اثرات سطوح مختلف بیورت به‌جای اوره بر ترکیب شیمیایی، پروفیل اسیدهای آمینه و خصوصیات کیفی گوشت بره‌های نر افشاری

پژوهشهای علوم دامی ایران

مقاله 1، دوره 17، شماره 3 - شماره پیاپی 63، مهر 1404، صفحه 227-244   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.2025.92313.1240

نویسندگان

سمیرا نظری¹؛ ایوب عزیزی^{* 1}؛ علی کیانی¹؛ مریم اثنی عشری²

¹گروه علوم دامی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

²گروه فرآوری تولیدات دامی، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج

چکیده

این پژوهش با هدف بررسی اثرات جایگزینی سطوح بیورت به‌جای اوره بر عملکرد رشد، ترکیب شیمیایی و خصوصیات فیزیکوشیمیایی و حسی گوشت عضله راسته بره‌های پرواری انجام شد. تعداد 28 رأس بره نر نژاد افشاری (سن 15±135 روز و وزن زنده 13/1±34 کیلوگرم) در قالب طرح کاملاً تصادفی با چهار تیمار و هفت تکرار استفاده شد. جیره‌های آزمایشی شامل صفر (شاهد)، 54/0، 08/1 و 61/1 درصد ماده خشک جایگزینی بیورت به‌جای اوره در یک دوره پروار 70 روزه تغذیه شدند. نتایج نشان داد که با افزایش سطح بیورت در جیره، افزایش وزن کل دوره، میانگین افزایش وزن روزانه و تولید پروتئین میکروبی به‌طور خطی افزایش یافت (05/0P<)، هرچند میانگین وزن نهایی و مصرف ماده خشک تحت تأثیر جیره‌های آزمایشی قرار نگرفت (05/0P>). غلظت نیتروژن اوره‌ای خون با افزایش میزان بیورت در جیره به‌طور خطی در مقایسه با شاهد کاهش یافت (05/0P<). با افزایش سطح بیورت در جیره،‌ درصد پروتئین خام گوشت به‌طور خطی تمایل به افزایش نشان داد (07/0P=)، هرچند محتوای رطوبت، چربی خام و خاکستر خام گوشت تحت تأثیر قرار نگرفت (05/0P>). با افزایش سطح بیورت جیره،‌ pH گوشت تمایل به افزایش نشان داد (08/0P=). ظرفیت نگهداری آب، گرایش به قرمزی (a*) و روشنایی (L*) در گوشت بره‌ها با افزایش سطح بیورت در جیره افزایش یافت (05/0P<)، امّا نیروی برشی گوشت به‌طور خطی کاهش نشان داد (05/0P<). کاهش وزن در اثر پخت و ضایعات شیرابه‌ای تحت تأثیر جیره‌های آزمایشی قرار نگرفت (05/0P>). با افزایش سطح بیورت در جیره، امتیاز رنگ و پذیرش کلی در گوشت خام و پخته به‌طور خطی افزایش یافت (05/0P<). با افزایش سطح بیورت در جیره، غلظت اسیدهای آمینه‌‌های سرین، گلوتامیک و آلانین در گوشت افزایش یافت (05/0P<)، در مقابل، غلظت گلوتامین گوشت کاهش یافت (05/0P<). در کل، جایگزینی بیورت به‌جای اوره تا سطح 61/1 درصد ماده خشک جیره بره‌های پرواری سبب بهبود عملکرد رشد و تولید پروتئین میکروبی و خواص کیفی و حسی گوشت شد.

کلیدواژه‌ها

بره پرواری؛ بیورت؛ پروفیل اسید آمینه گوشت؛ خواص حسی گوشت؛ کیفیت گوشت

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