اثر سطوح مختلف روغن کتان بر عملکرد، تجزیه پذیری، برخی از فراسنجه‌های خونی و صفات کمی و کیفی گوشت در بره‌های پرواری

پژوهشهای علوم دامی ایران

مقاله 1، دوره 11، شماره 2، تابستان 1398، صفحه 133-149  

نوع مقاله: علمی پژوهشی - تغذیه نشخوارکنندگان

شناسه دیجیتال (DOI): 10.22067/ijasr.v11i2.63277

نویسندگان

یداله چاشنی دل ؛ سید مرتضی کاظمی؛ اسداله تیموری یانسری

دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

  این تحقیق به منظور بررسی تأثیر مصرف سطوح مختلف روغن دانه کتان بر تجزیه پذیری، عملکرد، خصوصیات لاشه و فراسنجه­های خونی در بره های پرواری انجام شد. در آزمایش اول، تجزیه پذیری شکمبه‌ای ماده خشک، پروتئین خام وNDF جیره­های آزمایشی با استفاده از روش کیسه نایلونی و با 3 رأس گوسفند دارای فیستولای شکمبه­ای نژاد زل تغذیه شده در حد نگهداری اندازه­گیری شد. زمان­های شکمبه گذاری در این آزمایش شامل زمان های صفر، 4، 8، 16، 24، 36، 48، 72 و 96 ساعت بود. نتایج نشان داد که تفاوت معنی­داری در  تجزیه پذیری ماده خشک و پروتئین خام بین تیمارها در این آزمایش مشاهده نشد. در آزمایش دوم، 16 رأس بره نر (وزن 2±27 کیلوگرم و سن حدود پنج ماهگی) برای بررسی اثرات سطوح مختلف روغن کتان بر عملکرد، خصوصیات لاشه و فراسنجه­های خونی، در قالب طرح کاملاً تصادفی با 4 جیره آزمایشی (حاوی صفر، 5/1، 3 و 5/4 درصد روغن کتان) به مدت 90 روز پروار شدند. جیره­ها از نظر انرژی و پروتئین قابل متابولیسم مشابه بودند. جیره‌های آزمایشی اثر معنی‌داری بر خوراک مصرفی داشت، علاوه  بر این بره­های تغذیه شده با جیره حاوی 5/4 درصد روغن کتان بیشترین تأثیر منفی را بر قابلیت هضم مواد مغذی جیره کاملاً مخلوط نشان دادند. همچنین جیره حاوی روغن کتان باعث ایجاد اختلاف معنی‌دار در برخی از خصوصیات لاشه بره‌ها نسبت به تیمار شاهد شد. روغن کتان سبب افزایش سهم اسید لینولئیک، اسید لینولنیک و نسبت اسیدهای چرب غیراشباع با چند پیوند دوگانه به اسیدهای چرب اشباع چربی داخل ماهیچه­ای در لاشه بره های پرواری شد. همچنین روغن کتان تأثیر معنی­داری بر فراسنجه­های خونی دام های پرواری داشت. نتیجه کلی حاصل از این تحقیق نشان داد که با افزایش سطح روغن کتان ، میانگین تجزیه پذیری الیاف نامحلول در شوینده خنثی، مصرف خوراک، و قابلیت هضم ظاهری مواد مغذی روند کاهشی داشت ولی در صفات کیفی لاشه بهبود حاصل شد.

کلیدواژه‌ها

خصوصیات لاشه؛ روغن کتان؛ فراسنجه های خونی؛ لینولنیک اسید

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