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
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