صمد صادقی رضا ولی زاده عباسعلی ناصریان عبدالمنصور طهماسبی


این تحقیق به منظور تعیین ارزش غذایی کاه گندم عمل آوری شده با سطوح متفاوت گاز و مایع آمونیاک (2، 4 و 6 درصد)، با استفاده از تکنیک‌های تولید گاز و کیسه‌های نایلونی انجام شد. میزان تولید گاز و تجزیه پذیری ماده خشک در زمان های3، 6، 12، 24، 36، 48، 72، 96 و 120 ساعت تعیین شد. نتایج نشان داد که همگام با افزایش سطح گاز یا مایع آمونیاک مورد استفاده جهت عمل آوری، CP کاه افزایش، اما NDF و ADF کاهش پیدا کرد به گونه ای که سطح 6% گاز و نیز مایع آمونیاک به طور معنی‌داری، بیشترین تاثیر را بر هر کدام از این ترکیبات داشتند. نتایج حاصل از روش In situ نشان داد که بخشa، b، c و نیز PD و ED مرتبط با ناپدید شدن ماده خشک، همگام با افزایش سطوح گاز یا مایع آمونیاک افزایش پیدا می‌کنند به گونه‌ای که در بین تیمارها، سطح 6% گاز و نیز مایع آمونیاک، به طور معنی‌داری، بیشترین تاثیر بر میزان هر کدام از این فراسنجه‌ها را داشتند. نتایج حاصل از تولید گاز نشان داد که مجموع گاز تولید شده در 24 ساعت و نیز فراسنجه‌های a، c، ME، NEL، OMD و SCFA تولید گاز به طور معنی‌داری، در سطح 6% گاز و مایع آمونیاک بیشترین بودند. نتایج این پ‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‌‍‍‍‍‍‍‍ژوهش نشان داد که همگام با افزایش گاز یا مایع آمونیاک مورداستفاده، کیفیت کاه افزایش پیدا می‌‌کند، گرچه در بین کلیه تیمارها، سطح 6% مایع آمونیاک به واسطه داشتن رطوبت بالاتر، اثر بهتری بر ارزش غذایی کاه داشت.

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ارجاع به مقاله
صادقیص., ولی زادهر., ناصریانع., & طهماسبیع. (2015). تعیین ارزش غذایی کاه گندم عمل آوری شده با سطوح متفاوت گاز و مایع آمونیاک با استفاده از روشهای تولید گاز و کیسه های نایلونی. پژوهشهای علوم دامی ایران, 7(3), 257-266. https://doi.org/10.22067/ijasr.v7i3.51513
نوع مقاله
علمی پژوهشی - تغذیه نشخوارکنندگان