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جنبههای غذایی، میکروبیولوژیکی و زیست محیطی تولید متان در نشخوارکنندگان | ||
علمی- ترویجی (حرفهای) دامِستیک | ||
دوره 23، شماره 2 - شماره پیاپی 26، آذر 1402، صفحه 28-36 اصل مقاله (1.5 M) | ||
نوع مقاله: مقاله علمی- ترویجی | ||
شناسه دیجیتال (DOI): 10.22059/domesticsj.2023.364802.1133 | ||
نویسندگان | ||
کتایون مهرانی* 1؛ کامل عموزاده آرائی2 | ||
1دانشجوی دکتری تخصصی گروه تغذیه دام و طیور، دانشکده علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، گلستان، ایران | ||
2دانشجوی کارشناسیارشد گروه تغذیه دام و طیور، دانشکده علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، گلستان، ایران | ||
چکیده | ||
متان حاصل از تخمیر مواد خوراکی در شکمبه، یک گاز گلخانهای است که در حدود 37 درصد از متان تولید شده در طبیعت را شامل میشود و میتواند نقش مخرب زیست محیطی داشته باشد. متان فراوانترین گاز آلی موجود در اتمسفر بوده که رهاسازی بیرویۀ آن تأثیر بسزایی بر افزایش دمای کرۀ زمین دارد. اگر شرایط تخمیر در شکمبه به گونهای باشد که منجر به تولید متان مازاد گردد، این گاز میتواند بهرهوری انرژی خام را برای دام 10-۷ درصد کاهش دهد، لذا جلوگیری از تولید متان با هدف بهبود کارآیی تغذیه و حفظ محیطزیست ضروری میباشد. عواملی مانند نوع کربوهیدرات موجود در جیرۀ غذایی، سطح تغذیه، میزان عبور غذا، وجود یونوفورها یا لیپیدها در جیره و دمای محیط بر انتشار متان از نشخوارکنندگان تأثیر میگذارد. تدوین استراتژیهایی برای کاهش تولید متان، بدون ایجاد تأثیر منفی بر تولید نشخوارکنندگان، همچنان یک چالش بزرگ برای متخصصان تغذیه و میکروب شناسان است. احیای دیاکسیدکربن (CO2) به استات و دستکاری مستقیم ژنتیکی باکتریهای متانوژن (تولیدکنندۀ متان) راه حلهایی است که ممکن است هدر رفت انرژی از طریق دفع متان در نشخوارکنندگان را بیشتر کاهش دهد. | ||
کلیدواژهها | ||
متان؛ متانوژنز؛ محیطزیست؛ نشخوارکنندگان | ||
عنوان مقاله [English] | ||
Nutritional, microbiological, and environmental aspects of methane production in ruminants | ||
نویسندگان [English] | ||
Katayoun Mehrani1؛ Kamel Amozadeh Araee2 | ||
1Ph.D. student, Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Golestan, Iran | ||
2M.Sc. Student, Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Golestan, Iran | ||
چکیده [English] | ||
Methane resulting from the fermentation of food in the rumen is a greenhouse gas that includes about 37% of the methane produced in nature and can play a destructive role in the environment. Methane is the most abundant organic gas in the atmosphere, and its excessive release has a significant effect on increasing the temperature of the earth. If the fermentation conditions in the rumen are such that it leads to excess methane production, this gas can reduce raw energy efficiency for livestock by 7-10%, so it is necessary to prevent methane production in order to improve feeding efficiency and preserve the environment. Factors such as the type of carbohydrates in the diet, the feeding level, the rate of food passage, the presence of ionophores or lipids in the diet, and the ambient temperature affect methane emissions from ruminants. Developing strategies to reduce methane production without adversely affecting ruminant production remains a major challenge for nutritionists and microbiologists. Reduction of carbon dioxide (CO2) to acetate and direct genetic manipulation of methanogenic bacteria (methane producer) are solutions that may further reduce energy waste through methane excretion in ruminants. | ||
کلیدواژهها [English] | ||
Environment, Methane, Methanogens, Ruminants | ||
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