جنبه‌های غذایی، میکروبیولوژیکی و زیست ‌محیطی تولید متان در نشخوارکنندگان

نوع مقاله : مقاله علمی- ترویجی

نویسندگان

1 دانشجوی دکتری تخصصی گروه تغذیه دام و طیور، دانشکده علوم دامی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، گلستان، ایران

2 دانشجوی 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


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