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تأثیز بافرمه بز واپدیدشدن مواد مغذی در محیط کشت باکتزی و قارچهای شکمبه | ||
| نشریه پژوهش در نشخوار کنندگان | ||
| دوره 12، شماره 3، آذر 1403، صفحه 137-154 اصل مقاله (848.81 K) | ||
| نوع مقاله: مقاله کامل علمی- پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22069/ejrr.2024.22088.1934 | ||
| نویسندگان | ||
| غزاله عالیوند1؛ طاهره محمدآبادی* 2 | ||
| 1دانشجوی کارشناسی ارشد، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ایران. | ||
| 2استاد، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ایران، | ||
| چکیده | ||
| The aim of this study was to examine the effect of Bufferman as a biological regulator on the disappearance of nutrients by bacterial and fungi in anaerobic culture in diets containing different ratios of concentrate to Forage. The experimental diets consisted of different forage to concentrate ratios (respectively 20-80, 30-70, 40-60, 60-40) with treatments included control (zero percent), Bufferman 1% and 2%, and sodium bicarbonate 1 %. This research was conducted in vitro, using a completely randomized design. The experiment results indicated that the disappearance rates of DM , NDF , ADF and rumen pH were influenced by the test diets (P<0.05). Different forage to concentrate ratios (20:80, 30:70, 40:60, 60:40 F:C) were influenced by buffering, resulting in the highest disappearance of DM, disappearance of NDF, and disappearance of ADF in treatments with 1% Bufferman inclusion (P<0.05). According to the present experiment, it can be inclusion of 1% Bufferman led to a significant increase in nutrient disappearance and rumen pH by creating favorable conditions for bacterial and fungal activity throughout the evaluation period. The aim of this study was to examine the effect of Bufferman as a biological regulator on the disappearance of nutrients by bacterial and fungi in anaerobic culture in diets containing different ratios of concentrate to Forage. The experimental diets consisted of different forage to concentrate ratios (respectively 20-80, 30-70, 40-60, 60-40) with treatments included control (zero percent), Bufferman 1% and 2%, and sodium bicarbonate 1 %. This research was conducted in vitro, using a completely randomized design. The experiment results indicated that the disappearance rates of DM , NDF , ADF and rumen pH were influenced by the test diets (P<0.05). Different forage to concentrate ratios (20:80, 30:70, 40:60, 60:40 F:C) were influenced by buffering, resulting in the highest disappearance of DM, disappearance of NDF, and disappearance of ADF in treatments with 1% Bufferman inclusion (P<0.05). According to the present experiment, it can be inclusion of 1% Bufferman led to a significant increase in nutrient disappearance and rumen pH by creating favorable conditions for bacterial and fungal activity throughout the evaluation period.The aim of this study was to examine the effect of Bufferman as a biological regulator on the disappearance of nutrients by bacterial and fungi in anaerobic culture in diets containing different ratios of concentrate to Forage. The experimental diets consisted of different forage to concentrate ratios (respectively 20-80, 30-70, 40-60, 60-40) with treatments included control (zero percent), Bufferman 1% and 2%, and sodium bicarbonate 1 %. This research was conducted in vitro, using a completely randomized design. The experiment results indicated that the disappearance rates of DM , NDF , ADF and rumen pH were influenced by the test diets (P<0.05). Different forage to concentrate ratios (20:80, 30:70, 40:60, 60:40 F:C) were influenced by buffering, resulting in the highest disappearance of DM, disappearance of NDF, and disappearance of ADF in treatments with 1% Bufferman inclusion (P<0.05). According to the present experiment, it can be inclusion of 1% Bufferman led to a significant increase in nutrient disappearance and rumen pH by creating favorable conditions for bacterial and fungal activity throughout the evaluation period. | ||
| کلیدواژهها | ||
| bufferman؛ concentrate؛ digestibility؛ Sodium bicarbonate | ||
| مراجع | ||
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