بهبود ارزش تغذیه‌ای کنجاله آفتاب‌گردان به ‌وسیله پرتوتابی با تابش الکترون و اشعه گاما

Subject Areas : Camel

F.  Ghanbari ¹ (Department of Animal Science, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran)
T.  Ghoorchi ² (Department of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)
P.  Shawrang ³ (Department of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)
H.  Mansouri ⁴ (Animal Science Research Institute, Karaj, Iran)
N.M.  Torbati-Nejad ⁵ (Department of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)

Received: 2014-01-11 Accepted : 2014-05-15 Published : 2015-03-01

Keywords: قابلیت هضم, اشعه گاما, کینتیک تجزیه, تابش الکترون, کنجاله آفتاب‌گردان,

Abstract :

این پژوهش به ­منظور مقایسه تأثیر تیمارهای پرتو الکترون و اشعه گاما در دزهای 25، 50 و 75 کیلوگری، بر کینتیک تجزیه شکمبه­ای و قابلیت هضم برون تنی کنجاله آفتاب­گردان انجام گرفت. پرتوهای یون­ساز الکترون و گاما اثر معنی‌داری بر فراسنجه­های تجزیه‌ پذیری ماده خشک، پروتئین خام و اسیدهای آمینه کنجاله آفتاب­گردان داشتند (05/0P<). تجزیه پذیری مؤثر شکمبه­ای ماده خشک در کنجاله آفتاب­گردان پرتوتابی شده با تابش الکترون و اشعه گاما، کمتر از کنجاله آفتاب­گردان پرتوتابی نشده بود (05/0P<). تیمار پرتو گاما در دز 75 کیلوگری، تجزیه پذیری مؤثر شکمبه­ای پروتئین خام را در مقایسه با شاهد کاهش داد (05/0P<). تجزیه پذیری مؤثر شکمبه­ای پروتئین خام به ­وسیله تابش الکترون تحت تأثیر قرار نگرفت (05/0P>). عمل­آوری پرتوتابی باعث کاهش تجزیه اسیدهای آمینه بعد از 16 ساعت انکوباسیون شکمبه­ای شد (05/0P<). تأثیر پرتو گاما در کاهش تجزیه پذیری شکمبه­ای اسیدهای آمینه بیشتر از تابش الکترون بود (05/0P<). قابلیت هضم برون­تنی پروتئین خام در کنجاله آفتاب عمل­آوری شده با تابش الکترون و اشعه گاما بهبود یافت (05/0P<). این پژوهش، بر پایه مطالعات برون­تنی و تکنیک کیسه­های نایلونی، نشان داد که عمل­آوری با تابش الکترون و اشعه گاما می­تواند به ­عنوان یک روش مؤثر برای بهبود ارزش تغذیه­ای کنجاله آفتاب‌گردان مورد استفاده قرار گیرد.

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