ترکیبات ضد تغذیه‌ای و تجزیه‌پذیری شکمبه‌ای ماده خشک و پروتئین خام دانه منداب بومی عمل‌آوری شده با پرتو گاما و میکروویو

پژوهشهای علوم دامی ایران

مقاله 5، دوره 8، شماره 1، تابستان 1395، صفحه 72-85  

نوع مقاله: علمی پژوهشی - تغذیه نشخوارکنندگان

شناسه دیجیتال (DOI): 10.22067/ijasr.v8i1.47216

نویسندگان

سیدروح اله ابراهیمی محمودآباد ¹؛ علی نیکخواه²؛ علی اصغر صادقی²

¹دانشگاه آزاد اسلامی واحد شهر قدس

²دانشگاه آزاد واحد علوم وتحقیقات

چکیده

این آزمایش به منظور مطالعه و مقایسه اثرات پرتو گاما (15، 30 و 45 کیلوگری) و میکروویو (2، 4 و 6 دقیقه با قدرت 800 وات) بر گلوکوسینولات‌ها، اسید فایتیک، ترکیبات شیمیایی، تجزیه‌پذیری مؤثر ماده خشک و پروتئین خام و قابلیت هضم برون‌تنی پروتئین خام دانه منداب بومی انجام شد. میزان تجزیه‌پذیری ماده خشک و پروتئین خام به روش کیسه‌های نایلونی با استفاده از سه رأس گاو نر تالشی اندازه‌گیری شد. قابلیت هضم برون‌تنی پروتئین خام به روش آنزیمی سه مرحله‌ای و اثرات پرتو گاما و میکروویو بر نحوه تجزیه شدن پروتئین حقیقی در زمان‌های مختلف انکوباسیون در شکمبه با روش الکتروفورز تعیین شد. عمل‌آوری با پرتو گاما و میکروویو سبب کاهش اسید فایتیک و گلوکوسینولات‌ها، کاهش بخش سریع تجزیه، نرخ ثابت تجزیه و تجزیه‌پذیری مؤثر ماده خشک و افزایش بخش کند تجزیه ماده خشک و پروتئین خام دانه منداب بومی گردید. پرتوتابی در دزهای 30 و 45 کیلوگری سبب افزایش قابلیت هضم برون‌تنی پروتئین خام شد. الکتروفورز پروتئین‌های دانه منداب بومی نشان داد که عمده پروتئین در آنها شامل ناپین با دو زیر واحد و کروسیفرین با چهار زیر واحد بود. تجزیه‌های الکتروفورز پروتئین نشان دادند که عمل‌آوری شده با پرتو گاما و میکروویو سبب افزایش پروتئین عبوری دانه منداب بومی شد. نتایج این پژوهش نشان داد که پرتو گاما در دزهای بیشتر از 15 کیلوگری و عمل آوری با میکروویو بیش از 2 دقیقه سبب کاهش تجزیه‌پذیری پروتئین خام، افزایش قابلیت هضم برون‌تنی پروتئین خام و کاهش مقدار اسید فایتیک و گلوکوسینولات‌های دانه منداب بومی شد.

کلیدواژه‌ها

پرتو گاما؛ پرتو میکروویو؛ تجزیه‌پذیری شکمبه‌ای؛ دانه منداب؛ مواد ضد تغذیه‌ای

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