FATMA İNAL, EMEL GÜRBÜZ, BEHİÇ COŞKUN, MUSTAFA SELÇUK ALATAŞ, ÖZCAN BARIŞ ÇİTİL, Esat Sami POLAT, Erdoğan ŞEKER, CAHİT ÖZCAN

The effects of Live yeast culture (Saccharomyces cerevisiae) on Rumen fermentation and nutrient degradability in Yearling lambs

Bu çalışma 2 deneme şeklinde yürütüldü. Deneme 1, canlı maya kültürü ilavesinin rumen fermentasyonu üzerine etkilerini tespit etmek için, rumen kanülü yerleştirilmiş 6 baş bir yaşlı Kangal Akkaraman erkek toklu ile çapraz deney düzenine göre iki dönem halinde yürütüldü. Grubun biri kontrol olarak tutulurken, diğerinin yemlerine günlük 4 g Saccharomyces cerevisiae içeren canlı maya (BeneSacc, KOB=4x109) kültürü ilave edildi. Hayvanlar bireysel bölmelerde tutuldu ve %25’i yonca, %75’i kesif yemden oluşan rasyonlarla 16 gün süreyle beslendi. 16. günde hayvanlardan yemleme öncesi, yemlemeden 3 ve 6 saat sonra rumen sıvısı örnekleri alındı. Örneklerde pH, protozoon sayısı, amonyak N’u ve uçucu yağ asitleri (UYA) belirlendi. Canlı maya kültürünün ilavesi ile asetik asit oranı azaldı, propiyonik asit oranı arttı. Ruminal pH, protozoon konsantrasyonu, toplam UYA’leri ve amonyak N’u, bakımından muameleler arasında farklılık gözlenmedi. İkinci denemede; arpa, kurutulmuş mısır damıtma ürünü (KMDÜ) ve samanın in situ besin madde yıkılabilirlikleri tespit edildi. Canlı maya kültürü ilavesi arpa, KMDÜ, samanın KM yıkılabilirliğini, KMDÜ’nün ham protein, samanın NDF yıkılabilirliğini etkilemedi. Fakat KMDÜ’nün rumende potansiyel yıkılabilirliğini düşürdü.

Anahtar Kelimeler:

amonyum azot, uçucu yağ asitleri, koyun, rumen protozoaları, rumen sıvısı, rumen fermentasyonu, rumen sindirimi, pH, beslenme fizyolojisi, kuzu, kuzu beslenmesi, yem zenginleştiriciler, yem katkı maddeleri, yıkılma, Saccharomyces cerevisiae

Canlı maya kültürünün (Saccharomyces cerevisiae) toklularda rumen fermentasyonu ve besin madde yıkılabilirliği üzerine etkileri

This study was carried out in two experiments. Experiment 1 was conducted with six ruminally-cannulated one-year old Kangal Akkaraman male lambs, using a crossover design with 2 periods to determine the effects of live yeast culture supplementation on rumen fermentation. Yearlings were either supplemented with 4 g/d of Saccharomyces cerevisiae (BeneSacc, 4x109 CFU/g) or not supplemented (control). Animals were penned individually, and were fed a diet composed of 25% forage and 75% concentrate for sixteen days. Rumen fluid was sampled on day 16, 0 h (before feeding), 3 h and 6 h after feeding. Rumen pH, the numbers of protozoa, ammonia-N and volatile fatty acids (VFA) were determined in samples. Molar proportions of acetate were decreased, and propionate was increased with supplementation of live yeast culture. No differences were observed for ruminal pH, protozoa population, total VFA and ammonia-N concentrations, between treatments. In Experiment 2, in situ nutrient degradability of barley grain, corn dried distillers grains with solubles (DDGS) and wheat straw were determined. Live yeast culture supplementation did not affect dry matter (DM) degradability of barley, DDGS or straw, crude protein (CP) degradability of DDGS, nor neutral detergent fiber (NDF) degradability of straw. But, it reduced the potential degradability of DDGS in rumen..

Keywords:

ammonium nitrogen, volatile fatty acids, sheep, rumen protozoa, rumen fluid, rumen fermentation, rumen digestion, pH, nutrition physiology, lambs, lamb feeding, feed supplements, feed additives, degradation, Saccharomyces cerevisiae,

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