نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه لرستان، خرم‌آباد، ایران .

2 استادیار بخش تحقیقات علوم دامی، مرکز تحقیقات، آموزش کشاورزی و منابع طبیعی استان خوزستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، اهواز، ایران

3 استاد موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج

چکیده

هدف از انجام پژوهش حاضر بررسی اثرات جایگزینی جیره غذایی علوفه‌ای (شامل یونجه و کاه گندم به ترتیب 65 و 35 درصد) با سطوح صفر، 8، 16 و 24 درصد کود مرغی عمل‌آوری شده با حرارت بر گوارش‌پذیری مواد مغذی، پارامترهای شکمبه‌ای و متابولیت‌های خونی در گوسفندان نر مغانی بود. کود مرغی مورد استفاده در دمای 85-75 درجه سانتی‌گراد و به مدت 20 دقیقه در دیگ‌های مخصوص پخت عمل‌آوری شد. از 16 رأس گوسفند نر مغانی در قالب طرح کاملاً تصادفی متعادل با 4 جیره آزمایشی و 4 تکرار در هر تیمار آزمایشی استفاده شد. نتایج نشان داد که افزودن کود مرغی تا سطح 16 درصد ماده خشک جیره به طور خطی سبب افزایش گوارش‌پذیری ماده خشک، ماده آلی، پروتئین خام و الیاف نامحلول در شوینده خنثی فاقد خاکستر شد (05/0p <). با افزایش سطح کود مرغی در جیره میزان pH شکمبه تمایل به کاهش داشت (07/0=P)، اما غلظت نیتروژن آمونیاکی شکمبه افزایش خطی نشان داد (05/0p <). غلظت نیتروژن اوره‌ای خون با افزایش میزان کود مرغی در جیره افزایش خطی نشان داد (05/0p <). در کل، نتایج این مطالعه نشان داد که افزودن کود مرغی تا سطح 16 درصد ماده خشک جیره‌های علوفه‌ای در گوسفند، سبسبب افزایش گوارش‌پذیری مواد مغذی، نیتروژن آمونیاکی و نیتروژن اوره‌ای خون شد.

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