ارزش غذايي سبوس گندم كارخانجات آرد استان خراسان رضوي در تابستان و زمستان و تاثير جايگزيني سبوس‌هاي تابستانه بجاي جو، بر عملكرد بزهاي شيري سانن

Nutritional value of different wheat brans from flour factories of Khorasan Razavi province in summer and winter and the effect of replacing barley grain with summer wheat bran on operation of Saanen goats

زمينه مطالعاتي: سبوس گندم يك ماده خوراكي داراي فيبر با قابليت هضم بالا، خوشخوراك و پركاربرد در تغذيه نشخواركنندگان است. هدف: آزمايش در دو مرحله انجام شد كه در مرحله اول ارزش غذايي و تركيب شيميايي سبوس گندم توليدي كارخانجات مختلف توليد آرد استان خراسان رضوي در دو فصل تابستان و زمستان با استفاده از روش‌هاي رايج آزمايشگاهي مقايسه شد و در مرحله دوم اثر جايگزيني سطوح مختلف نمونه‌هاي تابستانه با جودركنسانتره مخلوط بزهاي شيري نژاد سانن مورد مطالعه قرار گرفت. روش كار: تركيب شيميايي، پارامترهاي توليد گاز و فاكتورهاي تخمين زده شده از توليد گاز در انواع سبوس گندم تهيه شده از 8 كارخانه توليد آرد استان خراسان رضوي در قالب طرح فاكتوريل 2×8 با پايه كاملا تصادفي تعيين شد. سپس تغييرات وزن بدن، توليد شير و تركيبات شير بزهاي شيري سانن در اثر جايگزيني سطوح مختلف سبوس‌هاي گندم توليدي در فصل تابستان بجاي دانه جو در كنسانتره حيوانات مورد آزمايش در قالب طرح كاملا تصادفي بررسي گرديد. نتايج: كليه تركيبات شيميايي مربوط به انواع سبوس، در بين كارخانجات مختلف (به غير از چربي خام: CF) متفاوت بود (0/0001

ارزش غذايي سبوس گندم كارخانجات آرد استان خراسان رضوي در تابستان و زمستان و تاثير جايگزيني سبوس هاي تابستانه بجاي جو، بر عملكرد ... 49 N utritional value of different wheat brans from flour factories of Khorasan Razavi province in summer and winter and the effect of replacing barley grain with summer wheat bran on operation of Saanen goats E Eslamian 1 , A A Naserian 2* , R Valizadeh 2 and A R Vakili 3 Received: August 21, 2016 Accepted: February 15, 2017 1 PhD Student , Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashha d, Iran 2 Professsor, Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran 3 Associate professor, Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran  Correspon ding author: abasalin@yahoo.com Introduction : Wheat bran is a by - product of conventional milling and is commercially available in large quantities. Milling of one million tons of wheat, can yield 0.25 million tons of wheat bran (Javed et al . 2012). Beside its high content of dietary fibre it contains proteins, minerals as well as vitamins (Pomeranz 1988) . Wheat bran has a different nutritional value, which is due to climatic conditions, wheat type, wheat variety, storage and etc. Also w heat bran is a feed with high digestibility fiber and palatability with a wide range of applications. Due to its relatively low price, More than 95% of it is used as animal feed. Wheat bran, which consists almost entirely of the coarse outer coating of the wheat kernel, is on e of the important livestock feeds. On the other side, g oat milk production is a growing industry that is very important to the wellbeing of people worldwide and is an important part of the economy in many countries. The aim of the investigations is to prov ide an integrated analysis of the major aspects in this field to highlight unexploited nutritional potential of goat milk and the need for improvements, particularly in food safety. Goat milk like cow milk delivers many nutrients with relatively low energy content, and is relev ant to the health of consumers (Silanikove et al. 2010). In order to reduce costs in the animal husbandry (especially in the case of dairy goat), it was decided to replace the wheat bran instead of barley in the concentration of Saane n goats. Therefore this experiment follows two goals and was carried out in two stages. In the first step, the nutritive value and chemical composition of different wheat brans produced in flour factories of Khorasan Razavi province were compared in summer and winter using common laboratory methods. In the second step, the effect of replacing various levels of barley with wheat bran in mixed concentrate of Saanen goats was studied . Material and methods : T he chemical composition, gas production parameters a nd factors estimated from gas production of different wheat brans obtained from 8 flour factories were determined using a completely randomized design with 8×2 factorial arrangement. Changes in body weight, milk production and milk composition of Saanen go ats and the effect of substituting different levels of barley with summer wheat bran in the concentrates of under study was investigated using a completely randomized design. Results and discussion : There were a significant differences between all chemica l compositions of different wheat brans (with the exception of crude fat) in various factories ( P <0.0001). The seasonal effect for crude fat (CF), ash and OM (%) was not significant ( P >0.05), although the DM, NDF, ADF and CP (%) in the samples was signific antly higher in summer than winter ( P <0.0001). The gas production of different wheat brans was different between factories ( P <0.05) after 12, 24 and 48h incubation (with the exception of cgas), bgas (gas produced from insoluble but fermentable fraction) Al so, in summer, bgas and gas production after 24 and 48h was higher than the winter ( P <0.05). Estimated factors was different between the factories with respect to some equations such as metabolisable energy (ME), organic matter digestibility (OMD), short c hain fatty acids (SCFA) and microbial protein yield ( P <0.01), so that the summer samples had higher values than that of winter samples ( P <0.05). The replacement of barley grain in the concentrate with wheat bran at various levels up to 50 percent produced a non significant difference between the mean body weight (BW), milk production (MP) and milk composition (MC). Conclusion : Wheat bran samples produced by different flour factories in two seasons of the year yielded various nutritive values . Bartnick and Jacobzick (1989) also stated that the difference in the value of wheat bran produced in flour mills could be due to the difference in the stages of crushing wheat in different factories. It was also identified that the r eplacement of barley with wheat bran in the diet , did not have any effect on body weight, milk production and milk composition. Different researchers believe that in the case of medium - quality diets, goat is the most highly digestible among other ruminant species ( Devendra 1978 ; Illius and G ordon 1991). Whether the barley grain in concentrate can be replaced by wheat bran up to a level of 50 percent in the ration concentrate of Saanen goats needs to be further studied in the future. Similarly, the reasons underlying the difference between bran compositions produced in different factories in different seasons or regions of varying climates need to be further explored.