اثر استفاده از سطوح مختلف روغن هسته انار در جیره بر خصوصیات لاشه، ترکیب شیمیایی و ویژگی‌های گوشت بره‌های پرواری

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم دامی پردیس کشاورزی و منابع طبیعی دانشگاه رازی

چکیده

زمینه مطالعاتی: روغن هسته انار غنی از اسیدهای چرب غیر اشباع با چند پیوند دوگانه بوده و می­تواند بهبود ترکیب اسیدهای چرب در تولیدات دامی را سبب شود. هدف: این پژوهش به منظور بررسی اثر استفاده از روغن هسته انار در جیره بر ویژگی­های لاشه، ترکیب شیمیایی و ویژگی‌های کیفی گوشت بره‌های پرواری‌ انجام شد. روش کار: در این پژوهش از بیست‌ و یک رأس بره‌ نر پرواری نژاد سنجابی سه تا چهار ماهه با میانگین وزن اولیه 6/2±5/27 کیلوگرم در قالب طرح کاملاً تصادفی مشتمل بر سه تیمار و هفت تکرار استفاده شد. تیمارهای آزمایشی شامل جیره فاقد روغن هسته انار (شاهد) و جیره‌های حاوی 0/2 و 0/4 درصد روغن هسته انار بودند. به منظور بررسی خصوصیات لاشه و ویژگی‌های گوشت، در پایان دوره آزمایش از هر گروه چهار رأس دام کشتار شد. نتایج: تغذیه بره­ها با جیره حاوی 0/2 درصد روغن هسته انار افزایش معنی­دار وزن دستگاه گوارش را به دنبال داشت (05/0>P). تفاوت معنی‌داری در وزن قطعات لاشه در بین تیمارها مشاهده نشد. وزن کبد در بره‌های تغذیه‌شده با جیره حاوی 4 درصد روغن هسته انار به‌طور معنی‌داری افزایش یافت (05/0>P). درصد چربی عضله راسته در بره‌های تغذیه شده با جیره حاوی 4 درصد روغن هسته انار تمایل به افزایش داشت (05/0=P)؛ اما سایر ترکیبات شیمیایی عضلات ران و راسته تحت تأثیر خوراندن سطوح مختلف روغن هسته انار قرار نگرفت. شاخص رنگ قرمز (a*) در عضله ران و شفافیت رنگ گوشت (L*) در عضله راسته بره‌های تغذیه‌شده با جیره حاوی 4 درصد روغن هسته انار به‌طور معنی­داری افزایش یافت (05/0>P). درصد افت وزنی ناشی از پخت و نیروی برشی جهت تعیین تردی گوشت تحت تأثیر استفاده از روغن هسته انار در جیره قرار نگرفت. نتیجه­گیری نهایی: استفاده از روغن هسته انار تا سطح 4 درصد در جیره هیچ‌گونه تأثیری بر ویژگی­های لاشه و ترکیب شیمیایی عضلات ران و راسته نداشت؛ اگر‌چه سبب بهبود فراسنجه­های رنگ گوشت شد.

کلیدواژه‌ها


عنوان مقاله [English]

The effects of addition of pomegranate seed oil in diet on carcass characteristics, meat chemical composition and quality of fattening lambs

نویسندگان [English]

  • AR Karampour
  • F Kafilzadeh
  • R Naseri
  • V Naser
  • Sh Payandeh
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