اثر قارچ (پلوروتوس فلوریدا) بر ترکیب شیمایی

Subject Areas : Camel

م.  ناصحی ¹ (Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)
ن.م.  تربتی نژاد ² (Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)
س.  زره‌ داران ³ (Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)
ا.ر.  صفایی ⁴ (Department of Ruminant and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran)

Received: 2013-06-12 Accepted : 2013-07-15 Published : 2014-06-01

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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