Tahıl Samanının in vitro Fermantasyon Özelliklerini Geliştirmede Se, Cr ve Zn İle Zenginleştirilmiş Maya Kültürünün Değerlendirilmesi

Abstract

The object of this study was to evaluate the effect of different sources and supplementation levels of yeast culture on in vitro fermentation characteristics of goats. The present study was performed in a 3×4 factorial design to examine the impacts of inclusion of three kinds of yeast culture (Se-enriched, Cr-enriched, Zn-enriched yeast culture) at four dose (0, 0.1%, 0.25%, 0.40% and 0.55%) on the in vitro fermentation characteristics of cereal straw. For maize stover, the results shown that the average values of in vitro gas production, DM and NDF disappearance, pH and the ratio of acetate to propionate were increased (P<0.05), while the concentration of ammonia nitrogen (NH3-N) and butyrate were decreased (P<0.05) by the supplementation of Se-enriched yeast culture (YC-Se) compared with that of Cr-enriched yeast culture (YC-Cr) and Zn-enriched yeast culture (YC-Zn). For rice straw, the in vitro gas production, DM disappearance and pH were increased (P<0.05), and the concentration of ammonia nitrogen was decreased by the supplementation of YC-Se, while the concentration of acetate, propionate, butyrate and total VFA (TVFA) were increased (P<0.05) by the supplementation of YC-Zn. The current results indicate that YC-Se is more preferred as yeast culture supplements, and its optimal dose should be 0.25% substrates for maize stover and 0.10% substrates for rice straw in vitro. The present positive in vitro results should be tested using in vivo experiments in future.

Eksojen Fibrolitik Enzim ve Ferulik Asit Esteraz Üreten Bakteriyal İnokulant Muamelesinin Mısır Samanının Sindirilebilirliği ve Konservasyon Özellikleri Üzerine Etkileri

“…In vitro true digestibility and IVTNDFD are an important parameter of evaluating the digestion of forage [46] . Oba and Allen [27] reported that a one-unit of enhanced NDF digestibility in vitro was associated with 0.17 of dry matter intake, 0.23 kg of milk yield, and 0.25 kg of 4% fat-corrected milk yield.…”