Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws

Liang CHEN, (Department, of Orthopedics, The Second Affiliated Hosp. Chongqing Medical Univercity, Chongqing, China)
Bin LI, (Institute of Animal Science of Tibet Academy of Agricultural and Animal Husbandry Seiences, Lhasa 850000, CHINA)
Ao REN, (College of Animal Science and Technology, Hunan Agricultural University, Changsha, P.R., China)
Zhiwei KONG, (adres yazılmamıs)
Zhiliang TAN, (Hunan Co-Innovation Center of Animal Production Safety, CICAPS, Changsha 410128, CHINA)
Mahmoud ALAGAWANY, (Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt)
Mohamed Ezzat Abd EL-HACK, (Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt)
Chuanshe ZHOU (Hunan Co-Innovation Center of Animal Production Safety, CICAPS, Changsha 410128, CHINA)
Kafkas Üniversitesi Veteriner Fakültesi Dergisi
1 0
Yıl: 2018 Cilt: 24 Sayı: 5 Sayfa Aralığı: 751 - 760 Metin Dili: İngilizce DOI: 10.9775/kvfd.2018.19941 İndeks Tarihi: 06-12-2018

Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws

Öz:
The object of this study was to evaluate the effect of different sources and supplementation levels of yeast culture on in vitro fermentationcharacteristics of goats. The present study was performed in a 3×4 factorial design to examine the impacts of inclusion of three kinds of yeastculture (Se-enriched, Cr-enriched, Zn-enriched yeast culture) at four dose (0, 0.1%, 0.25%, 0.40% and 0.55%) on the in vitro fermentationcharacteristics of cereal straw. For maize stover, the results shown that the average values of in vitro gas production, DM and NDFdisappearance, pH and the ratio of acetate to propionate were increased (P<0.05), while the concentration of ammonia nitrogen (NH3-N)and butyrate were decreased (P<0.05) by the supplementation of Se-enriched yeast culture (YC-Se) compared with that of Cr-enriched yeastculture (YC-Cr) and Zn-enriched yeast culture (YC-Zn). For rice straw, the in vitro gas production, DM disappearance and pH were increased(P<0.05), and the concentration of ammonia nitrogen was decreased by the supplementation of YC-Se, while the concentration of acetate,propionate, butyrate and total VFA (TVFA) were increased (P<0.05) by the supplementation of YC-Zn. The current results indicate that YC-Se ismore preferred as yeast culture supplements, and its optimal dose should be 0.25% substrates for maize stover and 0.10% substrates for ricestraw in vitro. The present positive in vitro results should be tested using in vivo experiments in future.
Anahtar Kelime:

Konular: Ziraat Mühendisliği Veterinerlik

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Öz:
Tahıl Samanının in vitro Fermantasyon Özelliklerini Geliştirmede Se, Cr ve Zn İle Zenginleştirilmiş Maya Kültürünün Değerlendirilmesi Öz Bu çalışmanın amacı, farklı kaynak ve katkı düzeylerindeki maya kültürünün in vitro fermantasyon özelliklerine etkilerini değerlendirmektir. Çalışma üç çeşit maya kültürünün (Se ile zenginleştirilmiş, Cr ile zenginleştirilmiş ve Zn ile zenginleştirilmiş) dört farklı dozda (%0.01, %0.25, %0.40 ve %0.55) dahil edilmesinin mısır samanının in vitro fermantasyon özellikleri üzerine etkilerini incelemek için 3 × 4 faktöriyel tasarımda gerçekleştirilmiştir. Mısır samanı için, Cr ile zenginleştirilmiş maya kültürü ve Zn ile zenginleştirilmiş maya kültürü ile karşılaştırıldığında Se ile zenginleştirilmiş maya kültüründe in vitro gaz üretimi, DM ve NDF kaybolması, pH ortalama değerleri ile asetat propiyonat oranı artarken (P<0.05), amonyum nitrojen (NH3-N) ve bütrat konsantrasyonlarında düşme (P<0.05) şekillendi. Pirinç samanı için, Se ile zenginleştirilmiş maya kültüründe in vitro gaz üretimi, DM kaybolması ve pH düşerken (P<0.05), amonyum nitrojen konsantrasyonu azaldı. Zn ile zenginleştirilmiş maya kültüründe asetat, propiyonat, bütrat ve total VFA (TVFA) arttı (P<0.05). Elde edilen sonuçlar, maya kültürü katkı maddesi olarak Se ile zenginleştirmenin daha ziyadesi ile tercih edilmesi gerektiğini ve in vitro optimal dozun mısır samanı için %0.25 ve pirinç samanı için %0.10 olması gerektiğini göstermiştir. Elde edilen in vitro sonuçlar in vivo çalışmalar ile test edilmelidir.
Anahtar Kelime:

Konular: Ziraat Mühendisliği Veterinerlik
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA CHEN L, LI B, REN A, KONG Z, Tan Z, ALAGAWANY M, EL-HACK M, ZHOU C (2018). Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. , 751 - 760. 10.9775/kvfd.2018.19941
Chicago CHEN Liang,LI Bin,REN Ao,KONG Zhiwei,Tan Zhiliang,ALAGAWANY Mahmoud,EL-HACK Mohamed Ezzat Abd,ZHOU Chuanshe Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. (2018): 751 - 760. 10.9775/kvfd.2018.19941
MLA CHEN Liang,LI Bin,REN Ao,KONG Zhiwei,Tan Zhiliang,ALAGAWANY Mahmoud,EL-HACK Mohamed Ezzat Abd,ZHOU Chuanshe Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. , 2018, ss.751 - 760. 10.9775/kvfd.2018.19941
AMA CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. . 2018; 751 - 760. 10.9775/kvfd.2018.19941
Vancouver CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. . 2018; 751 - 760. 10.9775/kvfd.2018.19941
IEEE CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C "Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws." , ss.751 - 760, 2018. 10.9775/kvfd.2018.19941
ISNAD CHEN, Liang vd. "Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws". (2018), 751-760. https://doi.org/10.9775/kvfd.2018.19941
APA CHEN L, LI B, REN A, KONG Z, Tan Z, ALAGAWANY M, EL-HACK M, ZHOU C (2018). Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 24(5), 751 - 760. 10.9775/kvfd.2018.19941
Chicago CHEN Liang,LI Bin,REN Ao,KONG Zhiwei,Tan Zhiliang,ALAGAWANY Mahmoud,EL-HACK Mohamed Ezzat Abd,ZHOU Chuanshe Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24, no.5 (2018): 751 - 760. 10.9775/kvfd.2018.19941
MLA CHEN Liang,LI Bin,REN Ao,KONG Zhiwei,Tan Zhiliang,ALAGAWANY Mahmoud,EL-HACK Mohamed Ezzat Abd,ZHOU Chuanshe Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.24, no.5, 2018, ss.751 - 760. 10.9775/kvfd.2018.19941
AMA CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2018; 24(5): 751 - 760. 10.9775/kvfd.2018.19941
Vancouver CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2018; 24(5): 751 - 760. 10.9775/kvfd.2018.19941
IEEE CHEN L,LI B,REN A,KONG Z,Tan Z,ALAGAWANY M,EL-HACK M,ZHOU C "Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 24, ss.751 - 760, 2018. 10.9775/kvfd.2018.19941
ISNAD CHEN, Liang vd. "Evaluation of Se, Cr and Zn-enriched Yeast Culture in Improving in vitro Fermentation Characteristics of Cereal Straws". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24/5 (2018), 751-760. https://doi.org/10.9775/kvfd.2018.19941
Sayfa Oluşturulma Tarihi
23-04-2024 6:58

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