اثر سطوح مختلف پودر آب پنیر بر عملکرد رشد، فراسنجه‌های تخمیری، ریخت‌شناسی شکمبه، تجزیه‌پذیری و تولید پروتئین میکروبی در بره‌های پرواری‌ زل

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 دانشجوی دوره دکتری دانشگاه علوم کشاورزی و منابع طبیعی ساری دانشکده علوم دامی

چکیده

این تحقیق به منظور بررسی اثر سطوح مختلف پودر آب پنیر در جیره بر فراسنجه‌های شکمبه‌ای، ریخت‌شناسی بافت شکمبه، تجزیه‌پذیری و تولید پروتئین میکروبی در بره‌های نر پرواری‌ آمیخته‌های زل انجام شد. برای انجام این پژوهش تعداد 24 رأس بره پرواری آمیخته زل با میانگین سن 52/0±5/4 ماه و میانگین وزن اولیه 2±24 کیلوگرم در قالب یک طرح کاملاً تصادفی به مدت 90 روز مورد بررسی قرار گرفتند. تیمارهای آزمایشی شامل تیمار شاهد (بدون افزودن پودر آب پنیر در جیره) و تیمارهای حاوی 5/1، 3 و 5/4 درصد پودر آب پنیر در جیره بودند. نتایج فراسنجه‌های شکمبه‌ای نشان داد که تفاوت معنی‌داری در pH، نیتروژن آمونیاکی، کل اسیدهای چرب فرار و اسید استیک مایع شکمبه بین تیمارهای آزمایشی وجود داشت. نتایج جمعیت پروتوزوآها و کل باکتری‌های مایع شکمبه نشان داد که تفاوت معنی‌داری در جمعیت کل باکتری‌ها در 2 و 4 ساعت بعد از خوراک‌دهی و جمعیت پروتوزوآهای مایع شکمبه 4 ساعت بعد از خوراک‌دهی بین تیمارهای آزمایشی وجود داشت. نتایج خصوصیات پرزهای شکمبه نشان داد که تفاوت معنی‌داری در ضخامت، ارتفاع، عرض و تراکم پرزها بین تیمارهای آزمایشی وجود داشت. فراسنجه‌های تجزیه‌پذیری ماده خشک و پروتئین خام به طور معنی‌داری تحت تأثیر تیمارهای آزمایشی قـرار گرفـت. نتایج فراسنجه‌های تولید گاز نشان داد که در مقدار گاز تولیدی از بخش قابل تخمیر تفاوت معنی‌داری بین تیمارهای آزمایشی وجود داشت. در مقادیر آلانتوئین دفعی و پروتئین میکروبی تفاوت معنی‌داری بین تیمارهای آزمایشی وجود داشت. نتایج کلی تحقیق حاضر نشان داد که مصرف سطوح بالاتر پودر آب پنیر حداکثر 5/4 درصد در جیره مصرفی بره‌های پرواری سبب بهبود برخی از شاخص‌های شکمبه‌ای و تجزیه پذیری شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of different levels of whey powder on growth performance, fermentation parameters, ruminal morphology, degradability and microbial protein biosynthesis in fattening Zell lambs

نویسندگان [English]

  • yadollah chashnidel 1
  • Mohammad Hasanpour 2
  • Asadollah Teimoury Yansary 1
  • zarbakht ansari 1
2 PhD student in Animal Nutrition, Faculty of Animal Sciences and Fisheries, Sari University of Agricultural Sciences and Natural Resources
چکیده [English]

Introduction The shortage of conventional foodstuffs and their increase in prices in the country has led to the major residues of various agricultural industries to be widely used in animal feed. Among these, one of the valuable unconventional foods is whey powder, which is a by-product of cheese production. The necessity is justified. Researchers have reported that the consumption of whey powder in fattening animals helps to improve ruminal fermentation due to the increase in rumen microbial population. Whey powder also has prebiotic properties; It contains a significant amount of lactose that is not absorbed to a large extent, but is fermented and converted to lactic acid and volatile fatty acids, which may stimulate the establishment of lactobacilli in the small intestine. Whey powder in animal feed, in addition to preventing environmental problems, reduces feed costs and improves yield. Therefore, the aim of this study was to investigate the effect of using whey powder in diet on ruminal parameters, tissue morphology and microbial rumen population and microbial protein biosynthesis in fattening male crossed Zell lambsTherefore, the aim of this study was to investigate the effect of using whey powder in diet on ruminal parameters, tissue morphology and microbial rumen population and microbial protein biosynthesis in fattening male crossed Zell lambs

Material and methods In first experiment, ruminal degradability of dry matter and crude protein were measured by nylon bag technique using three fistulated Zell sheep that fed at maintenance level. Incubation time consisted of 0, 4, 8, 16, 24, 36, 48, 72 and 96. In the second experiment, the effect of different levels of whey powder in the diet on ruminal parameters, ruminal morphology and microbial protein biosynthesis, an experiment in completely randomized design (CRD) with four diets containing zero, 1.5, 3 and 4.5 percent whey powder on 24 male lambs with initial mean weight 24± 2 kg and mean age 4.5±0.52 months for 90 days was performed. Energy and chemical composition of rations were similar. The experiment based on completely randomized design with 4 treatments and 6 animals in each treatment. Data obtained were analyzed by statistical software SAS (version 1.9).

Results and discussion The results of ruminal parameters showed that there was a significant difference in ruminal fluid pH, ammonia nitrogen, total volatile fatty acids and acetic acid between experimental treatments (P <0.05). The results of protozoan population and total population of ruminal fluid bacteriashowed that there was a significant difference in total bacterial population 2 and 4 hours after feeding and also in ruminal fluid protozoan population 4 hours after feeding between experimental treatments (P <0.05). The results of villi characteristics and rumen morphology showed that there was a significant difference in thickness, height, width and density of ruminal villi between experimental treatments (P <0.05). Dry matter and crude protein degradability parameters were significantly affected by experimental treatments (P <0.05). The results of gas production parameters showed that there was a significant difference between the experimental treatments in the amount of gas produced from the fermentable part (p<0.05). The results of excretion of purine derivatives and microbial protein synthesis showed that there was a significant difference in the amounts of excreted allantoin and microbial protein between experimental treatments (P <0.05). The overall results of the present study showed that consumption of higher levels of whey powder up to 4.5 % in the diet of fattening lambs will help improve growth performance and ruminal indices.

Conclusion The overall results of the present study showed that the improvement in some parameters of ruminal parameters included decrease in pH fluctuations and ammonia nitrogen, increase in total volatile fatty acids and ruminal acetic acid, increase in protozoan population and total ruminal bacteria and rumen villi with level consumption of 4.5% whey powder was observed. Also, improvement in the degradability parameters of dry matter and crude protein and also increase in microbial protein production were achieved in the treatment containing 4.5 and 3% whey powder. According to the results, consumption of higher levels of whey powder up to 4.5% in the diet of fattening lambs will help to improve ruminal and degradability indices.Also, improvement in the degradability parameters of dry matter and crude protein and also increase in microbial protein production were achieved in the treatment containing 4.5 and 3% whey powder. According to the results, consumption of higher levels of whey powder up to 4.5% in the diet of fattening lambs will help to improve ruminal and degradability indices.

کلیدواژه‌ها [English]

  • Dairy by-products
  • Protozoa Ruminants
  • Rumen villi
  • Volatile fatty acids
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مقالات آماده انتشار، پذیرفته شده
انتشار آنلاین از تاریخ 13 شهریور 1401
  • تاریخ دریافت: 26 اردیبهشت 1401
  • تاریخ بازنگری: 28 تیر 1401
  • تاریخ پذیرش: 13 شهریور 1401
  • تاریخ اولین انتشار: 13 شهریور 1401