تعیین ترکیبات شیمیایی و قابلیت هضم برون تنی و درون تنی ضایعات چای در گوسفند

Subject Areas : Camel

م. زاهدی فر ¹ , ح. فضائلی ² , ا.ر. صفایی ³ , س.م. علوی ⁴

1 - Department of Animal Nutrition, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
2 - Department of Animal Nutrition, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
3 - Department of Animal Nutrition, Animal Science Research Institute of Iran (ASRI), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
4 - Emam Khomeini Higher Education Center, Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran

Received: 2017-05-09 Accepted : 2017-07-15 Published : 2019-03-01

Keywords: گوسفند, ترکیبات شیمیایی, قابلیت هضم برون تنی, قابلیت هضم درون تنی, ضایعات چای,

Abstract :

فراوری چای شامل چند مرحله است که در سه مرحله شامل، خشک کردن،  فایبرمات و غربال ضایعاتی بر جای می­ماند. در این تحقیق بیست و پنج درصد از کل کارخانجات چای خشک­کنی انتخاب شدند. تعداد سه نمونه جداگانه از هر کارخانه تهیه شده و مورد تجزیه شیمیایی و تعیین قابلیت هضم برون­تنی و درون­تنی و مصرف اختیاری قرار گرفتند. نتایج نشان داد که پروتئین خام ضایعات چای در مراحل خشک کردن،  فایبرمات و غربال به ترتیب 198، 193 و 194 گرم در کیلوگرم بود و اختلاف بین آنها معنی­دار نبود. تراکم خاکستر خام در سه مرحله خشک کردن،  فایبرمات و غربال به ترتیب 64.0، 62.0 و 56.0 گرم در کیلوگرم بود که خاکستر در نمونه غربال به طور معنی­داری کمتر بود (0.05>P). مقادیر پتاسیم، کلسیم، فسفر، منیزیم و سدیم برای ضایعات چای در سه مرحله ذکر شده به ترتیب 16.2، 4.2، 2.5، 2.2 و 0.73 گرم در کیلوگرم بود که اختلاف بین آنها معنی­دار نبود. میانگین ضریب قابلیت هضم برون­تنی برای DM، OM، OM/DM و GE برای ضایعات چای سه مرحله خشک کردن،  فایبرمات و غربال به ترتیب 0.48، 0.44، 0.42 و 0.42 بود. نتایج آزمایشات قابلیت هضم درون­تنی نشان­دهنده روند کاهشی در ضرایب قابلیت هضم DM، OM، OM/DM و GE با افزایش سطوح ضایعات چای در جیره بود و کاهش در ضرایب قابلیت هضم برای CP و NDF معنی­دار (0.05>P) بود. میانگین انرژی قابل هضم ضایعات چای 0.10 مگاژول در کیلوگرم بود و از این جهت بین سه نمونه ضایعات چای اختلاف معنی­داری وجود نداشت. سطح 0.80 گرم در کیلوگرم ضایعات چای در جیره مصرف اختیاری خوراک را به طور معنی­داری (0.05>P) کاهش داد. ضایعات چای می­تواند بخشی از جیره دام­های نشخوار­کننده را شامل شود ولی سطح آن به واسطه وجود مواد بازدارنده باید محدود گردد.

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