Soner UYSAL, Cihan ÖZ, Mazhar Burak CAN, Ecehan AYTEK, Aybüke İMİK, Muhammed Furkan KAPLAN

Besi Kuzularında Farklı Protein Kaynaklarının Klostridial Aşılama Sonrası IgG Seviyesi ve Bağırsak Mikrobiyolojisi Üzerine Etkisi

Bu çalışmada farklı gluten kaynakları ile beslenen kuzuların dışkılarındaki total aerob, koliform ve C. perfringens sayısı üzerine etkisi ve klostridial aşılama sonrası meydana gelen IgG seviyelerindeki farklılıkların araştırılması amaçlanmıştır. Bu amaçla 24 adet dokuz aylık yaşta Mor Karaman cinsi erkek kuzu buğday gluteni, mısır gluteni ve kontrol olmak üzere üç gruba (her grupta 8 kuzu) ayrılmıştır. Protein kaynakları, mısır gluteni grubunda mısır gluteninden, buğday gluteni grubunda buğday gluteninden ve kontrol grubunda ise soya fasulyesi küspesinden karşılanmıştır. Hazırlanan rasyon içeriği ham protein (HP) %17 ve metabolik enerji (ME) 2700 kcal/kg olarak eşit şekilde oluşturulmuştur. Denemeye başlamadan önce ve 15 gün sonra olmak üzere iki kez klostridial infeksiyona karşı aşılama yapılmıştır. Deneme sonunda dışkı örnekleri toplanarak total aerobik bakteri, toplam koliform ve C. perfringens sayımı yapılmıştır. Aynı zamanda kuzulardan alınan kan serumlarında IgG seviyeleri ölçülmüştür. Yapılan analizlerde kullanılan protein kaynaklarının total bakteri, koliform ve C. perfiringens sayıları üzerine istatistiksel olarak önemli bir etkisinin olmadığı tespit edilmiştir (P>0.05). Serumda IgG seviyeleri yönünden gruplar arasında önemli bir fark bulunmamıştır (P>0.05). Sonuç olarak, bu çalışmada alınan örneklerde farklı protein kaynaklarının klostridial aşılama sonrası kuzuların IgG seviyelerine etki etmediği, buğday gluteninin total bakteri, koliform ve C. perfiringens sayıları üzerine azaltıcı eğiliminde olduğu görüldü. Ancak bu durumun daha açık bir şekilde ortaya konabilmesi için daha geniş örneklemin olduğu çalışmalara ihtiyaç duyulduğu düşünülmektedir.

Anahtar Kelimeler:

Klostridial aşılar, Klostridial aşılar, Kuzu, Kuzu, Gluten, Gluten, Gluten, Gluten, IgG, IgG, IgG, IgG, Clostridial vaccines, Clostridial vaccines, Clostridial vaccines, Clostridial vaccines

The Effect of Different Protein Sources on IgG Level and Intestinal Microbiology After Clostridial Vaccination in Fattening Lambs

In this study, it was aimed to investigate the effects of total aerobe, coliform and C. perfringens counts in the feces of lambs fed with different gluten sources and to investigate the differences in IgG levels after clostridial vaccination. For this purpose, 24 nine-month-old male Mor Karaman lambs were divided into three groups (8 lambs in each group) as wheat gluten, corn gluten and control. Protein sources were obtained from corn gluten in the corn gluten group, wheat gluten in the wheat gluten group and soybean meal in the control group. The prepared ration content was formed equally as crude protein (HP) 17% and metabolic energy (ME) 2700 kcal/kg. Vaccination against clostridial infection was administered twice, before and 15 days after the start of the trial. At the end of the experiment, stool samples were collected and total aerobic bacteria, total coliform and C. perfringens counts were made. At the same time, IgG levels were measured in blood serum from lambs. It was determined that the protein sources used in the analyzes did not have a statistically significant effect on the total bacteria, coliform and C. perfiringens counts (P>0.05). There was no significant difference between the groups in terms of serum IgG levels (P>0.05). In conclusion, in the samples taken in this study, it was observed that different protein sources did not affect the IgG levels of lambs after clostridial vaccination, and wheat gluten tended to decrease the total bacteria, coliform and C. perfiringens counts. However, it is thought that studies with a larger sample are needed to reveal this situation more clearly.

Keywords:

Gluten, Gluten, IgG, IgG, IgG, IgG, Clostridial vaccines, Clostridial vaccines, Clostridial vaccines, Clostridial vaccines, lamb,

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