‫)‪Agricultural and Marine Sciences, 16:75-81 (2011‬‬
‫‪©2011 Sultan Qaboos University‬‬
‫ﺍاﻟﻌﻼﻗﺔ ﺑﲔ ﺍاﻟﺘﺮﻛﻴﺐ ﺍاﻟﻜﻴﻤﻴﺎﺋﻲ ﻟﻠﺬﺑﺎﺋﺢ ﻭو ﺍاﻟﺼﻔﺎﺕت ﺍاﻹﻧﺘﺎﺟﻴﺔ‬
‫ﻓﻲ ﺍاﻟﺪﺟﺎﺝج ﺍاﻟﺮﻭوﻣﻲ ﺍاﶈﻠﻲ‬
‫ﺭرﺍاﻓﻊ ﻣﺤﻤﺪ ﻃﺎﻫﺮ ﺧﻠﻴﻞ‬
‫ﻗﺴﻢ ﺍاﻟﺜﺮﻭوﺓة ﺍاﳊﻴﻮﺍاﻧﻴﺔ‪ /‬ﻛﻠﻴﺔ ﺍاﻟﺰﺭرﺍاﻋﺔ ﻭوﺍاﻟﻐﺎﺑﺎﺕت‪ /‬ﺟﺎﻣﻌﺔ ﺍاﳌﻮﺻﻞ‪ /‬ﺍاﻟﻌﺮﺍاﻕق‬
‫ﺍاﳌﻠﺨﺺ‪ :‬ﺃأﺟﺮﻳﺖ ﻫﺬﻩه ﺍاﻟﺪﺭرﺍاﺳﺔ ﻹﻳﺠﺎﺩد ﻋﻼﻗﺔ ﻣﺎ ﺑﲔ ﺍاﻟﺘﺮﻛﻴﺐ ﺍاﻟﻜﻴﻤﻴﺎﺋﻲ ﻟﻠﺬﺑﺎﺋﺢ ﻭوﺍاﻟﺼﻔﺎﺕت ﺍاﻹﻧﺘﺎﺟﻴﺔ ﻟﻠﺪﺟﺎﺝج ﺍاﻟﺮﻭوﻣﻲ ﺍاﶈﻠﻲ ﺑﻌﺪ ﺗﻐﺬﻳﺘﻬﺎ ﻋﻠﻰ‬
‫ﻋﻠﻴﻘﺔ ﺑﺎﺩدﺉئ ﲢﺘﻮﻱي ﻋﻠﻰ ‪٪٣٠,٢‬ﺑﺮﻭوﺗﲔ ﻭو‪ ٢٩٥٠‬ﻛﻴﻠﻮ ﻛﺎﻟﻮﺭرﻱي‪/‬ﻛﻐﻢ‪ .‬ﻋﻨﺪ ﻋﻤﺮ ‪ ٨‬ﺃأﺳﺎﺑﻴﻊ ﰎ ﻓﺼﻞ ﺍاﻟﺬﻛﻮﺭر ﻋﻦ ﺍاﻹﻧﺎﺙث ﻭوﺗﺮﺑﻴﺘﻬﺎ ﻓﻲ ﺃأﻗﻔﺎﺹص ﻓﺮﺩدﻳﺔ‬
‫ﻟﻐﺎﻳﺔ ﻋﻤﺮ ‪ ١٦‬ﺃأﺳﺒﻮﻉع‪ .‬ﰎ ﺫذﺑﺢ ﺍاﻟﻄﻴﻮﺭر ﻭوﺇإﺟﺮﺍاﺀء ﺍاﻟﺘﺤﻠﻴﻞ ﺍاﻟﻜﻴﻤﻴﺎﻭوﻱي ﻟﻠﺬﺑﺎﺋﺢ ﻹﻳﺠﺎﺩد ﻣﻌﺎﺩدﻻﺕت ﺍاﻟﺘﻨﺒﺆ ﻟﻠﺘﺮﻛﻴﺐ ﺍاﻟﻜﻴﻤﻴﺎﺋﻲ ﻟﻠﺬﺑﻴﺤﺔ )ﻧﺴﺒﺔ ﺍاﻟﺮﻃﻮﺑﺔ‬
‫‪،‬ﺍاﻟﺮﻣﺎﺩد ‪ ،‬ﺍاﻟﺒﺮﻭوﺗﲔ ‪ ،‬ﺍاﻟﺪﻫﻦ( ﻣﻦ ﺑﻴﺎﻧﺎﺕت ﺑﻌﺾ ﺍاﻟﺼﻔﺎﺕت ﺍاﻹﻧﺘﺎﺟﻴﺔ ﻣﺜﻞ ﻭوﺯزﻥن ﺍاﳉﺴﻢ ﺍاﻻﺑﺘﺪﺍاﺋﻲ ﻋﻨﺪ ﻋﻤﺮ ‪ ٨‬ﺃأﺳﺎﺑﻴﻊ )ﻏﻢ( ﻭوﻭوﺯزﻥن ﺍاﳉﺴﻢ ﺍاﻟﻨﻬﺎﺋﻲ ﻋﻨﺪ‬
‫ﻋﻤﺮ‪ ١٦‬ﺃأﺳﺒﻮﻉع )ﻏﻢ( ﻭوﺍاﻟﺰﻳﺎﺩدﺓة ﺍاﻟﻮﺯزﻧﻴﺔ ﺍاﻟﻴﻮﻣﻴﺔ )ﻏﻢ( ﻭو ﺍاﺳﺘﻬﻼﻙك ﺍاﻟﻌﻠﻒ ﺍاﻟﻴﻮﻣﻲ)ﻏﻢ( ﻭوﻛﻔﺎﺀءﺓة ﺍاﻟﺘﺤﻮﻳﻞ ﺍاﻟﻐﺬﺍاﺋﻲ ﻭوﺍاﺳﺘﻬﻼﻙك ﺍاﻟﺒﺮﻭوﺗﲔ ﺍاﻟﻴﻮﻣﻲ‬
‫)ﻏﻢ( ﻭوﻛﻔﺎﺀءﺓة ﲢﻮﻳﻞ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﻧﺴﺒﺔ ﺍاﻟﺘﺼﺎﻓﻲ‪ .٪‬ﺃأﻇﻬﺮﺕت ﺍاﻟﻨﺘﺎﺋﺞ ﻭوﺟﻮﺩد ﺍاﺭرﺗﺒﺎﻁط ﻣﻌﻨﻮﻱي ﺑﲔ ﻧﺴﺒﺔ ﺍاﻟﺮﻃﻮﺑﺔ ﻭوﻛﻞ ﻣﻦ ﻧﺴﺒﺔ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﺍاﻟﺪﻫﻦ‪ ،‬ﺑﲔ‬
‫ﻧﺴﺒﺔ ﺍاﻟﺮﻣﺎﺩد ﻭوﻛﻞ ﻣﻦ ﻧﺴﺒﺔ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﺍاﻟﺪﻫﻦ ﻭوﻧﺴﺒﺔ ﺍاﻟﺘﺼﺎﻓﻲ‪ ،‬ﺑﲔ ﻧﺴﺒﺔ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﻛﻞ ﻣﻦ ﻧﺴﺒﺔ ﺍاﻟﺮﻃﻮﺑﺔ ﻭوﺍاﻟﺮﻣﺎﺩد ﻭوﺍاﻟﺪﻫﻦ ﻭوﻧﺴﺒﺔ ﺍاﻟﺘﺼﺎﻓﻲ‪،‬‬
‫ﺑﲔ ﻧﺴﺒﺔ ﺍاﻟﺪﻫﻦ ﻭوﻛﻞ ﻣﻦ ﻧﺴﺒﺔ ﺍاﻟﺮﻃﻮﺑﺔ ﻭوﻧﺴﺒﺔ ﺍاﻟﺮﻣﺎﺩد ﻭوﻧﺴﺒﺔ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﻭوﺯزﻥن ﺍاﳉﺴﻢ ﺍاﳊﻲ ﻭوﻛﻔﺎﺀءﺓة ﺍاﻟﺘﺤﻮﻳﻞ ﺍاﻟﻐﺬﺍاﺋﻲ ﻭوﻛﻔﺎﺀءﺓة ﲢﻮﻳﻞ ﺍاﻟﺒﺮﻭوﺗﲔ‬
‫ﻭوﻧﺴﺒﺔ ﺍاﻟﺘﺼﺎﻓﻲ‪.‬ﺑﺎﻟﺮﻏﻢ ﻣﻦ ﺻﻐﺮ ﻣﻌﺎﻣﻞ ﺍاﻟﺘﺤﺪﻳﺪ ﳌﻌﺎﺩدﻻﺕت ﺍاﻟﺘﻨﺒﺆ‪ ،‬ﺃأﻇﻬﺮﺕت ﻫﺬﻩه ﺍاﻟﺪﺭرﺍاﺳﺔ ﺑﺎﻥن ﻣﻌﺎﺩدﻟﺔ ﺍاﻟﺘﻨﺒﺆ ﻟﻨﺴﺒﺔ ﺍاﻟﺮﻃﻮﺑﺔ ﺗﻌﺘﻤﺪ ﻋﻠﻰ‬
‫‪.‬ﻛﻔﺎﺀءﺓة ﺍاﻟﺘﺤﻮﻳﻞ ﺍاﻟﻐﺬﺍاﺋﻲ‪ ،‬ﺑﻴﻨﻤﺎ ﻣﻌﺎﺩدﻟﺔ ﺍاﻟﺘﻨﺒﺆ ﻟﻜﻞ ﻣﻦ ﻧﺴﺒﺔ ﺍاﻟﺮﻣﺎﺩد ﻭوﻧﺴﺒﺔ ﺍاﻟﺒﺮﻭوﺗﲔ ﻭوﻧﺴﺒﺔ ﺍاﻟﺪﻫﻦ ﺗﻌﺘﻤﺪ ﻋﻠﻰ ﻧﺴﺒﺔ ﺍاﻟﺘﺼﺎﻓﻲ‬
‫‪.‬ﻣﻔﺎﺗﻴﺢ ﺍاﻟﻜﻠﻤﺎﺕت‪:‬ﺍاﻟﺪﺟﺎﺝج ﺍاﻟﺮﻭوﻣﻲ ﺍاﶈﻠﻲ‪ ،‬ﺍاﻟﺘﺮﻛﻴﺐ ﺍاﻟﻜﻴﻤﻴﺎﺋﻲ‪ ،‬ﺍاﻟﺼﻔﺎﺕت ﺍاﻹﻧﺘﺎﺟﻴﺔ ‪،‬ﺍاﳌﻌﺎﺩدﻻﺕت ﺍاﻟﺘﻨﺒﺆﻳﺔ‬
‫‪Relationship Between Body Composition and Performance of Local Turkey‬‬
‫‪Rafh Mohammed Taher Khuleel‬‬
‫‪Animal Resources Department, Faculty of Agriculture and Forestry‬‬
‫‪University of Mosul, Republic of Iraq‬‬
‫‪ABSTRACT: This study examined the relationship between carcass composition and performance traits of local turkey fed starter diet‬‬
‫‪(30.2% protein, 2950 kcal/kg ME). At 8 week of age, male and female chicks were separated and reared in individual cages until 16‬‬
‫‪weeks of age. At the end of the experiment, the birds were slaughtered and carcasses were analyzed for chemical composition to predict‬‬
‫‪chemical composition (moisture, ash, protein and fat) from performance traits such as initial body weight (g) at 8wk, final live body‬‬
‫‪weight (g) at 16wk, daily weight gain (g), daily feed intake (g), feed conversion ratio, daily protein intake (g), protein conversion ratio,‬‬
‫‪dressing-out percentage. There were significant correlations between moisture, protein and fat; between ash, protein, fat and dressing-out‬‬
‫‪percentage; between protein, fat and dressing-out percentage; between fat, moisture, ash, protein, live body weight, feed conversion ratio,‬‬
‫‪protein conversion ratio and dressing-out percentage. Although the coefficient of correlation (R2) for prediction equations was not high, the‬‬
‫‪moisture content equation depends on feed conversion ratio while for ash, protein and fat depends on dressing-out percentage.‬‬
‫‪Key words: Local turkey, chemical composition, productive traits, prediction equations.‬‬
‫ﺍاﳌﻘﺪﻣﺔ‬
‫ﻣﺎﺋﺪﺓة‪ .‬ﻭوﻗﺪ ﺃأﺷﺎﺭر ‪ De lange‬ﻭوﺁآﺧﺮﻭوﻥن )‪ ( 2003‬ﺇإﻟﻰ ﺃأﻥن ﺍاﻟﻌﻼﻗﺔ ﺑﲔ‬
‫ﺗﻌﺘﺒﺮ ﺍاﻟﺪﻭوﺍاﺟﻦ ﻣﻦ ﺍاﳊﻴﻮﺍاﻧﺎﺕت ﺫذﺍاﺕت ﺍاﻟﻜﻔﺎﺀءﺓة ﺍاﻟﻌﺎﻟﻴﺔ ﻓﻲ ﲢﻮﻳﻞ ﺍاﳌﻮﺍاﺩد‬
‫ﺍاﻟﻌﻨﺎﺻﺮ ﺍاﻟﻐﺬﺍاﺋﻴﺔ ﺍاﳌﺴﺘﻬﻠﻜﺔ ﻭو ﺍاﻟﺘﺮﻛﻴﺐ ﺍاﻟﻜﻴﻤﻴﺎﺋﻲ ﳊﻴﻮﺍاﻧﺎﺕت ﺍاﻟﻠﺤﻢ‬
‫ﺍاﻟﻌﻠﻔﻴﺔ ﺇإﻟﻰ ﳊﻮﻡم ﺫذﺍاﺕت ﻗﻴﻤﺔ ﻏﺬﺍاﺋﻴﺔ ﻋﺎﻟﻴﺔ‪ .‬ﻭوﺗﺮﺑﻰ ﻃﻴﻮﺭر ﺍاﻟﺮﻭوﻣﻲ‬
‫ﺗﺘﺄﺛﺮ ﺑﻌﺪﺓة ﻋﻮﺍاﻣﻞ ﻣﻨﻬﺎ ﺍاﻟﺘﻐﺬﻳﺔ ﻭوﺍاﻟﺒﻴﺌﺔ ﻭوﺍاﻟﻌﻮﺍاﻣﻞ ﺍاﻟﻮﺭرﺍاﺛﻴﺔ‪ .‬ﻭوﻟﻐﺮﺽض‬
‫ﺃأﺳﺎﺳﺎ ﻹﻧﺘﺎﺝج ﺍاﻟﻠﺤﻢ ﺣﻴﺚ ﺃأﻥن ﺇإﻧﺘﺎﺟﻬﺎ ﻣﻦ ﺍاﻟﺒﻴﺾ ﻳﻌﺘﺒﺮ ﻏﻴﺮ ﻣﺠﺪ‬
‫ﺍاﻟﺘﺤﻜﻢ ﻓﻲ ﻧﻮﻋﻴﺔ ﺍاﻟﻠﺤﻮﻡم ﻭوﺇإﻧﺘﺎﺟﻴﺔ ﺍاﳊﻴﻮﺍاﻧﺎﺕت ﻻﺑﺪ ﻣﻦ ﲤﺜﻴﻞ ﻫﺬﻩه‬
‫ﺍاﻗﺘﺼﺎﺩدﻳﺎ ﻻﺳﺘﻬﻼﻛﻪ ﻛﺒﻴﺾ‬
‫ﺍاﻟﻌﻼﻗﺔ ﻓﻲ ﻣﻌﺎﺩدﻻﺕت ﺣﺴﺎﺑﻴﺔ‪.‬‬
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‫‪E-mail: Rafh_moh@yahoo.com‬‬
‫ﻳﯾﻌﺪ‪ ‬ﺍاﻟﺘﺤﻠﻴﯿﻞ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ ‬ﻃﺮﻳﯾﻘ ﺔ‪ ‬ﺷ ﺎﺋﻌﺔ‪ ‬ﻓ ﻲ‪ ‬ﺗﻘﻴﯿ ﻴﯿﻢ‪ ‬ﺍاﻟﻘﻴﯿﻤ ﺔ‪ ‬ﺍاﻟﻐﺬﺍاﺋﻴﯿ ﺔ‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟﺤﻴﯿﻮﺍاﻧ ﺎﺕت‪ ‬‬
‫ﻭوﺍاﻟﺤﺎﺿ ﻨﺎﺕت‪ ‬ﺍاﻟﻐﺎﺯزﻳﯾ ﺔ‪ ‬ﻟﺘ ﻮﻓﻴﯿﺮ‪ ‬ﺩدﺭرﺟ ﺔ‪ ‬ﺍاﻟﺤ ﺮﺍاﺭرﺓة‪ ‬ﺍاﻟﻤﻄﻠﻮﺑ ﺔ‪ ‬ﻭوﻣﻔﺮﻏ ﺎﺕت‪ ‬ﺍاﻟﻬﮭ ﻮﺍاء‪ ‬‬
‫ﺍاﻟﺰﺭرﺍاﻋﻴﯿﺔ‪ ‬ﻭوﻣﻨﻬﮭﺎ‪ ‬ﺍاﻟﺪﻭوﺍاﺟﻦ‪ .‬ﻭوﺑﺴﺒﺐ‪ ‬ﺃأﻥن‪ ‬ﺍاﻟﻄ ﺮﻕق‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻴﯿ ﺔ‪ ‬ﺍاﻟﻤﺘﺒﻌ ﺔ‪ ‬ﻣﺜ ﻞ‪ ‬ﻃﺮﻳﯾﻘ ﺔ‪ ‬‬
‫ﻟﻠﺘﻬﮭﻮﻳﯾﺔ‪ ‬ﻭوﻣﺤﺎﺭر‪ ‬ﻳﯾﺮ‪ ‬ﻟﻤﺘﺎﺑﻌﺔ‪ ‬ﺩدﺭرﺟﺔ‪ ‬ﺍاﻟﺤ ﺮﺍاﺭرﺓة‪ .‬ﻭوﻗ ﺪ‪ ‬ﺗ ﻢ‪ ‬ﺗﺮﺑﻴﯿ ﺔ‪ ‬ﻫﮬﮪھ ﺬﻩه‪ ‬ﺍاﻷﻓ ﺮﺍاﺥخ‪ ‬ﻋﻠ ﻰ‪ ‬‬
‫ﻛﻠ ﺪﺍاﻝل‪ ‬ﻟﺘﻘ ﺪﻳﯾﺮ‪ ‬ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟﺴﻮﻛﺴ ﻠﻴﯿﺖ‪ ‬ﻟﺘﻘ ﺪﻳﯾﺮ‪ ‬ﺍاﻟ ﺪﻫﮬﮪھﻦ‪ ‬ﺗﺤﺘ ﺎﺝج‪ ‬ﺇإﻟ ﻰ‪ ‬ﺍاﻟﻜﺜﻴﯿ ﺮ‪ ‬ﻣ ﻦ‪ ‬‬
‫ﺍاﻷﺭرﺿﻴﯿﺔ‪ ‬ﺧﻼﻝل‪ ‬ﻣﺮﺣﻠﺔ‪ ‬ﺍاﻟﺒﺎﺩدﺉئ‪ ‬ﻣﻦ‪ ‬ﻋﻤﺮ‪ ‬ﻳﯾﻮﻡم‪ ‬ﻭوﺍاﺣﺪ‪ ‬ﻟﻐﺎﻳﯾﺔ‪ ‬ﻋﻤﺮ‪ 8 ‬ﺃأﺳ‪ ‬ﺎﺑﻴﯿﻊ‪ .‬ﻭوﻗ ﺪ‪ ‬‬
‫ﺍاﻟﺠﻬﮭﺪ‪ ‬ﻭوﺍاﻟﻮﻗﺖ‪ ‬ﺇإﺿﺎﻓﺔ‪ ‬ﺇإﻟﻰ‪ ‬ﺃأﻧﻬﮭﺎ‪ ‬ﺗﺴﺘﻠﺰﻡم‪ ‬ﺍاﺳﺘﺨﺪﺍاﻡم‪ ‬ﻣﻮﺍاﺩد‪ ‬ﻛﻴﯿﻤﻴﯿﺎﺋﻴﯿﺔ‪ ‬ﻣﻤ ﺎ‪ ‬ﺗﻨ ﺘﺞ‪ ‬ﻋﻨﻬﮭ ﺎ‪ ‬‬
‫ﻛﺎﻧ ﺖ‪ ‬ﺍاﻟﺘﻐﺬﻳﯾ ﺔ‪ ‬ﺟﻤﺎﻋﻴﯿ ﺔ‪ ‬ﻭوﺣﺴ ﺐ‪ ‬ﺍاﻟﺮﻏﺒ ﺔ‪ (Ad libitum) ‬ﻋﻠ ﻰ‪ ‬ﻋﻠﻴﯿﻘ ﻪﮫ‪ ‬ﺑﺎﺩدﺋ ﺔ‪ ‬‬
‫ﺃأﺑﺨ ﺮﺓة‪ ‬ﻭو‪ ‬ﻏ ﺎﺯزﺍاﺕت‪ ‬ﺳ ﺎﻣﺔ‪ ،٬ ‬ﻓﻘ ﺪ‪ ‬ﺟ ﺮ‪ ‬ﺕت‪ ‬ﻣﺤ ﺎﻭوﻻﺕت‪ ‬ﻋﺪﻳﯾ ﺪﺓة‪ ‬ﻻﺳ ﺘﻨﺒﺎﻁط‪ ‬ﻃ ﺮﻕق‪ ‬ﺃأﺳ ﻬﮭﻞ‪ ‬‬
‫ﺗﺤﺘﻮﻱي‪ ‬ﻋﻠﻰ‪ 2950 ‬ﻛﻴﯿﻠﻮﻛﺎﻟﻮﺭرﻱي‪ ‬ﻃﺎﻗ ﺔ‪ ‬ﻣﻤﺜﻠ ﺔ‪/‬ﻛﻐﻢ‪ ‬ﻭو‪ %30.2 ‬ﺑ ﺮﻭوﺗﻴﯿﻦ‪ . ‬ﻋﻨ ﺪ‪ ‬‬
‫ﻟﺘﻘﺪﻳﯾﺮ‪ ‬ﺍاﻟﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ Eduardo) ‬ﻭوﺁآﺧﺮﻭوﻥن‪ .( 1995 ‬ﻭوﺍاﺳ ﺘﺨﺪﻡم‪and ‬‬
‫ﻋﻤ ﺮ‪ 8 ‬ﺃأﺳ‪ ‬ﺎﺑﻴﯿﻊ‪ ‬ﺃأﻣﻜ ﻦ‪ ‬ﺗﻤﻴﯿﻴﯿ ﺰ‪ ‬ﺍاﻟ ﺬﻛﻮﺭر‪ ‬ﻋ ﻦ‪ ‬ﺍاﻹﻧ ﺎﺙث‪ ‬ﻣ ﻦ‪ ‬ﺧ ﻼﻝل‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴ ﻢ‪ ‬‬
‫‪ ( 1997) Bakalli Pesti‬ﺍاﻟ ﻮﺯزﻥن‪ ‬ﺍاﻟﻨ ﻮﻋﻲ‪ ‬ﻟﻠ ﺬﺑﺎﺋﺢ‪ ( Specific gravity ) ‬‬
‫ﻭوﺍاﻟﺰﺍاﺋﺪﺓة‪ ‬ﺍاﻟﻠﺤﻤﻴﯿﺔ‪ ‬ﻓﻲ‪ ‬ﺍاﻟﺮﺃأﺱس‪ ،٬‬ﺣﻴﯿﺚ‪ ‬ﺗﻢ‪ ‬ﻓﺼﻞ‪ ‬ﺍاﻟﺬﻛﻮﺭر‪ ‬ﻋ ﻦ‪ ‬ﺍاﻹﻧ ﺎﺙث‪ ‬ﻭوﺍاﺧﺘﻴﯿ ﺎﺭر‪ 36 ‬‬
‫ﻟﻠﺘﻨﺒﺆ‪ ‬ﺑﺎﻟﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ ‬ﻟﻬﮭﺎ ‪ ،٬‬ﻛﻤﺎ‪ ‬ﺍاﺳﺘﺨﺪﻡم‪ Jackson ‬ﻭوﺁآﺧﺮﻭوﻥن‪ ( 1972) ‬‬
‫ﻣﻦ‪ ‬ﻛﻞ‪ ‬ﺟﻨﺲ‪ ‬ﻭوﺿﻌﺖ‪ ‬ﺩدﺍاﺧﻞ‪ ‬ﺃأﻗﻔﺎﺹص‪ ‬ﻓﺮﺩدﻳﯾ ﺔ‪ ‬ﺣﺪﻳﯾﺪﻳﯾ ﺔ‪ ‬ﺑﺈﺑﻌ ﺎﺩد‪ 70×50×50 ‬ﺳ ﻢ‪ ‬‬
‫ﺍاﻻﻧﺤ ﺪﺍاﺭر‪ ‬ﺍاﻟﺨﻄ ﻲ‪ ‬ﺍاﻟﻤﺘﻌ ﺪﺩد‪ ‬ﻟﻠﺘﻨﺒ ﺆ‪ ‬ﺑﺎﻟﺘﺮﻛﻴﯿ ﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿ ﺎﺋﻲ‪ ‬ﻟﻠﺬﺑﻴﯿﺤ ﺔ‪ ‬ﺣﻴﯿ ﺚ‪ ‬ﻭوﺟ ﺪ‪ ‬ﺃأﻥن‪ ‬‬
‫ﻭوﻛﻞ‪ ‬ﻗﻔﺺ‪ ‬ﻣﺰﻭوﺩد‪ ‬ﺑﺒﺎﺏب‪ ‬ﻣﻦ‪ ‬ﺍاﻹﻣﺎﻡم‪ ‬ﻳﯾﺤﺘ ﻮﻱي‪ ‬ﻋﻠ ﻰ‪ ‬ﻓﺘﺤ ﺎﺕت‪ ‬ﺗﺴ ﻤﺢ‪ ‬ﺑﺘﻨ ﺎﻭوﻝل‪ ‬ﺍاﻟﻌﻠ ﻒ‪ ‬‬
‫ﺗﺮﻛﻴﯿ ﺐ‪ ‬ﺍاﻟﻌﻠﻴﯿﻘ ﺔ‪ ‬ﻛ ﺎﻥن‪ ‬ﻏﻴﯿ ﺮ‪ ‬ﻛﺎﻓﻴﯿ ﺎ‪ ‬ﻭوﺃأﻥن‪ ‬ﺇإﺿ ﺎﻓﺔ‪ ‬ﻧﺴ ﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑ ﺔ‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟﺬﺑﻴﯿﺤ ﺔ‪ ‬ﺇإﻟ ﻰ‪ ‬‬
‫ﻭوﺍاﻟﻤ ﺎء‪ ‬ﻣ ﻦ‪ ‬ﺧ ﺎﺭرﺝج‪ ‬ﺍاﻟﻘﻔ ﺺ‪ . ‬ﻭوﻗ ﺪ‪ ‬ﺗ ﻢ‪ ‬ﺗﻌﻠﻴﯿ ﻖ‪ ‬ﻣﻌﻠ ﻒ‪ ‬ﻣﻌ ﺪﻧﻲ‪ ‬ﻣﺴ ﺘﻄﻴﯿﻞ‪ ‬ﺑﺈﺑﻌ ﺎﺩد‪ ‬‬
‫ﺍاﻟﻤﻌﺎﺩدﻻﺕت‪ ‬ﺍاﻟﺤﺴﺎﺑﻴﯿﺔ‪ ‬ﻳﯾﺤﺴﻦ‪ ‬ﻣﻦ‪ ‬ﺩدﻗﺔ‪ ‬ﺍاﻟﺘﻨﺒ ﺆ‪ . ‬ﻭوﻗ ﺪ‪ ‬ﺫذﻛ ﺮ‪ Suller and Eitan ‬‬
‫‪ 15×10×20‬ﺳ ﻢ‪ ‬ﻟﻜ ﻞ‪ ‬ﻗﻔ ﺺ‪ ،٬ ‬ﻭوﻭوﺿ ﻊ‪ ‬ﻣﺴ ﻘﻰ‪ ‬ﺑﻼﺳ ﺘﻴﯿﻜﻲ‪ ‬ﻣﻘﻠ ﻮﺏب‪ ‬ﺑ ﻴﯿﻦ‪ ‬ﻛ ﻞ‪ ‬‬
‫)‪ ( 1985‬ﺃأﻥن‪ ‬ﻫﮬﮪھﻨﺎﻙك‪ ‬ﻋﻼﻗﺔ‪ ‬ﻗﻮﻳﯾﺔ‪ ‬ﺑﻴﯿﻦ‪ ‬ﺍاﻟﺰﻳﯾ ﺎﺩدﺓة‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟ ﻮﺯزﻥن‪ ‬ﻭوﺗﺮﺳ ﻴﯿﺐ‪ ‬ﺍاﻟ ﺪﻫﮬﮪھﻦ‪ . ‬ﺃأﻣ‪ ‬ﺎ‪ ‬‬
‫ﻗﻔﺼﻴﯿﻦ‪ ‬ﻟﺘﻨﺎﻭوﻝل‪ ‬ﺍاﻟﻤﺎء‪ . ‬ﺃأﻋﻄﻴﯿ ﺖ‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﺧ ﻼﻝل‪ ‬ﻓﺘ ﺮﺓة‪ ‬ﺍاﻟﻨﻤ ﻮ‪ 16 – 8 ) ‬ﺃأﺳ ﺒﻮﻉع‪ ( ‬‬
‫‪ Kubena‬ﻭوﺁآﺧﺮﻭوﻥن)‪ ( 1972 ‬ﻓﻘﺪ‪ ‬ﺫذﻛﺮﻭوﺍا‪ ‬ﺃأﻥن‪ ‬ﺯزﻳﯾﺎﺩدﺓة‪ ‬ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﻳﯾ ﺆﺩدﻱي‪ ‬‬
‫ﻋﻠﻴﯿﻘﻪﮫ‪ ‬ﻧﻤﻮ‪ ‬ﺗﺤﺘﻮﻱي‪ ‬ﻋﻠﻰ‪ ‬ﻃﺎﻗﺔ‪ ‬ﻣﻤﺜﻠ ﺔ‪ ‬ﺑﻤﻌ ﺪﻝل‪ 3000 ‬ﻛﻴﯿﻠﻮﻛ ﺎﻟﻮﺭرﻱي‪ ‬ﻃﺎﻗ ﺔ‪ ‬ﻣﻤﺜﻠ ﺔ‪ ‬‬
‫ﺇإﻟ ﻰ‪ ‬ﺯزﻳﯾ ﺎﺩدﺓة‪ ‬ﺍاﻷﻧﺴ ﺠﺔ‪ ‬ﺍاﻟﻌﻀ ﻠﻴﯿﺔ‪ ‬ﺑﻴﯿﻨﻤ ﺎ‪ ‬ﺯزﻳﯾ ﺎﺩدﺓة‪ ‬ﺍاﺳ ﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﻄﺎﻗ ﺔ‪ ‬ﻳﯾ ﺆﺩدﻱي‪ ‬ﺇإﻟ ﻰ‪ ‬ﺯزﻳﯾ ﺎﺩدﺓة‪ ‬‬
‫‪/‬ﻛﻐﻢ‪ ‬ﻭوﺑﺮﻭوﺗﻴﯿﻦ‪ ‬ﺧﺎﻡم‪ .%19 ‬ﻭوﻛ ﺎﻥن‪ ‬ﻳﯾ ﺘﻢ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﻌﻠ ﻒ‪ ‬ﻓﺮﺩدﻳﯾ ﺎ‪ ‬ﻟﻜ ﻞ‪ ‬ﻃﻴﯿ ﺮ‪ ‬ﻭوﺣﺴ ﺎﺏب‪ ‬‬
‫ﺗﺮﺳﻴﯿﺐ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ،٬‬ﻭوﺃأﻥن‪ ‬ﺍاﻟﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿ ﺎﺋﻲ‪ ‬ﻳﯾﺘ ﺄﺛﺮ‪ ‬ﺃأﻳﯾﻀ ﺎ‪ ‬ﺑﻈ ﺮﻭوﻑف‪ ‬ﺍاﻟﺒﻴﯿﺌ ﺔ‪ ،٬ ‬ﺧﺎﺻ ﺔ‪ ‬‬
‫ﻛﻤﻴﯿﺔ‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﺍاﻟﻤﺴﺘﻬﮭﻠﻚ‪ ‬ﺃأﺳﺒﻮﻋﻴﯿﺎ‪ .‬ﻭوﺗﻢ‪ ‬ﻗﻴﯿﺎﺱس‪ ‬ﺃأﻭوﺯزﺍاﻥن‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﻭوﺍاﻟﻌﻠ ﻒ‪ ‬ﺍاﻟﻤﺴ ﺘﻬﮭﻠﻚ‪ ‬‬
‫ﺩدﺭرﺟﺔ‪ ‬ﺍاﻟﺤﺮﺍاﺭرﺓة‪ ‬ﺣﻴﯿ ﺚ‪ ‬ﺃأﻥن‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟ‪ ‬ﻄﻘ ﺲ‪ ‬ﺍاﻟﺒ ﺎ‪ ‬ﺭرﺩد‪ ‬ﺗﺴ ﺘﺨﺪﻡم‪ ‬ﻧﺴ ﺒﺔ‪ ‬ﺍاﻛﺒ‪ ‬ﺮ‪ ‬ﻣ ﻦ‪ ‬‬
‫ﺑﺎﺳ ﺘﺨﺪﺍاﻡم‪ ‬ﻣﻴﯿ ﺰﺍاﻥن‪ ‬ﻛﻬﮭﺮﺑ ﺎﺋﻲ‪ ‬ﺫذﻭو‪ ‬ﺣﺴﺎﺳ ﻴﯿﺔ‪ 1 ‬ﻏ ﻢ‪ .‬ﺃأﻣ ﺎ‪ ‬ﻧﻈ ﺎﻡم‪ ‬ﺍاﻹﺿ ﺎءﺓة‪ ‬ﻓﻘ ﺪ‪ ‬ﻛ ﺎﻥن‪ ‬‬
‫ﺍاﻟﻄﺎﻗ ﺔ‪ ‬ﻟﺘﺪﻓﺌ ﺔ‪ ‬ﺍاﻟﺠﺴ ﻢ‪ ‬ﻭوﺗﺮﺳ ﺐ‪ ‬ﻧﺴ ﺒﺔ‪ ‬ﺃأﻗ ﻞ‪ ‬ﻣ ﻦ‪ ‬ﺍاﻟ ﺪﻫﮬﮪھﻦ‪ . ‬ﺃأﻣ ﺎ‪ Johnson ‬‬
‫ﻣﺴ ﺘﻤﺮﺍا‪ ‬ﻟﻤ ﺪﺓة‪ 24 ‬ﺳ ﺎﻋﺔ‪ ‬ﺧ ﻼﻝل‪ ‬ﺍاﻷﺳ ﺎﺑﻴﯿﻊ‪ ‬ﺍاﻟﺜﻤﺎﻧﻴﯿ ﺔ‪ ‬ﺍاﻷﻭوﻟ ﻰ‪ ‬ﻣ ﻦ‪ ‬ﺍاﻟﻌﻤ ﺮ‪ .‬ﺗ ﻢ‪ ‬‬
‫‪ ( 1988) Farrell and‬ﻓﻘ ﺪ‪ ‬ﻭوﺟ ﺪ‪ ‬ﺍا‪ ‬ﺃأﻧ ﻪﮫ‪ ‬ﻳﯾﻤﻜ ﻦ‪ ‬ﺍاﻟﺘﻨﺒ ﺆ‪ ‬ﺑﻨﺴ ﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑ ﺔ‪ ‬‬
‫ﺍاﺳﺘﺨﺪﺍاﻡم‪ ‬ﻧﻈﺎﻡم‪ ‬ﺍاﻻﺿﺎءﺓة‪ ‬ﺍاﻟﻄﺒﻴﯿﻌﻴﯿ ﺔ‪ ‬ﻣ ﻊ‪ ‬ﺗﻜﻤﻠ ﺔ‪ ‬ﺳ ﺎﻋﺎﺕت‪ ‬ﺍاﻻﺿ ﺎءﺓة‪ ‬ﺇإﻟ ﻰ‪ 16 ‬ﺳ ﺎﻋ‪ ‬ﺔ‪ ‬‬
‫ﻭوﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻣ ﻦ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴ ﻢ‪ , ‬ﺑﻴﯿﻨﻤ ﺎ‪ ‬ﺃأﺷ ﺎﺭر‪ Etis ‬ﻭوﺁآﺧ ﺮﻭوﻥن‪ ( 2002) ‬ﺇإﻟ ﻰ‪ ‬ﺃأﻧ ﻪﮫ‪ ‬‬
‫ﻳﯾﻮﻣﻴﯿﺎ‪ ‬ﺧﻼﻝل‪ ‬ﻓﺘﺮﺓة‪ ‬ﺍاﻟﻨﻤﻮ‪ 16 – 8) ‬ﺃأﺳﺒﻮﻉع(‪ .‬ﺍاﺗﺨﺬﺕت‪ ‬ﻛﺎﻓ ﺔ‪ ‬ﺍاﻹﺟ ﺮﺍاءﺍاﺕت‪ ‬ﺍاﻟﺼ ﺤﻴﯿﺔ‪ ‬‬
‫ﻳﯾﻤﻜ ﻦ‪ ‬ﺍاﻟﺘﻨﺒ ﺆ‪ ‬ﺑﻨﺴ ﺒﺔ‪ ‬ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟ ﺪﻫﮬﮪھﻦ‪ ‬ﺍاﻟﻤﺘﺮﺳ ﺐ‪ ‬ﻣ ﻦ‪ ‬ﺍاﺳ ﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬‬
‫ﻭوﺇإﻋﻄﺎء‪ ‬ﺍاﻟﻄﻴﯿﻮﺭر‪ ‬ﻛﺎﻓﺔ‪ ‬ﺍاﻟﺘﻘﻴﯿﺤﺎﺕت‪ ‬ﺍاﻟﻤﻄﻠﻮﺑﺔ‪ ‬ﺑﺼﻮﺭرﺓة‪ ‬ﻣﻮﺣﺪﺓة‪ .‬ﻭوﻓﻲ‪ ‬ﺍاﻟﻴﯿﻮﻡم‪ ‬ﺍاﻷﺧﻴﯿ ﺮ‪ ‬‬
‫ﻭوﺍاﻟﻄﺎﻗﺔ‪ ‬ﺃأﻣﺎ‪ ( 2005) Sensül and Kiraz ‬ﻓﻘ ﺪ‪ ‬ﺫذﻛ ﺮ‪ ‬ﺍا‪ ‬ﺃأﻥن‪15 ‬ـ‪ %20 ‬ﻣ ﻦ‪ ‬‬
‫ﻣﻦ‪ ‬ﺍاﻷﺳﺒﻮﻉع‪ ‬ﺍاﻟﺴﺎﺩدﺱس‪ ‬ﻋﺸﺮ‪ ‬ﺗﻢ‪ ‬ﺳﺤﺐ‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﻣﻦ‪ ‬ﺃأﻣ ﺎﻡم‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﻣﺴ ﺎءﺍا‪ ‬ﻟﻐ ﺮﺽض‪ ‬‬
‫ﺍاﻟﻮﺯزﻥن‪ ‬ﺍاﻟﻜﻠﻲ‪ ‬ﻓﻲ‪ ‬ﻓﺮﻭوﺝج‪ ‬ﺍاﻟﻠﺤﻢ‪ ‬ﻫﮬﮪھﻮ‪ ‬ﻋﺒﺎﺭرﺓة‪ ‬ﻋ ﻦ‪ ‬ﺩدﻫﮬﮪھ ﻮﻥن‪ ‬ﺗﺘ ﻮﺯزﻉع‪ ‬ﺑﻨﺴ ﺒﺔ‪ %15 ‬ﻓ ﻲ‪ ‬‬
‫ﺗﻔﺮﻳﯾ ﻎ‪ ‬ﻣﺤﺘﻮﻳﯾ ﺎﺕت‪ ‬ﺍاﻟﻘﻨ ﺎﺓة‪ ‬ﺍاﻟﻬﮭﻀ ﻤﻴﯿﺔ‪ .‬ﻭوﻓ ﻲ‪ ‬ﺍاﻟﺼ ﺒﺎﺡح‪ ‬ﺍاﻟﺘ ﺎﻟﻲ‪ ‬ﺗ ﻢ‪ ‬ﻧﻘ ﻞ‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﺇإﻟ ﻰ‪ ‬‬
‫ﺍاﻟ ﺪﻡم‪ ‬ﻭو‪ %85 ‬ﻓ ﻲ‪ ‬ﺑﻘﻴﯿ ﺔ‪ ‬ﺍاﻷﻋﻀ ﺎء‪ ‬ﻣﺜ ﻞ‪ ‬ﺍاﻷﺣﺸ ﺎء‪ ‬ﺍاﻟﺪﺍاﺧﻠﻴﯿ ﺔ‪ ‬ﻭوﺍاﻟﺠﻠ ﺪ‪ ‬ﻭوﺍاﻟﻌﻀ ﻼﺕت‪ .‬‬
‫ﻣﻜ ﺎﻥن‪ ‬ﺍاﻟ ﺬﺑﺢ‪ ‬ﺣﻴﯿ ﺚ‪ ‬ﺟ ﺮﻯى‪ ‬ﺫذﺑ ﺢ‪ ‬ﺍاﻟﻄﻴﯿ ﻮﺭر‪ ‬ﻳﯾ ﺪﻭوﻳﯾﺎ‪ ‬ﻭوﻓ ﺘﺢ‪ ‬ﺍاﻟ ﺬﺑﺎﺋﺢ‪ ‬ﻭوﺍاﺳ ﺘﺨﺮﺍاﺝج‪ ‬ﺍاﻟﻘﻨ ﺎﺓة‪ ‬‬
‫ﻭوﻗﺪ‪ ‬ﺃأﺷﺎﺭر‪ Velu ‬ﻭوﺁآﺧ ﺮﻭوﻥن‪ ( 1972) ‬ﺇإﻟ ﻰ‪ ‬ﺃأﻧ ﻪﮫ‪ ‬ﻳﯾﻤﻜ ﻦ‪ ‬ﺗﻘ ﺪﻳﯾﺮ‪ ‬ﻛﻤﻴﯿ ﺎﺕت‪ ‬ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬‬
‫ﺍاﻟﻬﮭﻀ ﻤﻴﯿﺔ‪ ‬ﻭوﺗﻨﻈﻴﯿﻔﻬﮭ ﺎ‪ ‬ﻣ ﻦ‪ ‬ﻣﺨﻠﻔ ﺎﺕت‪ ‬ﺍاﻟﻐ ﺬﺍاء‪ ‬ﺑﻌ ﺪ‪ ‬ﺇإﺯزﺍاﻟ ﺔ‪ ‬ﺍاﻟ ﺮﻳﯾ‪ ‬ﺶ‪ ‬ﻳﯾ ﺪﻭوﻳﯾﺎ‪ ،٬‬ﺛ ﻢ‪ ‬ﻗﻄﻌ ﺖ‪ ‬‬
‫ﻭوﺍاﻟ ﺪﻫﮬﮪھﻦ‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟﺬﺑﻴﯿﺤ ﺔ‪ ‬ﻣ ﻦ‪ ‬ﻣﺤﺘ ﻮﻯى‪ ‬ﺍاﻟﺮﻃﻮﺑ ﺔ‪ ،٬ ‬ﻛﻤ ﺎ‪ ‬ﺫذﻛ ﺮ‪and Chambers ‬‬
‫ﺍاﻷﺭرﺟﻞ‪ ‬ﻭوﺗﻢ‪ ‬ﺗﻌﺒﺌﺔ‪ ‬ﺍاﻟﻄﻴﯿﻮﺭر‪ ‬ﻓﻲ‪ ‬ﺃأﻛﻴﯿ ﺎﺱس‪ ‬ﻣ ﻦ‪ ‬ﺍاﻟﺒﻼﺳ ﺘﻴﯿﻚ‪ ‬ﻭوﺣﻔﻈ ﺖ‪ ‬ﺗﺤ ﺖ‪ ‬ﺍاﻟﺘﺠﻤﻴﯿ ﺪ‪ ‬‬
‫‪ (1984)Fortin‬ﺃأﻥن‪ ‬ﺃأﻭوﺯزﺍاﻥن‪ ‬ﺩدﻫﮬﮪھ ﻦ‪ ‬ﺍاﻟﺬﺑﻴﯿﺤ ﺔ‪ ‬ﻭوﺩدﻫﮬﮪھ ﻦ‪ ‬ﺍاﻷﺣﺸ ﺎء‪ ‬ﺍاﻟﺪﺍاﺧﻠﻴﯿ ﺔ‪ ‬ﻳﯾﻤﻜ ﻦ‪ ‬ﺃأﻥن‪ ‬‬
‫ﻋﻠ ﻰ‪ ‬ﺩدﺭرﺟ ﺔ‪°20-­ ‬ﻡم‪ ‬ﻟﺤ ﻴﯿﻦ‪ ‬ﺇإﺟ ﺮﺍاء‪ ‬ﺍاﻟﺘﺤﻠﻴﯿ ﻞ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿ ﺎﺋﻲ‪ ،٬‬ﻭوﺗ ﻢ‪ ‬ﺍاﺳ ﺘﺨﺮﺍاﺝج‪ ‬ﺍاﻟ ﺬﺑﺎﺋﺢ‪ ‬‬
‫ﺗﻌﻄﻲ‪ ‬ﺇإﻣﻜﺎﻧﻴﯿﺔ‪ ‬ﺍاﻟﺘﻨﺒﺆ‪ ‬ﺑﺼﻮﺭرﺓة‪ ‬ﺟﻴﯿﺪﺓة‪ ‬ﻟﻠﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ ‬ﻟﻠﺠﺴﻢ‪ .‬‬
‫ﻭوﺗﺮﻛﻬﮭﺎ‪ ‬ﻋﻠﻰ‪ ‬ﺩدﺭرﺟﺔ‪ ‬ﺣ ﺮﺍاﺭرﺓة‪ ‬ﺍاﻟﻐﺮﻓ ﺔ‪ ‬ﻟﻌ ﺪﺓة‪ ‬ﺳ ﺎﻋﺎﺕت‪ ‬ﻹﺫذﺍاﺑﺘﻬﮭ ﺎ‪ ‬ﺛ ﻢ‪ ‬ﺟ ﺮﻯى‪ ‬ﺗﻘﻄﻴﯿﻌﻬﮭ ﺎ‪ ‬‬
‫ﻳﯾﻬﮭﺪﻑف‪ ‬ﻫﮬﮪھﺬﺍا‪ ‬ﺍاﻟﺒﺤﺚ‪ ‬ﺇإﻟ ﻰ‪ ‬ﺩدﺭرﺍاﺳ ﺔ‪ ‬ﺇإﻣﻜﺎﻧﻴﯿ ﺔ‪ ‬ﺍاﻟﺘﻨﺒ ﺆ‪ ‬ﺑﺎﻟﺘﺮﻛﻴﯿ ﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿ ﺎ‪ ‬ﺋﻲ‪ ‬ﻟﻠﺠﺴ ﻢ‪ ‬ﻓ ﻲ‪ ‬‬
‫ﺇإﻟﻰ‪ ‬ﻗﻄﻊ‪ ‬ﺻﻐﻴﯿﺮﺓة‪ ‬ﻓﻲ‪ ‬ﻣﺎﻛﻴﯿﻨﺔ‪ ‬ﻛﻬﮭﺮﺑﺎﺋﻴﯿﺔ‪ ‬ﻛﺒﻴﯿﺮﺓة‪ ‬ﻣﻊ‪ ‬ﺍاﻟﻌﻈﻢ‪ ‬ﻭوﺍاﻷﺣﺸﺎء‪ ‬ﺍاﻟﺪﺍاﺧﻠﻴﯿﺔ‪ .‬ﺛﻢ‪ ‬‬
‫ﺍاﻟ ﺪﺟﺎﺝج‪ ‬ﺍاﻟﺮﻭوﻣ ﻲ‪ ‬ﺍاﻟﻤﺤﻠ ﻲ‪ ‬ﻣ‪ ‬ﻦ‪ ‬ﺑﻴﯿﺎﻧ ﺎﺕت‪ ‬ﺑﻌ ﺾ‪ ‬ﺍاﻟﺼ‪ ‬ﻔﺎﺕت‪ ‬ﺍاﻹﻧﺘﺎﺟﻴﯿ ﺔ‪ ‬ﺧ ﻼﻝل‪ ‬ﻓﺘ ﺮﺓة‪ ‬‬
‫ﺃأﺧﺬﺕت‪ ‬ﻋﻴﯿﻨ ﺎﺕت‪ ‬ﻣ ﻦ‪ ‬ﻛ ﻞ‪ ‬ﺫذﺑﻴﯿﺤ ﺔ‪ ‬ﻟﻐ ﺮﺽض‪ ‬ﺇإﺟ ﺮﺍاء‪ ‬ﺍاﻟﺘﺤﻠﻴﯿ ﻞ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿ ﺎ‪ ‬ﺋﻲ‪ ‬ﻭوﺣﺴ ﺐ‪A ‬‬
‫ﺍاﻟﻨﻤﻮ‪) ‬ﻣﻦ‪8 ‬ـ‪ 16‬ﺃأﺳﺒﻮﻉع(‪ .‬‬
‫‪ . (1984) .O.A .C‬ﺗ ﻢ‪ ‬ﺗﺤﻠﻴﯿ ﻞ‪ ‬ﺍاﻟﺒﻴﯿﺎﻧ ﺎﺕت‪ ‬ﺇإﺣﺼ ﺎﺋﻴﯿﺎ‪ ‬ﺑﻮﺍاﺳ ﻄﺔ‪ ‬ﺑﺮﻧ ﺎﻣﺞ‪SAS ‬‬
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‫‪ 1985‬ﺣﺴﺐ‪ ‬ﻧﻤﻮﺫذﺝج‪ ‬ﺍاﻻﻧﺤ ﺪﺍاﺭر‪ ‬ﺍاﻟﺨﻄ ﻲ‪ ‬ﺍاﻟﻤﺘﻌ ﺪﺩد‪ ( Stepwise ) ‬ﺣﻴﯿ ﺚ‪ ‬ﻣﺜﻠ ﺖ‪ ‬‬
‫ﺍاﻟﻤﻮﺍاﺩد‪ ‬ﻭوﺍاﻟﻄﺮﻳﯾﻘﺔ ‪ ‬‬
‫ﻛ ﻞ‪ ‬ﻣ ﻦ‪ ‬ﻧﺴ ﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑ ﺔ‪ ‬ﻭوﺍاﻟﺮﻣ ﺎﺩد‪ ‬ﻭوﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟ ﺪﻫﮬﮪھﻦ‪ ‬ﻓ ﻲ‪ ‬ﺍاﻟﺠﺴ ﻢ‪ ‬ﻛﻤﺘﻐﻴﯿ ﺮﺍاﺕت‪ ‬‬
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‫ﻣﺴ ﺘﻘﻠﺔ‪ ‬ﻋﻠ ﻰ‪ ‬ﺍاﻟﺘ ﻮﺍاﻟﻲ‪ ،٬ ‬ﺃأﻣ ﺎ‪ ‬ﺍاﻟﻤﺘﻐﻴﯿ ﺮﺍاﺕت‪ ‬ﺍاﻟﻤﻌﺘﻤ ﺪﺓة‪ ‬ﻓﻘ ﺪ‪ ‬ﻛﺎﻧ ﺖ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟ ‪ ‬ﺬﺑﺎﺋﺢ‪ ‬‬
‫ﺗ ﻢ‪ ‬ﺍاﻟﺤﺼ ﻮﻝل‪ ‬ﻋﻠ ﻰ‪ ‬ﺑﻴﯿﺎﻧ ﺎﺕت‪ ‬ﻫﮬﮪھ ﺬﻩه‪ ‬ﺍاﻟﺪﺭرﺍاﺳ ﺔ‪ ‬ﻣ ﻦ‪ ‬ﺗﺠﺮﺑ ﺔ‪ ‬ﺃأﺟﺮﻳﯾ ﺖ‪ ‬ﻋﻠ ﻰ‪ ‬ﻗﻄﻴﯿ ﻊ‪ ‬ﻣ ﻦ‪ ‬‬
‫ﺍاﻻﺑﺘ ﺪﺍاﺋﻲ‪ ‬ﻋﻨ ﺪ‪ ‬ﻋﻤ ﺮ‪ 8 ‬ﺃأﺳ ﺎﺑﻴﯿﻊ‪ ،٬‬ﻭوﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴ ﻢ‪ ‬ﺍاﻟﺤ ﻲ‪ ‬ﻋﻨ ﺪ‪ ‬ﻋﻤ ﺮ‪ 16 ‬ﺃأﺳ ﺒﻮﻉع‪ ،٬‬‬
‫ﺍاﻟﺪﺟﺎﺝج‪ ‬ﺍاﻟﺮﻭوﻣﻲ‪ ‬ﺍاﻟﻤﺤﻠﻲ‪ ‬ﻳﯾﺘﻜﻮﻥن‪ ‬ﻣﻦ‪ 384 ‬ﻓ ﺮﺥخ‪ ‬ﺑﻌﻤ ﺮ‪ ‬ﻳﯾ ﻮﻡم‪ ‬ﻭوﺍاﺣ ﺪ‪ ‬ﺗ ﻢ‪ ‬ﺍاﻟﺤﺼ ﻮﻝل‪ ‬‬
‫ﻭوﻣﻌ ﺪﻝل‪ ‬ﺍاﻟﺰﻳﯾ ﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿ ﺔ‪ ‬ﺍاﻟﻴﯿﻮﻣﻴﯿ ﺔ‪ ،٬‬ﻭوﻣﻌ ﺪﻝل‪ ‬ﺍاﺳ ﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﻌﻠ ﻒ‪ ‬ﺍاﻟﻴﯿ ﻮﻣﻲ‪ ،٬ ‬ﻭوﻛﻔ ﺎءﺓة‪ ‬‬
‫ﻋﻠﻴﯿﻬﮭﺎ‪ ‬ﻣﻦ‪ ‬ﻓﻘﺴﻪﮫ‪ ‬ﺧﺮﻳﯾﻔﻴﯿﺔ‪ ‬ﺣﻴﯿﺚ‪ ‬ﻧﻘﻠﺖ‪ ‬ﺇإﻟﻰ‪ ‬ﻏﺮﻓ ﺔ‪ ‬ﺍاﻟﺤﻀ ﺎﻧﺔ‪ ‬ﺩدﺍاﺧ ﻞ‪ ‬ﻗ‪ ‬ﺎﻋ ﺔ‪ ‬ﺍاﻟﺘﺮﺑﻴﯿ ﺔ‪ . ‬‬
‫ﺍاﻟﺘﺤﻮﻳﯾ ﻞ‪ ‬ﺍاﻟﻐ ﺬﺍاﺋﻲ‪) ‬ﻏ ﻢ‪ ‬ﻋﻠ ﻒ‪ ‬ﻣﺴ ﺘﻬﮭﻠﻚ‪\ ‬ﻏ ﻢ‪ ‬ﺯزﻳﯾ ﺎﺩدﺓة‪ ‬ﻭوﺯزﻧﻴﯿ ﻪﮫ(‪ ،٬‬ﻭوﻣﻌ ﺪﻝل‪ ‬ﺍاﺳ ﺘﻬﮭﻼﻙك‪ ‬‬
‫ﻭوﻗﺪ‪ ‬ﻛﺎﻧﺖ‪ ‬ﻫﮬﮪھﺬﻩه‪ ‬ﺍاﻟﻐﺮﻓﺔ‪ ‬ﻣﺰﻭوﺩدﺓة‪ ‬ﺑﻜﺎﻓﺔ‪ ‬ﻣﺴﺘﻠﺰﻣﺎﺕت‪ ‬ﺍاﻟﺘﺮﺑﻴﯿ ﺔ‪ ‬ﻣ ﻦ‪ ‬ﻓﺮﺷ ﺔ‪ ‬ﻣ ﻦ‪ ‬ﻧﺸ ﺎﺭرﺓة‪ ‬‬
‫ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﻴﯿ ﻮﻣﻲ‪) ‬ﻏ ﻢ‪ ،٬ ‬ﻛﻔ ﺎءﺓة‪ ‬ﺗﺤﻮﻳﯾ ﻞ‪ ‬ﺍاﻟﺒ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻏ ﻢ‪ ‬ﺑ ﺮﻭوﺗﻴﯿﻦ‪ ‬ﻣﺴ ﺘﻬﮭﻠﻚ‪\ ‬ﻏ ﻢ‪ ‬‬
‫ﺍاﻟﺨﺸ ﺐ‪ ‬ﻭوﻋ ﺪﺩد‪ ‬ﻣ ﻦ‪ ‬ﺻ ﻮﺍاﻧﻲ‪ ‬ﺍاﻟﻌﻠ ﻒ‪ ‬ﻭوﺍاﻟﻤﺴ ﺎﻗﻲ‪ ‬ﺍاﻟﺒﻼﺳ ﺘﻴﯿﻜﻴﯿﺔ‪ ‬ﺍاﻟﻤﻘﻠﻮﺑ ﺔ‪ ‬‬
‫ﺯزﻳﯾﺎﺩدﺓة‪ ‬ﻭوﺯزﻧﻴﯿﻪﮫ(‪،٬‬ﻭوﻧﺴﺒﺔ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪.(%) ‬‬
‫‪76‬‬
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‫ﺍاﻟﻨﺘﺎﺋﺞ‪ ‬ﻭوﺍاﻟﻤﻨﺎﻗﺸﺔ ‪ ‬‬
‫ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻣﻊ‪ ‬ﻣﺎ‪ ‬ﻭوﺟﺪﻩه‪ (1984) Friars ‬ﻓﻲ‪ ‬ﺫذﺑﺎﺋﺢ‪ ‬ﻓﺮﻭوﺝج‪ ‬ﺍاﻟﻠﺤﻢ‪ ‬ﺣﻴﯿﺚ‪ ‬‬
‫ﻳﯾﻮﺿﺢ ‪ ‬ﺟﺪﻭوﻝل ‪ ‬ﺭرﻗﻢ ‪ (1) ‬ﻣﺘﻮﺳﻂ ‪ ‬ﻭوﺍاﻻﻧﺤﺮﺍاﻑف ‪ ‬ﺍاﻟﻘﻴﯿﺎﺳﻲ ‪ ‬ﻭوﺍاﻟﻘﻴﯿﻢ ‪ ‬ﺍاﻟﻌﻠﻴﯿﺎ ‪ ‬ﻭوﺍاﻟﺪﻧﻴﯿﺎ‪ ‬‬
‫ﻛﺎﻧﺖ‪ ‬ﻗﻴﯿﻢ‪ ‬ﻣﻌﺎﻣﻞ ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ (0.84-­) ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ ‬ﻣﻌﻨﻮﻳﯾﺔ‪،٬ (P<0.01) ‬ﻛﻤﺎ‪ ‬‬
‫ﻟﻠﺼﻔﺎﺕت ‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺳﺔ‪ ،٬‬ﺑﻴﯿﻨﻤﺎ ‪ ‬ﺟﺪﻭوﻝل ‪ ‬ﺭرﻗﻢ ‪ (2) ‬ﻳﯾﺒﻴﯿﻦ ‪ ‬ﻣﻌﺎﻣﻼﺕت ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط ‪ ‬ﺑﻴﯿﻦ‪ ‬‬
‫ﺗﺘﻔﻖ‪ ‬ﻣﻊ‪ ‬ﻣﺎ‪ ‬ﻭوﺟﺪﻩه‪ (1997) Bakalli and Pesti ‬ﻣﻦ‪ ‬ﻋﺪﻡم‪ ‬ﻭوﺟﻮﺩد‪ ‬ﻋﻼﻗﺔ‪ ‬‬
‫ﺍاﻟﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ ‬ﻟﻠﺬﺑﻴﯿﺤﺔ‪ ‬ﻭوﺍاﻟﺼﻔﺎﺕت‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺳﺔ‪ .‬ﺣﻴﯿﺚ‪ ‬ﻳﯾﻼﺣﻆ‪ ‬ﻭوﺟﻮﺩد‪ ‬ﺍاﺭرﺗﺒﺎﻁط‪ ‬‬
‫ﻣﻌﻨﻮﻳﯾﺔ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﺣﻴﯿﺚ‪ ‬ﻛﺎﻧﺖ‪ ‬ﻗﻴﯿﻤﺔ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬‬
‫ﻣﻌﻨﻮﻱي‪ ‬ﺳﺎﻟﺐ‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﻛﻞ ‪ ‬ﻣﻦ‪ ‬ﻣﺴﺘﻮﻯى ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺗﺤﺖ‪ ‬‬
‫)­‪ .(0.224-‬ﺗﺸﻴﯿﺮ ‪ ‬ﺍاﻟﻨﺘﺎﺋﺞ ‪ ‬ﻓﻲ ‪ ‬ﺍاﻟﺠﺪﻭوﻝل ‪ ‬ﺃأﺩدﻧﺎﻩه ‪ ‬ﺇإﻟﻰ ‪ ‬ﻭوﺟﻮﺩد ‪ ‬ﺍاﺭرﺗﺒﺎﻁط ‪ ‬ﻣﻌﻨﻮﻱي ‪ ‬ﺑﻴﯿﻦ‪ ‬‬
‫ﻣﺴﺘﻮﻯى ‪P<0.05 ) ‬ﻭو‪ (P<0.01‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ .‬ﻭوﻗﺪ ‪ ‬ﻛﺎﻧﺖ ‪ ‬ﻗﻴﯿﻢ ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬‬
‫ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻣﺎﺩد ‪ ‬ﻣﻊ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ ‪ ‬ﺍاﻟﺨﺎﻡم ‪ ‬ﺗﺤﺖ ‪ ‬ﻣﺴﺘﻮﻯى)‪ (P<0.01‬ﻭوﻣﻊ ‪ ‬ﻧﺴﺒﺔ‪ ‬‬
‫ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﻫﮬﮪھﺬﻩه ‪ ‬ﺍاﻗﻞ‪ ‬ﻣﻤﺎ‪ ‬ﻭوﺟﺪﻩه‪ (1978) Solvyns and Pym ‬ﻓﻲ‪ ‬ﺩدﺭرﺍاﺳﺘﻪﮫ‪ ‬‬
‫ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ (P<0.01) ‬ﻭوﻣﻊ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪ (P<0.05) ‬ﻭوﻗﺪ‪ ‬‬
‫ﻋﻠﻰ‪ ‬ﻓﺮﻭوﺝج‪ ‬ﺍاﻟﻠﺤﻢ‪ ‬ﺣﻴﯿﺚ‪ ‬ﻛﺎﻧﺖ‪ (0.50 -­ ،٬ 0.97-­) ‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ ،٬ ‬ﻭوﺗﺘﻔﻖ‪ ‬ﻣﻊ‪ ‬‬
‫ﺃأﺷﺎﺭر‪ (1984) Chambers and Fortin ‬ﺇإﻟﻰ‪ ‬ﻭوﺟﻮﺩد‪ ‬ﻋﻼﻗﺔ‪ ‬ﻋﻜﺴﻴﯿﺔ‪ ‬ﺑﻴﯿﻦ‪ ‬‬
‫ﻣﺎ ‪ ‬ﻭوﺟﺪﻩه ‪ Fortin and (1984) Chambers ‬ﻣﻦ ‪ ‬ﺃأﻥن ‪ ‬ﺍاﻟﻌﻼﻗﺔ ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﻧﺴﺒﺔ‪ ‬‬
‫ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻣﺎﺩد‪ ‬ﻭوﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺑﻴﯿﻨﻤﺎ‪ ‬ﻭوﺟﺪ‪ (1984)Friars ‬ﺃأﻥن‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬‬
‫ﺍاﻟﺮﻃﻮﺑﺔ ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ ‪ ‬ﻋﻜﺴﻴﯿﺔ ‪ ‬ﻭوﻣﻊ ‪ ‬ﻣﺎ ‪ ‬ﻭوﺟﺪﻩه ‪ ‬ﻛﻞ ‪ ‬ﻣﻦ ‪ Bregendahl ‬ﻭوﺁآﺧﺮﻭوﻥن‪ ‬‬
‫ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻣﺎﺩد‪ ‬ﻭوﻛﻞ‪ ‬ﻣﻦ‪ ‬ﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﻭوﺍاﺳﺘﻬﮭﻼﻙك ‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﻭوﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﻐﺬﻳﯾﺔ‪ ‬‬
‫)‪ ،٬ ( 2002‬ﻭو‪ Velu‬ﻭوﺁآﺧﺮﻭوﻥن ‪ Sibbald and Wolynetz ،٬ (1972) ‬‬
‫ﻛﺎﻧﺖ ‪ (0.17-­ ،٬ 0.36-­ ،٬ 0.19 -­) ‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ .‬ﺃأﻇﻬﮭﺮﺕت ‪ ‬ﺍاﻟﻨﺘﺎﺋﺞ ‪ ‬ﺃأﻳﯾﻀﺎ‪ ‬‬
‫)‪ (1990‬ﻣﻦ‪ ‬ﺍا ﻥن‪ ‬ﺍاﻟﻌﻼﻗﺔ‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﻤﺎﺩدﺓة‪ ‬ﺍاﻟﺠﺎﻓﺔ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﻣﻮﺟﺒﺔ‪ ،٬ ‬ﺑﻴﯿﻨﻤﺎ‪ ‬‬
‫ﻭوﺟﻮﺩد‪ ‬ﺍاﺭرﺗﺒﺎﻁط‪ ‬ﻣﻌﻨﻮﻱي‪ ‬ﺳﺎﻟﺐ‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﻣﻊ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﺍاﻟﺮﻣﺎﺩد‪ ‬‬
‫ﺗﺨﺘﻠﻒ ‪ ‬ﻫﮬﮪھﺬﻩه ‪ ‬ﺍاﻟﻨﺘﺎﺋﺞ ‪ ‬ﻣﻊ ‪ ‬ﻣﺎ ‪ ‬ﻭوﺟﺪﻩه ‪ (2002) Bregendahl ‬ﺣﻴﯿﺚ ‪ ‬ﻟﻢ ‪ ‬ﺗﻜﻦ‪ ‬‬
‫ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ (P<0.01 ،٬P<0.01 ،٬P<0.05) ‬ﻋﻠﻰ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪،٬‬‬
‫ﻫﮬﮪھﻨﺎﻙك‪ ‬ﻋﻼﻗﺔ‪ ‬ﻣﻌﻨﻮﻳﯾﺔ‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﻤﺎﺩدﺓة ‪ ‬ﺍاﻟﺠﺎﻓﺔ‪ ‬ﻭوﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ،٬ ‬ﻛﻤﺎ‪ ‬ﺗﺘﻔﻖ‪ ‬ﻣﻊ‪ ‬‬
‫ﺑﻴﯿﻨﻤﺎ‪ ‬ﻟﻢ‪ ‬ﺗﻜﻦ‪ ‬ﺍاﻟﻘﻴﯿﻢ‪ ‬ﺍاﻷﺧﺮﻯى‪ ‬ﻣﻌﻨﻮﻳﯾﺔ‪ ،٬‬ﻭوﻗﺪ‪ ‬ﺃأﺷﺎﺭر‪Bakalli and Pesti ‬‬
‫ﻣﺎ ‪ ‬ﻭوﺟﺪ‪ (1984) Friars‬ﻣﻦ ‪ ‬ﺍاﻥن ‪ ‬ﺍاﻟﻌﻼﻗﺔ ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ ‪ ‬ﻣﻊ ‪ ‬ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬‬
‫)‪ (1997‬ﺇإﻟﻰ‪ ‬ﻭوﺟﻮﺩد‪ ‬ﻋﻼﻗﺔ‪ ‬ﻣﻌﻨﻮﻳﯾﺔ‪ (P<0.01) ‬ﺑﻴﯿﻦ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﺍاﻟﺤﻲ‪ ‬ﻭوﻧﺴﺒﺔ‬
‫ﺍاﻟﻌﻠﻒ‪ ‬ﻭوﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﻭوﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﻐﺬﻳﯾﺔ‪) ‬ﻏﻢ‪ ‬ﺯزﻳﯾﺎﺩدﺓة‪ ‬ﻭوﺯزﻧﻴﯿﻪﮫ‪ \ ‬ﻏﻢ‪ ‬ﻋﻠﻒ‪ ‬ﻣﺴﺘﻬﮭﻠﻚ‬
‫ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺣﻴﯿﺚ‪ ‬ﻛﺎﻥن‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﺑﻴﯿﻨﻬﮭﻤﺎ‪ (0.305-­ ) ‬ﻭوﻭوﺟﺪ ‪ Friars‬‬
‫ﺟﺪﻭوﻝل‪ (1) ‬ﺍاﻟﻤﺘﻮﺳﻂ‪ ‬ﻭوﺍاﻻﻧﺤﺮﺍاﻑف‪ ‬ﺍاﻟﻘﻴﯿﺎﺳﻲ‪ ‬ﻭوﺍاﻟﻘﻴﯿﻢ‪ ‬ﺍاﻟﻌﻠﻴﯿﺎ‪ ‬ﻭوﺍاﻟﺪﻧﻴﯿﺎ‪ ‬ﻟﻠﺼﻔﺎﺕت‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺳﺔ‪ .‬‬
‫ﺍاﻟﻘﻴﯿﺎﺳﺎﺕت‬
‫ﺍاﻟﻌﺪﺩد ‪ ‬‬
‫ﺍاﻟﻤﺘﻮﺳﻂ ‪ ‬‬
‫ﺍاﻻﻧﺤﺮﺍاﻑف‪ ‬ﺍاﻟﻤﻌﻴﯿﺎﺭرﻱي ‪ ‬‬
‫ﺍاﻷﻋﻠﻰ ‪ ‬‬
‫ﺍاﻷﻗﻞ ‪ ‬‬
‫‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪% ‬‬
‫‪72‬‬
‫‪66.35‬‬
‫‪1.97‬‬
‫‪70.95‬‬
‫‪60.64‬‬
‫‪ ‬ﺍاﻟﺮﻣﺎﺩد‪% ‬‬
‫‪72‬‬
‫‪4.38‬‬
‫‪0.46‬‬
‫‪5.89‬‬
‫‪3.60‬‬
‫‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪% ‬‬
‫‪72‬‬
‫‪17.07‬‬
‫‪1.04‬‬
‫‪20.34‬‬
‫‪15.02‬‬
‫ﻣﺴﺘﺨﻠﺺ‪ ‬ﺍاﻻﻳﯾﺜﺮ‪% ‬‬
‫‪72‬‬
‫‪12.21‬‬
‫‪2.11‬‬
‫‪17.84‬‬
‫‪7.03‬‬
‫‪ ‬ﺍاﻟﻮﺯزﻥن‪ ‬ﺍاﻻﺑﺘﺪﺍاﺋﻲ‪ ‬ﻏﻢ‬
‫‪72‬‬
‫‪913.01‬‬
‫‪170.20‬‬
‫‪1207‬‬
‫‪625.0‬‬
‫‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﺍاﻟﺤﻲ‪ ‬ﻏﻢ‬
‫‪72‬‬
‫‪2465.0‬‬
‫‪523.87‬‬
‫‪3603‬‬
‫‪1363‬‬
‫‪ ‬ﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﺍاﻟﻴﯿﻮﻣﻴﯿﺔ‪ ‬ﻏﻢ‬
‫‪72‬‬
‫‪26.48‬‬
‫‪6.88‬‬
‫‪39.48‬‬
‫‪10.23‬‬
‫‪ ‬ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﺍاﻟﻴﯿﻮﻣﻲ‪ ‬ﻏﻢ‬
‫‪72‬‬
‫‪113.34‬‬
‫‪17.49‬‬
‫‪150.04‬‬
‫‪74.45‬‬
‫‪ ‬ﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﺤﻮﻳﯾﻞ‪ ‬ﺍاﻟﻐﺬﺍاﺋﻲ‬
‫‪72‬‬
‫‪4.47‬‬
‫‪1.01‬‬
‫‪9.33‬‬
‫‪3.13‬‬
‫‪ ‬ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﻴﯿﻮﻣﻲ‪ ‬ﻏﻢ‬
‫‪72‬‬
‫‪21.12‬‬
‫‪4.39‬‬
‫‪30.30‬‬
‫‪13.88‬‬
‫‪ ‬ﻛﻔﺎءﺓة‪ ‬ﺗﺤﻮﻳﯾﻞ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‬
‫‪72‬‬
‫‪0.83‬‬
‫‪0.18‬‬
‫‪1.45‬‬
‫‪0.56‬‬
‫‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪ % ‬‬
‫‪ 72‬‬
‫‪ 67.75‬‬
‫‪ 2.42‬‬
‫‪ 72.82‬‬
‫‪ 61.77‬‬
‫‪ ‬ﻛﺎﻧﺖ‪ ‬ﻋﻜﺴﻴﯿﺔ‪ ‬ﻟﻜﻦ‪ ‬ﻗﻴﯿﻢ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﻛﺎﻧﺖ‪ ‬ﻣﺨﺘﻠﻔﺔ‪ 0.07-­ ،٬ 0.31-­) ‬‬
‫‪ (1984) ‬ﺇإﻥن‪ ‬ﻗﻴﯿﻢ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﻭوﻛﻞ‪ ‬ﻣﻦ‪ ‬ﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬‬
‫‪ (0.28-­ ،٬‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ .‬ﻭوﻧﻈﺮﺍا‪ ‬ﻷﻥن‪ ‬ﻣﻔﻬﮭﻮﻡم‪ ‬ﺣﺴﺎﺏب‪ ‬ﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﻐﺬﻳﯾﺔ‪) ‬ﻏﻢ‪ ‬ﺯزﻳﯾﺎﺩدﺓة‪ ‬‬
‫ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﻭوﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﻭوﺗﺘﻔﻖ‪ ‬ﻫﮬﮪھﺬﻩه‪ ‬ﺍاﻟﻨﺘﺎﺋﺞ‪ ‬ﻣﻊ‪ ‬ﻣﺎ‪ ‬ﻭوﺟﺪﻩه‪ Velu ‬ﻭوﺁآﺧﺮﻭوﻥن‪ (1972) ‬‬
‫ﻭوﺯزﻧﻴﯿﻪﮫ\ﻏﻢ ‪ ‬ﻋﻠﻒ ‪ ‬ﻣﺴﺘﻬﮭﻠﻚ( ‪ ‬ﻫﮬﮪھﻮ ‪ ‬ﻋﻜﺲ ‪ ‬ﻛﻔﺎءﺓة ‪ ‬ﺍاﻟﺘﺤﻮﻳﯾﻞ ‪ ‬ﺍاﻟﻐﺬﺍاﺋﻲ ‪) ‬ﻏﻢ ‪ ‬ﻋﻠﻒ‪ ‬‬
‫ﻣﻦ‪ ‬ﺍاﺭرﺗﺒﺎﻁط‪ ‬ﻣﻌﻨﻮﻱي‪ (P<0.01) ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﻭوﻧﺴﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪.‬‬
‫ﻣﺴﺘﻬﮭﻠﻚ\ ﻏﻢ ‪ ‬ﺯزﻳﯾﺎﺩدﺓة ‪ ‬ﻭوﺯزﻧﻴﯿﻪﮫ(‪ .‬ﻓﺈﺫذﺍا ‪ ‬ﻛﺎﻧﺖ ‪ ‬ﺍاﻟﻌﻼﻗﺔ ‪ ‬ﻃﺮﺩدﻳﯾﺔ ‪ ‬ﻣﻊ ‪ ‬ﺍاﺣﺪﻫﮬﮪھﻤﺎ ‪ ‬ﻓﻬﮭﻲ‪ ‬‬
‫ﻭوﻣﻦ‪ ‬ﻧﺎﺣﻴﯿﺔ‪ ‬ﺃأﺧﺮﻯى‪ ‬ﻓﻘﺪ‪ ‬ﻭوﺟﺪ‪ (1978) Leeson and Morrison ‬ﺍاﻧﺨﻔﺎﺿﺎ‪ ‬‬
‫ﻋﻜﺴﻴﯿﺔ‪ ‬ﻣﻊ‪ ‬ﺍاﻷﺧﺮﻯى‪ .‬ﻭوﺗﻘﺎﺭرﺏب‪ ‬ﻗﻴﯿﻢ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﻓﻲ‪ ‬ﺩدﺭرﺍاﺳﺘﻨﺎ‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬‬
‫ﻣﻌﻨﻮﻳﯾﺎ‪ ‬ﻓﻲ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﺨﺎﻡم ‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ (P<0.05) ‬ﻋﻨﺪ‪ ‬ﺗﺤﺴﻴﯿﻦ ‪ ‬‬
‫‪77‬‬
‫ﺟﺪﻭوﻝل‪ (2) ‬ﻣﻌﺎﻣﻼﺕت‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﺑﻴﯿﻦ‪ ‬ﺍاﻟﺘﺮﻛﻴﯿﺐ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎﺋﻲ‪ ‬ﻟﻠﺠﺴﻢ‪ ‬ﻭوﺍاﻟﺼﻔﺎﺕت‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺱس‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫ﺍاﻟﻘﻴﯿﺎﺳﺎﺕت ‪ ‬‬
‫ﺍاﻟﺮﻃﻮﺑﺔ‪ %‬‬
‫ﺑﺮﻭوﺗﻴﯿﻦ‪%‬‬
‫ﺩدﻫﮬﮪھﻦ‪ %‬‬
‫ﺍاﻟﺮﻣﺎﺩد‪ %‬‬
‫‪ ‬‬
‫ﺍاﻟﺮﻃﻮﺑﺔ‪ % ‬‬
‫‪1.00000‬‬
‫* ‪-0.27293‬‬
‫**‪-0.81058‬‬
‫‪0.05382‬‬
‫ﺍاﻟﺮﻣﺎﺩد‪ % ‬‬
‫‪0.05382‬‬
‫** ‪0.32021‬‬
‫***‪-0.42408‬‬
‫‪1.00000‬‬
‫‪ ‬‬
‫ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ % ‬‬
‫*‪-0.27293‬‬
‫‪1.00000‬‬
‫**‪-0.30756‬‬
‫**‪0.32021‬‬
‫‪ ‬‬
‫ﺍاﻟﺪﻫﮬﮪھﻦ‪ %‬‬
‫***‪-0.81058‬‬
‫**‪-0.30756‬‬
‫‪1.00000‬‬
‫***‪-0.42048‬‬
‫ﺍاﻟﻮﺯزﻥن‪ ‬ﺍاﻻﺑﺘﺪﺍاﺋﻲ‪) ‬ﻏﻢ( ‪ ‬‬
‫‪0.00600‬‬
‫‪-0.03740‬‬
‫‪0.00497‬‬
‫‪0.03647‬‬
‫ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﺍاﻟﺤﻲ‪) ‬ﻏﻢ( ‪ ‬‬
‫‪-0.19620‬‬
‫‪-0.07498‬‬
‫*‪0.23284‬‬
‫‪-0.05879‬‬
‫ﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﺍاﻟﻴﯿﻮﻣﻴﯿﺔ‪) ‬ﻏﻢ( ‪ ‬‬
‫‪-0.19305‬‬
‫‪-0.05267‬‬
‫‪0.21780‬‬
‫‪-0.05371‬‬
‫‪ ‬‬
‫ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﺍاﻟﻴﯿﻮﻣﻲ‪) ‬ﻏﻢ( ‪ ‬‬
‫‪-0.06958‬‬
‫‪-0.05209‬‬
‫‪0.08341‬‬
‫‪0.03350‬‬
‫‪ ‬‬
‫ﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﺤﻮﻳﯾﻞ‪ ‬ﺍاﻟﻐﺬﺍاﺋﻲ ‪ ‬‬
‫‪0.22541‬‬
‫‪0.00617‬‬
‫*‪-0.24830‬‬
‫‪0.16128‬‬
‫ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﻴﯿﻮﻣﻲ‪) ‬ﻏﻢ( ‪ ‬‬
‫‪-0.12094‬‬
‫‪0.00183‬‬
‫‪0.11051‬‬
‫‪0.00692‬‬
‫ﻛﻔﺎءﺓة‪ ‬ﺗﺤﻮﻳﯾﻞ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ ‪ ‬‬
‫‪0.20471‬‬
‫‪0.01734‬‬
‫*‪-0.23249‬‬
‫‪0.15206‬‬
‫ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪ % ‬‬
‫‪-0.16850‬‬
‫**‪-0.30228‬‬
‫**‪0.36516‬‬
‫*‪-0.27214‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫*‪ ‬ﻣﻌﻨﻮﻱي‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ ** ،٬ P< 0.05 ‬ﻣﻌﻨﻮﻱي‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ *** ،٬ P< 0.01 ‬ﻣﻌﻨﻮﻱي‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪P< 0.001 ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫‪ ‬‬
‫ﺍاﻟﺰﻳﯾﺎﺩدﺓة ‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ .‬ﻳﯾﻮﺿﺢ ‪ ‬ﺍاﻟﺠﺪﻭوﻝل ‪ ‬ﺭرﻗﻢ ‪ (2) ‬ﺃأﻳﯾﻀﺎ ‪ ‬ﺇإﻥن ‪ ‬ﻣﻌﺎﻣﻞ ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط ‪ ‬ﺑﻴﯿﻦ‪ ‬‬
‫ﻭوﺍاﻟﺰﻳﯾﺎﺩدﺓة ‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ،٬‬ﻭوﻻ ‪ ‬ﺗﺘﻔﻖ ‪ ‬ﻣﻊ ‪ ‬ﻣﺎ ‪ ‬ﻭوﺟﺪﻩه ‪ ‬ﻧﻔﺲ ‪ ‬ﺍاﻟﺒﺎﺣﺚ ‪ ‬ﻣﻦ ‪ ‬ﻭوﺟﻮﺩد ‪ ‬ﺍاﺭرﺗﺒﺎﻁط‪ ‬‬
‫ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ ‪ ‬ﺍاﻟﺨﺎﻡم ‪ ‬ﻭوﻛﻞ ‪ ‬ﻣﻦ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ ‪ ‬ﻭوﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻣﺎﺩد ‪ ‬ﻛﺎﻥن ‪ ‬ﻣﻌﻨﻮﻳﯾﺎ ‪ ‬ﺳﺎﻟﺒﺎ‪ ‬‬
‫ﻣﻌﻨﻮﻱي‪ (P<0.01) ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﻭوﻛﻞ‪ ‬ﻣﻦ‪ ‬ﺍاﺳﺘﻬﮭﻼﻙك‪ ‬ﺍاﻟﻌﻠﻒ‪ ‬ﻭوﻛﻔﺎءﺓة‪ ‬‬
‫ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ (P<0.01) ‬ﻭوﻣﻊ‪ ‬ﻛﻞ‪ ‬ﻣﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﺍاﻟﺨﺎﻡم‪ ‬ﻭوﻧﺴﺒﺔ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪ ‬‬
‫ﺍاﻟﺘﻐﺬﻳﯾﺔ‪. ‬‬
‫ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ (P<0.01) ‬ﻭوﻣﻊ‪ ‬ﻛﻞ‪ ‬ﻣﻦ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ ‪ ‬ﺍاﻟﺤﻲ‪ ‬ﻭوﻛﻔﺎءﺓة‪ ‬ﺍاﻟﺘﺤﻮﻳﯾﻞ‪ ‬‬
‫ﺗﻮﺿﺢ‪ ‬ﺍاﻟﺠﺪﺍاﻭوﻝل‪3 ) ‬ﻭو‪4‬ﻭو‪5‬ﻭو‪( 6‬ﻣﻌﺎﺩدﻻﺕت‪ ‬ﺍاﻻﻧﺤﺪﺍاﺭر‪ ‬ﻟﻠﺼﻔﺎﺕت ‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺳﺔ‪ ‬ﻋﻠﻰ‪ ‬‬
‫ﺍاﻟﻐﺬﺍاﺋﻲ‪ ‬ﻭوﻛﻔﺎءﺓة‪ ‬ﺗﺤﻮﻳﯾﻞ‪ ‬ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ (P<0.05) ‬ﻭوﻗﺪ‪ ‬ﺃأﺷﺎﺭر‪ (1984)Friars ‬ﺇإﻟﻰ‪ ‬‬
‫ﻛﻞ‪ ‬ﻣﻦ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﺍاﻟﺮﻣﺎﺩد‪ ‬ﻭوﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻓﻲ‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﻋﻠﻰ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ ،٬ ‬‬
‫ﺃأﻥن ‪ ‬ﻣﻌﺎﻣﻞ ‪ ‬ﺍاﻻﺭرﺗﺒﺎﻁط ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ ‪ ‬ﻭوﻛﻞ ‪ ‬ﻣﻦ ‪ ‬ﺍاﻟﺰﻳﯾﺎﺩدﺓة ‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ ‪ ‬ﻭوﺍاﺳﺘﻬﮭﻼﻙك‪ ‬‬
‫ﺣﻴﯿﺚ‪ ‬ﻇﻬﮭﺮ‪ ‬ﺇإﻥن ‪ ‬ﺃأﻓﻀﻞ‪ ‬ﻣﻌﺎﺩدﻟﺔ‪ ‬ﺗﻨﺒﺆﻳﯾﺔ‪ ‬ﻳﯾﻤﻜﻦ ‪ ‬ﺍاﻟﺤﺼﻮﻝل‪ ‬ﻋﻠﻴﯿﻬﮭﺎ‪ ‬ﺑﻄﺮﻳﯾﻘﺔ ‪ ‬ﺍاﻟﺨﻄﻮﺓة‪ ‬‬
‫ﺍاﻟﻌﻠﻒ‪ ‬ﻭوﻛﻔﺎءﺓة ‪ ‬ﺍاﻟﺘﻐﺬﻳﯾﺔ‪ ‬ﻛﺎﻧﺖ‪ ( 0.24 ،٬ 0.44 ،٬ 0.02 ) ‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ .‬ﻛﻤﺎ‪ ‬‬
‫ﺧﻄﻮﺓة‪ ( Stepwise) ‬ﻓﻲ‪ ‬ﺣﺎﻟﺔ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻫﮬﮪھﻲ‪ ‬ﺑﺎﻻﻋﺘﻤﺎﺩد‪ ‬ﻋﻠﻰ‪ ‬ﻛﻔﺎءﺓة‪ ‬‬
‫ﻭوﺟﺪ ‪ (1997) Bakalli and Pesti ‬ﻋﻼﻗﺔ ‪ ‬ﻗﻮﻳﯾﺔ ‪ ‬ﺗﺤﺖ ‪ ‬ﻣﺴﺘﻮﻯى‪ ‬‬
‫ﺍاﻟﺘﺤﻮﻳﯾﻞ ‪ ‬ﺍاﻟﻐﺬﺍاﺋﻲ‪ .‬ﺇإﻻ ‪ ‬ﺃأﻥن ‪ ‬ﻫﮬﮪھﺬﻩه ‪ ‬ﺍاﻟﻌﻼﻗﺔ ‪ ‬ﻟﻢ ‪ ‬ﺗﻜﻦ ‪ ‬ﻣﻌﻨﻮﻳﯾﺔ ‪،٬ ‬ﻛﻤﺎ ‪ ‬ﺇإﻥن ‪ ‬ﻗﻴﯿﻤﺔ ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬‬
‫)‪ (P<0.001‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻭوﺍاﻟﺮﻃﻮﺑﺔ‪ ‬ﻭوﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ .‬ﻛﻤﺎ‪ ‬ﻭوﺟﺪ‪ ‬ﺃأﻥن‪ ‬ﻣﻌﺎﻣﻞ‪ ‬‬
‫ﺍاﻟﺘﺤﺪﻳﯾﺪ ‪ ( R2) ‬ﺍاﻟﺬﻱي ‪ ‬ﻳﯾﻌﺒﺮ ‪ ‬ﻋﻦ ‪ ‬ﺩدﻗﺔ ‪ ‬ﺗﻤﺜﻴﯿﻞ ‪ ‬ﺍاﻟﻨﻤﻮﺫذﺝج ‪ ‬ﻛﺎﻧﺖ ‪ ‬ﺻﻐﻴﯿﺮﺓة‪ ‬‬
‫ﺍاﻻﺭرﺗﺒﺎﻁط‪ ‬ﺑﻴﯿﻦ‪ ‬ﻭوﺯزﻥن‪ ‬ﺍاﻟﺠﺴﻢ‪ ‬ﺍاﻟﺤﻲ‪ ‬ﻭوﻧﺴﺒﺔ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻛﺎﻧﺖ‪ .0.915 ‬ﻭو‪ ‬ﻗﺪ‪ ‬ﻭوﺟﺪ‪ Lin ‬‬
‫)‪ ،٬(0.058‬ﺃأﻣﺎ ‪ ‬ﺍاﻟﻌﻼﻗﺔ ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﺍاﻟﺼﻔﺎﺕت ‪ ‬ﺍاﻟﻤﺪﺭرﺳﺔ ‪ ‬ﻭوﻛﻞ ‪ ‬ﻣﻦ ‪ ‬ﻧﺴﺒﺔ ‪ ‬ﺍاﻟﺮﻣﺎﺩد‪ ‬‬
‫)‪ (1985) Eitan and Suller (1981‬ﻋﻼﻗﺔ ‪ ‬ﻗﻮﻳﯾﺔ ‪ ‬ﺑﻴﯿﻦ ‪ ‬ﺍاﻟﺰﻳﯾﺎﺩدﺓة ‪ ‬ﻓﻲ‪ ‬‬
‫ﻭوﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‪ ‬ﻭوﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻓﻘﺪ ‪ ‬ﻭوﺟﺪ‪ ‬ﺃأﻥن‪ ‬ﺃأﻓﻀﻞ‪ ‬ﻣﻌﺎﺩدﻟﺔ‪ ‬ﺗﻨﺒﺆﻳﯾﺔ‪ ‬ﻳﯾﻤﻜﻦ ‪ ‬ﺍاﻟﺤﺼﻮﻝل‪ ‬ﻋﻠﻴﯿﻬﮭﺎ‪ ‬‬
‫ﺍاﻟﻮﺯزﻥن ‪ ‬ﻭو ‪ ‬ﺗﺮﺳﻴﯿﺐ ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ .‬ﻭو ‪ ‬ﻻ ‪ ‬ﺗﺘﻔﻖ ‪ ‬ﻫﮬﮪھﺬﻩه ‪ ‬ﺍاﻟﻨﺘﺎﺋﺞ ‪ ‬ﻣﻊ ‪ ‬ﻣﺎ ‪ ‬ﻭوﺟﺪﻩه ‪ Morrison ‬‬
‫ﻫﮬﮪھﻲ‪ ‬ﺑﺎﻻﻋﺘﻤﺎﺩد‪ ‬ﻋﻠﻰ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺘﺼﺎﻓﻲ‪ ‬ﺣﻴﯿﺚ‪ ‬ﻛﺎﻧﺖ‪ ‬ﺍاﻟﻌﻼﻗﺔ‪ ‬ﻣﻌﻨﻮﻳﯾﺔ‪ ‬ﺗﺤﺖ‪ ‬ﻣﺴﺘﻮﻯى‪ ‬‬
‫‪ (Leeson 1978) and‬ﻣﻦ‪ ‬ﺍاﺭرﺗﻔﺎﻉع‪ ‬ﻣﻌﻨﻮﻱي‪ ‬ﻓﻲ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻣﻊ‪ ‬ﺗﺤﺴﻦ‪ ‬‬
‫)‪ (P<0.01 ،٬P<0.01 ،٬P<0.05‬ﻋﻠﻰ ‪ ‬ﺍاﻟﺘﻮﺍاﻟﻲ‪ ،٬‬ﻭوﻗﺪ ‪ ‬ﻛﺎﻧﺖ ‪ ‬ﻗﻴﯿﻢ ‪ ‬ﻣﻌﺎﻣﻞ‪ ‬‬
‫ﺍاﻟﺰﻳﯾﺎﺩدﺓة‪ ‬ﺍاﻟﻮﺯزﻧﻴﯿﺔ‪ ‬ﺑﻴﯿﻨﻤﺎ‪ ‬ﺗﺘﻔﻖ‪ ‬ﻣﻊ‪ ‬ﻣﺎ‪ ‬ﻭوﺟﺪﻩه‪ Chambers ‬ﻭوﺁآﺧﺮﻭوﻥن‪ (1983) ‬ﻣﻦ‪ ‬‬
‫ﺍاﻟﺘﺤﺪﻳﯾﺪ‪ ‬ﻟﻬﮭﺬﻩه‪ ‬ﺍاﻟﻤﻌﺎﺩدﻻﺕت‪ ‬ﺃأﻓﻀﻞ‪ ‬ﻗﻠﻴﯿﻼ‪ ( 0.1333 ،٬ 0.094 ،٬ 0.074 ) ‬ﻋﻠﻰ‪ ‬‬
‫ﻋﺪﻡم‪ ‬ﻭوﺟﻮﺩد‪ ‬ﺍاﺭرﺗﺒﺎﻁط‪ ‬ﻣﻌﻨﻮﻱي‪ ‬ﺑﻴﯿﻦ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺪﻫﮬﮪھﻦ‪ ‬ﻭوﻛﻞ‪ ‬ﻣﻦ‪ ‬ﺍاﻟﻮﺯزﻥن‪ ‬ﺍاﻻﺑﺘﺪﺍاﺋﻲ ‪ ‬‬
‫ﺍاﻟﺘﻮﺍاﻟﻲ‪ .‬ﻳﯾﺘﻀﺢ‪ ‬ﻣﻦ‪ ‬ﻫﮬﮪھﺬﻩه‪ ‬ﺍاﻟﺪﺭرﺍاﺳﺔ‪ ‬ﺍاﻧﻪﮫ‪ ‬ﻣﻦ‪ ‬ﺍاﻟﺼﻌﻮﺑﺔ‪ ‬ﺍاﻻﻋﺘﻤﺎﺩد‪ ‬ﻋﻠﻰ‪ ‬ﺍاﻟﺼﻔﺎﺕت ‪ ‬‬
‫‪78‬‬
‫‪ ‬‬
‫ﺍاﻟﻤﺪﺭرﻭوﺳﺔ ‪ ‬ﺍاﻟﻤﺸﺎﺭر ‪ ‬ﺇإﻟﻴﯿﻬﮭﺎ ‪ ‬ﻓﻲ ‪ ‬ﺇإﻳﯾﺠﺎﺩد ‪ ‬ﻣﻌﺎﺩدﻻﺕت ‪ ‬ﺗﻨﺒﺆﻳﯾﺔ ‪ ‬ﻟﻠﺘﺮﻛﻴﯿﺐ ‪ ‬ﺍاﻟﻜﻴﯿﻤﻴﯿﺎ ‪ ‬ﺋﻠﻠﺠﺴﻢ‪ ‬‬
‫ﻭوﺍاﻹﻧﺎﺙث ‪ ‬ﻓﻲ ‪ ‬ﺟﻤﻴﯿﻊ ‪ ‬ﺍاﻟﺼﻔﺎﺕت ‪ ‬ﺍاﻟﻤﺪﺭرﻭوﺳﺔ ‪ ‬ﻛﻤﺎ ‪ ‬ﺃأﺷﺎﺭرﺕت ‪ ‬ﺇإﻟﻰ ‪ ‬ﺫذﻟﻚ ‪ ‬ﻛﺜﻴﯿﺮ ‪ ‬ﻣﻦ‪ ‬‬
‫ﻓﻲ ‪ ‬ﺍاﻟﺮﻭوﻣﻲ ‪ ‬ﺍاﻟﻤﺤﻠﻲ ‪ ‬ﻭوﻗﺪ ‪ ‬ﻳﯾﻌﻮﺩد ‪ ‬ﻫﮬﮪھﺬﺍا ‪ ‬ﺇإﻟﻰ ‪ ‬ﻭوﺟﻮﺩد ‪ ‬ﺍاﺧﺘﻼﻓﺎﺕت ‪ ‬ﻛﺒﻴﯿﺮﺓة ‪ ‬ﻓﻲ ‪ ‬ﺃأﺩدﺍاء‪ ‬‬
‫ﺍاﻟﺪﺭرﺍاﺳﺎﺕت ‪ ‬ﺍاﻟﺴﺎﺑﻘﺔ ‪ ‬ﺑﻄﺮﺱس ‪ (1986) ‬ﻭو ‪ ‬ﺑﻄﺮﺱس ‪ ‬ﻭوﻳﯾﺤﻴﯿﻰ ‪ (1988) ‬ﻭو ‪ ‬ﻳﯾﺤﻴﯿﻰ‪ ‬‬
‫ﺍاﻟﻄﻴﯿﻮﺭر ‪ ‬ﻣﻦ ‪ ‬ﻃﻴﯿﺮ ‪ ‬ﺇإﻟﻰ ‪ ‬ﺃأﺧﺮ‪ ,‬ﻛﻮﻥن ‪ ‬ﺍاﻟﺪﺟﺎﺝج ‪ ‬ﺍاﻟﺮﻭوﻣﻲ ‪ ‬ﺍاﻟﻤﺤﻠﻲ ‪ ‬ﻻ ‪ ‬ﻳﯾﻌﺪ ﺳﻼﻟﺔ‪ ‬‬
‫)‪ . (1978‬‬
‫ﻗﻴﯿﺎ ﺳﻴﯿﺔ‪ ,‬ﺇإﺿﺎﻓﺔ‪ ‬ﺇإﻟﻰ‪ ‬ﻭوﺟﻮﺩد‪ ‬ﺍاﺧﺘﻼﻓﺎﺕت‪ ‬ﻛﺒﻴﯿﺮﺓة‪ ‬ﻓﻲ‪ ‬ﺍاﻟﻘﺎﺑﻠﻴﯿﺔ‪ ‬ﺍاﻹﻧﺘﺎﺟﻴﯿﺔ‪ ‬ﺑﻴﯿﻦ‪ ‬ﺍاﻟﺬﻛﻮﺭر‪ ‬‬
‫‪ ‬‬
‫‪3‬‬
‫‪Pr> F‬‬
‫‪F Value‬‬
‫‪Mean square‬‬
‫‪Sum of square‬‬
‫‪DF‬‬
‫‪source‬‬
‫‪0.0569‬‬
‫‪3.75‬‬
‫‪14.01913‬‬
‫‪14.01913‬‬
‫‪1‬‬
‫‪Model‬‬
‫‪3.74135‬‬
‫‪261.89474‬‬
‫‪70‬‬
‫‪Error‬‬
‫‪275.91386‬‬
‫‪71‬‬
‫‪Corrected total‬‬
‫‪NS‬‬
‫‪Y2=64.36853+ 0.44199X5‬‬
‫‪R2 = 0.0508‬‬
‫‪NS‬‬
‫ﺟﺪﻭوﻝل‪ (4) ‬ﻣﻌﺎﺩدﻟﺔ‪ ‬ﺧﻂ‪ ‬ﺍاﻻﻧﺤﺪﺍاﺭر‪ ‬ﻟﺼﻔﺔ‪ ‬ﻧﺴﺒﺔ‪ ‬ﺍاﻟﺮﻣﺎﺩد‪ ‬ﻓﻲ‪ ‬ﺍاﻟﺠﺴﻢ‪ .‬‬
‫‪Pr> F‬‬
‫‪F Value‬‬
‫‪Mean square‬‬
‫‪Sum of square‬‬
‫‪DF‬‬
‫‪source‬‬
‫‪0.0207‬‬
‫‪5.60‬‬
‫‪1.09280‬‬
‫‪1.09280‬‬
‫‪1‬‬
‫‪Model‬‬
‫‪0.19518‬‬
‫‪13.66278‬‬
‫‪70‬‬
‫‪Error‬‬
‫‪14.75558‬‬
‫‪71‬‬
‫‪Corrected total‬‬
‫*‬
‫‪Y2=7.84637 – 0.05123X8‬‬
‫‪R2 = 0.0741‬‬
‫‪P< 0.05‬‬
‫‪79‬‬
.‫ ﺍاﻟﺠﺴﻢ‬ ‫ ﻓﻲ‬ ‫ ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‬ ‫ ﻧﺴﺒﺔ‬ ‫ ﻟﺼﻔﺔ‬ ‫ ﺍاﻻﻧﺤﺪﺍاﺭر‬ ‫ ﺧﻂ‬ ‫ ﻣﻌﺎﺩدﻟﺔ‬ (5) ‫ﺟﺪﻭوﻝل‬
source
DF
Sum of square
Mean square
F Value
Pr> F
Model
1
7.03735
7.03735
7.04
0.0099
Error
70
69.97845
0.99969
Corrected total
71
77.01580
**
Y3 = 25.87291 – 0.13001X8
R2 = 0.0914
P< 0.01 ‫ ﻣﺴﺘﻮﻯى‬ ‫ ﺗﺤﺖ‬ ‫ﻣﻌﻨﻮﻱي‬
.‫ ﺍاﻟﺠﺴﻢ‬ ‫ ﻓﻲ‬ ‫ ﺍاﻟﺪﻫﮬﮪھﻦ‬ ‫ ﻧﺴﺒﺔ‬ ‫ ﻟﺼﻔﺔ‬ ‫ ﺍاﻻﻧﺤﺪﺍاﺭر‬ ‫ ﺧﻂ‬ ‫ ﻣﻌﺎﺩدﻟﺔ‬ (6) ‫ﺟﺪﻭوﻝل‬
source
DF
Sum of square
Mean square
F Value
Pr> F
Model
1
42.21192
42.21192
10.77
0.0016
Error
70
274.35797
3.91940
Corrected total
71
316.56989
**
Y4 = -9.35850 + 0.31841X8
R2 = 0.1333
P< 0.01
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Bregendahl, K., J.L. Sell, and D.R. Zimmerman.
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Chambers, J.R. and A. Fortin. 1984. Liver body and
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‫ﺍاﻟﻤﺮﺍاﺟﻊ‬
‫ ﻣﻦ‬ ‫ ﻣﺨﺘﻠﻔﺔ‬ ‫ ﻣﺴﺘﻮﻳﯾﺎﺕت‬ ‫ ﺍاﺳﺘﺨﺪﺍاﻡم‬ ‫ ﺗﺄﺛﻴﯿﺮ‬ .(1986) .‫ ﻳﯾﻌﻘﻮﺏب‬ ‫ ﻳﯾﻮﺳﻒ‬ ،٬ ‫ﺑﻄﺮﺱس‬
‫ ﺍاﻹﻧﺘﺎﺟﻴﯿ ﺔ‬ ‫ ﺍاﻟﺼﻔﺎﺕت‬ ‫ ﺑﻌﺾ‬ ‫ ﻋﻠﻰ‬ ‫ ﺍاﻟﻤﺤﻠﻲ‬ ‫ ﻟﻠﺮﻭوﻣﻲ‬ ‫ ﺍاﻟﻨﻤﻮ‬ ‫ ﻋﻠﻴﯿﻘﻪﮫ‬ ‫ ﻓﻲ‬ ‫ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‬
.104-­97 : 4 : (‫ )ﺯزﺍاﻧﻜﻮ‬ ،٬ ‫ ﺍاﻟﺰﺭرﺍاﻋﻴﯿﺔ‬ ‫ ﻟﻠﻌﻠﻮﻡم‬ ‫ ﺍاﻟﻌﺮﺍاﻗﻴﯿﺔ‬ ‫ ﺍاﻟﻤﺠﻠﺔ‬ ،٬
‫ ﺗ ﺄﺛﻴﯿﺮ‬ . (1988 ) .‫ ﻳﯾﺤﻴﯿ ﻰ‬ ‫ ﺻ ﺎﻟﺢ‬ ‫ ﻭوﻧﻴﯿﻜ ﺎ‬ ‫ ؛‬ ‫ ﻳﯾﻌﻘ ﻮﺏب‬ ‫ ﻳﯾﻮﺳ ﻒ‬ ،٬ ‫ﺑﻄ ﺮﺱس‬
‫ ﺑﻌ ﺾ‬ ‫ ﻋﻠ ﻰ‬ ‫ ﺍاﻟﻨﻤ ﻮ‬ ‫ ﻣﺮﺣﻠﺔ‬ ‫ ﺧﻼﻝل‬ ‫ ﺍاﻟﺒﺮﻭوﺗﻴﯿﻦ‬ ‫ ﻣﻦ‬ ‫ ﻣﺨﺘﻠﻔﺔ‬ ‫ ﻣﺴﺘﻮﻳﯾﺎﺕت‬ ‫ﺍاﺳﺘﺨﺪﺍاﻡم‬
‫ ﺍاﻟﺰﺭرﺍاﻋﻴﯿ ﺔ‬ ‫ ﻟﻠﻌﻠ ﻮﻡم‬ ‫ ﺍاﻟﻌﺮﺍاﻗﻴﯿ ﺔ‬ ‫ ﺍاﻟﻤﺠﻠ ﺔ‬ .‫ ﺍاﻟﻤﺤﻠ ﻲ‬ ‫ ﻟﻠﺮﻭوﻣ ﻲ‬ ‫ ﺍاﻹﻧﺘﺎﺟﻴﯿ ﺔ‬ ‫ﺍاﻟﺼ ﻔﺎﺕت‬
.102-­95 :6 (‫)ﺯزﺍاﻧﻜﻮ‬
‫ ﻓ ﻲ‬ ‫ ﺍاﻟﻠﺤ ﻢ‬ ‫ ﺇإﻧﺘ ﺎﺝج‬ ‫ ﺻ ﻔﺎﺕت‬ ‫ ﺑﻌ ﺾ‬ ‫ ﺩدﺭرﺍاﺳ ﺔ‬ .(1978 ). ‫ ﺻ ﺎﻟﺢ‬ ‫ ﻧﻴﯿﻜ ﺎ‬ ،٬ ‫ﻳﯾﺤﻴﯿ ﻰ‬
‫ ﺻ ﻼﺡح‬ ‫ ﺟﺎﻣﻌ ﺔ‬ ،٬ ‫ ﺍاﻟﺰﺭرﺍاﻋ ﺔ‬ ‫ ﻛﻠﻴﯿ ﺔ‬ ،٬ ‫ ﻣﺎﺟﺴ ﺘﻴﯿﺮ‬ ‫ ﺭرﺳ ﺎﻟﺔ‬ .‫ ﺍاﻟﻤﺤﻠ ﻲ‬ ‫ﺍاﻟﺮﻭوﻣ ﻲ‬
.‫ﺍاﻟﺪﻳﯾﻦ‬
80
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_________________________________________
Received: June 24, 2007
Accepted: August 11, 2010
81