IMPACT OF USING MICROBIAL FEED ADDITIVES (PROBIOTICS) IN RUMINANTS RATIONS ON DIGESTIBILITY, RUMEN FERMENTATION, MILK PRODUCTION AND PROPERTIES OF DOMIATI CHEESE

Ayyad, K. M. K.; Abou Ayana, I. A. A.; Elkholany, M. A.; Abd El-Hafez, M. A. M.

doi:10.21608/jfds.2015.48834

IMPACT OF USING MICROBIAL FEED ADDITIVES (PROBIOTICS) IN RUMINANTS RATIONS ON DIGESTIBILITY, RUMEN FERMENTATION, MILK PRODUCTION AND PROPERTIES OF DOMIATI CHEESE

Document Type : Original Article

Authors

¹ Dairy Technology Research Department, Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Egypt.

² Dairy Research Department, Food Technology Research Institute, Agriculture Research Center, Ministry of Agriculture, Egypt.

³ Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Egypt

10.21608/jfds.2015.48834

Abstract

This study started by nutritional evaluation (digestion coefficients and feeding value) to determine using commercial microbial additives BGY₃₅ (yeast culture) or AVI-BAC® (lactic acid bacteria and enzymes) in the diet of Rahmani sheep feeding trails were carried out using 12 crossbred cows. Animals received the control diet (unsupplemented ration), plus probiotic AVI-BAC® or BGY 35 for the three groups G₁, G₂ and G₃, respectively. The obtained results concluded that feeding Rahmani sheep on microbial additives increased digestion coefficients of most nutrients compared with control group (G₁). In the same time, both CP and EE digestibility were significantly higher (p<0.05) with G₂ and G₃ compared with G1. The same positive effect was observed also with feeding values (TDN and DCP).
Treated rations (G₂ and G₃) for sheep didn't influence in ruminal pH values, but ruminal total VFA's and microbial protein content were significantly higher (p<0.05). Moreover, ruminal ammonia-N concentration was increased with the control group compared with the other groups.
The milk yield of lactating cows was higher with microbial additives (G₂ and G₃) compared with control (G₁) and the differences significant during the second period (from 61-120 days). Some positive effects were observed also as a result to using the treatments in milk content such as milk fat, protein and total solids. The treatments increased unsaturated fatty acids as well StearicC18:0 slightly increased unlike Linoleic C18:2n6 and Linolenic C18:3n3 slightly decreased. Moreover, the effect of the tested rations on somatic cell counts (SCC), pH value and acidity% as milk quality were not significant. BGY35 (G3) gained the highest points followed by AVI-BAC® (G2) then the control that was the lowest organoleptic properties.