Effect of supplemental yeast culture and sodium bicarbonate on ruminal fermentation and blood variables in rams

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dc.contributor.buuauthorGalip, Nurten
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Fizyoloji Anabilim Dalı.tr_TR
dc.contributor.scopusid6603186991tr_TR
dc.date.accessioned2021-09-09T08:45:47Z
dc.date.available2021-09-09T08:45:47Z
dc.date.issued2006
dc.description.abstractA trial was conducted to evaluate the effect of sodium bicarbonate (BC) and Saccharomyces cerevisiae, live yeast culture (yea sacc(1026), YS) on ruminal fermentation and blood variables. Four Kivircik rams with ruminal cannula were used in a Latin square design, during 27-day periods (20 days for adaptation and 7 days for collection). They received 0 (control group), 5 g/day (i.e. 25 x 10(9) CFU) of YS or 10 g/day of sodium BC or 10 g/day of BC and 5 g/day of YS (BC + YS) (treatment groups). The cultures and sodium BC were added to the ration in a grain mix. The ration consisted of 70% grain mix and 30% lucerne hay. Rumen contents were collected before and 3 h and 6 h after morning feeding on days 1 and 7 in each collection period and were analyzed. Blood samples were also collected on the same days. Ruminal pH at 3 h (p <= 0.1) and 6 h (p <= 0.05) after feeding were higher when rams were fed BC and BC + YS than when they were fed CG and YS. Addition of YS to the diet did not modify the proportions of the different protozoa types; only Diplodinium at 0 h tended to be lower (p < 0.1) when rams were fed YS, BC and BC + YS than when they were fed CG. Plasma sodium value decreased by YS and BC + YS. Other biochemical and haematological variables were not affected by treatments. Also total volatile fatty acid, NH3-N concentrations and protozoa counts in the ruminal fluid were not affected by treatments.en_US
dc.identifier.citationGalip, N. (2006). ''Effect of supplemental yeast culture and sodium bicarbonate on ruminal fermentation and blood variables in rams''. Journal of Animal Physiology and Animal Nutrition, 90(11-12), 446-452.en_US
dc.identifier.endpage452tr_TR
dc.identifier.issn0931-2439
dc.identifier.issn1439-0396
dc.identifier.issue11-12tr_TR
dc.identifier.pubmed17083424tr_TR
dc.identifier.scopus2-s2.0-33750602634tr_TR
dc.identifier.startpage446tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1439-0396.2006.00625.x
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/j.1439-0396.2006.00625.x
dc.identifier.urihttp://hdl.handle.net/11452/21799
dc.identifier.volume90tr_TR
dc.identifier.wos000241737200003tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalJournal of Animal Physiology and Animal Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgricultureen_US
dc.subjectVeterinary sciencesen_US
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectRuminal fermentationen_US
dc.subjectRamsen_US
dc.subjectHematological variablesen_US
dc.subjectParametersen_US
dc.subjectSheepen_US
dc.subjectPerformanceen_US
dc.subjectDigestionen_US
dc.subjectGrowthen_US
dc.subjectDairy-cowsen_US
dc.subjectRumen fermentationen_US
dc.subjectAspergillus-oryzaeen_US
dc.subjectMilk-yielden_US
dc.subjectSaccharomyces-cerevisiae cultureen_US
dc.subject.scopusRumen Fermentation; Dry Matter Intake; Rumenen_US
dc.subject.wosAgriculture, dairy & animal scienceen_US
dc.subject.wosVeterinary sciencesen_US
dc.titleEffect of supplemental yeast culture and sodium bicarbonate on ruminal fermentation and blood variables in ramsen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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