تأثیر سطوح مختلف خارمریم (Silybum Marianum) در جیره‌های حاوی دانه با سرعت تجزیه متفاوت در شکمبه بر باکتری‌های شکمبه گاومیش خوزستان
Subject Areas : Camel
ض. نیکزاد
1
(
Department of Animal Science, Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz, Iran
)
م. چاجی
2
(
Department of Animal Science, Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz, Iran
)
ک. میرزاده
3
(
Department of Animal Science, Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz, Iran
)
ت. محمدآبادی
4
(
Department of Animal Science, Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz, Iran
)
م. ساری
5
(
Department of Animal Science, Ramin Agricultural and Natural Resources University, Mollasani, Ahvaz, Iran
)
Keywords: باکتری‌ها, دانه جو, دانه ذرت, کل میکروارگانیسم‌های شکمبه,
Abstract :
هدف از این مطالعه بررسی جیره‌های حاوی سطوح مختلف خارمریم (0، 100 و 200 گرم در کیلوگرم ماده خشک) و جیره‌های حاوی دانه با سرعت تجزیه متفاوت (ذرت و جو) در شکمبه بر باکتری‌ها و کل میکروارگانیسم‌های شکمبه گاومیش خوزستان بود. از روش‌های تولید گاز، هضم دو مرحله‌ای و کشت اختصاصی باکتری برای این منظور استفاده شد. مایع شکمبه از دو رأس گاومیش فیستولا گذاری شده گرفته شد. نتایج نشان داد که پتانسیل تولید گاز جیره‌های آزمایشی توسط کل میکروارگانیسم‌ها تفاوت معنی‌داری نداشت (05/0<P) و در هر دو جیره پایه با افزایش سطح خارمریم تولید گاز افزایش یافت ولی در جیره بر پایه جو، سطح 200 گرم و در جیره بر پایه ذرت، سطح 100 گرم بیشترین تولید گاز را نشان داد. نرخ تولید گاز جیره‌های آزمایشی توسط کل میکروارگانیسم‌ها تفاوت معنی‌داری نشان داد (05/0>P) به طوری که در هر دو جیره پایه سطح 100 گرم بیشترین نرخ تولید گاز را نشان داد. پتانسیل و نرخ تولید گاز جیره‌های آزمایشی توسط باکتری‌های شکمبه گاومیش تفاوت معنی‌داری نشان نداد (05/0<P). در روش هضم دو مرحله‌ای استفاده از سطوح مختلف خارمریم در جیره (بر پایه‌ی جو و ذرت) تأثیر منفی بر قابلیت هضم مواد مغذی توسط کل میکروارگانیسم‌ها نداشت (05/0<P). در جیره‌های بر پایه جو، افزایش مقدار خارمریم باعث افزایش عددی قابلیت هضم ماده خشک و NDF نسبت به جیره شاهد شد (05/0<P) درحالیکه در جیره بر پایه ذرت، باعث کاهش ناچیز هضم ماده خشک و NDF شد. در ارتباط با قابلیت هضم مواد مغذی توسط باکتری‌ها روند مشابهی مشاهده شد، با این تفاوت که هضم ماده خشک در جیره بر پایه ذرت نسبت به شاهد کاهش معنی‌داری داشت (05/0>P). قابلیت هضم مواد مغذی جیره‌های آزمایشی توسط باکتری‌ها در محیط کشت اختصاصی باکتری، تحت تأثیر سطوح خارمریم قرار نگرفت (05/0<P). بنابراین نتایج نشان می‌دهد که می‌توان از خارمریم تا 20 درصد جیره گاومیش بدون اثرات منفی بر هضم و تخمیر توسط کل میکروارگانیسم‌ها و باکتری‌ها استفاده کرد.
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