تأثير مستوى البروتين الغذائي و إضافة المعزز الحيوي على خصائص تخمرات الكرش

الملخص EN

This study was conducted in the animal field of animal production department-college of agriculture- al-Qasim green university to investigate the effect of utilization of two levels of dietary crude protein (cp), 12.5 and 14.5% with or without addition of biosb-gold probiotic (p) into concentrate diet at rate of 1 kg/ton on rumen fermentation characteristics in awassi lambs.

sixteen male awassi lambs with average weight of 18.76 ± 3.34 and age of 4-6 months were used.

lambs were randomly allocated into individual pens at rate of 4 lambs per each treatments.

concentrate diets were offered at 2.5% of live body weight with two meals, at morning and evening.

wheat straw was offered ad libitum.

samples of rumen liquid were withdrawn from all animals before feeding and 3 and 6 hours later.

results revealed that increasing cp levels from 12.5 th 14.5% did not affect ph values significantly but it resulted in a significant increase(p<0.01) in concentrations of ammonia nitrogen (nh3-n) and total volatile fatty acids (tvfa) from 6.31 to 6.78 mg/100 ml and from 12.53 to 13.35 mmol/100 ml respectively.

addition of probiotic increased ph (p<0.01) from 6.86 to 7.03.

significant (p<0.01) increase in concentrations of nh3-n from 5.94 to 7.15 mg/100 ml and in concentrations of tvfa too from 12.47 to 13.41 mmol /100 ml was also seen due to addition of P.