بررسی ویژگی‌های فیزیکوشیمیایی و تخمیری سیلوی تفاله لیمو‌ترش تیمار شده با ملاس

نوع مقاله : مقاله کامل

نویسندگان

گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ج.ا. ایران

چکیده

هدف از مطالعه حاضر تعیین اثرات کاربرد ملاس بر ویژگی‌های فیزیکوشیمیایی و تخمیر سیلویی و قابلیت هضم تفاله لیمو‌ترش تازه و سیلو شده بود. این پژوهش در قالب طرح کاملاً تصادفی با جهار تیمار و سه تکرار در هر تیمار انجام شد. تیمارها شامل تفاله لیمو‌ترش تازه بدون مواد افزودنی (FLP)، تفاله لیمو‌ترش تازه مخلوط با ملاس (FLPM)، سیلو تفاله لیمو‌ترش (LPS) و سیلو تفاله لیمو‌ترش تازه مخلوط با ملاس (LPMS) بودند. برای بررسی قابلیت هضم و تولید گاز، مایع شکمبه از دو گوسفند نر نژاد قزل گرفته شد. نتایج نشان داد که اثر افزودن ملاس بر میزان ماده خشک معنی‌دار نبود. با این حال، بین تیمارها از نظر NDF، ADF، خاکستر، pH و ظرفیت نگهداری آب تفاوت معنی‌داری (0.05>P) وجود داشت. پتانسیل تولید گاز برای FLPM به طور معنی‌داری (0.05>P) بیشتر از سایر تیمارها بود. افزودن ملاس به تفاله لیمو‌ترش تازه باعث افزایش (0.05>P) قابلیت هضم ماده خشک در شکمبه و کل دستگاه گوارش شد. در ﻋﯿﻦ ﺣﺎل قابلیت هضم ماده خشک در شکمبه و کل دستگاه گوارش، با افزودن ملاس به سیلاژ لیمو‌ترش کاهش داشت (0.05>P). نتایج این مطالعه نشان داد که ملاس می‌تواند از طریق تغییر در ساختار پکتین موجود در تفاله لیمو‌ترش تازه برای بهبود کیفیت تخمیر و هضم آن مورد استفاده قرار گیرد. تفاله لیمو‌ترش را می‌توان بدون افزودن ملاس سیلو نمود؛ اما با افزودن ملاس قابلیت هضم و ارزش غذایی سیلاژ بهبود می‌یابد.

کلیدواژه‌ها

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