تأثیرافزودنی باکتریایی و اسید استیک برترکیبات شیمیایی، فراسنجه های تخمیر و قابلیت هضم سیلاژ تفاله گوجه فرنگی و کدو آجیلی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم دامی دانشکده کشاورزی و منابع طبیعی واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران،

2 استادیار، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبدکاووس، گنبدکاووس، ایران

چکیده

سابقه و هدف:
با توجه به خصوصیات تفاله گوجه فرنگی که حاوی مقادیر بالای پروتئین خام بوده و هم چنین بقایای کدو آجیلی(شامل پوست و میوه) که حاوی مقادیر بالای کربوهیدرات محلول به عنوان منبع انرژی بوده، ترکیب این دو در تهیه سیلاژ بهتر می تواند از روند تخمیر در سیلو حمایت کند. هدف از انجام این مطالعه، بررسی تأثیر استفاده از افزودنی های باکتریایی و اسیدی بر ترکیبات شیمیایی، خصوصیات تخمیر و قابلیت هضم در سیلاژ تفاله گوجه فرنگی و بقایای کدو آجیلی بود.
مواد و روش:
تیمارهای آزمایشی در سه تکرار در کیسه های نایلونی به وزن 3 کیلوگرم به صورت دستی فشرده و به مدت 90 روزسیلو شدند. داده های حاصل از این پژوهش در قالب طرح کاملاً تصادفی تجزیه شدند. تجزیه و تحلیل آماری و مقایسه میانگین‌ها به روش دانکن انجام شد. تیمارهای آزمایشی شامل: 1) مخلوط تفاله گوجه فرنگی و بقایای کدو آجیلی به نسبت 1:1 (به عنوان شاهد)، 2) شاهد + افزودنی باکتریایی تولید شده در آزمایشگاه ، 3) شاهد + اسیداستیک و 4) شاهد + اسیداستیک + افرودنی باکتریایی بودند.
یافته ها:
نتایج نشان داد بین تیمارها از نظر ماده خشک در روز 45ام پس از سیلو کردن اختلاف آماری معنی داری وجود داشت (P<0.05)، که بالاترین در روز 45ام در گروه اسید 24.38 مشاهده شد. بین تیمارها از نظر پروتئین خام، الیاف نامحلول در شوینده خنثی و اسیدی اثر معنی داری وجود نداشت (P>0.05). اما با گذشت روزهای پس از سیلو کردن پروتئین خام، الیاف نامحلول درشوینده خنثی و اسیدی روند کاهشی داشتند. مقدار نیتروژن آمونیاکی بین تیمارهای آزمایشی در روز 45 بعد از سیلو کردن اختلاف معنی داری مشاهده شد (P<0.05)، که بالاترین در روز 90ام 2.50 در تیمار باکتری و پایین ترین در روز 1ام 0/20 در تیمار اسید مشاهده شد. مقدار pH در سیلاژهای مختلف در طول زمان پس از سیلو کردن تحت تأثیر تیمارهای آزمایشی قرار نگرفت. پایین ترین مقدار pH (3.85) در روز 90 پس از سیلوکردن در سیلاژ دارای افزودنی باکتری مشاهده شد. با افزایش زمان پس از سیلو کردن، مقدار pH روند کاهشی داشت، نقطه فلیک در تمام تیمارها و در تمام روزها معنی دار بود (P<0.05)، که پایین ترین در روز 1ام 49.08 در تیمار شاهد و بالاترین در روز 45ام 93.86 در تیمار باکتری مشاهده شد. بین تیمارها از نظر قابلیت هضم ماده خشک و ماده آلی، عامل تفکیک، تولید توده میکروبی و بازده تولید گاز اثر معنی داری وجود نداشت (P>0.05). بااین حال بالاترین و پایین ترین قابلیت هضم ماده خشک و ماده آلی به ترتیب مربوط به تیمارهای باکتری و شاهد بود. از نظر بازده تولید پروتئین میکروبی اختلاف آماری معنی دار بود (P<0.05). میزان pHدر انتهای دوره معنی دار بود (P<0.05) و تمام تیمارها نسبت به شاهدpH پایین تری داشتند. هم‌چنین میزان ازت آمونیاکی در انتهای دوره معنی دار بود (P<0.05) و بالاترین ازت آمونیاکی متعلق به شاهد بود.
نتیجه گیری:
به‌طورکلی، نتایج نشان داد با افزایش زمان های پس از سیلو کردن، مقدار پروتئین خام، الیاف نامحلول در شوینده خنثی و اسیدی و pH کاهش ولی مقدار نیتروژن آمونیاکی افزایش یافت. در کل استفاده از افزودنی های مختلف در مقایسه با گروه شاهد تأثیر قابل ملاحظه ای بر ارزش تغذیه ای سیلاژ مخلوط تفاله گوجه فرنگی و ضایعات کدو آجیلی نداشتند و با توجه به هزینه افزودن افزودنی ها و هم چنین داشتن اطلاعات و دانش فنی در ارتباط با افزودنی ها, توصیه می شود تفاله گوجه فرنگی و بقایای کدو آجیلی بدون افزودن هرگونه افزودنی مصرف گردد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of bacterial inoculant and acetic acid on chemical compositions, fermentation characteristics and digestibility of tomato pomace and pumpkin waste silage in ruminant nutrition

نویسندگان [English]

  • Esmaeil Ganji jameh shooran 1
  • Javad Bayat kouhsar 2
  • Neda Farzin 1
  • Abolghasem Seradj 1
  • Sona Akhondnejad 1
1 Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran. Azadshahr, Iran
2 Assistant Professor, Department of Animal Science, Faculty of Agriculture and Natural Resources, Gonbadkavos University, Gonbadkavos, Iran
چکیده [English]

Background and Objectives: Considering the characteristics of tomato pomace, which contains high amounts of crude protein, as well as pumpkin waste (including skin and fruit), which contain high amounts of soluble carbohydrates as an energy source, the combination of these two is better for preparing silage. It can support the fermentation process in silage. The purpose of this study was to investigate the effect of the use of bacterial and acidic additives on chemical acids, fermentation properties and digestibility in tomato pomace silage and pumpkin waste.
Material and Methods:Representative of samples were packed manually, in triplicate into plastic bags and were stored at ambient temperature and allowed to ensiled for 90 days. The following treatments were applied to the forage samples: 1) tomato pomace and pumpkin waste silage mix (50:50), without any additives (control), 2) control + LAB made inoculant (8×109 CFU/ml), 3) control + organic acid and 4) control + organic acid + LAB made inoculants.
Results:The results showed that there was a significant effect between the treatments in terms of dry matter in 45 days (p<0.05), The highest was observed on the 45th day in the 24.38 acid treatment.
There was no significant effect between the treatments in terms of crude protein, neutral detergent fiber and acid detergent fiber (p>0.05). But, as days passed after ensiling crude protein, neutral detergent fiber and acid detergent fiber decreased. A significant difference was observed in the amount of ammonia nitrogen between the experimental treatments 45 days after ensiling (P<0.05), which was the highest on the 90th day of 2.50 in the bacterial treatment and the lowest on the 1st day in the acid treatment of 0.20. The pH value of different silages during the time after ensiling was not affected by the experimental treatments. The lowest pH value (3.85) was observed on the 90th day after ensiling in silage with added bacteria. As the time after ensiling increased, the pH decreased. Flake point was significant in all treatments and all days (p<0.05). The lowest was observed on the 1st day of 49.08 in the control treatment and the highest was observed on the 45th day of 93.86 in the bacterial treatment. There was no significant effect between treatments in terms of dry and organic matter digestibility, parsing factor, microbial mass production and gas production efficiency (p>0.05). However, the highest and lowest digestibility of dry and organic matter were related to treatments 2 and 1, respectively. In terms of microbial protein production efficiency, the difference was statistically significant (p<0.05). The pH value at the end of the period was significant (p<0.05), and all the treatments had lower pH compared to the control. Also, the amount of ammonia nitrogen at the end of the period was significant (p<0.05) and the highest ammonia nitrogen belonged to the control.
Conclusion: In general, the results showed that the use of different additives did not have a significant effect on the nutritional value of the mixed silage of tomato pomace and pumpkin waste compared to the control treatment. Considering the cost of adding additives, as well as having information and technical knowledge regarding additives, it is recommended to consume tomato pomace and pumpkin waste without adding any additives.

کلیدواژه‌ها [English]

  • Acetic Acids
  • Bacterial Inoculant
  • Fermentation
  • Pumpkin Waste Silage
  • Tomato Pomace Silage

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نشریه پژوهش‌ در نشخوار کنندگان
دوره 12، شماره 1
فروردین 1403
صفحه 17-34

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