ﺔﻴﺟﺎﺘﻧﻹاﺍ تﺕﺎﻔﺼﻟاﺍ وﻭ ﺢﺋﺎﺑﺬﻠﻟ ﻲﺋﺎﻴﻤﻴﻜﻟاﺍ ﺐﻴﻛﺮﺘﻟاﺍ ﲔﺑ ﺔﻗﻼﻌﻟاﺍ

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‫)‪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
Association of Official Analysis Chemists
(A.O.A.C). 1984. Official Methods for Analysis.
14th Ed. Virginia .USA.
Bregendahl, K., J.L. Sell, and D.R. Zimmerman.
2002. Prediction of whole body composition from
the whole body dry matter percentage of three
week old chicks. Poultry Science, 81:1168-1171.
Chambers, J.R. and A. Fortin. 1984. Liver body and
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composition of carcasses of male broiler
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Chambers, J.R., A. Fortin, and A.A. Gunder. 1983.
Relationships between carcass fatness and feed
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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
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