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اثر افزودن قند محلول و نمک کلسیمی روغن ماهی به جیره بر عملکرد رشد و ترکیب اسیدهای ‏چرب گوشت در گوساله‌های نر پرواری هلشتاین

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی‎ ‎دکتری‎ ‎تغذیۀ‎ ‎دام، گروه‎ ‎علوم‎ ‎دامی، دانشگاه علوم کشاورزی‎ ‎و‎ ‎منابع‎ ‎طبیعی‎ ‎خوزستان، ملاثانی، اهواز، ایران

2 دانشیار، گروه‎ ‎علوم‎ ‎دامی، دانشگاه علوم کشاورزی‎ ‎و‎ ‎منابع‎ ‎طبیعی‎ ‎خوزستان، ملاثانی، اهواز، ایران

3 استاد، گروه علوم دامی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران،‎ ‎کرج، ایران

10.22059/ijas.2021.304972.653785

چکیده

این پژوهش به منظور بررسی اثر افزودن ساکارز به جیره با و بدون نمک کلسیمی اسیدهای چرب روغن ماهی بر عملکرد، ترکیب شیمیایی گوشت و الگوی اسیدهای چرب لاشه در گوساله­های نر هلشتاین انجام شد. تعداد 36 راس گوساله با میانگین وزنی 57±269 کیلوگرم در قالب طرح کاملاً تصادفی با چینش فاکتوریل 2×2 به مدت 128 روز و با جیره­های آزمایشی شامل 1- کنترل، 2- جیره حاوی 5 درصد ساکارز، 3- جیره حاوی 5/2 درصد نمک کلسیمی روغن ماهی و 4- جیره حاوی 5 درصد ساکارز و 5/2 درصد کلسیمی روغن ماهی تغذیه شدند. افزودن ساکارز به جیره­ها افزایش وزن روزانه گوساله­ها را بهبود بخشید (01/0>P). برهمکنش ساکارز و روغن ماهی بر ماده خشک مصرفی (05/0>P) و مقدار ماده خشک گوشت معنی­دار بود (05/0P=). استفاده از نمک کلسیمی روغن ماهی، افزایش غلظت اسید واکسینیک و سیس-9 ترانس-11 اسید لینولئیک (CLA) در عضله چشمی گوساله­ها را در پی داشت (05/0>P). مجموع اسیدهای چرب n-3 PUFA در گوشت افزایش یافت و همین امر سبب کاهش نسبت اسیدهای چرب n-6/n-3 و افزایش ذخیره داخل ماهیچه­ای اسیدهای چرب امگا-3 (ایکوزاپنتاانوئیک اسید و دکوزاهگزاانوئیک اسید) شد (001/0=P). به­طور کلی نتایج نشان داد استفاده از نمک کلسیمی روغن ماهی همراه با ساکارز سبب افزایش مصرف ماده خشک و بهبود افزایش وزن روزانه در گوساله­های پرواری می­شود. همچنین مصرف نمک کلسیمی روغن ماهی افزایش غلظت اسیدهای چرب 3-n و همچنین اسید واکسینیک و CLA در ماهیچه راسته گوساله­ها شد که به معنی بهبود کیفیت و ارزش تغذیه­ای گوشت می‌باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of adding dietary soluble sugar and calcium salts of fish oil on growth ‎performance and profile of meat fatty acids of Holstein steers

نویسندگان [English]

  • Mohammad Javad Khalifeh 1
  • Mohsen Sari 2
  • Mehdi Dehghan Banadaky 3
1 Ph. D. Candidate, Animal Science Department, Agricultural Sciences and Natural ‎Resources University of Khuzestan, Mollasani, Ahvaz, Iran
2 Associate Professor, Animal Science Department, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, ‎Ahvaz, Iran
3 Professor, Animal Science Department, University of Tehran, Karaj, Iran
چکیده [English]

This experiment was conducted to study the effects of including sucrose, with or without calcium salts of fish oil on performance, carcase characteristics and meat fatty acids profile of fattening Holstein steers. Thirty sixth Holstein steers (269±57 kg body weight) were used in a completely randomized design with a 2×2 factorial arrangement during 128 days of experimental period. Dietary treatments were 1) control, 2) sucrose (SU) (5% DM), 3) calcium salts of fish oil (CF) (2.5% DM), 4) SU and CF. Average daily gain increased with added SU (P>0.01). An interaction between SU and Ca-FO was found on dry matter intake (DMI) (P<0.05) and dry matter content of longissimus dorsi muscle (LM) (P<0.05). Dietary inclusion of Ca-FO increased the concentration of vaccinec acid and CLA in longissimus dorsi (P=0.03). Total PUFA n-3 increased in longissimus dorsi and subsequently decreased n-6: n-3 ratio and increases intramuscular storage of EPA & DHA fatty acids (P=0.01). The results of this study showed addition SU and Ca-FO could have stimulatory effect on dry matter intake and avrage daily gain in fattening steers. Also Ca-FO increased concentration of n-3 fatty acids, vaccinec and CLA acids which means improving meat quality and nutritional valus.

کلیدواژه‌ها [English]

  • Fattening steers
  • Liver
  • longissimus dorsi
  • Omega-3 Fatty Acid
  • sucrose‎
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