تأثیر فرآوری حرارتی بر گوارش‌پذیری مواد مغذی و انرژی قابل سوخت‌ و ساز دانه کلزا در جوجه‌های گوشتی

پژوهشهای علوم دامی ایران

مقاله 5، دوره 15، شماره 2 - شماره پیاپی 54، تیر 1402، صفحه 199-210   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijasr.2022.75836.1068

نویسندگان

نجیب الله فیاض؛ حسن کرمانشاهی^* ؛ حیدر زرقی

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

چکیده

این مطالعه به‌‌منظور بررسی اثر فرآوری حرارتی بر گوارش­پذیری ماده خشک، پروتئین خام، چربی خام و انرژی قابل سوخت‌وساز ظاهری تصحیح‌شده برای ازت (AME_n) دانه کلزا با استفاده از تعداد ۴۸ قطعه جوجه‌خروس گوشتی سویه راس (۳۰۸) در سن 23-۱۶ روزگی، به‌روش جایگزینی ماده خوراکی مورد آزمایش با بخشی از جیره مرجع (۶۰ درصد جیره مرجع + ۴۰ درصد دانه کلزا خام یا فرآوری شده) و رکورد کل خوراک مصرفی و فضولات دفعی انجام شد. آزمایش در قالب طرح کاملاً تصادفی با سه تیمار شامل دانه کلزای خام، میکرونایز و سوپرکاندیشنینگ، شش تکرار و دو قطعه پرنده در هر تکرار انجام شد. میزان قابلیت هضم ظاهری ماده خشک، پروتئین خام، چربی خام و AME_n دانه کلزای خام به‌ترتیب ۱۹/۱±۲۸/۵۴ درصد، ۱۳/۱±۴۲/۶۹ درصد، ۳۲/۱±۷۷/۷۷ درصد و ۲۶۸±۴۶۷۳ کیلوکالری در کیلوگرم ماده خشک به‌دست آمد. اثر فرآوری دانه کلزا (میکرونایز و سوپرکاندیشنینگ) بر قابلیت هضم ماده خشک، پروتئین خام، چربی خام و AME_n آن معنی­دار نبود. بر اساس نتایج به‌دست آمده از این آزمایش؛ فرآوری حرارتی اثری بر بهبود قابلیت هضم مواد مغذی و انرژی قابل سوخت و ساز دانه کلزای رقم نفیس نداشت. تحقیقات بیشتری برای روشن شدن اثر فرآوری حرارتی بر گوارش‌پذیری مواد مغذی و انرژی قابل سوخت و ساز دانه­ کلزا در جوجه­های گوشتی مورد نیاز است.

کلیدواژه‌ها

انرژی قابل سوخت و ساز ظاهری؛ جوجه‌های گوشتی؛ دانه کلزا؛ فرآوری حرارتی

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