تأثير مراحل مختلف رشد بر تركيب شيميايي، خصوصيات آنتي اكسيداني و قابليت هضم شكمبه‌اي- رو‌ده‌اي ميوه بنه (Pistacia atlantica) به روش كيسه هاي نايلوني

Effect of different growth stages on the chemical composition, antioxidant properties and rumen-intestinal digestion of Pistacia atlantica with nylon bags method

زمينه مطالعاتي: هدف از اين پژوهش بررسي و مقايسه مراحل مختلف رشد بر تركيب شيميايي، خصوصيات آنتي اكسيداني و قابليت هضم شكمبه‌اي - رو‌ده‌اي ميوه بنه به روش كيسه‌هاي نايلوني بود. روش كار: ميوه بنه طي سه مرحله از كوهپايه‌هاي اطراف شهرستان بيرجند جمع آوري و خشك گرديد. تيمارها عبارت بودند از: 1- ميوه بنه ابتداي فصل رويش، 2- ميوه بنه اواسط فصل رويش، و 3- ميوه بنه انتهاي فصل رويش. فراسنجه‌هاي تجزيه‌ پذيري نمونه‌ها پس از انكوباسيون به مدت صفر، 2، 4، 8، 16، 24، 48، 72، 96 و 120 ساعت در شكمبه 2 رأس گاو براون سوئيس داراي فيستولا اندازه‌گيري شد. نتايج: با پيشرفت مرحله رشد درصد ماده خشك، چربي خام، NDF و ADF افزايش يافت (0/05

Introduction : The genus of Pistacia which contains 11 or more species b elongs to Anacardiaceae family (Karimi et al., 2009). One of the most widely distributed species of Pistacia is Pistacia atlantica which is called “Baneh” in Iran and is the most economically important tree species in many rural areas (Pourreza et al., 200 8). The fruit of wild pistachio is used by natives as flavor in food after grinding it and it is used for its oil, although the fruit is small and not commercially valuable. Tree nuts and their oils contain several bioactive and health - promoting components . Dietary consumption of tree nut oils may have even more beneficial health effects than consumption of whole tree nuts, possibly due to the replacement of dietary carbohydrates with unsaturated lipids and/or other components present in the oil extracts (H u and Stampfer 1999). This study was carried out to evaluate and compare the quality of phenological stages, antioxidant properties and intestinal digestibility of Pistacia atlantica by nylon bags method. Material and methods: In order to prepare experimen tal treatments, Pistacia atlantica was collected and dried in three stages (early growing season, mid and end of growing season) from foothills of the around the city of Birjand. The treatments were: 1. pistachio fruit in early growing season, 2. pistachio fruit in middle of growing season, and 3. pistachio fruit at the end of growing season. Approximate analysis of samples was undertaken by AOAC (2005). Neutral detergent fiber and acid detergent fiber was determined by method of Van Soest (1991). The total amount of phenolic compounds was measured by the method of Folin ciocalteu (Marino et al., 2004). The total amount of tannins was obtained by calculating the difference between before and after the reaction with Polyvinyl pyrrolidone (PVP) (Makar et al., 1993). Condensed tannin was measured by the method of Porter et al. (1986). The antioxidant activity was measured by the method of Turkmen and e t al (2006). Degradability parameters of the samples were measured after incubation for 0, 2, 4, 8, 16, 24, 48, 72, 96 & 120 hours in the rumen of two fistulated Holstein cows. Also, ruminal and post ruminal digestibility were determined with the incubation of samples for 16 hours in the rumen by Daisy system. The DM and CP degradation data were fitted by expon ential equation P=a+b (1 - e – ct ) (17). Effective degradability (ED) were calculated using of equation ED = a + {(cb) / (c + k)} and taking into consideration passing rate (k) 0.04, 0.06 and 0.08 per hour. Results and d iscussion : The results showed with the advance stage of growth increased, percentage of dry matter, crude fat, NDF and ADF. The highest amount of dry matter belonged to the end of the growing season (85.29%) and the lowest was related to the beginning of the growing season (18.03%). The highes t amount of crude protein observed at the first stage (early growth) ( 15 . 17 %) and the lowest at the mid of the growing season (P<0.05). With the advancement of the growth stage, the percentage of NDF and ADF was increased (P <0.05). However, the highest ra te was observed in the second stage (mid - growth). The highest average crude fat was related to the third stage (25. 40 %) and the lowest average was observed in the first stage ( 1 . 10 %). The highest antioxidant and phenolic compounds was observed in the early stages of growth, this amount decreased in the third stage. In all cases, in the second stage of growth, there were the most phenolic and antioxidant compounds, although the difference between the first and second stages was not significant. The most unsa turated fatty acids of this oil were oleic acid ( 70.25% ) and linoleic acid (11. 22 %), respectively . Also the saturated fatty acid content of this oil was palmitic acid ( 14.78% ). Pistachio fruit oils used in the experiment was contain a 16.59 % saturated fat ty acids, 71.08 % unsaturated fatty acid with one double bond, 11.22 % unsaturated fatty acid with two double bonds and 0.88 % unsaturated fatty acids with three double bonds. Degradability of dry matter, crude protein, acid detergent fiber and neutral det ergent fiber increased with increasing incubation time. The rapid part degradation (a), potentially degradable fraction (b) and constant degradation rate (c) for protein content was higher than dry matter. Most effective degradability was observed in 4% pa ss rate. The effective degradation rate was reduced by increasing the pass rate. Ruminal digestibility of dry matter and crude protein was higher than digestibility of post - ruminal and total tract. Overall, the digestibility of crude protein in the total d igestive tract was higher than that of dry matter digestibility . This is due to the high rumen and post - ruminal digestibility of crude protein compared with the digestibility of dry matter. Conclusion : Based upon the present research it is concluded that Pistacia atlantica is rich in phenolic compounds and antioxidant, and it can be used as an alternative to synthetic antioxidants. Also, due to having about 83 percent unsaturated fatty acids, it has a high nutritional value and could be used in livestock d iets in order to enrich and enhance oxidative stability of animal products.