نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم دامی دانشگاه بیرجند- ایران

2 استاد گروه علوم دامی دانشگاه بیرجند- ایران

3 دانشیار گروه پژوهشی غذایی و فراورده های کشاورزی- پژوهشکده صنایع غذایی و فراورده های کشاورزی- پژوهشگاه استاندارد ایران

چکیده

اثر استفاده از سطوح مختلف کنجاله زیتون بر تولید، ترکیب شیر و وضعیت آنتی اکسیدانی شترهای تک کوهانه، آزمایشی با استفاده از نه نفر شتر تک کوهانه ترکمن با تولید شیر 7/0± 5 کیلوگرم در روز و میانگین وزن 30 ± 500 کیلوگرم در سه دوره سه هفته‌ای (14 روز عادت پذیری و هفت روز نمونه گیری) و در قالب طرح چرخشی با سه تیمار و نه تکرار بررسی شد. تیمارهای آزمایشی شامل: 1- گروه شاهد، 2- تیمار حاوی 15 درصد کنجاله زیتون و 3- تیمار حاوی 30 درصد کنجاله زیتون بودند. مصرف خوراک و تولید شیر تحت تأثیر تیمارهای آزمایشی قرار نگرفت. درصد و مقدار چربی و درصد پروتئین شیر (به ترتیب 5/2، 11/0 کیلوگرم و 66/2) در اثر استفاده از کنجاله زیتون در جیره کاهش یافت (05/0P<). تفاوتی در غلظت اکثر اسیدهای چرب و نسبت اسیدهای چرب امگا 6 به امگا 3 در شیر شترهای تغذیه شده با جیره‌های آزمایشی مشاهده نشد اما غلظت اسید پالمتیک در شترهایی که 30 درصد کنجاله زیتون مصرف کردند، پایین‌تر از گروه شاهد بود (05/0P<). غلظت اسید اولئیک، اسید لینولئیک و اسید لینولئیک کونژوگه در شیر شترهای تغذیه شده با جیره حاوی 30 درصد کنجاله زیتون افزایش یافت (05/0P<). بر اساس نتایج این پژوهش، استفاده از کنجاله زیتون (تا سطح 30 درصد ماده خشک جیره) در تغذیه شتر می‌تواند اثرات مثبتی بر افزایش ارزش غذایی محصولات لبنی به ویژه در مناطق خشک و نیمه خشک داشته باشد.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of olive cake on milk yield and composition and antioxidant status of Turkmen dromedary camels

نویسندگان [English]

  • Mehran Takekhalaf 1
  • Mohammad Hassan Fathi Nasri 2
  • Ladan Rashidi 3
  • Seyyed Homayoun Farhangfar 2

1 Department of Animal Science- University of Birjand-,Iran

2 Professor- Department of Animal Science- University of Birjand- Iran

3 Associate professor- Department of Food Technology and Agriculture Products Research Center- Standard Research Institute- Iran

چکیده [English]

The effect of using different levels of olive cake on production, milk composition and antioxidant atatus of dromedary camels, an experiment using 9 Turkmen dromedary camels with milk production of 5 ± 0.7 kg/day and average weight of 500 ± 30 kg a 3 three-week periods (14 days of adaptation and 7 days of sampling) was investigated in the form of a change over design with 3 treatments and 9 replications. The experimental treatments were included: 1- control group, 2- treatment containing 15 percent olive cake and 3- treatment containing 30 percent olive cake. Feed intake and milk production were not affected by experimental treatments. Milk fat percent a nd yield and milk protein percent (2.5, 0.11 kg and 2.66, respectively) decreased due to use of olive cake in the diet (P<0.05). There was no difference in the concentration of most of fatty acids and the ratio of omega-6 to omega-3 fatty acids in the milk of camels fed experimental diets, but concentration of palmitic acid in camels that consumed 30 percent olive cake was lower than control group (P<0.05). According to the results of this research, the use of olive cake (in the level of 30 percent of ration DM) in camel feeding, may have positive effects on increasing the nutritional value of dairy products especially in arid and semi-arid areas.

کلیدواژه‌ها [English]

  • Antioxidant indicators
  • Fatty acids
  • Milk
  • Olive cake
  • Turkmen camel
  1. AOAC (2005) Association of Official Analytical Chemist. Official methods of analysis. Washington DC.
  2. Buccioni A Pauselli M Viti C Minieri S Pallara GRoscini V Rapaccini S Marinucci MT Lupi P and Conte G. (2015) Milk fatty acid composition, rumen microbial population, and animal performances in response to diets rich in linoleic acid supplemented with chestnut or quebracho tannins in dairy ewes. Journal of Dairy Science, 98(2): 1145-1156.
  3. Caparra P Foti F Scerra M Postorino SVottari G Cilione C Scerra V and Sinatra MC (2007) Effects of olive cake, citrus pulp and wheat straw silage on milk fatty acid composition of comisana ewes. Zaragoza: Ciheam, 74: 101-105.
  4. Castellani F Vitali A Bernardi N Marone E Palazzo F Grotta L and Martino G (2017) Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese. Journal of Dairy Science, 100(11): 8658-8669.
  5. Chiofalo B Di Rosa AR Lo Presti V Chiofalo V and Liotta L (2020) Effect of supplementation of herd diet with olive cake on the composition profile of milk and on the composition, quality and sensory profile of cheeses made therefrom. Animals, 10(6): 977.
  6. Chiofalo B Liotta L Zumbo A and Chiofalo V (2004) Administration of olive cake for ewe feeding: Effect on milk yield and composition. Small Ruminant Research, 55(1-3): 169-176.
  7. Faye B Konuspayeva G Narmuratova M Serikbaeva AMusaad AM and Mehri H (2013) Effect of crude olive cake supplementation on camel milk production and fatty acid composition. Dairy Science & Technology, 93(3): 225-239.
  8. Folch J Lees M and Sloane Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226(1): 497-509.
  9. Gómez-Cortés P Frutos P Mantecón A Juárez M. De La Fuente MA and Hervás G (2008) Addition of olive oil to dairy ewe diets: Effect on milk fatty acid profile and animal performance. Journal of Dairy Science, 91(8): 3119-3127.
  10. Havemose Ms Weisbjerg MR Bredie WL and Nielsen J (2004) Influence of feeding different types of roughage on the oxidative stability of milk. International Dairy Journal, 14(7): 563-570.
  11. Keles G Yildiz-Akgul F and Kocaman V (2017) Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages. Asian-Australasian Journal of Animal Sciences, 30(3): 363-369.
  12. Musa KH Abdullah A Jusohand K Subramaniam V (2011) Antioxidant activity of pink-flesh guava (psidium guajava l.): Effect of extraction techniques and solvents. Food Analytical Methods, 4(1): 100-107.
  13. Neofytou M Miltiadou D Sfakianaki E Constantinou C Symeou S Sparaggis D Hager-Theodorides AL and Tzamaloukas O (2020) The use of ensiled olive cake in the diets of friesian cows increases beneficial fatty acids in milk and halloumi cheese and alters the expression of srebf1 in adipose tissue. Journal of Dairy Science, 103(10): 8998-9011.
  14. Nik-Khah A.and A. Ghorbani (1997) Nutritional effects of different levels of olive meal on milk yield and its comparison in lactating cows. Iranian Journal of Agricultural Science, 28(4): 19-30. (In Persian)
  15. Pallara G Buccioni A Pastorelli R Minieri S Mele M Rapaccini SMessini A Pauselli M Servili M and Giovannetti L (2014) Effect of stoned olive pomace on rumen microbial communities and polyunsaturated fatty acid biohydrogenation: An in vitrostudy. BMC Veterinary Research, 10(1): 1-15.
  16. Palmquist DL St-Pierre N and McClure KE (2004) Tissue fatty acid profiles can be used to quantify endogenous rumenic acid synthesis in lambs. The Journal of Nutrition, 134(9): 2407-2414.
  17. Placer ZA Cushman LL and Johnson BC (1966) Estimation of product of lipid peroxidation (malonyl dialdehyde) in biochemical systems. Analytical Biochemistry, 16(2): 359-364.
  18. Samadi F (2009) Effects of different levels of barely substitution by olive cake on dalagh lamb fattening. Journal of Agricultural Sciences and Natural Resources, 16(1-A). (In Persian)
  19. Schreiner M and Windisch W (2006) Supplementation of cow diet with rapeseed and carrots: Influence on fatty acid composition and carotene content of the butter fat. Journal of Food Lipids, 13(4): 434-444.
  20. Secchiari P Antongiovanni M Mele M Serra A Buccioni A Ferruzzi G Paoletti F and Petacchi F (2003) Effect of kind of dietary fat on the quality of milk fat from italian friesian cows. Livestock Production Science, 83(1): 43-52.
  21. Taticchi A Bartocci S Servili M Di Giovanni S Pauselli M Mourvaki E Zilio DM and Terramoccia S (2017) Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo. Asian-Australasian Journal of Animal Sciences, 30(11): 1605.
  22. Terramoccia S Bartocci S Taticchi A Di Giovanni S Pauselli M Mourvaki E Urbani S and Servili M (2013) Use of dried stoned olive pomace in the feeding of lactating buffaloes: Effect on the quantity and quality of the milk produced. Asian-Australasian Journal of Animal Sciences, 26(7): 971-980.
  23. Van Soest Pv Robertson JB and Lewis BA (1991) Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74(10): 3583-3597.
  24. Vargas-Bello-Pérez E Vera R Aguilar C Lira R Peña I and Fernández J (2013) Feeding olive cake to ewes improves fatty acid profile of milk and cheese. Animal Feed Science and Technology, 184(1-4): 94-99.
  25. Wardeh M (2004) The nutrient requirements of the dromedary camel. Journal of Camel Science, 1(1): 37-45.