تولیدات دامی

شماره جاری

بر اساس شماره‌های نشریه

بر اساس نویسندگان

بر اساس موضوعات

نمایه نویسندگان

نمایه کلیدواژه ها

درباره نشریه

اهداف و چشم انداز

اعضای هیات تحریریه

اصول اخلاقی انتشار مقاله

بانک ها و نمایه نامه ها

پیوندهای مفید

پرسش‌های متداول

فرایند پذیرش مقالات

اطلاعات آماری نشریه

اخبار و اعلانات

اثر تفاله اسانس گیری شده مرزه خوزستانی بر عملکرد تولیدی و ترکیب اسیدهای چرب عضله راسته در بره های پرواری فراهانی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد

2 دانشیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد

3 استادیار، گروه علوم دامی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم‏ آباد

چکیده

این تحقیق با هدف بررسی تأثیر تغذیۀ تفالۀ اسانس‏گیری‌شدۀ مرزۀ خوزستانی بر عملکرد پرواری و ترکیب اسیدهای چرب مخلوط عضلۀ راسته با استفاده از 30 رأس برۀ نر فراهانی شش‌ماهه با میانگین وزن 4/1±6/33 کیلوگرم انجام شد. بره‌ها برای مدت 15روز دورۀ عادت‌پذیری و 60 روز دورۀ پرواربندی در جایگاه‏های انفرادی نگهداری شدند. جیره‏های آزمایشی شامل پنج سطح جایگزینی صفر (تیمار شاهد)، 25، 50، 75، و 100 درصد تفالۀ مرزه با یونجه بود. بره‏ها هر 15 روز یکبار توزین و میانگین افزایش وزن روزانه، خوراک مصرفی روزانه، و ضریب تبدیل خوراک محاسبه شد. در پایان دورۀ پرواربندی بره‏ها کشتار شدند و از عضلۀ راستۀ آنها در حد فاصل دنده‌های 12 و 13 برای آنالیز اسیدهای چرب نمونه‏برداری شد. اثر تیمارهای آزمایشی برمصرف خوراک روزانه، میانگین افزایش وزن روزانه، ضریب تبدیل غذا، وزن نهایی، وزن، و بازده لاشه معنی‏دار نبود. بیشترین مقدار کل اسیدهای چرب اشباع در مخلوط گوشت و چربی عضلۀ راستۀ بره‌های تغذیه‌شده با جیرۀ حاوی 25 درصد تفالۀ مرزه مشاهده شد که با تیمار حاوی 100 درصد تفالۀ مرزه تفاوت داشت (05/0P<). استفاده از تفالۀ اسانس‏گیری مرزۀ خوزستانی در سطح 75 درصد جایگزینی به‌جای یونجه سبب افزایش عددی مقدار اسیدهای چرب با چند پیوند دوگانه و در سطوح 25 تا 75 درصد جایگزینی، موجب کاهش غیرمعنی‏دار نسبت اسیدهای چرب امگا 6 به امگا 3 نمونه‏های عضلۀ راسته بره‏ها شد. براساس نتایج تحقیق حاضر، می‏توان از تفالۀ اسانس‏گیری‌شدۀ مرزه در جیره‏های بره‏های پرواری با کنسانترۀ بالا به‌جای بخش علوفه‌ای استفاده کرد و ضمن کاهش مجموع اسیدهای چرب اشباع گوشت، کیفیت آن را بهبود بخشید.

کلیدواژه‌ها

عنوان مقاله [English]

Effects on production performance and fatty acids composition of longissimus muscle of feeding dried de-oiled Satureja khuzistanica in Farahani finishing lambs

نویسندگان [English]

  • Hossein Karimi 1
  • Arash Azarfar 2
  • Heshmatollah Khosravinia 2
  • Ali Kiani 3

1 M.Sc. Student, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorrambad, Iran

2 Associate Professors, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorrambad, Iran

3 Assistant Professor, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorrambad, Iran

چکیده [English]

Our objective was to examine the effect of inclusion of dried de-oiled savory (Satureja khuzistanica; DDS) on production performance and fatty acids composition of longissimus muscle (LM) of finishing lambs. 30 Farhani lambs with average body weight of 33.6±1.4 kg were used. The lambs were randomly divided into five groups and individually fed with the experimental diets. In the experimental diets, alfalfa was replaced by dried de-oiled savory at the levels of zero (control diet), 25, 50, 75 and 100 percent. The lambs were fed whit finishing diets for 60 days following a 15-day adaptation period. During the finishing periods the lambs were weighed individually every 15 days and average daily gain, average feed consumption and feed conversion ratio were calculated. At the end of experiment, the lambs were slaughtered. Samples of LM along with subcutaneous fat were taken from the region of 12th and 13th ribs post-mortem and their fatty acids profile were determined by gas chromatography. The results of current study showed that the experimental diets had no effect on production parameters of lambs assessed. Saturated fatty acids content of LM was higher in the lambs fed with diets in which alfalfa was replaced by DDS at the level of 25 percent than those fed with diets in which alfalfa fully replaced by DDS (P<0.05). The lambs fed on diets in which alfalfa was replaced by DDS at the levels higher than 25 percent had numerically higher saturated fatty acids in their LM compared to control diet-fed lambs. The results showed that dietary inclusion of DDS at the level of 75 percent instead of alfalfa numerically increased poly-unsaturated fatty acids content of LM. Dietary replacement of alfalfa with DDS at the levels of 25 to 75 percent numerically lowered the proportion of omega-6 to omega-3 fatty acids of LM compared to the control diet. Results showed that Alfalfa can be replaced by dried de-oiled savory in finishing lambs diets and improve meat quality by reducing sits saturated fatty acids content.

کلیدواژه‌ها [English]

  • Alfalfa
  • bio-hydrogenation
  • Fatty acids
  • finishing lambs
  • Satureja khuzistanica
مراجع
  1. AOAC (1990) Offical Methods of Analysis, 15th ed. Association of Analytical Chemist. Arlington, VA.
  2. Ascherio A (2002) Epidemiologic studies on dietary fats and coronary heart disease. American Journal of Medicine 113(Suppl.) 9B: 9S-12S.
  3. Bampidis VA, Christodoulou V, Florou-Paneri P, Christaki E, Spais AB and Chatzopoulou PS (2005) Effect of dietary dried oregano leaves supplementation on performance and carcass characteristics of growing lambs. Animal Feed Science and Technology. 121: 285-295.
  4. Bas P, Archim H, Rouzeau A and Sauvant D (2003) Fatty acid composition of mixed-rumen bacteria: Effect of concentration and type of forage. Journal of Dairy Science. 86: 2940-2948.
  5. Biesalski HK (2005) Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided?  Meat Science. 70(3): 509-524.
  6. Chao SC, Young DG and Oberg CJ (2000) Screening for inhibitory activity of essential oils on selected bacteria, schidigera on ruminal fermentation and nutrient digestion in heifers. Journal of Animal Science. 77: 2554-2563.
  7. Chaves AV, Stanford K, Gibson LL, McAllister TA and Benchaar C (2008) Effects of carvacrol and cinnamaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs. Animal Feed Science and Technology. 145: 396-408.
  8. Chaves AV, Dugan MER, Stanford K, Gibson LL, Bystrom JM, McAllister TA, Van Herk F and Benchaar C (2011) A dose-response of cinnamaldehyde supplementation on intake, ruminal fermentation, blood metabolites, growth performance and carcass characteristics of growing lambs. Livestock Science. 141: 213-220.
  9. Dorman DH and Deans SG (2000) Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. Journal of Appiled Microbiology. 88: 308-316.
  10. Durmic Z, McSweeny CS, Kemp GW, Hutton, PP, Wallace RJ and Vercoe PE (2008) Australian plants with potential to inhibit bacteria and processes involved in ruminal biohydrogenation of fatty acids. Animal Feed Science and Technology. 145: 271-284.
  11. Farsam H, Amanlou M, Radpour MR, Salehinia AN and Shafiee A (2004) Composition of the essential oils of wild and cultivated Satureja khuzestanica Jamzad from Iran. Falvour and Fragrance. 19(4): 308-310.
  12. Giordani R, Regli P, Kaloustian J, Mikäil C, Abou L and Portugal H (2004) Antifungal effect of various essential oils against Candida albicans. Potential of antifungal action of Amphotericin B by essential oil from Thymus vulgaris. Phytotheraphy Research. 18: 990-995.
  13. Harfoot CG and Hazlewood GP (1997) Lipid metabolism in the rumen. In: Hobson PN (Ed.), The Rumen Microbial Ecosystem. Elsevier, London. Pp 382-426.
  14. Jamzad ZA (1996) New species of the genus Satureja (Labiatae) from Iran. Iranian Journal of Botany 6: 215-218.
  15. Jenkins TC, Wallace RJ, Moate PJ and Mosley EE (2008) Recent advances in biohydrogenation of unsaturated fatty acids within the rumen microbial ecosystem. Journal of Animal Science. 86: 397-412.
  16. Khosravinia H, Ghasemi Sand Rafiei Alavi E (2103) Effect of savory(Satureja khuzistanica)essential oils on performance, liver and kidney functions in broiler chicks. Journal of Animal and Feed Sciences. 22: 50-55.
  17. López P, Sanchez C, Batlle R and Nerín C (2007) Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents againstfoodborne microorganisms. Journal of Agricultural and Food Chemistry. 55: 4348-4356.
  18. López-Malo A, Maris-Alzamora S and Palou E (2005) Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds. International Journal of Food Microbiology. 99: 119-128.
  19. Lourenço M, Cardoza PW, Calsamiglia S and Fievez V (2008) Effects of saponins, quercetin, eugenol and cinnammaldehyde on fatty acid biohydrogenation of forage poly unsaturated fatty acids in dual flow continuous culture fermenters. Journal of Animal Science. 86: 3045-3053.
  20. Mahmoud ALE (1994) Antifungal action and antiaflatoxigenic properties of some essential oil constituents. Letters in Applied Microbiology. 19: 110-113.
  21. Noci F, French P, Monahan FJ and Moloney AP (2006) The fatty acid composition of muscle fat and subcutaneous adipose tissue of grazing heifers supplemented with plant oil-enriched concentrates. Journal of Animal Science 85: 1062-1073.
  22. NRC (1984) Nutrient requirements of sheep. National Research Council. National academy of sciences. Washington, DC. USA.
  23. Ouattara B, Simard RE, Holley RA, Piette GJP and Bëgin A (1997) Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. International Journal of Microbiology. 37: 155-162.
  24. Qui X, Estridge ML and Firkins JL (2004) Effects of dry matter intake, addition of buffer and source of fat on duodenal flow and concentration of conjugated linoleic acid and trans-11 C18:1 in milk. Journal of Dairy Science. 87: 4278-4286.
  25. SAS Institute (2001) SAS Users Guide.Version 9.1. Review edition. SAS Institute Inc. Cary, NC. USA.
  26. Scollan ND, Choi NJ, Kurt E, Fisher AV, Enser M and Wood JD (2001) Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition. 85: 115-124.
  27. Sukhija PS and Palmquist D (1988) Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural and Food Chemistry. 36: 1202-1206.
  28. Tavafi M, Ahmadvand H, Tamjidipoor A, Delfan B and Khalatbari AR (2011) Satureja khuzestanica essential oil ameliorates progression of diabetic nephropathy in uninephrectomized diabetic rats. Tissue and Cell. 43(1): 45-51.
  29. Van Soest, PJ, Robertson JB and Lewis BA (1991) Methods for dietary fiber, neutral detergent fiber, and non-starch polysaccharides in relation to animal nutrition. Journal of Dairy Science. 74: 3583-3597.
  30. Vasta V, Aouadi D, Brogna DMR, Scerra M, Luciano G, Priolo A and Ben Salem H (2013) Effect of the dietary supplementation of essential oils from rosemary and Artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs. Meat Science. 95: 235-241.
  31. Vosough-Ghanbari S, Rahimi R, Kharabaf S, Zeinali S, Mohammadirad A, Amini S, Yasa N, Salehnia A, Toliat T, Nikfar S, Larijani B and Abdollahi A (2008) Effects of Satureja khuzestanica on serum glucose, lipids and markers of oxidative stress in patients with type 2 diabetes mellitus: a double-blind randomized controlled trial. Evidence Based Complementary and Alternative Medicine. 7(4): 465-470.
  32. Weiss WP, Conrad HR and St. Pierre NR (1992) A theoretically-based model for predicting total digestible nutrient values of forages and concentrates. Animal Feed Science and Technology. 39(1-2): 95-110.
  33. Wood JD, Enser RIM, Enser M, Richardson RI and Whittington FM (2008) Fatty acids in meat and meat Products. In: Chow CK (Ed.), Fatty acids in foods and their health implication. CRC Press, Boca Raton, FL. USA.
  34. Yang WZ, Benchaar C, Ametaj BN and Beauchemin KA (2010) Dose response to eugenol supplementation in growing beef cattle: Ruminal fermentation and intestinal digestion. Animal Feed Science and Technology. 158: 57-64.
تولیدات دامی
دوره 17، شماره 1 - شماره پیاپی 1
بهار و تابستان 1394
فروردین 1394
صفحه 71-82
فایل ها
هم رسانی
ارجاع به این مقاله
آمار