Effect of feeding different levels of dietary protein and addition of baker’s yeast (Saccharomyces cerevisiae) on Awassi lambs performance Blood parameters
Other Title(s)
تأثير تغذية مستويات مختلفة من البروتين الغذائي و إضافة خميرة الخبز في أداء الحملان العواسية معايير الدم
Joint Authors
Hassan, Shakir Abd al-Amir
Said, Ali Amin
Source
Kufa Journal for Agricultural Science
Issue
Vol. 7, Issue 1 (31 Mar. 2015), pp.237-258, 22 p.
Publisher
University of Kufa Faculty of Agriculture
Publication Date
2015-03-31
Country of Publication
Iraq
No. of Pages
22
Main Subjects
Topics
Abstract AR
24 Awassi lambs were used to study biochemical changes in blood parameters as affected by concentrate diets containing different levels of dietary crude protein (CP) (low, medium and high) offered with or without baker's yeast (Saccharomyces cerevisiae, SC, (0 or 0.
5 %).
Concentrate diets were offered to lambs at rate of 3 % of live Body weight (BW) in addition to free choice of barley straw.
Blood samples were withdrawn from lambs before feeding (0 time), 3 and 6 hrs post feeding.
Results showed that blood urea nitrogen (BUN) concentrations were inversely affected by the mentioned factors, where, it increased with each increase in CP level, higher (P < 0.
01) value (45.
73 mg.100 ml-1) was detected with high level as compared to that detected with low level (40.
97 mg.100 ml-1), while, it decreased (P<0.01) from 44.88 to 41.01 mg/100 ml due to addition of yeast.
Higher blood glucose (BG) (P < 0.
01) and blood total protein (BTP) (P < 0.
05) concentrations were detected in blood samples withdrawn from yeast supplemented lambs.
Increasing level of dietary protein had no effect on BG, BTP and blood triglyceride (BTG).
The concentration of blood components associated lipid { blood cholesterol (BCH) and BTG} were not affected by addition of SC.
Abstract EN
24 Awassi lambs were used to study biochemical changes in blood parameters as affected by concentrate diets containing different levels of dietary crude protein (CP) (low, medium and high) offered with or without baker's yeast (Saccharomyces cerevisiae, SC, (0 or 0.
5 %).
Concentrate diets were offered to lambs at rate of 3 % of live Body weight (BW) in addition to free choice of barley straw.
Blood samples were withdrawn from lambs before feeding (0 time), 3 and 6 hrs post feeding.
Results showed that blood urea nitrogen (BUN) concentrations were inversely affected by the mentioned factors, where, it increased with each increase in CP level, higher (P < 0.
01) value (45.
73 mg.100 ml-1) was detected with high level as compared to that detected with low level (40.
97 mg.100 ml-1), while, it decreased (P<0.01) from 44.88 to 41.01 mg/100 ml due to addition of yeast.
Higher blood glucose (BG) (P < 0.
01) and blood total protein (BTP) (P < 0.
05) concentrations were detected in blood samples withdrawn from yeast supplemented lambs.
Increasing level of dietary protein had no effect on BG, BTP and blood triglyceride (BTG).
The concentration of blood components associated lipid { blood cholesterol (BCH) and BTG} were not affected by addition of SC.
American Psychological Association (APA)
Hassan, Shakir Abd al-Amir& Said, Ali Amin. 2015. Effect of feeding different levels of dietary protein and addition of baker’s yeast (Saccharomyces cerevisiae) on Awassi lambs performance Blood parameters. Kufa Journal for Agricultural Science،Vol. 7, no. 1, pp.237-258.
https://search.emarefa.net/detail/BIM-546620
Modern Language Association (MLA)
Hassan, Shakir Abd al-Amir& Said, Ali Amin. Effect of feeding different levels of dietary protein and addition of baker’s yeast (Saccharomyces cerevisiae) on Awassi lambs performance Blood parameters. Kufa Journal for Agricultural Science Vol. 7, no. 1 (2015), pp.237-258.
https://search.emarefa.net/detail/BIM-546620
American Medical Association (AMA)
Hassan, Shakir Abd al-Amir& Said, Ali Amin. Effect of feeding different levels of dietary protein and addition of baker’s yeast (Saccharomyces cerevisiae) on Awassi lambs performance Blood parameters. Kufa Journal for Agricultural Science. 2015. Vol. 7, no. 1, pp.237-258.
https://search.emarefa.net/detail/BIM-546620
Data Type
Journal Articles
Language
English
Notes
يتضمن مراجع ببليوجرافية : ص. 255-257
Record ID
BIM-546620