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آثار متقابل سطح کنسانتره و مدت مصرف جیره پرواری بر تولید گاز، فراسنجه‌های تخمیر و غلظت اسیدهای چرب فرّار در شرایط برون تنی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان

2 دانشیار، گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان

3 استادیار، گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان

چکیده

هدف این پژوهش بررسی اثرات متقابل سطح کنسانتره و مدت­زمان مصرف جیره برتولید گاز، فراسنجه‌های تخمیر، جمعیت پروتوزوا و غلظت اسیدهای چرب فرّار در شرایط برون­تنی بود. تعداد 27 رأس بره نر نژاد لری (5±26 کیلوگرم) با سه جیره آزمایشی با سه سطح کنسانتره 55، 70 و 85 درصد به‌مدت 100 روز  پروار شدند (9 راس برای هر جیره). مصادف با روزهای 70 و 100 دوره پروار مایع شکمبه بره­های هر گروه از طریق سوند مری تهیه و مخلوط شد و برای آزمایش تولید گاز جیره در شرایط آزمایشگاهی استفاده شد. نتایج نشان داد که نرخ تولید گاز (میلی­لیتر در ساعت) تحت تأثیر سطح کنسانتره و مدت مصرف جیره قرار نگرفت (05/0<P). گوارش‌پذیری ماده آلی با افزایش سطح کنسانتره افزایش یافت (05/0>P) ولی با طولانی­تر شدن مدت مصرف جیره کاهش یافت (05/0>P). غلظت نیتروژن آمونیاکی شکمبه با افزایش درصد کنسانتره و با طولانی­تر شدن مدت مصرف جیره افزایش یافت (05/0>P). جمعیت پروتوزوآ و غلظت کل اسیدهای چرب ­فرّار در جیره 85درصد کنسانتره بیشتر از دو جیره دیگر بود (05/0>P). با طولانی­تر شدن مدت مصرف جیره اسیدپروپیونیک و اسیدایزو-بوتیریک کاهش (05/0>P) و در مقابل اسیداستیک، اسیدایزووالریک افزایش یافت (05/0>P). اثرات متقابل معنی‌داری بین سطح کنسانتره و مدت مصرف جیره برای گاز تولیدی بعد از 24 ساعت انکوباسیون، اسیدپروپونیک و اسیدبوتیریک مشاهده شد (05/0>P). نتیجه کلی این‌که، کوتاهتر شدن دوره پروار وقتی بره‌ها با جیره پرکنسانتره تغذیه می­شوند ممکن است در بهبود فراسنجه‌های تخمیر شکمبه‌ای بره‌های پرواری مفید باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Interaction effects of concentrate level and duration of fattening period in lambs on in vitro gas production, fermentation parameters, and volatile fatty acid concentration

نویسندگان [English]

  • Nasim Kaki 1
  • Ali Kiani 2
  • Ayoub Azizi 3
1 M.Sc. Student, Department of Animal Science, Lorestan University, Khoramabad, Iran
2 Associate Professor, Department of Animal Science, Lorestan University, Khoramabad, Iran
3 Assistant Professor, Department of Animal Science, Lorestan University, Khoramabad, Iran
چکیده [English]

The aim of this study was to investigate the effects of levels of concentrate and duration of fattening period in lambs on in vitro gas production (GP), fermentation parameters, protozoa number, and volatile fatty acid (VFA) concentration. Twenty-seven Lori male lambs (26±5 kg BW) were fed with three experimental diets (55, 70 and 85% concentrate) for 100 days (9 lambs for each). At 70 and 100 days of fattening period, ruminal fluids from lambs in each group were collected by the esophagus tube. The mixed ruminal fluids were used for In vitro GP test. Results showed that potential (b) and rate (c) of GP were affected neither by level of concentrate nor by duration of consumption of diets (P>0.05). Organic matter digestibility of diets increased (P<0.05) by increasing concentrate level; however it was decreased (P<0.05) by duration of fattening period. The NH3-N concentration increased (P<0.05) by increasing the concentration level and duration of the fattening period of the diets. Number of protozoa and total VFA concentration in diet containing 85% concentrate was higher (P<0.05) than those with 55 and 75% concentrate. With the extension of fattening period, propionic acid, and iso-butyric acid decreased (P<0.05), while the acetic acid, iso-valeric acid decreased (P<0.05). Interaction effects of concentrate level and duration of fattening on GP after 24 h of incubation, propionic acid, and butyric acid were observed (P<0.05) In conclusion, reducing the fattening period when lambs fed a high concentrate diet may exert beneficial effects on rumen fermentation parameters.

کلیدواژه‌ها [English]

  • Fattening lambs
  • In vitro gas test
  • NH3-N
  • short chain fatty acids
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