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تأثير مستوى البروتين الغذائي و إضافة المعزز الحيوي على خصائص تخمرات الكرش
Other Title(s)
Effect of level of dietary protein and addition of probiotic on rumen fermentation characteristics in awassi lambs
Joint Authors
الحسيني، خالدة صالح هادي
علي أمين سعيد
Source
مجلة جامعة بابل : العلوم الصرفة و التطبيقية
Issue
Vol. 27, Issue 6 (31 Dec. 2019), pp.326-340, 15 p.
Publisher
Publication Date
2019-12-31
Country of Publication
Iraq
No. of Pages
15
Main Subjects
Abstract 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samples of rumen liquid were withdrawn from all animals before feeding and 3 and 6 hours later.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.
American Psychological Association (APA)
الحسيني، خالدة صالح هادي وعلي أمين سعيد. 2019. تأثير مستوى البروتين الغذائي و إضافة المعزز الحيوي على خصائص تخمرات الكرش. مجلة جامعة بابل : العلوم الصرفة و التطبيقية،مج. 27، ع. 6، ص ص. 326-340.
https://search.emarefa.net/detail/BIM-1316611
Modern Language Association (MLA)
الحسيني، خالدة صالح هادي وعلي أمين سعيد. تأثير مستوى البروتين الغذائي و إضافة المعزز الحيوي على خصائص تخمرات الكرش. مجلة جامعة بابل : العلوم الصرفة و التطبيقية مج. 27، ع. 6 (2019)، ص ص. 326-340.
https://search.emarefa.net/detail/BIM-1316611
American Medical Association (AMA)
الحسيني، خالدة صالح هادي وعلي أمين سعيد. تأثير مستوى البروتين الغذائي و إضافة المعزز الحيوي على خصائص تخمرات الكرش. مجلة جامعة بابل : العلوم الصرفة و التطبيقية. 2019. مج. 27، ع. 6، ص ص. 326-340.
https://search.emarefa.net/detail/BIM-1316611
Data Type
Journal Articles
Language
Arabic
Notes
يتضمن مراجع ببليوجرافية : ص. 337-340
Record ID
BIM-1316611