Effect of Tannin Extract from Pistachio by Product on in vitro Gas Production

محورهای موضوعی : Camel

ام. شریفی ¹ , آ.آ. ناصریان ² , اچ. خراسانی ³

1 - Department of Animal Science, Faculty of Agricultural, Ferdowsi University of Mashhad, Mashhad, Iran
2 - Department of Animal Science, Faculty of Agricultural, Ferdowsi University of Mashhad, Mashhad, Iran
3 - Department of Animal Science, Faculty of Agricultural, University of Zabol, Zabol, Iran

تاریخ دریافت : 1392/01/14 تاریخ پذیرش : 1392/03/25 تاریخ انتشار : 1392/09/10

کلید واژه: gas production, metabolizable energy, pistachio by-product, protein supplements, tannin,

چکیده مقاله :

This study was carried out to investigate the effects of treated protein supplements with tannin extracted from pistachio by-product (P-PB) on in vitro gas production using fistulated sheep. One portion of P-PB was mixed with four portions of water for 48 h. The extracted product was sprayed on soybean meal (SBM) or canola meal (CM) with an equal ratio (1:1 v/w) and dried in the shade. The experimental treatments included in this study were: 1) untreated soybean meal (USB), 2) soybean meal treated with tannin extract (SBTT), 3) untreated canola meal (UCM) and 4) canola meal treated with tannin extract (CMTT). Kinetics of gas production was fitted to an exponential model. After 96 h of incubation, the medium size of each syringe was used for determining ammonia N (NH3-N) concentration using distillation method. The results obtained from this study showed that spraying tannin extract on protein supplement increased the amount of tannin to 4.4, 3.13in CM or SBM, respectively. Although gas production rate, fraction b and fraction c decreased by treated protein supplements in comparison with untreated protein supplements, the effects were not significant (P>0.05). The effect of tannin extract on NH3-N was significant (P≤0.05). The highest and the lowest content of NH3 were for SBM with the lowest and CMTT with the highest content of tannin, respectively. Tannin from P-PB decreased organic matter digestibility (OMD), metabolizable energy (ME) and short chain fatty acid (SCFA) concentrations in treated protein supplements (P≤0.05). Untreated soybean meal and CMTT had the highest and the lowest content of OMD, ME and SCFA, respectively.

چکیده انگلیسی:

این مطالعه به‌منظور بررسی اثرات عمل‌آوری مکمل‌های پروتئینی با عصاره تانن استخراجی از محصول فرعی پسته بر میزان تولید گاز و فراسنجه‌های برآوردی انجام گرفت. یک نسبت از پوسته پسته با چهار نسبت از آب به مدت 48 ساعت مخلوط گردید. عصاره به‌دست‌آمده بر روی کنجاله سویا و کنجاله کانولا با نسبت یک ‌به‌ یک افشانه گردید (v/w 1:1)، سپس در سایه خشک گردید. تیمارهای آزمایشی شامل 1) جیره بر پایه کنجاله سویا، 2) جیره بر پایه کنجاله سویا عمل‌آوری‌شده با تانن، 3) جیره بر پایه کنجاله کانولا و 4) جیره بر پایه کنجاله کانولا عمل‌آوری ‌شده با تانن بودند. کنیتیک تولید گاز با استفاده از مدل نمایی برازش داده شد. پس از 48 ساعت انکوباسیون، مقداری از مایع هر سرنگ برای تعیین غلظت ازت ‌آمونیاکی با استفاده از روش تقطیر مورد استفاده قرار گرفت. نتایج به‌دست‌آمده از این مطالعه نشان داد که افشاندن عصاره تانن بر روی منبع پروتئینی سبب افزایش تانن به‌ترتیب به‌میزان 4/4 و 13/3 در کنجاله کانولا و کنجاله سویا می‌شود. اگرچه میزان تولید گاز، بخش b و بخش c با عمل‌آوری مکمل‌آوری پروتئینی نسبت به مکمل پروتئینی عمل‌آوری ‌نشده کاهش یافت، اما این کاهش معنی‌دار نبود. اثر عصاره تانن بر روی میزان ازت‌ آمونیاکی معنی‌دار بود (05/0P<). میزان ازت ‌آمونیاکی برای مکمل سویا که دارای کمترین میزان تانن بود بیشترین و و برای کنجاله عمل‌آوری ‌شده با تانن که دارای بیشترین میزان تانن بود کمترین بود. قابلیت‌ هضم ماده آلی، انرژی قابل‌ متابولیسم و اسیدهای ‌چرب کوتاه‌ زنجیر با عصاره تانن به طور معنی‌داری کاهش یافت. کنجاله سویا عمل‌آوری ‌نشده دارای بیشترین و کنجاله کانولا عمل‌آوری ‌شده دارای کمترین میزان قابلیت ‌هضم ماده آلی، انرژی قابل ‌متابولیسم و اسیدهای ‌چرب کوتاه ‌زنجیر بود. بنابراین عمل‌آوری مکمل‌های پروتئینی با عصاره تانن میزان تولید گاز و فراسنجه‌های برآورد ‌شده را کاهش می‌دهد.

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