Saccharomyces cerevisiae maya kültürünün süt sığırlarında süt verimi ve bileşenleri ile bazı rumen ve kan parametreleri üzerine etkileri
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Date
1998
Authors
Biricik, Hakan
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışma, süt sığın rasyonlanna katılan Saccharomyces cerevisiae maya kültürünün, süt verimi ve bileşenleri ile bazı rumen ve parametreleri üzerine olan etkilerinin saptanması amacıyla gerçekleştirilmiştir. Araştırmada 6 baş Esmer ve 18 baş Holstein süt sığın kullanılmıştır. Sığırlar kontrol ve deneme şeklinde adlandırılan 12'şer başlık 2 gruba ayrılmıştır. Her iki gruptaki hayvanların süt verimi, yaş ve ırk bakımından benzer olmalarına dikkat edilmiştir. Çalışma ilk iki haftası adaptasyon olmak üzere toplam 10 hafta sürdürülmüştür. Bütün hayvanlar konsantre yem ve bezelye silajı ile beslenmişlerdir. Kontrol grubunun yemine ilaveten bir katkı yapılmadığı halde deneme grubunun yemine günlük hayvan basma 10 g Saccharomyces cerevisiae canlı maya kültürü katkısı yapılmıştır. Sığırlardan denemenin 1, 30 ve 60. günlerinde sabah yemlemesinden 3 saat sonra rumen sıvısı örnekleri alınmıştır. Rumen sıvısı örneklerinde rumen sıvısı pH değerleri ile total uçucu yağ asidi ve amonyak azotu miktarlan saptanmıştır. Kontrol ve deneme gruplarında yer alan hayvanlardan belirlenen rumen pH, total uçucu yağ asidi ve amonyak azotu değerleri arasındaki farklılıklar istatistik! olarak önemli bulunmamıştır. Kontrol ve deneme grubunda yer alan süt sığırlarında haftalık olarak süt ölçümleri yapılmış ve çalışmanın 1, 15, 30 ve 60. günlerinde alman süt örnekleri, yağ, protein ve kuru madde bakımından analize tabi tutulmuştur. Deneme sonunda gruplar arasında, süt verimi, süt yağı, süt protein ve kuru maddesi ile % 4 yağa göre düzeltilmiş süt verimleri yönünden istatistik! farklılığa rastlanmamıştır. Araştırmanın 1, 30 ve 60. günlerinde, kontrol ve deneme grubunda yer alan hayvanlardan sabah yemlemesinden 3 saat sonra alınan kan örneklerinden yapılan analizler sonucunda senim glikoz, üre, total protein ve kolesterol değerleri bakımından gruplar arasında önemli bir farklılık bulunmamıştır. Sonuç olarak, süt -sığın rasyonlanna Saccharomyces cerevisiae canlı maya kültürü ilave edilmesinin, süt verimi ve bileşenleri ile rumen ve kan parametreleri üzerine önemli bir etkisinin olmadığı düşünülmektedir.
This study was applied to determine the effects of Saccharomyces cerevisiae yeast culture added to the ration of dairy cows on milk production and composition, as well as rumen and blood parameters. Six Turkish Brown and eighteen Holstein dairy cows were used in this study. Cows were divided into two groups, control and treatment groups and each group contains twelve cows. It was taken into consideration that the milk productions, ages and breeds of animals were similar. The study lasted ten weeks, two of which were for adaptation. All animals were fed on concentrate and peas silage. Ten gram Saccharomyces cerevisiae viable yeast culture per animal was daily added to feed of the treatment group, however nothing was added to that of the control group. Rumen fluid samples were collected from all cows 3 hours after morning meal 1 st, 30 th, and 60 th days of the experiment. Total volatile fatty acid (TVFA), pH values and ammonia-nitrogen (NH3-N) concentration of the rumen fluid samples were determined. There were no significant differences for rumen fluid pH, TVFA and NH3-N between the control and treatment groups. In both groups, milk production were determined weekly and milk samples were analyzed in order to determine the values of milk fat, milk protein and milk dry matter on days of 1 st, 15 th, 30 th and 60 th. At the end of the study there was not statically differencesbetween groups for the milk production and 4 % fat-corrected milk production, and milk fat, milk protein and milk dry matter. Also, blood samples collected from the control and treatment groups 3 hours after morning meal, on days of 1 st, 30 th and 60 th were analyzed in order to determine serum glucose, urea, total protein and cholesterol, and no significant differences were found It is was concluded that there is no significant effect of the addition of Saccharomyces cerevisiae viable yeast culture to dairy cows rations on milk production and composition as well as rumen and blood parameters.
This study was applied to determine the effects of Saccharomyces cerevisiae yeast culture added to the ration of dairy cows on milk production and composition, as well as rumen and blood parameters. Six Turkish Brown and eighteen Holstein dairy cows were used in this study. Cows were divided into two groups, control and treatment groups and each group contains twelve cows. It was taken into consideration that the milk productions, ages and breeds of animals were similar. The study lasted ten weeks, two of which were for adaptation. All animals were fed on concentrate and peas silage. Ten gram Saccharomyces cerevisiae viable yeast culture per animal was daily added to feed of the treatment group, however nothing was added to that of the control group. Rumen fluid samples were collected from all cows 3 hours after morning meal 1 st, 30 th, and 60 th days of the experiment. Total volatile fatty acid (TVFA), pH values and ammonia-nitrogen (NH3-N) concentration of the rumen fluid samples were determined. There were no significant differences for rumen fluid pH, TVFA and NH3-N between the control and treatment groups. In both groups, milk production were determined weekly and milk samples were analyzed in order to determine the values of milk fat, milk protein and milk dry matter on days of 1 st, 15 th, 30 th and 60 th. At the end of the study there was not statically differencesbetween groups for the milk production and 4 % fat-corrected milk production, and milk fat, milk protein and milk dry matter. Also, blood samples collected from the control and treatment groups 3 hours after morning meal, on days of 1 st, 30 th and 60 th were analyzed in order to determine serum glucose, urea, total protein and cholesterol, and no significant differences were found It is was concluded that there is no significant effect of the addition of Saccharomyces cerevisiae viable yeast culture to dairy cows rations on milk production and composition as well as rumen and blood parameters.
Description
Keywords
Süt sığırı, Saccharomyces cerevisiae, Süt verimi, Süt bileşenleri, Rumen parametreleri, Dairy cow, Milk production, Milk composition, Rumen parameters
Citation
Biricik, H. (1998). Saccharomyces cerevisiae maya kültürünün süt sığırlarında süt verimi ve bileşenleri ile bazı rumen ve kan parametreleri üzerine etkileri. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.