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مطالعۀ آزمایشگاهی تأثیرات اسانس روغنی پونۀ کوهی (Origanum vulgare) در سطوح مختلف بر فراسنجه‌های تخمیر شکمبه‌ای، متان تولیدی و کنترل اسیدوز شکمبه‌ای القاشده

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی سینا، همدان

2 استادیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی سینا، همدان

3 دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه بوعلی سینا، همدان

4 دانشیار، گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران

چکیده

هدف از تحقیق حاضر، بررسی آزمایشگاهی تأثیرات اسانس روغنی پونۀ کوهی در دوزهای مختلف (0، 250، 500، 750 و 1000 میلی‌گرم بر لیتر) بر کینتیک تولید گاز، برخی فراسنجه‌های هضم و تخمیر شکمبه، تولید متان و همچنین تعیین پتانسیل آن در کنترل اسیدوز شکمبه‌ای در قالب آزمایشی چهار مرحله‌ای بود. در مرحلۀ اول به موازات افزایش دوز اسانس، حداکثر گاز تولیدی (A) و نرخ تولید گاز (b) به‌صورت غیرخطی و فاز تأخیر (L) به‌صورت خطی تغییر کردند که حداکثر مقدار A و b و حداقل مقدار L در سطح 250 میلی‌گرم بر لیتر اسانس مشاهده شد. در آزمایش دوم، قابلیت هضم حقیقی مادۀ خشک (IVTDMD) و آلی (IVTOMD) و غلظت کل اسیدهای چرب فرار (TVFA) در دوزهای بالای 500 کاهش یافتند. با این حال، مقدار گاز تولیدی بعد از 24 ساعت و تودۀ میکروبی (MB) با افزایش دوز اسانس تا 750 میلی‌گرم بر لیتر افزایش یافتند. همچنین نسبت مولی استات و پروپیونات در دوزهای بالای 500 میلی‌گرم بر لیتر، کاهش و نسبت بوتیرات افزایش یافت. استفاده از اسانس پونۀ کوهی موجب کاهش غیرخطی مقدار و درصد متان تولیدی شد، اما هیچ‌کدام از سطوح استفاده‌شده، در کنترل اسیدوز شکمبه‌ای تأثیری نداشت.

کلیدواژه‌ها


عنوان مقاله [English]

In vitro study the effects of different levels of oregano (Origanum vulgare) essential oils on ruminal fermentation parameters, methane production and rumen induced acidosis

نویسندگان [English]

  • Shahin Yadeghari 1
  • Mostafa Malecky 2
  • Pouya Zamani 3
  • Mahdi Dehghan-Banadaky 4
1 M.Sc. Graduated, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Iran
2 Assistant Professor,Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Iran
3 Associate Professor, Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamadan, Iran
4 Associate Professor, Department of Animal Science, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

Theaim of the current study was to assess effects of different levels of Origanum vulgare (0, 250, 500, 750 and 1000 mg/L) on kinetics of gas production, some ruminal digestion and fermentation parameters, methane production and also to determine its potential in controlling rumen acidosis using in vitro method in four separate phases. In the first phase, the asymptote of gas production (A) and gas production rate (b) were changed nonlinearly and lag phase (L) increased linearly with increasing doses of oregano essential oils (P<0.0). The highest A and b and the lowest L were observed at 250 mg/L of the essential oil. In the second phase, the in vitro true dry matter (IVTDMD) and organic matter (IVTOMD) degradability, and total volatile fatty acids (TVFA) concentration decreased at doses higher than 500 mg/L. However, the gas produced after 24 h of incubation (GP24) and microbial biomass (MB) were increased at doses up to 750 mg/L. The molar proportion of acetate and propionate increased and that of butyrate decreased at doses higher than 500 mg/L. Using oregano essential oil resulted also in a nonlinear decrease in concentration and percentage of produced methane, but had no effect at any of the used doses in controlling rumen acidosis.

کلیدواژه‌ها [English]

  • Essential oil
  • Gas production
  • Methanogenesis
  • rumen acidosis
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