اثرات آمیخته‌گری بر پروفایل اسیدهای چرب در بزهای بومی قزوینی
Subject Areas : Camel
م.ح. هادی-تواتری
1
,
ا. رشیدی
2
,
ح. جهانی-عزیزآبادی
3
,
م. رزم‌کبیر
4
1 - Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
2 - گروه علوم دامی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران
3 - Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
4 - Department of Animal Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
Keywords: گوشت, پروفایل اسیدهای چرب, آمیخته‌گری, بز سانن, بز استان قزوین,
Abstract :
در این مطالعه پروفایل اسیدهای چرب ماهیچه longissimus lumborum (LL) بزغاله‌های نر سه گروه ژنوتیپی بزهای بومی استان قزوین (Q، 10=n)، آمیخته‌های بومی قزوین× سانن (QS، 10=n) و (بومی قزوین×سانن)×سانن (QSS، 9=n) مورد بررسی قرار گرفت. همه بزغاله‌ها در سن 75 روزگی از شیر گرفته شده بودند و با جیره‌ای حاوی 30 درصد یونجه و 75 درصد کنسانتره تغذیه شدند. بزغاله‌ها در سن 130 روزگی ذبح شده و بلافاصله از ماهیچه LL آنها نمونه‌‌ها جمع‌آوری گردید. داده‌ها با استفاده از تجزیه واریانس یک‌طرفه و روش GLM آنالیز شد. مجموع تغییرات پروفایل اسیدهای چرب گروه‌های ژنتیکی از طریق تجزیه تشخیص کانونی (CDA) مورد تجزیه و تحلیل قرار گرفت. تفاوت میانگین چربی درون ماهیچه‌ای (0.94=Q، QS=2.01 و 1.05=QSS، گرم در 100 گرم گوشت)، اسیدهای چرب اشباع (SFA، Q=40.78، QS=25.43 و 36.9=QSS)، اسیدهای چرب غیر اشباع با چندین باند مضاعف (PUFA، 99/12=Q، 89/13=QS و 41/22=QSS)، کل اسید لینولئیک مزدوج (CLA، Q=10.2، QS=2.32 و 1.02=QSS) و اسیدهای چرب مفید (73.63=Q، 67.18=QS و 74.87=QSS) معنی‌دار بود (0.05>P). همچنین نسبت‌های PUFA:SFA و C18:2,n-6:C18:2,n-3 درگروه‌های ژنتیکی معنی‌دار بود (0.05>P). گروه‌های ژنتیکی توسط روش CDA و بر اساس کل اسیدهای چرب موجود در چربی داخل ماهیچه LL در دسته بندی‌های متفاوت قرار گرفتند. نتایج حاصل نشان داد که آمیخته‌گری دارای اثر معنی‌دار (0.05>P) بر تغییرات پروفایل اسیدهای چرب ماهیچه LL بزغاله‌ها بود و پروفایل اسیدهای چرب ماهیچه LL بزغاله‌های آمیخته نسبت به بزغاله‌های بومی استان قزوین کیفیت بهتری داشت. بر اساس شرایط این آزمایش آمیخته‌گری می‌تواند استراتژی مناسبی برای تولید گوشت بز با غلظت بالایی از اسیدهای چرب غیر اشباع با جنبه‌های مفید برای سلامتی مصرف‌کننده باشد.
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