تاثیر واریته و تفت دادن بر خصوصیات فیزیکی و تجزیه‌پذیری شکمبه‌ای دانه جو

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

زمینه مطالعاتی: فرآوری حرارتی و نوع واریته دانه جو می­تواند بر خصوصیات فیزیکی و تخمیری آن در شکمبه تاثیر بگذارد. هدف: این آزمایش به منظور بررسی تاثیر واریته­های دانه جو و طول مدت تفت دادن بر خصوصیات فیزیکی و تجزیه­پذیری دانه جو انجام شد. روش­کار: دو واریته دانه جو(سهند و ماکویی) و چهار زمان فرآوری حرارتی (دمای 120 درجه سانتی گراد و زمان های0، 5،10، 15 دقیقه) در قالب طرح فاکتوریل 2*4 مورد بررسی قرار گرفتند. تجزیه­پذیری شکمبه­ای با استفاده از 2 راس گوسفند قزل فیستولادار و روش کیسه­های نایلونی انجام پذیرفت. نتایج: فرآوری حرارتی موجب کاهش تجزیه­پذیری ماده خشک دانه جو در ساعات 16 تا 48 گردید. میزان تجزیه­پذیری واریته سهند بیشتر از واریته ماکوئی بود بود (05/0p <). با این حال نوع واریته و تیمار حرارتی تاثیری بر میزان تجزیه­پذیری دانه جودر ساعات اولیه انکوباسیون نداشتند. بخش با تجزیه­پذیری سریع (a) و با تجزیه­پذیری آهسته(b) و ثابت نرخ تجزیه(c) با تفت دادن در هر دو واریته کاهش یافت. چربی خام، حل پذیری ماده­خشک و خاکستر، تحت تاثیر اثر ثابت واریته، ماده خشک تحت تاثیرزمان فرآوری و دیواره سلولی، دیواره سلولی منهای­همی­سلولز، ظرفیت نگهداری آب و جرم حجمی توده­ای(BD100) تحت تاثیر اثرات ثابت زمان فرآوری و واریته قرار گرفتند. ظرفیت نگهداری آب دارای همبستگی مثبتی با ترکیبات دیواره سلولی (84/0r=) و دیواره سلولی منهای­همی­سلولز (71/0r=) بود. همچنین ارتباط بین BD100  با دیواره سلولی و دیواره سلولی منهای همی­سلولز مثبت و به ترتیب (40/0r= و 35/0r=) بود. نتیجه­گیری نهایی: نتایج آزمایش نشان داد که با استفاده از واریته و فرآوری تفت دادن میتوان ضریب تجزیه­پذیری ماده­خشک دانه­جو در شکمبه را کاهش داد.

کلیدواژه‌ها


عنوان مقاله [English]

The effects of variety and roasting on physical characteristics and ruminal degradability of barley grain

نویسندگان [English]

  • S Sarvari
  • A Hoseinkhani
  • A Taghizadeh
  • H Mohammadzadeh
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