Değişik Düzeylerde Ham Selüloz içeren Rasyonlara Katılan Kuru Mayanın  Saccharomyces ceı evisiae  Tavşanlarda Besi Performansı ve Bazı Sekurı Parametrelerine Etkisi Üzerinde Bir Araştırma
A Research on the Effects of Dry Yeast  Sal:charomyces cerevisiae  in  Rabbit Diets Containing Different Levels of Raw Fiber on Fattening  Performance and Cecal ftrameters
Yazar: Günal, Mevlüt; Gokçeyrek, Dilek; Yenıce, Engin; Çalışkaner, Şahibe; Karakaya, Ayşenur
Dergi: Journal of Agricultural Sciences, Vol. 05 No. 01, 0
Anahtar kelimeler: Rabbit fattenina rations, dry yeast supplerr ı ents, fiber leveh , fattening performance, cecal parameters ; Tavşan besi rasyonlan, selüloz düzeyi, kuru maya i avesi, besi performans ı , sekum parametreleri

Araştı rmada, 6 haftal ı k yaşta sütten kesilmiş 48 adet Be az Yeni Zelanda Tav şanları n % 9.03-9.11gibi  düş ük, % 13.30-13.64 gibi yüksek ham selüloz içeren rasyonlanna s ı raelyia °/. 7, 5, 7 ve 5 bal ı k unu ile % O, 2, O ve 2  düzeyinde kuru maya  Saccharomyces cerevisiae  ilave edilerek 7 haftal ı k besleme sonunda besi performans ı ile baz ı  sekum ve gübre parametrelerine etkisi incelenmi ştir. Araştı rma 4 grup N■ e 3 tekerrürlü olarak Tesadüf Parselleri Deneme  Desenine göre kurulmuştur.  Deneme sonu ortalama canl ı ağı rl ı klar s ı ras ı yla, 1608.2 g, 1651.0 g, 1482.0 g, 1682.8 g; ortalama canl ı ağı rl ı k  artış ları 916.9 g, 956.0 g, 786.9 g, 982.1g; ortalama yem tüketimleri 3018.0 g, 3094.7 g, 2860.6 g, 3035.0 g; ortalama  yem değ erlendirme say ı ları 3.32, 3.34, 3.72, 3.10 olarak tesbit edilmi ştir  P>0.05 . Sekum içeri ğ inde saptanan kuru  madde °İ. 20.32, % 17.60, % 20.23, % 20.22; pH 7.12, 6.98, 6.98, 7.05; total uçucu ya§ asitleri  UYA  35.20 mmol/kg,  32.75 mmol/kg, 28.96 mmol/kg, 32.57 mmol/kg ve amonyak  NH3  7.0F mg/100 g, 7.98 mg/100 g, 7.22 mg/100 g, 8.48  mg/100 g değerlerinde gruplar aras ı nda önemli bir farkl ı l ı k görülmemiş  P>0.05 , s ı cak karkas rand ı man ı na ait  değerlerde   % 46.83, % 42.68, % 46.02, °A 44.60   önemli farkl ı l ı k saptı ı nm ışt ı r  P0.05 , ham selüloz, ham protein, ham kül değerleri  gruplara göre s ı ras ı yla, % 23.23, 23.28, 27.67, 27.72; % 12.81, 13.74 10.07,12.05; °/. 10.51, 10.62, 8.31, 8.26 olarak  tesbit edilmiştir  P

In this research, 48 New Zealand Rabbits, weaned at E weeks age; were fed with 0, 2, 0 and 2 % dry  yeast  Saccharomyces carevislae  supplemented diets contained 7, 5, 7 and 5 % fish meal and low or high crude fibre  for 7 weeks. Diets of low crude fibre were 9.03 ora 9.11 and high crucli ı fibre were 13.30 or 13.64 °A. As the effects of  supplements on fattening performance, some cecal and feaces paramet?rs were investigated. Research was designed in  Randomized Plot Design for 4 groups and had 3 replicates per groups.  At the end of the experimental periods average live weights were 1608.2 g, 1651.0 g, 1482 g, 1682.8 g; average  live weight gains were 916.9 g, 956.9 g, 786.9 g, 982.1 g; average feed intakes were 3018.0 g, 3094.7 g, 2860.6 g,  3035.0 g; average feed efficiency values were 3.32, 3.34, 3.72, 3.10; ceaal dry matters were 20.32 %, 17.60 %, 20.23 %,  20.22 %; pH were 7.12, 6.98, 6.99, 7.05; volatile fatty acids were 35.2C mmol/kg, 32.75 mmol/kg, 28.96 mmol/kg, 32.57  mmol/kg; ammonia were 7.08 mg/100 g, 7.97 mg/100 g, 7.22 mg/100 g, 8.48 mg/100 g for the groups respectively.  Although these parameters and mortality were not significant differeeces  P>0.05  among the groups, average hot  carcass outputs were 46.83 %, 42.68 %, 46.02 °/., 44.60 % and dilferences were significant  P0.05  among the  groups, crude fibre, crude protein, crude ash were 23.23 %, 23.28 °/0, 27.67 %, 27.72 %; 12.81 %, 13.74 %, 10.07 %,  12.05 %; 10.51 °/., 10.62 %, 8.31 %, 8.26 for the groups respectively  Pe0.05 .  According to the results; at the levels of 2 % dry yeast supplerr ents to rabbit diets contained low or high crude  fibre, especially in low crude fibre groups; hot carcass output statisticalle decreased, feaces crude fibre slightly increased  but not statistically, in high crude fibre groups; feaces crude fibre and c ı ude aches statistically increased, however crude  protein also statistically decreased were observed.