Anadolu Merinos Kuzularının Rasyonlarına Farklı Dozlarda İlave Edilen Probiyotiklerin ve Mayanın Besi Performansı, Et Kalitesi, Rumen ve Duodenum Üzerine Yanıtı

Tekce, Emre; Bayraktar, Bülent; Aksakal, Vecihi; Dertli, Enes; Kamiloğlu, Aybike; Karaalp, Musa; Timurkaan, Sema; Gül, Mehmet

doi:10.9775/kvfd.2020.24747

Cited by 5 publications

(7 citation statements)

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“…Khattab et al (2020) reported that supplementing sheep fed with Atriplex hay-based feeds with probiotic bacteria played a role in improving weaning weight, average BWG and the health status of the lambs. Tekce et al (2021) investigated the effects of various levels of probiotics, yeast and mixtures on fattening performance, visceral weights and meat quality of Anatolian Merino lambs, and found that BW and BWG were affected statistically by the treatments. When these studies were examined, the positive effect of probiotic supplementation was seen in some studies, but the effects were negative in others.…”

Section: Resultsmentioning

confidence: 99%

Use of Lactobacillus farciminis to improve antioxidant status of Tuj lambs

Aydın¹,

Merhan²,

Bulut³

et al. 2021

SA J. An. Sci.

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The 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.

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Section: Resultsmentioning

confidence: 99%

Use of Lactobacillus farciminis to improve antioxidant status of Tuj lambs

Aydın¹,

Merhan²,

Bulut³

et al. 2021

SA J. An. Sci.

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“…The irrational use of antibiotics for treatment, as well as the use of feed antibiotics, leads to increased risks for meat consumers, the demand for which is constantly increasing. Therefore, the attention of many researchers is focused on antibiotic substitutes, which are increasingly used as feed additives or probiotics (in the form of single or mixed strains) in animal nutrition (Tekce et al, 2021;Nie et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Funkcionalna aktivnost neutrofila u krvi i imunološkog statusa junica pod utjecajem probiotika

Farafonov,

Yaremko,

Gutyj

et al. 2024

Vet. stn. (Online)

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The article is devoted to the effect of probiotics on the animal body. The purpose of the study is to study the effect of probiotics of individual strains on the functional activity of blood neutrophils and on individual parts of the immune system of the cattle body. Various probiotics are widely used in animal husbandry and make it possible to modernize existing animal husbandry regimens. The task of finding new approaches to optimizing the beneficial flora of the body is extremely relevant. The use of probiotics in livestock production is a cost-effective solution. It has been established that the use of probiotics Lactobacillus spp. and Bacillus sb. accompanied by activation of natural resistance mechanisms. Probiotics also help improve immune status, mainly due to the humoral component, tend to optimize the microbiocenosis of the colon, and have a positive effect on increasing animal productivity. The results of comprehensive studies of the state of the defense systems of the body of cattle and their changes under the influence of the drug expand and deepen the existing data on the effect of probiotics on the homeostasis of animals.

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“…( L. casei and L. plantarum ) have shown a positive effect on meat color and flavor [ 12 ]. Likewise, Lactobacillus and yeast ( Sacchaomyces cerevisiae ) supplements also improved the meat color [ 6 ]. In general, volatile compounds are responsible for producing odor and flavor in meat; supplementation of probiotics increases the antioxidant activity, which may reduce the lipid oxidation and thereby improve lamb meat flavor [ 12 ].…”

Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

“…Recently, the scientific world has discussed avoiding the irrational use of antibiotics for treatment and restricting the use of antibiotics as growth-promoting additives to avoid the risks to meat consumers and the environment. Therefore, many investigators focused on antibiotics substitutes, namely feed additives or supplements as probiotics (as single or mixed strains) to the animal feed [ 5 , 6 ]. Probiotics have been shown to have positive effects on the microbial ecosystem [ 7 ], nutrient synthesis [ 4 , 8 ], growth performance [ 9 ], carcass weight [ 10 , 11 ], muscle production and meat quality [ 3 , 12 , 13 , 14 ], prevention of enteric diseases [ 15 ], and immunity [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Probiotics have been shown to have positive effects on the microbial ecosystem [ 7 ], nutrient synthesis [ 4 , 8 ], growth performance [ 9 ], carcass weight [ 10 , 11 ], muscle production and meat quality [ 3 , 12 , 13 , 14 ], prevention of enteric diseases [ 15 ], and immunity [ 16 ]. A study showed that 2.5 months of dietary supplement of probiotics ( Lacticasebacillus rhamnosus ; Saccharomyces cerevisiae ) could maintain microbial balance in the gastrointestinal tracts of weanling lambs [ 6 ]. Similarly, other studies revealed that probiotics can improve lambs’ nutrient synthesis and growth performance [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

et al. 2023

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Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality.

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Anadolu Merinos Kuzularının Rasyonlarına Farklı Dozlarda İlave Edilen Probiyotiklerin ve Mayanın Besi Performansı, Et Kalitesi, Rumen ve Duodenum Üzerine Yanıtı

Cited by 5 publications

References 0 publications

Use of Lactobacillus farciminis to improve antioxidant status of Tuj lambs

Use of Lactobacillus farciminis to improve antioxidant status of Tuj lambs

Funkcionalna aktivnost neutrofila u krvi i imunološkog statusa junica pod utjecajem probiotika

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

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