اثر عمل‌آوری شیمیایی همزمانِ با فرآوری فیزیکی دانه جو(Hordeum vulgare) بر تولید و فراسنجه‌های تخمیر در شکمبه گاوهای شیرده هلشتاین

پژوهشهای علوم دامی ایران

مقاله 1، دوره 17، شماره 1 - شماره پیاپی 61، فروردین 1404، صفحه 1-19   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.2024.88578.1206

نویسندگان

امیر هنرمند؛ سید علیرضا وکیلی^* ؛ محسن دانش مسگران؛ عبدالمنصور طهماسبی

گروه علوم دامی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

این آزمایش در قالب طرح مربع لاتین در 3 دوره 21 روزه ( 7 روز تغییر جیره، 10 روز عادت پذیری و 4 روز نمونه گیری) و با استفاده از سه راس گاو فیستولا شده شیرده نژاد هلشتاین انجام شد. تیمارهای آزمایشی عبارت بودند از: 1) دانه‌ جو بخار پز- امواج ِمادون قرمز - پولکی بدون هیچ عمل آوری شیمیایی 2) دانه‌ جو بخار پز- امواج ِمادون قرمز - پولکی عمل آوری شده با عصاره ریشه گیاه چوبک و اسید لاکتیک 3) دانه جو بخار پز- امواج ِمادون قرمز - پولکی عمل آوری شده با بی کربنات آمونیوم و اسید لاکتیک. عمل‌آوری های شیمیایی درصد چربی شیر را نسبت به تیمار بدون عمل‌آوری افزایش داد (P<0.05). عمل آوری شیمیایی با بی کربنات آمونیوم و اسید لاکتیک موجب افزایش درصد پروتئین، مواد جامد و غلظت نیتروژن اوره‌ای شیر در گاوها شد (P<0.05). نیتروژن اوره‌ای خون در ساعت های 2، 4 و 6 پس از خوراکدهی صبحگاهی تحت تاثیر تیمارهای آزمایشی قرار گرفت (P<0.05). قابلیت هضم ظاهری ماده خشک در تیمار حاوی دانه جو بخار پز- امواج ِمادون قرمز - پولکی عمل آوری شده با عصاره ریشه چوبک و اسید لاکتیک از سایر تیمارها بیشتر بود (P<0.05) این در حالی است که قابلیت هضم ظاهری نشاسته و پروتئین در تیمار دانه جو بخار پز- امواج ِمادون قرمز - پولکی عمل آوری شده با بی کربنات آمونیوم و اسید لاکتیک بیشترین بود (P<0.05). غلظت نیتروژن آمونیاکی تحت تاثیر تیمارهای آزمایشی و زمان پس از مصرف خوراک قرار گرفت (P<0.05) نتایج پژوهش حاضر نشان داد که عمل‌آوری شیمیایی دانه جو همراه با فرآوری فیزیکی بخار پز- امواج ِمادون قرمز - پولکی می‌تواند بر درصد چربی، پروتئین و مواد جامد شیر و همچنین قابلیت هضم ظاهری ماده خشک، پروتئین و نشاسته اثر مثبت بگذارد.

کلیدواژه‌ها

اسید لاکتیک؛ بخارپز- پولکی؛ بی‌کربنات آمونیوم؛ عصاره چوبک

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