Dose-Response Effects of Various Rumen Microbial Modifier Essential Oils on Protein Degradation Using in vitro Gas Production Technique
محورهای موضوعی : Camel
م. دانش مسگران
1
,
م.ر. نظری
2
,
ع.ر. وکیلی
3
,
ج. فلاحتی زو
4
,
س. فدایی
5
1 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
کلید واژه: Essential oils, ammonia nitrogen, feed protein, protein degradability,
چکیده مقاله :
The aim of this study was to investigate the effects of various doses of essential oils (EO) of thyme (TEO) or cinnamon (CEO) on in vitro rumen degradation of protein of a commercial total mixed ratio (TMR) containing 16.4% crud protein (CP). Treatments were TMR without any of EOs (control); control plus 25 µL of TEO (TEO25); control plus 50 µL of TEO (TEO50); control plus 25 µL of CEO (CEO25) and control plus 50 µL of CEO (CEO50). Rumen fluid was collected before the morning feeding from two rumen fistulated dairy cows. Approximately, 90 mL of buffered rumen fluid (BRF), 400 mg of feed sample plus carbohydrates (maltose, xylose and starch) at four concentrations (100, 200, 300 and 400 mg) were added to screw-cap bottles. Gas production (mL) and ammonia nitrogen concentration (mg) in each bottle were measured at 4, 8, 12, 24 and 30 h post-incubation and in vitro crude protein degradation (IVDP) was calculated via a linear regression. Both TEO and CEO caused a significant reduction in IVDP values compared with those of control (P<0.05). The IVDP values for treatments of control, TEO50 and CEO50 after 30 h post incubation were 0.56, 0.33 and 0.48, respectively. Amount of the readily fermentable fraction and the potentially degradable fraction of the feed protein were affected significantly by treatments (P<0.05). Also, the effective crude protein degradability (EPD) was significantly affected by the EOs (P<0.05). These results suggest that the TEO and CEO might be used for manipulating the ruminal protein degradability.
هدف از انجام این مطالعه بررسی اثرات مقدار مختلف اسانسهای گیاهی آویشن و دارچین بر تجزیهپذیری شکمبهای پروتئین یک جیره کاملاً مخلوط تجاری دارای 16 درصد پروتئین خام با استفاده از روش نوین تولیدگاز بود. تیمارهای آزمایشی عبارت بودند از؛ جیره کاملاً مخلوط بدون اسانس (تیمار شاهد)، شاهد + 25 میکرولیتر اسانس آویشن، شاهد + 50 میکرولیتر اسانس آویبشن، شاهد + 25 میکرولیتر اسانس دارچین و شاهد + 50 میکرولیتر اسانس دارچین. مایع شکمبه مورد استفاده در آزمایش از دو رأس گاو شیرده (دارای وزن 38±640 کیلوگرم) دارای فیستولای شکمبهای و قبل از غذا دهی صبحگاهی گرفته شد. حدود 90 میلیلیتر مایع شکمبه بافری شده به 400 میلیگرم خوراک و مخلوطی از کربوهیدراتهای سریع التخمیر (شامل مالتوز، زایلوز و نشاسته) با چهار سطح متفاوت (100، 200، 300 و 400 میلیگرم) در شیشههای کشت دارای درپیچ مخصوص اضافه شد. هر یک از اسانسها در سه حجم متفاوت (صفر، 25 و 50 میکرولیتر به ازای 90 میلیلیتر مایع شکمبه) استفاده شدند. نمونه فاقد اسانس به عنوان شاهد در نظر گرفته شد. در زمانهای 4، 8، 12، 24 و 30 ساعت پس از شروع کشت، میزان تولید گاز (برحسب میلیلیتر) و غلظت نیتروژن آمونیاکی (بر حسب میلیگرم) اندازهگیری شد و تجزیهپذیری پروتئین در شرایط برون تنی با استفاده از عرض از مبدأ معادله تابعیت خطی غلظت نیتروژن آمونیاکی (متغیر وابسته) و تولیدگاز (متغیر اصلی) محاسبه شد. هر دو اسانس آویشن و دارچین تجزیهپذیری پروتئین جیره کاملاً مخلوط تجاری را نسبت به تیمار شاهد به طور معنیداری کاهش دادند (05/0P<). تجزیهپذیری پروتئین برای شاهد، تیمار حاوی 50 میکرولیتر اسانس آویشن و تیمار حاوی 50 میکرولیتر اسانس دارچین به ترتیب 56/0، 33/0 و 48/0 بود. مقدار هر یک از بخشهای سریع تجزیه شونده و کند تجزیه شونده پروتئین خوراک به طور معنیداری تحت تأثیر تیمارهای آزمایشی قرار گرفت (05/0P<). همچنین، تجزیهپذیری مؤثر پروتئین در شکمبه نیز به طور معنیداری تحت تأثیر اسانسهای گیاهی قرار گرفت (05/0P<). این نتایج نشان دادند که ممکن است بتوان از اسانسهای گیاهی در جهت دست ورزی تجزیهپذیری پروتئین در شکمبه استفاده کرد.
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