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Ruminantlarda Verimliliği Artırmak İçin Bitkisel Flavonoidlerin Kullanımı

Son yıllarda, iyonofor antibiyotiklerin hayvancılıkta kullanımı kısıtlandığı için; hayvan beslemede bitkisel Flavonoidlerin kullanımının araştırılması artmıştır. Flavonoidler, antienflamatuar ve antioksidan fonksiyonlara sahip olduğu bilinen bir polifenol sınıfıdır. Yapılan çalışmalarda, flavonoidlerin yeni doğan sağlığı, canlı ağırlık artışı, rumen fermantasyonuna etkinliği, süt üretimi ve süt ineklerinde strese dayanıklılık alanlarında olumlu etkileri görülmüştür. Flavonoidlerin aglikon formunun biyoyararlanımı insanlar ve monogastrik türlerde yüksektir. Ruminantlarda ise aglikon form rumen mikroorganizmaları tarafından hızlı bir şekilde parçalanabilir. Biyoyararlanım çalışmalarında, aglikon formunun yeni doğan buzağılarda biyolojik olarak daha kullanılabilir bir kaynak olmasına rağmen, rumen geliştikçe bu yararlanım giderek azalmaktadır. Hayvan beslemede flavonoid takviyesi, özellikle stres dönemlerinde ciddi fayda sağlamaktadır. Buzağılarda flavonoid takviyesi; büyümede istenilen düzeyde bir etki göstermezken, diyarelerin şiddetini azaltmada oldukça etkilidir. Flavonoidler, yoğun tane yem içeren rasyonlarla beslenen sığırlarda rumen pH’ını tamponlayarak subklinik rumen asidozu riskini azaltmaktadır. Geçiş döneminde süt ineklerine farklı formlarda flavonoid takviyesi ile doğum sonrasında mastitis, endoplazmik retiküler stres ve yağlı karaciğer sendromu gibi metabolik ve patolojik problemlerin insidensin de azalmalar görülmüştür. Laktasyon dönemindeki flavonoid kullanımında ise süt verimi artarken süt bileşenlerinde herhangi bir değişiklik olmadığı belirlenmiştir. Flavonoid kullanımı ile süt sığırlarında somatik hücre sayısı ve klinik mastitis vakaları azaldığı rapor edilmektedir. Genel olarak flavonoidlerin bu etkilerine bakılarak stresli dönemlerde hayvanlarda görülebilecek olan metabolik ve patojenik problemleri azaltarak ruminantlarda verimliliği artırabileceği söylenebilir.

Anahtar Kelimeler:

Bitkisel flavonoidler, ruminant, rumen fermentasyonu

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