Response of Probiotics and Yeast Added in Different Doses to Rations of Anatolian Merino Lambs on Fattening Performance, Meat Quality, Duodenum and Rumen Histology

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dc.authoridTEKCE, EMRE/0000-0002-6690-725X
dc.authoridKaraalp, Musa/0000-0002-1794-031X
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.contributor.authorTekce, Emre
dc.contributor.authorBayraktar, Bulent
dc.contributor.authorAksakal, Vecihi
dc.contributor.authorDertli, Enes
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorKaraalp, Musa
dc.contributor.authorTimurkaan, Sema
dc.date.accessioned2024-10-04T18:52:49Z
dc.date.available2024-10-04T18:52:49Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study investigated the effects of dietary probiotics (Lactobacillus reuteri E81 [LRE], Lactobacillus rhamnosus GG [LRG]), yeast (Saccharomyces cerevisiae S81 [SCSI), and their combined supplementation on fattening performance (BW, DWG, Fl, and FCR), meat quality, and rumen and duodenum histology in lambs. The study material comprised ninety 2.5-month-old Anatolian Merino lambs, and the trial was conducted for 70 days. Nine trial groups, each composed of 10 animals, were established. This study demonstrated that, when compared to the control group, the best fattening performance was achieved in the lambs that received 600 ppm of dietary LRE. Neither visceral organ weights nor rumen and duodenum histology was affected in the groups that received the tested feed supplements. Of the meat colour parameters investigated, the L* value was observed to have increased in the groups that were given feed supplements, excluding Groups LRE-600 and SCS-300. It was determined that the probiotic supplements had no effect on the a* and b* colour parameters, but affected the meat pH value. In conclusion, the assessment of the effects of different doses of dietary probiotics, yeast, and probiotic-yeast combinations on performance parameters, visceral organ weights, and meat quality in Anatolian Merino lambs showed that the best results were achieved in the group that received 600 ppm of LRE alone.en_US
dc.description.sponsorshipscientific research projects commission of Bayburt University, Turkey [2018/02-69001-01]en_US
dc.description.sponsorshipThis study was funded and supported by the scientific research projects commission of Bayburt University (Project code: 2018/02-69001-01),Turkeyen_US
dc.identifier.doi10.9775/kvfd.2020.24747
dc.identifier.endpage65en_US
dc.identifier.issn1300-6045
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85099127058en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage57en_US
dc.identifier.trdizinid412144en_US
dc.identifier.urihttps://doi.org/10.9775/kvfd.2020.24747
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/412144
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3660
dc.identifier.volume27en_US
dc.identifier.wosWOS:000608839200009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisien_US
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectProbioticen_US
dc.subjectYeast supplementationen_US
dc.subjectAnatolian Merino lamb performanceen_US
dc.subjectFeed additiveen_US
dc.subjectMeat qualityen_US
dc.subjectHistologyen_US
dc.titleResponse of Probiotics and Yeast Added in Different Doses to Rations of Anatolian Merino Lambs on Fattening Performance, Meat Quality, Duodenum and Rumen Histologyen_US
dc.title.alternativeZ anadolu merinos kuzularının rasyonlarına farklı dozlarda ilave edilen probiyotiklerin ve mayanın besi performansı, et kalitesi, rumen ve duodenum üzerine yanıtıen_US
dc.typeArticleen_US

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