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تأثیر روش‌های مختلف فرآوری بر مؤلفه‌های تجزیه‌پذیری شکمبه‌ای و قابلت هضم روده‌ای پروتئین خام و اسیدهای آمینۀ کنجالۀ سویا در گاوهای هلشتاین

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، دانشگاه کشاورزی و منابع طبیعی ساری

2 استادیار، دانشگاه کشاورزی و منابع طبیعی ساری

3 دانشیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

4 دانشیار، دانشگاه کشاورزی و منابع طبیعی ساری

چکیده

به‌منظور تعیین تأثیر روش‌های مختلف فرآوری کنجالۀ سویای تولیدی از روغن‌کشی به روش حلال بر تجزیه‌پذیری شکمبه‌ای و قابلیت هضم روده‌ای پروتئین خام و اسیدهای آمینه از سه رأس گاو شیری هلشتاین غیرشیرده دارای کانولای شکمبه‌ای استفاده شد. تیمارهای آزمایشی شامل: 1) کنجالۀ سویای فرآوری‌نشده (شاهد)، 2) کنجالۀ فرآوری‌شده با افزودن 25 درصد آب و گرمادهی در دمای 150 درجۀ سلسیوس به مدت 30 دقیقه، 3) کنجالۀ گرما داده شده در دمای 150 درجۀ سلسیوس به مدت 30 دقیقه و 4) کنجالۀ فرآوری‌شده با افزودن 3 مول زایلوز به ازای هر مول لیزین و گرما داده شده در دمای 150 درجۀ سلسیوس به مدت 30 دقیقه، در زمان‌های 0، 2، 4، 8، 16، 24 و 48 ساعت درون کیسه‌های نایلونی در شکمبه جاگذاری و نگهداری (انکوباسیون) شدند. فرآوری کنجالۀ سویا، میزان تجزیۀ پروتئین خام را در بخش‌های تجزیه با روند سریع، کند و ثابت به ترتیب کاهش، افزایش و کاهش داد (05/0P<). فرآوری بر درصد ناپدید شدن شکمبه‌ای اسیدهای آمینه به‌جز ترئونین تأثیر معنی‌داری داشت (05/0>P).ناپدید شدن روده‌ای پروتئین خام تفاوت معنی‌داری بین تیمارها نشان نداد، اما تفاوت‌های معنی‌داری در میزان ناپدید شدن اسیدهای آمینۀ ضروری به‌جز ترئونین بین تیمارهای آزمایشی مشاهده شد (05/0 P<). فرآوری با زایلوز موجب افزایش زیست‌فراهمی اسیدآمینه لیزین شد (05/0P<). این نتایج نشان داد، ترکیب اسیدآمینه‌ای پروتئین عبوری کنجالۀ سویا و فرآورده‌های آن با پروتئین خوراک اولیه متفاوت است.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of different processing of soaybean meal on ruminal degradability parameters and intestinal digestibility of crude protein and amino acids in Holstein cows

نویسندگان [English]

  • Ali Khalaj Hedayati 1
  • Yadollah Chashnidel 2
  • Mahdi Dehghan banadaki 3
  • Asadollah Teimori Yansari 4
1 Ph.D. Candidate, Agricultural Sciences & Natural Resources University, Sari, Iran
2 Assistant Professor, Agricultural Sciences & Natural Resources University, Sari, Iran
3 Associate Professor, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
4 Associate Professor, Agricultural Sciences & Natural Resources University, Sari, Iran
چکیده [English]

Three Non-lactating Holstein cows equipped with ruminal cannulas were used to determine the impact of different methods of treating soybean meal (SBM) on the ruminal degradability and intestinal digestibility of crude protein and amino acids (AA). Solvent-extracted SBM (Control), Meal processed by adding 25% (w/w) water and heated at 150 °C for 30 minutes (treatment 2), Meal heated at 150 °C for 30 minutes (treatment 3), and meal melted xylose by adding 3 moles per mole of lysine and heated at 150 °C for 30 minutes (treatment 4), were incubated in the rumen in nylon bags for 0, 2, 4, 8, 16, 24, and 48 h according to National Research Council (2001) guidelines. Processing of SBM caused the rapidly degradable CP fraction, slowly degradable CP fraction and the constant degradation rate of crude protein was reduce, increase and decreased, respectively (P <0.05).  There has a significant differences between treatment on the ruminal disappearance of amino acids except threonine and glycine (P<0.05). Intestinal disappearance of crude protein had no difference between treatments. However, the rate of disappearance of essential amino acids except threonine had differences between treatments (P <0.05). Processing with xylose improved bioavailability of the lysine (P <0.05). Results had shown that there have differences between RUP amino acid profile of original SBM and processed products.

کلیدواژه‌ها [English]

  • Amino acid
  • intestinal digestibility
  • Rumen degradability
  • soybean meal
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