Fenugreek Seed (Trigonella foenum-graecum) and Asparagus Root (Asparagus officinalis) Effects on Digestion and Kinetics of Gas Production of Alfalfa Hay Using in vitro Technique

محورهای موضوعی : Camel

و. ناصری ¹ , ف. کفیل‌زاده ² , ف. هژبری ³

1 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermakshah, Iran
2 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermakshah, Iran
3 - Department of Animal Science, Faculty of Agriculture, Razi University, Kermakshah, Iran

تاریخ دریافت : 1393/02/04 تاریخ پذیرش : 1393/08/24 تاریخ انتشار : 1394/06/10

کلید واژه: digestibility, alfalfa, gas production, asparagus root, fenugreek seed, &lt, i&gt, in vitro&lt, /i&gt, ,

چکیده مقاله :

The aim of this paper was to study of the effect of fenugreek seed (Trigonella foenum-graecum) and asparagus root (Asparagus officinalis) on in vitro digestibility and kinetics of gas production of alfalfa hay. Fenugreek seed (FS) and asparagus root (AR) were added at different levels (0, 5, 10, 15 and 20% of DM). Total phenolic components of alfalfa hay (AH), fenugreek seed (FS) and asparagus root (AR) were 5.9, 10 and 8.3 g/kg DM, total tannins 0.4, 3.8 and 1.5 g/kg DM and saponin 10.4, 27.3 and 40.3 g/kg DM, respectively. In vitro dry matter (DM), organic matter (OM) and neutral detergent fiber (NDF) digestibility of alfalfa decreased (P<0.05) by addition of different levels of FS, but were not affected by adding AR. Addition of FS did not affect alfalfa crude protein (CP) digestibility, but AR at levels of 5 and 20% DM decreased (P<0.05) it. Metabolizable energy (ME) increased (P<0.05) due to addition of FS, but it decreased (P<0.05) by incorporation of AR. Addition of FS (at 10% DM level) and AR (at 5% DM level) decreased (P<0.05) potential gas production. The rate constants (c and d) were not affected by addition of FS and AR. FS and AR at level of 5% DM decreased (P<0.05) lag time (l). FS did not affect fermentation rate (h-1), but AR at level of 10% DM increased (P<0.05) it. Results suggest that fenugreek seed and asparagus root due to secondary metabolites content's may have potential to improve the nutritive value of alfalfa hay

چکیده انگلیسی:

این تحقیق به منظور مطالعه اثر تخم شنبلیله و ریشه مارچوبه بر قابلیت هضم و کینتیک تولید گاز علوفه یونجه در شرایط آزمایشگاهی انجام شد. تخم شنبلیله (FS) و ریشه مارچوبه (AR) در سطوح مختلف (0، 5، 10، 15 و 20 درصد ماده خشک) اضافه شده بودند. کل ترکیبات فنولی علوفه یونجه (AH)، تخم شنبلیله و ریشه مارچوبه به ترتیب 9/5، 10 و 3/8 گرم در کیلوگرم ماده خشک، کل تانن 4/0، 8/3 و 5/1 گرم در کیلوگرم ماده خشک و ساپونین 4/10، 3/27 و 3/40 گرم در کیلوگرم ماده خشک بود. قابلیت هضم آزمایشگاهی ماده خشک (DM)، ماده آلی (OM) و دیواره سلولی (NDF) یونجه با اضافه کردن سطوح مختلف تخم شنبلیله کاهش (05/0P<) یافت، اما با اضافه کردن ریشه مارچوبه تحت تأثیر قرار نگرفته بود. افزودن تخم شنبلیله تأثیری بر قابلیت هضم پروتئین خام (CP) یونجه نداشت، اما ریشه مارچوبه در سطح 5 و 20 درصد ماده خشک قابلیت هضم پروتئین خام یونجه را کاهش (05/0P<) داده بود. انرژی قابل متابولیسم (ME) یونجه بواسطه اضافه کردن تخم شنبلیله و ریشه مارچوبه به ترتیب افزایش و کاهش یافته بود (05/0P<). اضافه کردن تخم شنبلیله (در سطح 10 درصد ماده خشک) و ریشه مارچوبه (در سطح 5 درصد ماده خشک) پتانسیل تولید گاز یونجه را کاهش (05/0P<) داده بود. نرخ‌های ثابت تولید گاز (c و d) بواسطه اضافه کردن تخم شنبلیله و ریشه مارچوبه تحت تأثیر قرار نگرفته بودند. تخم شنبلیله و ریشه مارچوبه در سطح 5 درصد ماده خشک فاز تأخیر (l) را کاهش داده بودند. تخم شنبلیله تأثیری بر نرخ تخمیر (h-1) یونجه نداشت، اما ریشه مارچوبه در سطح 10 درصد ماده خشک نرخ تخمیر را افزایش (05/0P<) داده بود. نتایج این تحقیق پیشنهاد می‌کند که تخم شنبلیله و ریشه مارچوبه به واسطه محتوای متابولیت‌های ثانویه ممکن است پتانسیل بهبود ارزش غدایی علوفه یونجه را داشته باشند.

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