اثر قارچ (پلوروتوس فلوریدا) بر ترکیب شیمایی
Subject Areas : Camelم. ناصحی 1 , ن.م. تربتی نژاد 2 , س. زره داران 3 , ا.ر. صفایی 4
1 - Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
2 - Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
3 - Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
4 - Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
Keywords: قارچ, ارزش غذایی, کیسه نایلونی, کاه,
Abstract :
این تحقیق به منظور بررسی اثر عملآوری بیولوژیکی با قارچ پلوروتوس فلوریدا بر ترکیب شیمیایی و تجزیهپذیری شکمبه‌ای ماده خشک و آلی کاه گندم و جو انجام گرفت. کاه گندم و جو از مزارع استان گلستان ایران جمعآوری و بعد از پاستوریزه کردن، با اسپان قارچ (5 درصد وزن تر) مخلوط شد. بعد از 21 روز نمونهها در آون (60 درجه سانتیگراد) به منظور توقف رشد قارچ خشک شد. تجزیهپذیری ماده خشک و آلی به روش کیسههای نایلونی با استفاده از دو رأس قوچ دالاق فیستولا گذاری شده تعیین گردید و نمونهها از صفر تا 96 ساعت در شکمبه قرار داده شدند. کشت قارچ به طور معنیداری مقدار ماده خشک، NDF و ADF را در کاه گندم و جو کاهش داد (01/0P<). خاکستر و پروتئین خام به شکل قابل توجهی در تیمارهای آزمایشی با کشت قارچ افزایش یافت (01/0P<). مقدار عصاره اتری و ADL در اثر عملآوری با قارچ تغییر معنیداری پیدا نکرد. بخش محلول (a) و بالقوه قابل تجزیه (a+b) ماده خشک در اثر عملآوری با قارچ به طور معنیداری در هر دو کاه افزایش یافت (05/0P<). بخش نامحلول اما قابل تجزیه (b) ماده خشک کاه گندم در اثر عملآوری با قارچ به طور معنیداری افزایش یافت (05/0P<)، اما در کاه جو تغییر معنیداری پیدا نکرد. بخش a و a+b تجزیهپذیری ماده آلی در اثر عملآوری در هر دو کاه افزایش یافت (01/0P<). بخش b تجزیهپذیری ماده آلی در اثر عملآوری با قارچ در کاه گندم به شکل قابل توجهی افزایش یافت (01/0P<)، اما در کاه جو تغییری پیدا نکرد. بنابراین، نتیجه گرفته میشود که عملآوری با قارچ ارزش غذایی کاه گندم و جو را در تحقیق حاضر بهبود بخشید.
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