Toklu rasyonlarmda ekmek mayası kullanımının besin maddelerinin sindirilme dereceleri, azot birikimi, rumen sıvısı parametreleri ve kan metabolitleri üzerine etkisi

Year 2001, Volume: 7 Issue: 1-2, 114 - 120, 01.06.2001

Hüseyin Nursoy Erol Baytok

Abstract

Bu çalışma, tokluların konsantre yemlerinde protein kaynağı olarak soya küspesi yerine ekmek mayasının kullanılma olanaklarını araştırmak amacıyla yapılmıştır. Araştırma. 4 erkek toklu kullanılarak yürütülmüş ve 4x4 latin kare deneme planı uygulanmıştır. Denemede kullanılan konsantre yemlerin bileşiminde canlılık oranı 3.56 x 108 Saccharomyces cerevisiae hücre/g olan ekmek mayası % 0.0 Kontrol yemi , % 6.6 l.yem , % 13.2 2.yem ve % 19.8 3.yem oranlarında bulundurulmuştur. Kaba yem olarak yonca kuru otu kullanılmıştır. Hayvanlara günlük kuru madde ihtiyaçlarının % 804 kadar kaba ve konsantre yem iki öğün halinde yedirilmiştir. Besin maddelerinin sindirilme dereceleri ve azot birikimi bakımından kontrol yemi ve mayalı yemleri tüketen hayvanlar arasında bir farklılık bulunmamış, 3. yemi tüketen hayvanlarda azot sindirilebilirliğinin düşük olduğu saptanmıştır p

Keywords

Ekmek mayası. Toklu, Sindirilme derecesi, Azot birikimi. Rumen sıvısı parametreleri. Kan metabolitleri

The effects of baker’s yeast suppiementation in rams diets on digestibility of nutrients, nitrogen retention, some ruıııen fluid parameters and blood metabolites

Abstract

The objeetive of this study was to investigate the possible use of baker’s yeast as protein supplement in rams diets instead of soybean meal. Four rams were utilized in 4x4 Latin Square desing in experiment. Diets ineluded 0.0 % Control Diet , 6.6 % Diet 1 , 13.2 % Diet 2 , and 19.8 % Diet 3 baker’s yeast containing 3.56xl08 live Saccharomyces cerevisiae cell/g. Eighty percentage of dry matter intake of rams was supplied from forage alfalfa hay and concentrate twice a day in experiment. Digestibility’s of nutrients and nitrogen retention were not significantly different among diets, but N digestibility was significantly lower p

Keywords

Baker’s yeast, ram, digestibility, nitrogen retention, rumen fluid parameters, blood metabolites.

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