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فاطمه گنجی مسلم باشتنی همایون فرهنگ فر سید احسان غیاثی

چکیده

این مطالعه به منظور بررسی ارزش غذایی، خصوصیات آنتی‌اکسیدانی، ترکیبات فنولی برگ بنه در مراحل مختلف رشد و همچنین قابلیت هضم شکمبه‌ای - رو‌ده‌ای برگ بنه به روش کیسه‌های نایلونی انجام شد. برگ بنه طی سه مرحله از کوهپایه‌های اطراف شهرستان بیرجند جمع‌آوری و خشک گردید. ترکیب شیمایی، فراسنجه‌های تجزیه‌‌پذیری، مقدار كل تركيبات فنولي، تانن و فعالیت آنتی‌اکسیدانی به‌وسیله 2،2- دی فنیل-1- پیکریل هیدرازیل (DPPH) اندازه‌گیری شد. با پیشرفت مرحله رشد درصد ماده خشک، چربی خام، NDF و ADF افزایش یافت. در مراحل اولیه رشد بیشترین میزان ترکیبات فنولی و آنتی‌اکسیدانی مشاهده شد. مقدار کل ترکیبات فنولی و آنتی‌اکسیدان کل برگ بنه در پایان مرحله رشد به‌ترتیب 36/5 و 27/83 درصد گزارش شد. بیشترین اسید چرب غیراشباع برگ بنه اسید لینولنیک به میزان 54/26 درصد گزارش شد. بخش سریع تجزیه ماده خشک برگ بنه 03/28 درصد و تجزیه‌پذیری مؤثر آن در نرخ عبور 04/0، 06/0 و 08/0 به‌ترتیب 29/48، 39/43 و 40/40 درصد بود. کمترین نرخ تجزیه‌پذیری (c) در مورد پروتئین خام دیده شد (0137/0). قابلیت هضم ماده خشک در کل دستگاه گوارش بیشتر از قابلیت هضم پروتئین خام بود. برگ بنه به دلیل دارا بودن اسید لینولنیک به‌عنوان یک منبع امگا-3 و نیز ترکیبات فنولی و آنتی‌اکسیدانی بالا دارای ارزش غذایی بالایی است و می‌توان در جیره‌‌نویسی دام‌ها به منظور غنی‌سازی و افزایش پایداری اکسیداتیو محصولات دامی نظیر شیر و گوشت، از این اطلاعات بهره‌ برد.


 

جزئیات مقاله

کلمات کلیدی

آنتی‌اکسیدان, برگ بنه, تجزیه‌پذیری, کیسه‌های نایلونی, مرحله رشد

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ارجاع به مقاله
گنجیف., باشتنیم., فرهنگ فره., & غیاثیس. ا. (2019). تعیین خصوصیات آنتی‌اکسیدانی، ارزش غذایی و قابلیت هضم شکمبه‌ای- رو‌ده‌ای برگ بنه (Pistacia atlantica) به روش کیسه‌های نایلونی. پژوهشهای علوم دامی ایران, 10(4), 477-488. https://doi.org/10.22067/ijasr.v10i4.66327
نوع مقاله
علمی پژوهشی - تغذیه نشخوارکنندگان

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