Effect of Pomegranate Peel or Bread Yeast on Rumen Fermentations Characteristics in Awassi Lambs
DOI:
https://doi.org/10.59675/V215UKeywords:
Bread yeast, Rumen fermentations, Awassi lambs, Pomegranate peel.Abstract
This study was conducted to determine the effect of pomegranate peel powder and baking yeast (saccharomyces cerevisiae) on rumen PH, the concentration of volatile fatty acids, the total number of bacteria, and the concentration of ammonia (NH3-N) in the rumen fluid.
were selected 20 male iraqiawassi lambs at 3-4 months old, and randomly divided into 4 equal groups. The first group (control) was fed on concentrated dite at a rate of 3% of body weight with green fodder and free grazing, while pomegranate peels were added to the concentrated fodder for the second group (pomegranate peel group) at a rate of 1% of concentration dite, and bread yeast was added to the fodder of the third group (saccharomyces cerevisiae group) at a dose of 4 g for each animal. The control group was added to its diet with 1% pomegranate peel powder and yeast (saccharomyces cerevisiae) at a dose of 4 g per kg of concentrated feed.
The results of the study showed a significant increase (P<0.05) in the pH value in the third and fourth groups compared to the control group, and the total count of rumen bacteria was significantly increased (P<0.05) in the three treatment groups compared to the control group, the concentration of volatile fatty acids(VFA) also increased significantly (P<0.05) in the third and fourth groups compared with the control group, while the concentration of rumen ammonia (NH3-N) significantly (P<0.05 ) decreased in the three treated groups compared with the control group.
Conclusion: We conclude that adding pomegranate peels and yeast has improved rumen fermentation in terms of increasing the concentration of volatile fatty acids, reducing the concentration of ammonia, and increasing beneficial microorganisms in the rumen fluid.
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