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In this study, seasonal variations on total fatty acid composition of carp, Cyprinus carpio, and zander, Sander lucioperca, muscle lipids in Altinapa Dam Lake were determined. Fish samples in 2 seasons (summer and winter) were obtained from Altinapa Dam Lake in Konya, Turkey. Polyunsaturated fatty acids were found to be higher during the cold season than in the hot both in zander and carp. Whereas the Docosahexaenoic acid was high in zander both in summer and winter, in carp it was high only during wintertime. Zander contained more n-3 fatty acids during the cold season compared to carp. Especially, the n-3:n-6 ratios in zander were 3.89 and 3.84 in summer and winter, respectively. In conclusion, seasonal variations affected fatty acid composition of zander and carp in Altinapa Dam Lake.

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Total fatty acid composition of muscle lipids in some fish species (Cyprinus carpio (Işıklı Dam Lake), Tinca tinca (Işıklı Dam Lake), Scardinius erythrophthalmus (Işıklı Dam Lake), Cyprinus carpio (Karacaören Dam Lake), and Carassius carassius (Karacaören Dam Lake)) was determined by gas chromatography. Polyunsaturated fatty acids (PUFAs) of Cyprinus carpio (Işıklı Dam Lake) were found higher than PUFA of other species. Palmitic acid was the highest saturated fatty acid (SFA) in Tinca tinca (24.64%). Oleic acid was the highest monounsaturated fatty acid (MUFAs) in Cyprinus carpio (Işıklı Dam Lake) (19.25%). The most abundant polyunsaturated fatty acid in Scardinius erythrophthalmus was docosahexaenoic acid (DHA) (17.94%). Total ω3 fatty acid composition was higher than the total ω6 fatty acids of Cyprinus carpio in both dam lakes. ω3/ω6 rates in Cyprinus carpio (Işıklı Dam Lake), Tinca tinca, Scardinius erythrophthalmus, Cyprinus carpio (Karacaören), and Carassius carassius were 2.12, 1.19, 2.15, 2.87, and 2.82, respectively.

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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