ترکیب شیمیای، قابلیت هضم و تجزیه‌پذیری پوست رویی پسته عمل‌آوری شده با قارچ نوروسپورا سیتوفیلا

Subject Areas : Camel

م. وهاب زاده ¹ , O. دیانی ² , J. نصر ³

1 - Department of Animal Science, Saveh Branch, Islamic Azad University, Saveh, Iran
2 - Department of Animal Science, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
3 - Department of Animal Science, Saveh Branch, Islamic Azad University, Saveh, Iran

Received: 2016-01-01 Accepted : 2016-04-15 Published : 2016-09-01

Keywords: تجزیه‌پذیری, نوروسپورا سیتوفیلا, پوست رویی پسته,

Abstract :

ارزش غذایی پوست رویی پسته عمل­آوری شده و نشده با قارچ نوروسپورا سیتوفیلا بررسی شد. ترکیب شیمیایی نمونه­ها به روش آزمایشگاهی تعیین شد. ضرایب قابلیت هضم ماده خشک، ماده آلی و ماده آلی قابل هضم در ماده خشک به منظور تعیین انرژی متابولیسمی پوست رویی پسته به روش in vitro تعیین گردید. به­علاوه، تجزیه­پذیری ماده خشک، ماده آلی و پروتیین خام نمونه­ها در زمان­های 0، 3، 6، 12، 24، 48 و 72 ساعت با استفاده از روش in situ تخمین زده شد و کنیتیک آنها با استفاده از معادله p= a + b (1-e-c(t-tl)) توصیف شد. شاخص ارزش غذایی (NIV) نمونه­ها با استفاده از معادله NIV= a + 0.4b + 200c محاسبه شد. داده­های جمع­آوری شده در قالب طرح کاملاً تصادفی آنالیز آماری شدند. با عمل­آوری، میانگین ترکیبات کل تانن و فنل، درصد ماده خشک و ضریب هضمی ماده خشک پوست رویی پسته کاهش یافت (05/0>P)، اما درصد پروتیین خام، الیاف نامحلول در شوینده اسیدی، لیگنین، تجزیه­پذیری مؤثر ماده خشک، ماده آلی و پروتیین خام، و شاخص ارزش غذایی ماده خشک، ماده آلی و پروتیین خام افزایش یافت (05/0>P). نتایج نشان داد که عمل­آوری پوست رویی پسته با قارچ نوروسپورا سیتوفیلا ترکیبات تاننی و فنلی را کاهش، و درصد پروتیین خام و تجزیه­پذیری مؤثر را افزایش داد.

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