استفاده از تکنیک تولید گاز جهت تعیین ارزش تغذیه‌ای و پیش بینی‌ تخمیری کنجاله ذرت و مقایسه آن با برخی واریته‌های غلات

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم دامی دانشگاه اراک

2 گروه علوم دامی دانشگاه تهران

3 بخش غذا و کشاورزی سازمان ملل متحد(FAO)، رم، ایتالیا

چکیده

زمینه مطالعاتی: کنجاله ذرت (Corn Meal) یکی از محصولات جانبی فرآوری ذرت می­باشد که به عنوان خوراک نسبتا جدیدی مطرح شده است. بر این اساس نیاز به پژوهش­های بیشتری در مورد ارزش تغذیه­ای آن وجود دارد. هدف: تعیین ارزش غذایی کنجاله ذرت، پیش بینی مقدار توده میکروبی به همراه غلظت اسیدهای چرب فرار با استفاده از تکنیک تولید گاز بود. روش کار:  تیمارهای مورد نظر در مطالعه حاضر به ترتیب شامل؛ 1) کنجاله ذرت، 2) دانه جو آسیاب شده، 3) آرد ذرت (حاوی نشاسته نسبتا شیشه‌ای)، 4) آرد ذرت (حاوی نشاسته شیشه‌ای)، 5) ذرت آسیاب شده (دارای نشاسته آردی)، 6) آرد ذرت دنت، و 7) نشاسته خالص ذرت بودند. نتایج:  نتایج نشان داد که کنجاله ذرت کمترین حجم گاز تولیدی از بخش سریع تجزیه را داشته و ذرت با نشاسته آردی بالاترین نرخ تولید گاز را داشت. کنجاله ذرت بالاترین مقدار تولید گاز از بخش با نرخ تجزیه‌پذیری پایین را داشت اما مقدار کل گاز تولیدی در تیمارهای مختلف برابر بودند. نتایج پیش بینی شده نشان داد که قابلیت هضم ماده خشک و ماده آلی کنجاله ذرت از همه واریته های غلات کمتر بود. همچنین میزان انرژی قابل متابولیسم کنجاله ذرت (30/10 مگاژول به ازای هر کیلوگرم ماده خشک) و غلظت اسیدهای چرب فرار (10/1 میلی مول) نیز در بین تیمارها کمترین بود. دانه ذرت با نشاسته نسبتا شیشه­ای با 32/1 میلی مول دارای بالاترین غلظت پیش بینی شده اسیدهای چرب فرار در بین تیمارها بود. مقدار توده میکروبی پیش بینی شده در بین تیمارها تفاوت معنی‌داری نداشت. نتیجه گیری نهایی: نتایج نشان داد که کنجاله ذرت از نظر سطح انرژی و همچنین ارزش تغذیه ای کمتر از دانه جو و واریته های دانه ذرت می باشد و در مطالعات بعدی نیاز به بررسی تغذیه­ای برروی دام­ها و تعیین عملکرد دام­ها می­باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Use of in vitro gas production technique for evaluation of corn meal nutritional value and fermentative predictions with comparison to some cereal sources

نویسندگان [English]

  • MH Sirjani 1
  • M Kazemi 1
  • F Fatehi 2
  • MH Moradi 1
  • H Makar 3
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