The effects of dietary supplementation of a commercial probiotic (BioPlus 2B) on daily feed consumption, egg yield, egg weight, specific gravity, body weight, feed conversion ratio, serum and egg yolk cholesterol, and serum trigylceride in layer hens were investigated. In 12 replicates, 480 27-week-old Brown-Nick layers were fed with diets containing 0, 250, 500 or 750 mg kg(-1) probiotic for 90 days. When compared with the controls, supplementation of 250, 500 and 750 mg kg(-1) probiotic increased egg production, but decreased the damaged egg ratio (p < 0.05), egg yolk cholesterol and serum cholesterol (p < 0.001) levels. In addition, serum triglyceride levels were reduced by using 500 and 750 mg kg(-1) probiotic supplementation (p < 0.001). Feed conversion ratios were positively affected by supplementation of 250 and 500 mg kg(-1) probiotic compared with controls (p < 0.05). There was no statistically significant difference between the control and all treatment groups on feed consumption, egg weight, specific gravity, body weight, and egg yolk weight.

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SummaryThis study was carried out in two experiments. Experiment 1 was conducted with six ruminally-cannulated one-year old Kangal Akkaraman male lambs, using a crossover design with 2 periods to determine the effects of live yeast culture supplementation on rumen fermentation. Yearlings were either supplemented with 4 g/d of Saccharomyces cerevisiae (BeneSacc, 4x10 9 CFU/g) or not supplemented (control). Animals were penned individually, and were fed a diet composed of 25% forage and 75% concentrate for sixteen days. Rumen fluid was sampled on day 16, 0 h (before feeding), 3 h and 6 h after feeding. Rumen pH, the numbers of protozoa, ammonia-N and volatile fatty acids (VFA) were determined in samples. Molar proportions of acetate were decreased, and propionate was increased with supplementation of live yeast culture. No differences were observed for ruminal pH, protozoa population, total VFA and ammonia-N concentrations, between treatments. In Experiment 2, in situ nutrient degradability of barley grain, corn dried distillers grains with solubles (DDGS) and wheat straw were determined. Live yeast culture supplementation did not affect dry matter (DM) degradability of barley, DDGS or straw, crude protein (CP) degradability of DDGS, nor neutral detergent fiber (NDF) degradability of straw. But, it reduced the potential degradability of DDGS in rumen.. Keywords: Yeast, Yearling Lamb, Rumen fermentation, Degradability Canlı Maya Kültürünün (Saccharomyces cerevisiae) Toklularda Rumen Fermentasyonu ve Besin Madde Yıkılabilirliği Üzerine Etkileri ÖzetBu çalışma 2 deneme şeklinde yürütüldü. Deneme 1, canlı maya kültürü ilavesinin rumen fermentasyonu üzerine etkilerini tespit etmek için, rumen kanülü yerleştirilmiş 6 baş bir yaşlı Kangal Akkaraman erkek toklu ile çapraz deney düzenine göre iki dönem halinde yürütüldü. Grubun biri kontrol olarak tutulurken, diğerinin yemlerine günlük 4 g Saccharomyces cerevisiae içeren canlı maya (BeneSacc, KOB=4x10 9 ) kültürü ilave edildi. Hayvanlar bireysel bölmelerde tutuldu ve %25'i yonca, %75'i kesif yemden oluşan rasyonlarla 16 gün süreyle beslendi. 16. günde hayvanlardan yemleme öncesi, yemlemeden 3 ve 6 saat sonra rumen sıvısı örnekleri alındı. Örneklerde pH, protozoon sayısı, amonyak N'u ve uçucu yağ asitleri (UYA) belirlendi. Canlı maya kültürünün ilavesi ile asetik asit oranı azaldı, propiyonik asit oranı arttı. Ruminal pH, protozoon konsantrasyonu, toplam UYA'leri ve amonyak N'u, bakımından muameleler arasında farklılık gözlenmedi. İkinci denemede; arpa, kurutulmuş mısır damıtma ürünü (KMDÜ) ve samanın in situ besin madde yıkılabilirlikleri tespit edildi. Canlı maya kültürü ilavesi arpa, KMDÜ, samanın KM yıkılabilirliğini, KMDÜ'nün ham protein, samanın NDF yıkılabilirliğini etkilemedi. Fakat KMDÜ'nün rumende potansiyel yıkılabilirliğini düşürdü.

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