الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The farm experiment and the lab work were carried out at Animal
Production Department, Faculty of Agriculture, Menoufia University and the
part of in vitro work of the present study was accomplished at Maryout Research
station, Desert Research Center, Ministry of Agriculture, during 2019. Four
groups of male Ossimi lambs (seven animals/ group) were used to study the
effect of natural (garlic powder; Allium sativum) and biological (dry yeast;
Saccharomyces cerevisiae) additives and its combination in finishing diets as
compared with control diet for 30 days on feed utilization, blood profile and
animal performance as well as economic indicators. Animals were 8 month of
age and 38.8kg ± 0. 41 as average body weight. Animals were fed basal diet
including concentrate feed mixture (CFM) at level 70% of total requirement as
recommended by NRC, (1985), and berseem hay (BH) was offered ad lib. The
control ration consisted of CFM and BH, it was offered to the first group
without any addition, while the other three experimental groups received the
control ration supplemented with dry yeast and garlic powder or both. So, the
experimental diets were:
1. Basal diet without additive (control), (C)
2. Basal diet supplemented with 6g dry yeast (2.44x1011cfu/g)/head/day, Y)
3. Basal diet supplemented with 40g garlic powder/head/day, (G), and
4. Basal diet supplemented with 3g dry yeast plus 20g garlic powder/head/
day, (YG).
The digestibility and nutritive values of the experimental diets, nitrogen
balance and water metabolism as well as rumen protozoal count and defrinitioan
were done by using 12 adult Ossimi rams with average body weight
50.41kg±0.61. The rumen fermentation and gas production were evaluated in
vitro by using rumen liquor inoculum from four Barki rams with average body
weight 47.90kg ±1.70.
The results could be summarized as follows:
1- Berseem hay contained 86.02, 82.30, 12.53, 28.40, 3.53 and 37.84% for
DM, OM, CP, CF, EE and NFE%, respectively.
2- The proximate composition of the bakery’s yeast biomass of
Saccharomyces cerevisiae is characterized by high levels of protein
(45.74%), ash (6.79%) and soluble fiber (NFE= 43.21%). Total
carbohydrates (45.72%) represent nearly half of the biomass. The EE and
CF contents are low being values were 1.75 and 2.51%, respectively.
3- Chemical composition of garlic powder was as follows: moisture content
5.99%, crude protein 20.44%, crude fiber 1.66%, crude fat 1.38%, NFE
72.59% and ash 3.93%, whereas dry matter in garlic sample was calculated
to be 94.01 %.
4- All feed additive treatments resulted in higher (P<0.05) digestibility values
of DM, OM, CP, CF and NFE, than non-additive diet (C). Generally, the
highest (P<0.05) values were observed for animals fed G diet, being
corresponding values were 76.70, 77.98, 78.47, 67.41 and 80.73%, but C
group showed the lowest (P<0.05) digestibility values for the same items;
72.30, 73.53, 73.69, 61.34 and 76.87%.
5- The nutritive value expressed as TDN% was the highest (P<0.05) for G
diet (73.56%) but C showed the lowest one (69.20%). However, the second
indicator of the nutritive values which is DCP% was not affected (P<0.05)
by the experimental additives and its values ranged between 11.81 and
12.27%.
6- Calculating improvement of TDN% achieved by additives to control diet
recoded that garlic addition was superior followed by combination of yeast
and garlic and then yeast in the last (6.30, 5.00 and 3.99%, respectively).
However DCP% improved by 2.79, 3.81, 3.90% as a result of adding
yeast, garlic and its combination to the control diet.
7- The overall mean of IBW of the experimental lamb groups were not
significantly (P<0.05) different. The values were 38.7, 39.5, 38.2 and
39.0kg for C, Y, G and YG, respectively. The same previous trend was
found for FBW being corresponding values ware 43.5, 44.9, 43.7 and
44.6kg, respectively. However, the overall mean of ADG showed
significant (P<0.05) differences among the experimental groups, where
animal groups fed enrichment diets (Y, G and YG) showed higher values
(180, 184 and 186g/d, respectively) compared with control group (160g/d)
but on the same time the treated groups were comparable between each
other. Relative to control group, the feed additives improved ADG by 12.5,
15.0 and 16.25% for Y, G and YG, respectively.
8- The experimental feed additive have no significant (P<0.05) effect on feed
intake either in the form of CFM or the roughage and consequently the
total feed intake.
9- Feed unit intake (g/h/d) expressed as TDNI was significantly (P<0.05)
affected by the experimental feed additives, where, animal’s group fed G
diet showed the highest value of TDNI (1086) but the C group showed the
lowest one (1001) and the other two groups (Y and YG) were similar
(1050). On the other hand DCPI expressed as g/h/d was not affected
(P<0.05) by the addition treatment although G group showed higher value
(181) compared with the other three groups (171, 177 and 177, for C, Y
and YG, respectively).
10- All feed additives and their combination significantly (P<0.05) enhanced,
with same extent, the feed efficiency indicators (DM/Gain, TDN/Gain or
DCP/Gain) of the enriched diets compared with C one.
11- Adding yeast and /or garlic powder to rations of lambs were more effective
in increasing the daily profit percentage relative to control, where
yeast/garlic combined addition revealed the highest improvement percentage (42%) followed by garlic (34.0%) and then yeast alone (31%)
treatments.
12- Energy utilization (DE, ME, NEm and NEg Mcal/d) were significantly
(P<0.05) different among the experimental groups where, G group showed
the highest values (4.03, 3.31, 2.57 and 1.40 Mcal/d, respectively) but C
group was the lowest one (3.74, 3.07, 2.38 and 1.26, respectively),
however both of Y and Y+G groups showed comparable values. The same
trend was observed for NEg as a ratio of GE and ME.
13- When the combined YG was supplemented, N balance exhibited 15.2%
increase above the control group, whereas, Y or G supplementation had
similar values and located between Y and Y+G groups.
14- Animal groups fed diets included garlic powder (G and YG) showed
higher insensible water loss (IWL) expressed as g/kgW0.82 (89.00 and
103.7, respectively) or as relative to TWI (50.86 and 53.98%), TDNI (2.04
and 2.36 g/kg), and DCPI (12.15 and 13.98 g/g). On the other hand, yeast
group (Y) showed the lowest values of IWL (77.90 g/ kgW0.82) or g IWL/
kg TDNI (1.85g/kg).
15- Garlic and control diets showed similar (P< 0.001) pH value (6.63) at zero
time of incubation and the same finding was observed for Y and YG diets
(6.56 and 6.55, respectively).
16- Diets included garlic powder (G and YG) showed higher (P<0.001) NH3-N
concentration at early incubation hours (3 and 6h) as compared to the other
experimental diets but Y diet was the highest at the late hours (12, 24 and
48h) of incubation.
17- Total VFA concentration was not affected (P> 0.05) by the experimental
diets at 0, 24 and 48h of incubations.
18- A significant (P<0.05) difference was detected for different differential
species (Entodenium sp., Epidenium sp., Diplodenium sp.) except Polyplastron sp. and total count due to experimental treatments at zerotime
of feeding.
19- The total gas yield of Y, G and YG found to be 28.28, 19.53, and 21.53
ml/200 mg DM, respectively, at 24h of incubation.
20- Diets contained garlic powder (G and YG) were most effective in
reduction of energy lost when expressed as a ratio of methane production
to gross energy intake.
21- Microbial protein was affected by feed additives, being 95.66, 88.04 and
80.02 mg/kg TDOM for Y, G and YG diets as compared to control diet
which was 71.14 mg/kg TDOM.
22- There was a significant difference in the eosinophil value.
23- MCV values were within the normal range for sheep (28-40 fL)
24- The ratio between neutrophils and lymphocytes (N/L ratio) showed
progressively higher values with C group (0.24), which is indicative of
stress.
25- Blood serum parameters showed significant (P<0.05) differences among
the experimental groups for serum total protein (TP), albumin (Alb),
globulin (Glu), Alb/ Glu ratio, ALT and AST concentrations otherwise
immunological proteins; IgA and IgG. However, insignificant (P>0.05)
differences were observed in serum creatinine concentrations.