تعیین ارزش تغذیه‌ای هسته خرمای عمل‌آوری شده با روش‌های شیمیایی و بیولوژیکی در شرایط آزمایشگاهی و مزرعه‌ای

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبد کاووس، گنبد کاوورس، ایران

2 دانشیار ، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبد کاووس، گنبد کاوورس، ایران،

3 استادیار، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبد کاووس، گنبد کاوورس، ایران

4 استادیار ، گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه گنبد کاووس، گنبد کاوورس، ایران

چکیده

سابقه و هدف: استفاده از محصولات فرعی کشاورزی یک راه‌برد منطقی برای جبران کمبود اقلام خوراکی متداول می‌باشد. خرما از مهم‌ترین محصولات مناطق خشک و کشورهای خاورمیانه می‌باشد که نقش مهمی در زندگی مردم این مناطق دارد. هسته خرما از جمله محصولات فرعی است که در زمان فرآوری خرما باقی می‌ماند. با توجه به بالا بودن بخش لیگنوسلولزی در هسته خرما، عمل-آوری مناسب آن احنمالاً باعث بهبود بازده استفاده از آن در جیره دام‌های اهلی خواهد شد. هدف از انجام این مطالعه بررسی تاثیر روش‌های عمل‌آوری شیمیایی و بیولوژیکی بر ارزش تغذیه‌ای هسته خرما بود.

مواد و روش‌ها: این پژوهش در دو مرحله برون‌تنی و درون‌تنی انجام شد. ابتدا پودر هسته خرما با استفاده از هیدروکسید سدیم (50 گرم در کیلوگرم ماده خشک) و پراکسید هیدروژن (57 میلی‌لیتر در کیلوگرم ماده خشک) به‌عنوان روش‌های شیمیایی و قارچ آسپرژیلوس نایجر (105× 5 اسپور بر میلی‌لیتر) و باکتری باسیلوس سابتلیس (105× 5 رقت بر میلی‌لیتر) به‌عنوان روش‌های بیولوژیکی عمل‌آوری شد. در مرحله برون‌تنی، ترکیب شیمیایی، فراسنجه‌های تولید گاز و قابلیت هضم نمونه‌ها با استفاده از روش‌های استاندارد اندازه ‌گیری شدند. بر اساس نتایج حاصل از این مرحله، یک آزمایش پرواری انجام شد. این آزمایش به‌مدت 84 روز با استفاده از 18 راس بره نر دالاق (03/3±88/24 کیلوگرم) انجام شد. بره‌ها به 3 گروه 6 راسی تقسیم شدند و هر گروه یکی از جیره‌ها را دریافت کرد. جیره‌ها شامل: 1- جیره پایه، بدون هسته خرما، 2- جیره حاوی هسته خرمای عمل‌آوری شده با هیدروکسید سدیم، و 3- جیره حاوی هسته خرمای عمل‌آوری شده با پراکسیدهیدروژن بودند. در طول دوره پرواری، مقدار خوراک مصرفی به صورت روزانه محاسبه شد. وزن‌کشی بره‌ها هر دو هفته یکبار انجام شد. ضریب تبدیل خوراک از تقسیم میانگین ماده خشک مصرفی به میانگین افزایش وزن دام‌ها به‌دست آمد. در انتهای آزمایش، 4 ساعت پس از خوراک‌دهی صبح، نمونه‌گیری از مایع شکمبه به‌منظور اندازه‌گیری pH و نیتروژن آمونیاکی انجام شد. داده‌های حاصل از این آزمایش در قالب طرح کاملاً تصادفی تجزیه شدند.

یافته‌ها: عمل‌آوری بر ترکیب شیمیایی هسته خرما موثر بود (05/0< P). تیمارهای هیدروکسید سدیم و پراکسید هیدروژن مقدار خاکستر نمونه‌ها را افزایش دادند. تمام تیمارها باعث افزایش مقدار پروتئین خام و عصاره اتری شدند که بیشترین مقدار در نمونه‌های عمل‌آوری شده با باکتری باسیلوس سابتلیس و هیدروکسید سدیم مشاهده شد. مقدار الیاف نامحلول در شوینده خنثی و الیاف نامحلول در شوینده اسیدی در اثر عمل‌آوری با پراکسیدهیدروژن و آسپرژیلوس نایجر کاهش یافت. همه تیمارها باعث افزایش کل مواد مغذی قابل هضم، انرژی خالص برای شیردهی و انرژی خالص برای رشد شدند. نرخ تولید گاز و فراسنجه‌های تخمینی شامل انرژی قابل متابولیسم، قابلیت هضم ماده آلی و اسیدهای چرب کوتاه‌زنجیر توسط تیمار پراکسیدهیدروژن افزایش یافتند (05/0< P). قابلیت هضم برون‌تنی ماده خشک و ماده آلی، عامل تفکیک و توده میکروبی تولید شده بعد از 24 ساعت انکوباسیون در نمونه‌های عمل‌آوری شده با هیدروکسید سدیم و پراکسید هیدروژن بیشتر از سایر تیمارها بود (05/0< P). در آزمایش عملکردی، استفاده از هسته خرمای عمل‌آوری شده با تیمارهای شیمیایی تاثیری بر مصرف خوراک، افزایش وزن و ضریب تبدیل خوراک بره‌های پرواری نداشت. مقدار pH و غلظت نیتروژن آمونیاکی در شرایط برون‌تنی و درون‌تنی بین تیمارهای مختلف یکسان بود.

نتیجه‌گیری: نتایج حاصل از این مطالعه نشان داد که استفاده پودر هسته خرما درجیره، تاثیر نامطلوبی بر فراسنجه‌های عملکردی بره‌ها نداشت. لذا با توجه به مقرون به‌صرفه بودن این محصول جانبی، استفاده از آن تا سطح 15 درصد در جیره بره‌های پرواری پیشنهاد می‌شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Determination the nutritional value of date kernel processed with chemical and biological methods under laboratory and field condition

نویسندگان [English]

  • Mohsen Shirmohammadi 1
  • Farzad Ghanbari 2
  • Javad Bayatkouhsar 3
  • Fariba Farivar 4
1 Master's student, Department of Animal Science, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran
2 Associate Professor, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran,
3 Assistant Professor, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran
4 Assistant Professor, Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran
چکیده [English]

Backgrounds and objectives: Using agricultural by-products is a good strategy to compensate for the lack of common feed ingredients. Date is one of the most important products of dry regions and Middle East countries, which play an important role in the lives of people in these regions. Date kernel is a by-product that remain during date processing. Due to the high lignocellulosic part in date kernel, its proper processing will probably improve the efficiency of its use in livestock feed. The purpose of this study was to investigate the effect of chemical and biological processing methods on the nutritional value of date kernels.

Material and Methods: This research was conducted in two steps of in vitro and in vivo. First, date kernel powder using sodium hydroxide (NaOH, 50 gr/kg of DM) and hydrogen peroxide (H2O2, 57 ml/kg of DM) as chemical methods, and Aspergillus niger (5 x 105 spores/ml) and Bacillus subtilis (5×105 dilution/ml) were processed as biological methods. In the in vitro phase, the chemical composition, gas production parameters and digestibility of the samples were measured using the standard methods. Based on the results of this stage, a fattening trial was performed. This experiment was done for 84 days using 18 male Dallagh lambs (24.88±3.03 kg). The lambs were divided into 3 groups, and each group received one of the treatments. The treatments included: 1- basal diet, without date kernels, 2- diet containing date kernels treated with NaOH, and diet containing date kernels treated with H2O2. During the fattening period, the amount of feed intake was calculated daily. Lambs were weighed every two weeks. The feed conversion ratio was obtained by dividing the average dry matter intake by the average weight gain of the animals. At the end of the experiment, 4 hours after morning feeding, rumen fluid was collected to measure pH and ammonia nitrogen. The data obtained from this experiment were analyzed according to completely randomized design.

Results: Processing was effective on the chemical composition of date kernel (P < 0.05). NaOH and H2O2 treatments increased the amount of ash in the samples. All treatments increased the amount of crude protein and ether extract, which was the highest amount in the samples treated with Bacillus subtilis and NaOH. The amount of neutral detergent fiber and acid detergent fiber decreased due to treating with H2O2 and Aspergillus niger. All treatments increased total digestible nutrients, net energy for lactation and net energy for gain. Gas production rate and estimated parameters including metabolizable energy, organic matter digestibility and short-chain fatty acids were increased by H2O2 treatment (P<0.05). The in vitro digestibility of dry matter and organic matter, partitioning factor and microbial biomass produced after 24 hours of incubation in samples treated with NaOH and H2O2 was higher than other treatments (P< 0.05). In the perfirmance trial, the use of date kernel treated with chemical treatments had no effect on feed intake, weight gain and feed conversion ratio of fattening lambs. The pH value and ammonia nitrogen concentration were the same between the different treatments.

Conclusion: The results of this study showed that the use of date kernel powder in the diet had no adverse effect on the performance parameters of lambs. Therefore, due to the cost-effectiveness of this by product, it is suggested to use it up to 15% in the ration of fattening lambs

کلیدواژه‌ها [English]

  • Date kernel
  • Fattening performance
  • Processing
  • Rumen fermentation parameters

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نشریه پژوهش‌ در نشخوار کنندگان
دوره 12، شماره 4
دی 1403
صفحه 35-58

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