The object of this study was to evaluate the effect of different sources and supplementation levels of yeast culture on in vitro fermentation characteristics of goats. The present study was performed in a 3×4 factorial design to examine the impacts of inclusion of three kinds of yeast culture (Se-enriched, Cr-enriched, Zn-enriched yeast culture) at four dose (0, 0.1%, 0.25%, 0.40% and 0.55%) on the in vitro fermentation characteristics of cereal straw. For maize stover, the results shown that the average values of in vitro gas production, DM and NDF disappearance, pH and the ratio of acetate to propionate were increased (P
Tahıl Samanının in vitro Fermantasyon Özelliklerini Geliştirmede Se, Cr ve Zn İle Zenginleştirilmiş Maya Kültürünün Değerlendirilmesi Öz Bu çalışmanın amacı, farklı kaynak ve katkı düzeylerindeki maya kültürünün in vitro fermantasyon özelliklerine etkilerini değerlendirmektir. Çalışma üç çeşit maya kültürünün (Se ile zenginleştirilmiş, Cr ile zenginleştirilmiş ve Zn ile zenginleştirilmiş) dört farklı dozda (%0.01, %0.25, %0.40 ve %0.55) dahil edilmesinin mısır samanının in vitro fermantasyon özellikleri üzerine etkilerini incelemek için 3 × 4 faktöriyel tasarımda gerçekleştirilmiştir. Mısır samanı için, Cr ile zenginleştirilmiş maya kültürü ve Zn ile zenginleştirilmiş maya kültürü ile karşılaştırıldığında Se ile zenginleştirilmiş maya kültüründe in vitro gaz üretimi, DM ve NDF kaybolması, pH ortalama değerleri ile asetat propiyonat oranı artarken (P
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