تأثیر استفاده از پودر سیر در جیره گوسفند بر قابلیت‌هضم، تخمیر و جمعیت پروتوزوآیی شکمبه

نوع مقاله : علمی پژوهشی - تغذیه نشخوارکنندگان

نویسندگان

دانشکده علوم دامـی و صـنایع غـذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، خوزستان، ایران.

چکیده

این آزمایش به منظور بررسی اثر پودر سیر بر خصوصیات هضم‌پذیری و تخمیری شکمبه گوسفند انجام پذیرفت. در مرحله اول، سطح مطلوب پودر سیر در جیره گوسفندان تعیین گردید. در مرحله دوم، دامها با جیره شاهد و جیره مکمل شده با پودر سیر (2 درصد ماده‌خشک جیره) برای مدت 35 روز تغذیه شدند. نتایج مرحله اول برای تعیین سطح مطلوب نشان داد که قابلیت‌هضم ماده‌خشک و ADF تحت تأثیر وجود پودر سیر در جیره ها قرار نگرفتند، اما از نظر عددی در جیره حاوی 2 درصد پودر سیر بیشترین مقدار بودند (05/0P>)، هضم NDF نیز در جیره حاوی 2 درصد پودر سیر بیشترین مقدار بود (05/0P). غلظت کلسترول خون دامهای تغذیه شده با جیره حاوی پودر سیر در مقایسه با تیمار شاهد کاهش معنی‌داری نشان داد (05/0P). تعداد پروتوزوآ در مایع شکمبه گوسفندان تغذیه شده با جیره حاوی پودر سیر نسبت به تیمار شاهد کاهش معنیداری را نشان داد. بنابراین استفاده از پودر سیر اثر منفی بر خصوصیات هضم پذیری و تخمیری شکمبه نداشت و باعث افزایش هضم ماده‌خشک و الیاف شد. بنابراین با توجه به کاهش کلسترول و جمعیت پروتوزوآیی می تواند یک افزودنی مفیدی باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of garlic powder in the diet of sheep on digestibility, rumen fermentation and protozoa population

نویسندگان [English]

  • Mohammadhosein Taherinia
  • Morteza Chaji
  • Tahereh Mohammadabadi
  • Moosa Eslami
  • Mohsen Sari
Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Khuzestan, Iran.
چکیده [English]

This experiment was conducted to investigate the effects of garlic powder on fermentation characteristic and rumen microbes of Arabian sheep.At first step the best level of garlic was determined. Then Animals were fed for 35 days with control diet and supplemented with garlic (2% per kg DM). Apparent digestibility, rumen fermentation parameters, number of protozoa and blood metabolites (glucose, urea and cholesterol) was determined. The results of the first phase, to determine the optimal level showed that dry matter digestibility were not affected by the presence of garlic in the diet, but numerically it was the highest in the diets containing 2% garlic powder (P>0.05). Also, NDF digestibility was the highest amount in this diet (P

کلیدواژه‌ها [English]

  • Garlic powder
  • NDF
  • ammonia nitrogen
  • Blood cholesterol
  • Protozoa
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