استفاده از باکتری‌های تجزیه‌کننده تانن تجاری یا جدا شده از شکمبه برخی از نشخوارکنندگان برای بهبود ارزش تغذیه‌ای پوست انار

پژوهشهای علوم دامی ایران

مقاله 1، دوره 15، شماره 3 - شماره پیاپی 55، مهر 1402، صفحه 299-315   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.2022.77606.1085

نویسندگان

زهرا جهان‌آرا¹؛ مرتضی چاجی^{* 2}؛ امید خراسانی³

¹گروه علوم دامی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان،اهواز- ملاثانی، ایران

²گروه علوم دامی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز- ملاثانی، ایران.

³دکتری تغذیه‌دام، هنرستان خوارزمی دزفول، دزفول، ایران

چکیده

آزمایش حاضر با هدف بهبود ارزش تغذیه‌ای پوست انار توسط عمل‌آوری آن‌ با باکتری‌های تولیدکننده‌ تاناز، برای نشخوارکنندگان انجام شد. پوست انار با باکتری‌های تجزیه‌کننده تانن شامل کلبسیلا پنومونیه (جداسازی شده از شکمبه گوزن)، استینتو باکتر (جداسازی شده از شکمبه گوزن)، لاکتو باسیلوس فرمنتوم (جداسازی شده از شکمبه بز نجدی) و لاکتو باسیلوس فرمنتوم تجاری عمل‌آوری شدند و ارزش تغذیه‌ای آن‌ به‌تنهایی یا به‌صورت ترکیب در یک جیره‌ استاندارد بره‌ پرواری، با روش هضم دو مرحله‌ای و آزمایش تولید گاز مورد مطالعه قرار گرفت. در آزمایش اول، پنج تیمار آزمایشی شامل: ۱- پوست انار بدون عمل‌آوری‌ (شاهد)، تیمار ۲ تا ۵- پوست انار عمل‌آوری شده با هر یک از چهار باکتری تجزیه‌کننده تانن بودند. تیمارهای آزمایش دوم مانند آزمایش اول بودند با این تفاوت که از پوست انار عمل‌آوری شده در جیره‌های گوسفند پرواری استفاده شد و سپس جیره‌ها مورد بررسی قرار گرفت. غلظت تانن کل و ماده آلی واقعاً تجزیه شده پوست انار، پتانسیل و نرخ تولید گاز در هر دو آزمایش، تولید توده‌ زنده‌ میکروبی و بازده تولید توده زنده‌ میکروبی در هر دو آزمایش در پوست انار عمل‌آوری شده و جیره‏های حاوی آن نسبت به شاهد بهبود یافت. غلظت نیتروژن آمونیاکی و جمعیت پروتوزوآی پوست انار عمل‌آوری شده و جیره‏های حاوی آن نسبت به شاهد افزایش یافت. درصد قابلیت هضم ماده خشک،NDF  و ADF پوست انار عمل‌آوری شده و جیره‏های حاوی آن نسبت به شاهد افزایش یافت. بنابراین، با توجه به اثرات مثبت فرآوری پوست انار با باکتری‌های تجزیه‌کننده تانن، شاید بتوان گفت عمل‌آوری آن با کاهش تانن راهکاری مناسب برای بهبود ارزش تغذیه‌ای آن ‌باشد.

کلیدواژه‌ها

باکتری‏های تجزیه‌کننده تانن؛ ترکیب شیمیایی؛ تولید گاز؛ جمعیت پروتوزوآ؛ قابلیت هضم؛ نیتروژن آمونیاکی

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