Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2021 , Vol 27 , Issue 1
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
1Department of Organic Agriculture Management, Faculty of Applied Sciences, Bayburt University, TR-69000 Bayburt - TURKEY
2Faculty of Health Sciences, Bayburt University, 69000 Bayburt - TURKEY
3Department of Food Engineering, Faculty of Chemistry- Metallurgy, TR-34000 Yıldız Teknik University, İstanbul - TURKEY
4Department of Food Engineering, Faculty of Engineering, Bayburt University, TR-69000 Bayburt - TURKEY
5Yeşilhisar Vocational High School, Kayseri University, TR-38800 Yeşilhisar, Kayseri - TURKEY
6Department of Histology-Embryology, Faculty of Veterinary Medicine, Firat University, Elazig, 23000, TURKEY
7Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ataturk University, TR-25000 Erzurum - TURKEY
DOI : 10.9775/kvfd.2020.24747 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. Keywords : Probiotic, Yeast supplementation, Anatolian Merino lamb performance, Feed additive, Meat quality, Histology