Effects of dietary live yeast culture on fattening performance on some blood and rumen fluid parameters in goats

Basit Öğe Kaydı
dc.authoridYALCIN, Sakine/0000-0001-8640-2729
dc.contributor.authorOzsoy, B.
dc.contributor.authorYalcin, S.
dc.contributor.authorErdogan, Z.
dc.contributor.authorCantekin, Z.
dc.contributor.authorAksu, T.
dc.date.accessioned2024-09-18T20:29:36Z
dc.date.available2024-09-18T20:29:36Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe objectives of this study were to evaluate the effects of live yeast culture supplementation as a natural feed additive on fattening performance, some blood and rumen fluid parameters in male goats. Totally 48 hybride male goat kids (Saanen x Sami breeds) were divided into one control and three treatment groups each containing 12 kids. Concentrates of groups were formulated as isonitrogenic and isocaloric. Live yeast culture (RumiSacc, Integro Food Industry and Trade Co., Istanbul, Turkey; Live yeast cell: 1.4 x 10(8) cfu per gram) was included in the concentrates at 0 (CON), 1.5 (YC15), 3.0 (YC30) and 4.5% (YC45) on fed basis, respectively. Concentrates were given ad libitum and 100 g per day per animal of lentil straw was given as roughage. Dietary yeast culture at the level of 4.5% increased total weight gain (+15.5% regarding control group). Rumen ammonia-N level was increased with 3 and 4.5% of live yeast culture (+30.9 and +30.5% regarding control group). Ruminal total and individual VFA and blood plasma levels of total protein, albumin, urea nitrogen, total cholesterol, triglyceride and the activities of alanine amino transferase, aspartate amino transferase and gamma-glutamyl transferase were not affected from the dietary treatments. Coliform bacteria count in ruminal fluid and faeces was decreased with yeast culture supplementation. It is concluded that live yeast culture can be included in male goat diets at the level of 4.5% with positively affecting performance.en_US
dc.description.sponsorshipMustafa Kemal University [1001 M 0110]; Integro Food Industry and Trade Co., Istanbulen_US
dc.description.sponsorshipThis research was supported by the Scientific Research Projects of Mustafa Kemal University (1001 M 0110) and Integro Food Industry and Trade Co., Istanbul.en_US
dc.identifier.endpage271en_US
dc.identifier.issn0035-1555
dc.identifier.issn2258-0646
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84877302650en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage263en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10964
dc.identifier.volume164en_US
dc.identifier.wosWOS:000333341900005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEcole Nationale Veterinaire Toulouseen_US
dc.relation.ispartofRevue De Medecine Veterinaireen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLive yeast cultureen_US
dc.subjectgoaten_US
dc.subjectfattening performanceen_US
dc.subjectrumen fluid parametersen_US
dc.subjectblood parametersen_US
dc.titleEffects of dietary live yeast culture on fattening performance on some blood and rumen fluid parameters in goatsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu