اجزای ترکیبی روغن اسانسی Thymus kotschyanus و اثرات آنها بر فراسنجههای تخمیر شکمبه، جمعیت پروتوزوآیی و اسیدوسیز در شرایط برونتنی
Subject Areas : Camelز. میرزایی 1 , ف. هژبری 2 , د. علیپور 3
1 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran
2 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran
3 - Department of Animal Science, Faculty of Agriculture, Bu Ali Sina University, Hamedan, Iran
Keywords: اسیدوسیز, روغن اسانسی, قابلیت هضم برونتنی, توده میکروبی, عامل تفکیک,
Abstract :
این مطالعه باهدف تعیین ترکیب شیمیایی روغن اسانسی آویشن (Thymus kotschyanus) و ارزیابی اثرات دزهای مختلف آن روی تولید گاز، فراسنجههای تخمیر، جمعیت پروتوروآیی در شرایط برونتنی با استفاده از طرح کاملاً تصادفی با چهار تکرار انجام شد. دو جیره (شامل 1) 100 درصد علوفه و 2) 30 درصد علوفه و 70 درصد کنسانتره) به عنوان سوبسترا با مایع بافری شده شکمبه گرمخانهگذاری شد. روغن اسانسی با استفاده از GC/MS مورد تجزیه قرار گرفت. تولید گاز تا 144 ساعت گرمخانهگذاری، ثبت شد. بعد از 24 ساعت، فراسنجههای قابلیت هضم ظاهری و حقیقی ماده خشک، قابلیت هضم ماده آلی، عامل تفکیک، و توده میکروبی اندازهگیری شد. اجزای اصلی روغن اسانسی، 77/25 درصد ژرانیول و 85/14 درصد تیمول بود. تولید گاز در کل دوره 144 ساعت در حضور روغن اسانسی کاهش یافت. افزودن روغن اسانسی نه تنها تولید گاز در 24 ساعت را کاهش داد بلکه سبب کاهش قابلیت هضم ظاهری و حقیقی ماده خشک و قابلیت هضم ماده آلی شد. هر چند، عامل تفکیک و توده میکروبی افزایش یافت. آزمایش اسیدوسیز تحت تأثیر روغن اسانسی قرار نگرفت. تعداد پروتوزوآ در حضور روغن اسانسی کاهش یافت. نتایج آزمایش نشان داد که روغن اسانسی آویشن توانایی تعدیل تخمیر شکمبه را دارد و لازم است تحقیقات برونتنی برای تعیین دز مطلوب انجام شود.
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