Use of Lactobacillus farciminis to improve antioxidant status of Tuj lambs

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dc.contributor.authorAydin, O. Durna
dc.contributor.authorYildiz, G.
dc.contributor.authorMerhan, O.
dc.contributor.authorBulut, S. Ulufer
dc.contributor.authorTarhane, A. Kanici
dc.contributor.authorAmbarcioglu, P.
dc.contributor.authorSezer, M.
dc.date.accessioned2024-09-18T20:04:38Z
dc.date.available2024-09-18T20:04:38Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the effects of Lactobacillus farciminis on growth traits and antioxidant status in preweaning and postweaning Tuj lambs. Twenty lambs were divided into four groups, regardless of gender, with a mean live weight of 7.81 +/- 0.50 kg. At the start of the experiment, the average age of the lambs was seven days. During the six-week preweaning period, control (C) lambs were fed with colostrum only, and Lactobacillus farciminis was given orally to the treated lambs at 1 g/day/lamb (L1), 2 g/day/lamb (L2) or 4 g/day/lamb (L3). The experiment continued for a total of 22 weeks. During the first six weeks, bodyweight (BW) increased significantly in L1 at the sixth week. Also during this period, bodyweight gain (BWG) in L2 at 2 -3 weeks and in L3 at 5 -6 weeks differed from C. In the subsequent period, BW and BWG were not affected by probiotic supplementation. The effects of probiotic supplementation on malondialdehyde (MDA), nitric oxide (NO), superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase (CAT) were significant throughout the experiment, with the effect on glutathione (GSH) also being important in the first six weeks. Thus, Lactobacillus farciminis provided orally to Tuj breed lambs could be used to improve their antioxidant status without compromising growth.en_US
dc.description.sponsorshipKafkas University Coordination of Scientific Research Projects [2019-TS-14]en_US
dc.description.sponsorshipThis study was funded by Kafkas University Coordination of Scientific Research Projects, project number 2019-TS-14. We would like to extend our deepest thanks to Yusuf Kaya from Tarmsan Inc., who provided probiotic.en_US
dc.identifier.doi10.4314/sajas.v51i4.11
dc.identifier.endpage512en_US
dc.identifier.issn0375-1589
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85117706073en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage505en_US
dc.identifier.urihttps://doi.org/10.4314/sajas.v51i4.11
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8287
dc.identifier.volume51en_US
dc.identifier.wosWOS:000713722500011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSouth African Journal Of Animal Sciencesen_US
dc.relation.ispartofSouth African Journal of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectbodyweighten_US
dc.subjectgrowth rateen_US
dc.subjectprobioticen_US
dc.titleUse of Lactobacillus farciminis to improve antioxidant status of Tuj lambsen_US
dc.typeArticleen_US

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