اثرات اکسترود کردن و فراوری‌های حرارتی سنتی بر سطوح عوامل ضد تغذیه‌ای و قابلیت هضم دانه گاودانه در جوجه‌های گوشتی
Subject Areas : Camel
S. Golchin-Gelehdooni
1
(
Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
)
P. Shawrang
2
(
Radiation Applications Research School, Nuclear Science and Technology Research Institute, Atomic Energy Organization of Iran, Karaj, Iran
)
A. Nikkhah
3
(
Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
)
A.A. Sadeghi
4
(
Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
)
A. Teimouri-Yansari
5
(
Department of Animal Science and Fishery, Sari University of Agricultural Science and Natural Resources, Sari, Iran
)
Keywords: جوجه‌های گوشتی, قابلیت هضم, عوامل ضدتغذیه‌ای, اکسترود کردن, دانه گاودانه,
Abstract :
در این مطالعه مقایسه اثرات اکستروژن و فراوری‌های حرارتی سنتی (پختن در آب جوش و اتوکلاو) بر عوامل ضد تغذیه‌ای و قابلیت هضم دانه گاودانه در جوجه‌های گوشتی انجام شد. تیمارها دارای اثرات معنی‌داری بر ترکیبات شیمیایی بودند به گونه‌ای که سبب کاهش رطوبت، نشاسته، پروتئین خام، چربی و فیبر خام شدند (05/0P<). فراوری دانه‌ها سبب کاهش معنیدار ترکیبات فنلی، کاناوانین و ممانعت کننده تریپسین شد. فراوری سبب بهبود قابلیت هضم ماده خشک، پروتئین خام و نشاسته شد. نتایج نشان دادند که اکسترود کردن مؤثرترین روش برای کاهش ترکیبات ضد تغذیه‌ای بدون تغییر دادن محتوای پروتئین بود. به علاوه، این روش فراوری مؤثرترین روش برای بهبود قابلیت هضم پروتئین و نشاسته بود.
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