تاثیر تغذیه منابع مختلف چربی‌ در اواخر آبستنی و اوایل دوره شیردهی بر قابلیت هضم ظاهری، فراسنجه‌های شکمبه‌ای و الگوی تغییرات اسیدهای چرب شیر میش‌های افشاری

پژوهشهای علوم دامی ایران

مقاله 4، دوره 11، شماره 4 - شماره پیاپی 40، بهمن 1398، صفحه 437-449  

نوع مقاله: علمی پژوهشی - تغذیه نشخوارکنندگان

شناسه دیجیتال (DOI): 10.22067/ijasr.v11i4.78462

نویسندگان

مهدی قهرمانی ¹؛ اکبر تقی زاده²؛ علی حسین خانی ³؛ حمید رضا میرزایی الموتی⁴؛ غلامعلی مقدم¹؛ حمید پایا¹

¹دانشگاه تبریز

²گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

³گروه علوم دامی دانشکده کشاورزی دانشگاه تبریز

⁴دانشگاه زنجان

چکیده

این پژوهش جهت بررسی تأثیر افزودن منابع مختلف چربی بر قابلیت هضم ظاهری، فراسنجه­های شکمبه و الگوی اسیدهای چرب شیر میش­های افشاری انجام شد. تعداد 50 رأس میش افشاری با میانگین وزن اولیه 29/9 ± 7/88 کیلوگرم در قالب یک طرح کاملاً تصادفی با پنج تیمار و 10 تکرار استفاده شد. جیره­های آزمایشی شامل؛ 1-جیره شاهد بدون مکمل چربی؛ 2-جیره حاوی 3 درصد پودر چربی محافظت شده اسیدهای چرب اشباع؛ 3-جیره حاوی 3 درصد مکمل نمک کلسیمی اسیدهای چرب امگا-6؛ 4-جیره حاوی 3 درصد نمک کلسیمی اسیدهای چرب امگا-3؛ 5-جیره حاوی 2 درصد پودر چربی محافظت شده اسیدهای چرب اشباع و 1 درصد فرآورده حاوی اسید لینولئیک مزدوج بود. خوراک مصرفی به طور روزانه و نمونه­برداری از آن جهت تعیین قابلیت هضم هفته­ای یک­بار انجام شد. رفتار خوراک خوردن، تعیین pH شکمبه، فرانسنجه­های شکمبه و نمونه­برداری از شیر جهت تعیین الگوی اسید چرب شیر بعد از زایش انجام شد. با افزودن منابع چربی ماده خشک مصرفی قبل از زایش کاهش و بعد از زایش افزایش پیدا کرد. قابلیت هضم ماده خشک و الیاف نامحلول در شوینده خنثی با افزودن منابع اسیدهای چرب اشباع کاهش پیدا کرد. رفتار خوراک خوردن و غلظت و نسبت اسیدهای چرب فرار و pH شکمبه تحت تأثیر منابع چربی قرار نگرفت. تیمار حاوی منبع اسیدهای چرب مزدوج باعث افزایش معنی­دار غلظت اسید لینولئیک مزدوج شیر شد، سایر منابع نیز بصورت عددی باعث افزایش این اسیدچرب شیر شدند. اثرات متفاوتی از منابع چربی بر ماده خشک مصرفی در پیش و پس از زایش مشاهده شد و منابع چربی باعث بهبود ماده خشک مصرفی بعد از زایش شد. افزودن منابع چربی باعث بهبود الگوی اسید چرب شیر شد.

کلیدواژه‌ها

اسید لینولئیک؛ اواخر آبستنی؛ دوره انتقال؛ روغن پالم؛ روغن ماهی؛ میش

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