نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی دکتری، دانشگاه بیرجند - دانشکده کشاورزی - گروه علوم دامی
2 استادیار، عضو هیئت علمی گروه علوم دامی دانشکده کشاورزی دانشگاه بیرجند، ایران.
3 استاد، گروه علوم دامی، دانشکده کشاورزی، دانشگاه بیرجند، بیرجند، ایران.
چکیده
هدف از این آزمایش، بررسی ظرفیت بافری چند مخلوط بافری و تأثیر آن‌ها بر فراسنجه‌های تخمیر و هضم شکمبه‌ای در شرایط برون‌تنی بود. به همین منظور پنج مخلوط بافری شامل: 1) ترکیب حاوی 15 درصد بیکربنات‌سدیم + 15 درصد اکسیدمنیزیم + 35 درصد کربنات‌منیزیم + 35 درصد بنتونیت‌سدیم؛ 2) ترکیب حاوی 35 درصد بیکربنات‌سدیم + 35 درصد اکسیدمنیزیم + 15 درصد کربنات‌منیزیم + 15 درصد بنتونیت‌سدیم؛ 3) ترکیب حاوی 20 درصد بیکربنات‌سدیم + 40 درصد اکسیدمنیزیم + 20 درصد کربنات‌منیزیم + 20 درصد بنتونیت‌سدیم؛ 4) ترکیب حاوی 40 درصد بیکربنات‌سدیم + 20 درصد اکسیدمنیزیم + 20 درصد کربنات‌منیزیم + 20 درصد بنتونیت‌سدیم؛ و 5) ترکیب حاوی 16 درصد کربنات‌سدیم + 35 درصد اکسیدمنیزیم + 22 درصد کربنات‌منیزیم + 5 درصد بنتونیت‌سدیم و 22 درصد پتاسیم فسفات منوبازیک، تهیه شد. ظرفیت بافری و شاخص ارزش بافری اندازه گیری شد. سپس تأثیر مخلوط‌های بافری بر پتانسیل تولید گاز، pH، غلظت نیتروژن آمونیاکی و ماده خشک ناپدید شده در شرایط آزمایشگاهی (IVDMD) بررسی گردید. مقدار ظرفیت و شاخص ارزش بافری ترکیب 2 بیشتر از سایر ترکیبات بافری بود (0/05>P). ترکیب بافری 4 سبب افزایش تولید گاز شد (0/05>P). مقدار IVDMD در بین ترکیبات بافری یکسان بود و تنها ترکیب بافری 4 و 1 با یکدیگر اختلاف داشتند (0/05>P). استفاده از ترکیب بافری 2 سبب افزایش pH محیط کشت شد (0/05>P). در کل نتایج این آزمایش نشان داد که استفاده از ترکیب بافری 2 می‌تواند نقش مؤثری در جلوگیری از افت pH و به تبع آن کاهش اسیدوز داشته باشد.
کلیدواژه‌ها
عنوان مقاله [English]
Buffering capacity of some buffer mixtures and the effect of their inclusion in the diet on in vitro ruminal fermentation parameters
نویسندگان [English]
- Seyed Morteza Vaghar Seyedin 1
- Mohsen Mojtahedi 2
- Mohhamad Hasan Fathi Nasri 3
- Seyed Ehsan Ghiasi 3
1 Department of Animal science, University of Birjand, Birjand, Iran
2 Animal Science Department, University Of Birjand
3 Department of Animal science, University of Birjand, Birjand
چکیده [English]
This study aimed to evaluate the buffering capacity of some buffer mixtures and the effect of their inclusion in the diet on in vitro ruminal fermentation parameters. For this purpose, five buffer mixtures were prepared as: 1) containing 15% sodium bicarbonate + 15% magnesium oxide + 35% magnesium carbonate + 35% sodium bentonite; 2) containing 35% sodium bicarbonate + 35% magnesium oxide + 15% magnesium carbonate + 15% sodium bentonite; 3) containing 20% sodium bicarbonate + 40% magnesium oxide + 20% magnesium carbonate + 20% sodium bentonite; 4) containing 40% sodium bicarbonate + 20% magnesium oxide + 20% magnesium carbonate + 20% sodium bentonite; and 5) containing 16% sodium carbonate + 35% magnesium oxide +22% magnesium carbonate + 5% sodium bentonite and 22% monobasic potassium phosphate. Buffering capacity and buffer value index were measured. Then the effect of buffer mixtures on gas production potential, pH, ammonia nitrogen concentration and in vitro dry matter disappearance (IVDMD) was investigated. Buffering
capacity and buffer value index of buffer mixture 2 was higher than other buffer compounds (P<0.05). Buffer mixture 4 increased gas production (P<0.05). IVDMD was the same between the buffer mixtures and only buffer mixture 4 and 1 were different (P<0.05). The use of buffer mixture 2 increased the pH of the batch culture (P<0.05). Overall, the results of this experiment showed that the use of buffer mixture
2 could have an effective role in preventing pH drop and consequently reducing acidosis.
کلیدواژه‌ها [English]
- Acidosis
- Buffer capacity
- Buffer mixture
- digestibility
- In vitro fermentation
- Rumen pH
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