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Register a new userThe Nutritive Value of Some Local Barley Cultivars for Broiler Chicken
القيمة الغذائية لحبوب بعض أصناف الشعير المحلية عند الفروج
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موسى عبود( باحث )
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أجريت دراسة للتركيب الكيميائي لحبوب خمسة أصناف من الشعير المحلي (عربي أبيض و عربي أبيض محسن و عربي أسود و فرات 1 و فرات 2) من الموسم الزراعي 1999 . تم تقدير محتوى المواد الغذائية و بعض الحموض الأمينية و البيتاغلوكان و اللزوجة و مركبات الجدر الخلوية و الطاقة الاستقلابية في مخبرين منفصلين في ألمانيا . و أجريت أيضًا تجربة تمثيل غذائي في كلية الزراعة بجامعة دمشق تم فيها تقدير ميزان الآزوت و نسبة احتجاز الآزوت و المادة الجافة و العضوية و الرماد و بعض المؤشرات الإنتاجية. أظهرت النتائج تباينًا واضحًا في محتوى الأصناف الخمسة من المواد الغذائية و خاصة البروتين الخام، إذ تراوح محتوى البروتين الخام بين 138 غ للصنف فرات 1 و 169 غ / كغ مادة جافة للصنف عربي أبيض. و أدى الاختلاف في محتوى النشاء إلى تباين واضح في محتوى الطاقة الاستقلابية المصححة، إذ تراوحت بين 12.4 ميغاجول /كغ مادة جافة للصنف فرات 1 و 13.3 ميغا جول / كغ مادة جافة للصنف عربي أسود. بينت نتائج تجربة التمثيل الغذائي أن صنف الشعير عربي أسود أعطى أفضل مؤشرات إنتاجية، و لم يتأثر ميزان الآزوت بمحتوى البروتين الخام، كما لم تظهر أية اختلافات في معدلات احتجاز المادة الجافة و العضوية بين العلائق المحتوية على الأصناف عربي أبيض و فرات 1 و فرات 2.
In this study, five barley cultivars (Arabi Abiad, improved Arabi Abiad, Arabi Aswad, Furat 1, Furat 2) from the harvest of 1999 season were used .The chemical composition, Amino acid content, B-Glucan content, viscosity, cell wall compounds, and metabolic energy were determined in two laboratories in Germany .A metabolism trial was also conducted to study the nitrogen balance, dry matter, Organic matter, ash, and some other productivity parameters. Results showed that the influence of barley varieties on chemical composition of the grains was clearly visible. The crude protein content ranged from 138 for Furat 1 to 169 gr/Kg dry matter for Arabi Abiad. The difference in starch content resulted in differences in metabolic energy Values from 12.4 for Furat 1 to 13.3 MJ/Kg dry matter for Arabi Aswad. The food assimilation trial showed that the varieties Arabi Aswad gave the best productivity parameters, and the crude protein content did not adversely affect the nitrogen balance in all the barley varieties meald, but it was the lowest for the Arabi Aswad variety meal (p <0.05). There were no significant differences in dry matter and organic matter digestibility for diets containing Arabi Abiad, Furat 1 and Furat 2.
References used
Aboud,M. 1988. Gerste und Maiskorn-Spindel-Gemisch Silage als Futtermittel fuer Broilerkueken .Diss. Univ. Leipzig Germany
Aman, P., K. Hesslman and A.CH. Tilly, 1985. The variation in chemical Composition of swedish barleys. J. cerval Sci. 3, 73-77
A.O.A.C. 1975. Official Methods of Analyses. Association of official Agrigulture Chemists. Washington, D.C
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