EMRE TEKCE
(Bayburt Üniversitesi, Uygulamalı Bilimler Fakültesi, Organik Tarım İşletmeciliği Bölümü, TR-69000 Bayburt, TÜRKİYE)
BÜLENT BAYRAKTAR
(Bayburt Üniversitesi, Sağlık Bilimleri Fakültesi, 69000, Bayburt, TÜRKİYE)
Vecihi AKSAKALI
(Bayburt Üniversitesi, Uygulamalı Bilimler Fakültesi, Organik Tarım İşletmeciliği Bölümü, TR-69000 Bayburt, TÜRKİYE)
Enes DERTLİ
(Yıldız Teknik Üniversitesi, Kimya-Metalurji Fakültesi, Gıda Mühendisliği Bölümü, TR-34000, İstanbul, TÜRKİYE)
Aybike KAMİLOĞLU
(Bayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, TR-69000, Bayburt, TÜRKİYE)
Musa KARAALP
(Kayseri Üniversitesi, Yeşilhisar Meslek Yüksek Okulu, TR-38800, Yeşilhisar, Kayseri, TÜRKİYE)
Sema TİMURKAAN
(Fırat Üniversitesi, Veteriner Fakültesi, Histoloji-Embriyoloji Anabilim Dalı, Elazığ, 23000, TÜRKİYE)
Mehmet GÜL
(Atatürk Üniversitesi, Veteriner Fakültesi, Hayvan Besleme ve Beslenme Hastalıkları Anabilim Dalı, TR-25000, Erzurum, TÜRKİYE)
Yıl: 2021Cilt: 27Sayı: 1ISSN: 1300-6045 / 1309-2251Sayfa Aralığı: 57 - 65İngilizce

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Response of Probiotics and Yeast Added in Diff erent Doses to Rations of Anatolian Merino Lambs on Fattening Performance, Meat Quality, Duodenum and Rumen Histology
This study investigated the eff ects of dietary probiotics (Lactobacillus reuteri E81 [LRE], Lactobacillus rhamnosus GG [LRG]), yeast (Saccharomyces cerevisiae S81 [SCS]), and their combined supplementation on fattening performance (BW, DWG, FI, and FCR), meat quality, and rumen and duodenum histology in lambs. The study material comprised ninety 2.5-month-old Anatolian Merino lambs, and the trial was conducted for 70 days. Nine trial groups, each composed of 10 animals, were established. This study demonstrated that, when compared to the control group, the best fattening performance was achieved in the lambs that received 600 ppm of dietary LRE. Neither visceral organ weights nor rumen and duodenum histology was aff ected in the groups that received the tested feed supplements. Of the meat colour parameters investigated, the L* value was observed to have increased in the groups that were given feed supplements, excluding Groups LRE-600 and SCS-300. It was determined that the probiotic supplements had no eff ect on the a* and b* colour parameters, but aff ected the meat pH value. In conclusion, the assessment of the eff ects of diff erent doses of dietary probiotics, yeast, and probiotic-yeast combinations on performance parameters, visceral organ weights, and meat quality in Anatolian Merino lambs showed that the best results were achieved in the group that received 600 ppm of LRE alone.
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