Effect of Feeding Different Levels of Dietary Protein and Addition of Baker's Yeast (Saccharomyces cerevisiae) on Rumen Fermentation Characteristics of Awassi lambs
ABSTRACT: Twenty four individually fed Awassi male lambs were used in factorial experiment to investigate their responses to feeding concentrate diets containing three levels of dietary crude protein (CP) each was offered without or with baker's yeast, Saccharomyces cerevisiae (SC) at rate of 0.5% (on DM basis). Concentrates were offered at rate of 3% of live body weight with free choice of barley straw. Rumen liquids were withdrawn before feeding (0 time), 3 and 6 hrs post feeding, Results revealed that higher ruminal pH and total volatile fatty acids (TVFA) concentration (P<0.05) were observed in rumen liquid withdrawn from group of lambs fed the higher level of CP. Results also revealed that the molar proportion of both acetic and butyric acids were not affected by increasing level of CP. Results also revealed that addition of SC increased ruminal pH (P<0.01) and both TVFA concentration and molar proportion of propionic acid (P<0.05), while it decreased (P<0.01) ruminal NH3-N concentration. In conclusion Interaction effect showed that lower ammonia N in the rumen liquid was detected in samples withdrawn from lambs fed diet containing medium level of CP and addition of SC. Higher TVFA and propionic concentrations (P<0.05) accompanied with lower (P<0.05) acetate: propionate ratio.
Keywords: Protein, yeast ,rumen characteristics, lambs
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