تأثیر کنجاله کنجد بر الگوی اسیدهای چرب گوشت و قابلیت هضم در بره‌های نژاد بلوچی

پژوهشهای علوم دامی ایران

مقاله 2، دوره 12، شماره 4 - شماره پیاپی 44، دی 1399، صفحه 423-435   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.v12i4.82259

نویسندگان

سهیلا شبخوان شوکت آباد^{* 1}؛ مسلم باشتنی²؛ سید همایون فرهنگ فر³

¹پردیس کشاورزی و منابع طبیعی، دانشگاه بیرجند، بیرجند، ایران

²گروه تغذیه دام و طیور، دانشکده کشاورزی و منابع طبیعی دانشگاه بیرجند، بیرجند، ایران

³گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند، ایران

چکیده

هدف از این پژوهش، بررسی جایگزینی کنجاله کنجد با کنجاله سویا به عنوان یک فراورده فرعی فراوان و در دسترس و همچنین غنی از ترکیبات مفید نظیر اسیدهای چرب ضروری و آنتی­اکسیدان­ها در تغذیه بره­های پرواری بود.در این آزمایش 21 رأس بره نر نژاد بلوچی با میانگین وزنی3±30 کیلوگرم به طور تصادفی در 3 گروه قرار داده شد و هر گروه با یکی از سه جیره آزمایشی که حاوی سطوح مختلف کنجاله کنجد بود تغذیه شدند. جیره‌های آزمایشی عبارت بودند از: 1- جیره شاهد، جیره فاقد کنجاله کنجد (حاوی 12 درصد سویا) 2- جیره دوم حاوی 6 درصد کنجاله کنجد که جایگزین نصف سویا شد (حاوی 6 درصد کنجاله کنجد+6 درصد کنجاله سویا) 3- جیره سوم حاوی 12 درصد کنجاله کنجد بود که به طور کامل جایگزین کنجاله سویا شد. دوره آزمایش 75 روز بود و بره­ها در پایان دوره آزمایش کشتار شدند. نتایج نشان داد کنجاله کنجد تاثیری بر مصرف خوراک، افزایش وزن و قابلیت هضم مواد مغذی نداشت. نتایج مربوط به الگوی اسیدهای چرب عضله کاهش اسیدهای چرب C:16 و C:18 را در جیره­های محتوی کنجاله کنجد نشان داد، همچنین واکسینیک اسید C18:1 (VA) trans-11 و رومینیک اسید CLA cis-9 trans-11C18:2(RA)با افزایش سطح کنجاله کنجد به طور معنی­داری افزایش یافت. کنجاله کنجد باعث افزایش MUFA، PUFA،MUFA:SFA  و PUFA:SFA و کاهش SFA و AI شد. نتایج حاصل از این پژوهش نشان داد جایگزین کردن کنجاله کنجد با سویا بدون تاثیر منفی بر عملکرد تا سطح 12 درصد، منجر به بهبود ارزش تغذیه­ای گوشت شد.

کلیدواژه‌ها

اسیدهای چرب؛ قابلیت هضم؛ کنجاله کنجد

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