزه به‌خصوص در دوزهای پایین و متوسط به‌واسطه بهبود سنتز پروتئین میکروبی، کاهش آمونیاک و جمعیت پروتوزوآیی و همین‌طور افزایش غلظت اسیدهای چرب فرار، موجب بهبود تخمیر شکمبه گردید. لذا استفاده از سطوح مذکور این روغن اسانسی در جیره دامها می تواند ضمن بهبود کارایی تخمیر شکمبه موجب ارتقاء سطح تولید دامها گردد. با این حال، به نظر می‌رسد دوزهای 450 میلی‌گرم بر لیتر و بالاتر روغن اسانسی مرزه دارای اثرات منفی بر برخی از جمعتی-های میکروبی باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Effects of different levels of the savory essential oil on in vitro ruminal fermentation parameters, microbial protein synthesis and protozoal populations in two diets supplemented with fish and soybean oil

نویسندگان [English]

  • Mostafa Mehdipour Golbotte 1
  • Mostafa Malecky 2
  • Hasan Aliarabi 3
  • Pouya Zamani 3
1 PhD student, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 Associate Professor at Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
3 Professor at Department of Biotechnology, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

Background and objectives: Despite the central importance of ruminants in providing the human nutritional requirements, their relatively low production efficiency leads often to increased production costs and pollut the environment. In this connection, using supplements and feed additives have considered as efficient strategies for improving the efficiency of livestock production. The plant-based feed additives, including essential oils and plant extracts, are the products that improve the efficiency of the ruminant production, through ameliorating the rumen digestion and fermentation. On the other hand, using the supplements, such as the different fat sources as the energetic supplement in animal diet, has had several positive impacts such as reducing ruminal acidosis, reducing methane production and and consequently declining environmental pollution, and improving feed energy efficiency and the performance of animals. Regarding the growing importance of high-quality products and special interest of consumers for the safety and quality of animal products in recent years, the feed additives of natural and green origin have been of great interest for animal nutritionists in recent decades. In this context, the current research aimed at investigating in vitro the savory essential oil effects on rumen fermentation, microbial protein synthesis and protozoal population in two diets supplemented with fish and soybean oils.
Materials and methods: The essential oil was extracted by steam distillation using a clevenger apparatus, and was subsequently analysed qualitatively and quantitatively by Gas Chromatography-Mass Spectrometry (GC-MS). The essential oil effects on fermentation parameters were tested in vitro at 0, 150, 300, 450, and 600 mg/ in two diets supplemented with fish and soybean oils using the incubations of 24 h.
Results: None of the rumen fermentation parameters was affected by the diet type. The gas produced over 24 h of incubation, in vitro true dry matter and organic matter degradability decreased linearly with increasing doses of the essential oil (P < 0.01) in both experimental diets. However, the partitioning factor as well as the microbial protein, and the efficiency of microbial protein synthesis increased none-linearly (linearly and quadratically) and linearly, respectively, with the essential oil dosage (P < 0.01). The ruminal ammonia concentration decreased none-linearly with the essential oil dosage (P < 0.01). Total protozoa numbers as well as most of the rumen common protozoal genera were reduced by increasing doses of the essential oil (P < 0.01). Total VFA concentration increased at the doses up to 450 and 300 mg/L of the essential oil in the fish oil and soybean oil containing diets, respectively (P < 0.05), and decreased thereafter at higher doses. The acetate molar proportions decreased none-linearly and that of propionate increased quadratically in both diets with essential oil dosage (P < 0.05).
Conclusion: In total, these findings indicated that using the savory essential oil, especially at low and medium doses, improved rumen fermentation through enhancing microbial protein synthesis, reducing ammonia and protozoa population, and increasing TVFA. Hence, the above-mentioned doses of the this essential oil can improve rumen fermtaion thereby enhancing the farm animals productivity. However, the savory essential oil seems to have negative impact on some rumen microorganisms at 450 mg/L and higher doses.

کلیدواژه‌ها [English]

  • Microbial protein
  • protozoa
  • rumen fermentation
  • essential oil
  • Satureja khuzistanica

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نشریه پژوهش‌ در نشخوار کنندگان
دوره 10، شماره 3
آذر 1401
صفحه 87-110

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