بررسی اثر سطوح مختلف تفاله زیتون بر pHو مقدار آمونیاک، آنزیم های سلولیتیک و مشتقات پورینی در بره های پرواری

Abstract

Abstract Introduction Feed represents a major proportion of the overall production cost for livestock industry in worldwide. On the other hand, availability of good quality and unadulterated conventional feed all year round is a major constraint in livestock production. Thus, proper use of inexpensive agricultural by-products is important to beneficial livestock production (Negesse et al, 2007). Appling a new system in olive oil extraction generates large amounts of a new by product, called two-stage olive cake, which includes the remainders of pulp, stones, skin and vegetable waters (Sansoucy et al, 1985). Olive cake has high lignin, cellulose and hemicellulose contents . (Sadeghi et al, 2009). The results of previous experiment showed a high variation on the nutritive value of olive cakes. (Sadeghi et al, 2009). The chemical composition of by-products is shown olive cake are rich in tannins. (Molina-Alcaide et al, 2003).At these high concentrations of tannins, the advantage provided by the higher efficiency of microbial protein synthesis will be offset by the absolute lower amount of truly degraded substrate (Makkar, 2003), reducing the amount of pH and ammonia concentration (Krueger et al, 2010). The hydrolytic enzymes like carboxymethyl Cellulase, microcrystalline cellulase and filter paper degrading activities were estimated in various fractions of rumen contents of Ruminants (Ghoorchi and Dousti, 2015). Urinary purine derivatives such as allantoin, xanthine and hypoxanthine were estimated to determine the microbial protein supply from rumen (Vaithiyanathan et al, 2007). The objective of this trial was to study the effect of replacement Barley grain with olive cake and to evaluate the effect of the diet on rumen characteristics olive cake, cellulase enzymes and microbial protein synthesis of lory fattening lambs. Materials and Methods Fifteen Iranian lory female lambs with initial body weight (BW) of 27.94±3 kg and age of 90±10 days were assigned to 3 dietary treatments and five replications in a completely randomized design. Groups were balanced for weight and experimental trail lasted for 84 days. All lambs were given a TMR composed of 25% forage (alfalfa) and 75% concentrate. The concentrate portion (75%) was the same for all treatments, therefore the dietary treatments differed only in concentrate part of diet and they were 1) olive cake (Zero %), 2) olive cake (10%), 3) olive cake (20%). The diets were fed in form of ad libitum and total mixed ration (TMR). Olive cake were collected in Winter season (time of pruning), olive cake dried was prepared animal feed production company worldwide alcohol unit located in the Gilan Province Shan the industrial town of jamalabad. The diets were fed in form of ad libitum and total mixed ration (TMR). Approximately all diets were isocaloric and isonitrogenos. Diets were offered to the lambs twice daily in almost equal meals at 8 am and 5 pm to meet their feed requirement and fresh water was also available for lambs at all times during the trail. Results and Discussion The results showed, using olive cake has a significant effect on rumen characteristics cellulose enzymes and microbial protein synthesis diet containing olive cake caused a significant decrease in the value of pH the amount of ammonia, purine derivatives and microbial protein in the rumen. Such results have been reported elsewhere by other workers (McSweeney et al, 2001; Vaithiyanathan, et al, 2007). Overall activity carboxymethyl cellulase enzymes at a level of 10% microcrystalline cellulase enzymes in the diet increase 20% olive cake. Sirohi et al (2013) reported that high fiber diets is caused increase enzymes Cellulytic. Feeding of olive cake requieres further investigation and research about anti nutritional factor but in this study observed that feeding of olive cake to lambs at 20% is possible without any negative effect and it is a good result for this agricultural by-product. Conclusion This study indicates that lori lambs can be fed with a diet based on olive cake in tropical are as where lack of feedstuff source is the first limitation for livestock industry. According to findings, using olive cake to feed the lambs was decreased pH ammonia levels and increased the activity of enzymes cellulytic and proteins crossed.