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سید احسان غیاثی رضا ولی زاده عباسعلی ناصریان

چکیده

به منظور بررسی اثرات احتمالی روغن سویای تازه، روغن سویای اکسید شده و پتانسیل آنتی اکسیدانی هسته انار بر ویژگی‌های تخمیر میکروبی از آزمایش‌های تولید گاز و Batch cultureاستفاده شد. فراسنجه‌های تولید گاز، دی اکسید کربن، متان ، تجزیه پذیری ماده خشک، فاز تأخیر، زمان متناظر با نصف حداکثر تولید گاز (5/0t) و فراسنجه‌های محاسباتی نظیر پروتئین میکروبی، نسبت‌های مولی اسیدهای چرب فرار، انرژی قابل متابولیسم و قابلیت هضم ماده آلی در قالب طرح کاملاً تصادفی با اندازه گیری‌های تکرار شده در زمان مورد ارزیابی قرار گرفت. تیمارهای آزمایشی شامل 1) جیره پایه و 4 درصد ماده خشک روغن خام تازه سویا (کنترل مجازی)، 2) جیره پایه و 4 درصد ماده خشک روغن خام اکسید شده سویا و 3) جیره پایه، 4 درصد ماده خشک روغن خام اکسید شده سویا و 8 درصد ماده خشک، هسته انار آسیاب شده بود. روغن سویای اکسید شده فراسنجه‌های گاز تولیدی کل، دی‌اکسید‌کربن کل، تجزیه پذیری ماده خشک، 5/0t و پروتئین میکروبی و نسبت مولی پروپیونات، تعداد مول کل اسیدهای چرب فرار، انرژی قابل متابولیسم و قابلیت هضم ماده آلی را کاهش و درصد متان، فاز تأخیر و نسبت مولی بوتیرات و استات را در مقایسه با تیمار حاوی روغن تازه افزایش داد. افزودن هسته انار به جیره به عنوان آنتی اکسیدان به طور معنی داری باعث افزایش کل تولید گاز، دی‌اکسیدکربن کل، تجزیه پذیری ماده خشک، 5/0t، نسبت‌های مولی پروپیونات و استات، تعداد مول‌های کل اسیدهای چرب فرار، انرژی قابل متابولیسم، قابلیت هضم ماده آلی و کاهش فاز تأخیر، درصد متان و نسبت مولی بوتیرات در مقایسه با تیمار حاوی روغن اکسید شده گردید. به طور کلی نتایج نشان داد که روغن اکسید شده، فراسنجه‌های مفید مرتبط با کشت میکروبی را از لحاظ کمی کاهش می‌دهد، اما هسته انار اثرات مخرب اسیدهای چرب غیر اشباع و ترکیبات پر اکسید روغن اکسید شده را اصلاح می‌کند.

جزئیات مقاله

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ارجاع به مقاله
غیاثیس. ا., ولی زادهر., & ناصریانع. (2015). تأثیر تغذیه‌ای روغن سویای اکسید شده در تقابل با نقش آنتی اکسیدانی هسته انار بر فراسنجه‌های تخمیر شکمبه‌ای به روش آزمایشگاهی. پژوهشهای علوم دامی ایران, 7(3), 244-256. https://doi.org/10.22067/ijasr.v7i3.51516
نوع مقاله
علمی پژوهشی - تغذیه نشخوارکنندگان