پديد آورندگان :
صالحي، ابوالفضل دانشگاه بوعلي سينا همدان – دانشكده علوم كشاورزي – گروه علوم دامي , عليپور، داريوش دانشگاه بوعلي سينا همدان – دانشكده علوم كشاورزي – گروه علوم دامي , ميرزايي، سهيلا دانشگاه بوعلي سينا همدان – دانشكده علوم كشاورزي – گروه علوم دامي , زابلي، خليل دانشگاه بوعلي سينا همدان – دانشكده علوم كشاورزي – گروه علوم دامي
كليدواژه :
تركيب شيميايي , توليد گاز , تركيبات فنولي , گوارش پذيري , تخمير آزمايشگاهي
چكيده فارسي :
اين پژوهش به منظور بررسي تركيب شيميايي، توليد گاز و فراسنجه هاي تخمير آزمايشگاهي تفاله گوجه فرنگي و پوست پسته عمل آوري شده با قارچ پلوروتوس ساجور كاجو انجام شد. تيمارهاي آزمايشي براي تفاله گوجه فرنگي شامل شاهد (انكوبه نشده)، شاهد مثبت (انكوبه شده بدون تلقيح)، عمل آوري شده با ميسليوم قارچ و عمل آوري شده با اسپان قارچ بود و براي پوست پسته نيز شامل شاهد (انكوبه نشده)، شاهد مثبت (انكوبه شده بدون تلقيح) و عمل آوري شده با اسپان قارچ بود. مقدار 25 گرم از هر يك از دو نمونه فوق در 3 تكرار براي تهيه هر يك از تيمارها به درون ارلن شيشه اي ريخته شد و پس از استريل شدن به مدت 3 هفته در درون انكوباتور در دماي 25 درجه سانتي گراد نگه داري شدند. داده ها براساس طرح كاملاً تصادفي آناليز شدند. غلظت ماده خشك، خاكستر، پروتئين خام در تفاله گوجه فرنگي به ترتيب 27/95، 40/2 و 81/12 درصد و در پوست پسته به ترتيب 63/94، 33/9 و 81/7 درصد بود. عمل آوري با قارچ موجب افزايش اين تركيبات در هر دو نمونه شد. (05/0P<). تركيبات فنولي پوست پسته با عمل آوري با قارچ كاهش يافت (05/0P<). حجم گاز توليد شده در طول 24 ساعت، گوارش پذيري ظاهري ماده خشك و گوارش پذيري حقيقي ماده آلي در تفاله گوجه فرنگي عمل آوري شده نسبت به شاهد كاهش يافت (05/0P<). اما مقادير فوق در پوست پسته تحت تاثير عمل آوري قرار نگرفت. پتانسيل توليد گاز در تفاله گوجه فرنگي فرآوري شده با اسپان نسبت به تيمار شاهد كاهش يافت (05/0P<). به طور كلي، نتايج اين مطالعه نشان داد عمل آوري با قارچ پلوروتوس ساجور كاجو، ارزش غذايي تفاله گوجه فرنگي و پوست پسته را به طور مطلوبي افزايش نداد.
چكيده لاتين :
This study was carried out to assess the nutritional value of tomato pulp (TP) and pistachio hull (PH) treated by pleurotus sajor cajo fungi. The treatments for TP were control (not incubated), positive control (incubated without inoculation), treated with mycelium and treated with spawn, and for PH were control (not incubated), positive control (incubated without inoculation) and treated with spawn. Twenty five grams per each two above-mentioned samples and three replicates of each treatments were poured into the glass flask and after sterilizing were kept inside an incubator at 25 °C for three weeks. Data were analyzed based on a completely randomized design. Dry matter, ash and crude protein concentrations from TP were 95.27, 2.40 and 12.81 percent and from PH were 94.63, 9.33 and 7.81 percent, respectively. Processing with fungi led to increase these components in both of two samples (P<0.05). Phenolic compounds of PH decreased due to treatment with fungi (P<0.05). In TP treated, comparing to control, gas production after 24 hours incubation, apparent in vitro dry matter digestibility and true in vitro organic matter digestibility reduced (P<0.05). Wheras, no changes were observed in PH, due to processing. In TP treated with spawn, compared with control group, the potential of gas production decreased (P<0.05). Overally, the results of this study showed that the nutritional value of tomato pulp and pistachio hull were not increased desirably by pleurotus sajor cajo treatment.
This study was carried out to assess the nutritional value of tomato pulp (TP) and pistachio hull (PH) treated by pleurotussajorcajo fungi. The treatments for TP were control (not incubated), positive control (incubated without inoculation), treated with mycelium and treated with spawn, and for PH were control (not incubated), positive control (incubated without inoculation) and treated with spawn. Twenty five grams per each two above-mentioned samples and three replicates of each treatments were poured into the glass flask and after sterilizing were kept inside an incubator at 25 °C for three weeks. Data were analyzed based on a completely randomized design. Dry matter, ash and crude protein concentrations from TP were 95.27, 2.40 and 12.81 percent and from PH were 94.63, 9.33 and 7.81 percent, respectively. Processing with fungi led to increase these components in both of two samples (P<0.05). Phenolic compounds of PH decreased due to treatment with fungi (P<0.05). In TP treated, comparing to control, gas production after 24 hours incubation, apparent in vitro dry matter digestibility and true in vitro organic matter digestibility reduced (P<0.05). Wheras, no changes were observed in PH, due to processing. In TP treated with spawn, compared with control group, the potential of gas production decreased (P<0.05). Overally, the results of this study showed that the nutritional value of tomato pulp and pistachio hull were not increased desirably by pleurotussajorcajo treatment.
