Izvorni znanstveni članak
INFLUENCE OF YEAST CULTURE (SACCHAROMYCES CEREVISIAE) ON PERFORMANCE OF FATTENING LAMBS FED GROUND OR WHOLE GRAIN DIET
Tomislav Mašek
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Željko Mikulec
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Hrvoje Valpotić
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Snježana Pahović
; Veterinarska stanica Poreč, Poreč, Hrvatska
Bojan Stipetić
; Farma ovaca "Lipovica", Popovača, Hrvatska
Davor Perkić
; Kušić promet d.o.o., Sv. Ivan Zelina, Hrvatska
Sažetak
Two paralel experiments were conducted in order to evaluate the effect of live yeast culture (Saccharomyces cerevisiae) on the growth performance of lambs. The first experiment was performed on forty Croatian crossbred lambs (initial body weight 12.84 kg). The second experiment was performed on forty solčavsko jezerska lambs (initial body weight 17.83 kg). In both experiments animals were divided into the control group and the experimental group that was supplemented with 4 g of live yeast culture per animal per day. The chemical composition of ration was exactly the same for all animals. The ration was based on hay and feed mixture containing corn (52.5%), soybean meal (17.5%), barley (15%) bran (6%) and alfalfa meal (4%). In experiment 1 all grains were ground while in
experiment 2 50% of corn and 50% of barley was whole. In the experiment based on ground grains supplementation with yeast culture improved live weight, daily weight gain and feed conversion (P<0.05). In the experiment based on whole grain diet yeast culture did not improve live weight, daily weight gain and final live weight (P>0.05). Dressing percentage was not either improved in experiment 1 nor in experiment 2 (P>0.05). We concluded that addition of yeast culture to the fattening lamb diet could be beneficial but the results were influenced by grain processing.
Ključne riječi
yeast culture; lambs; fattening; growth performance
Hrčak ID:
26791
URI
Datum izdavanja:
4.9.2007.
Posjeta: 1.960 *