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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.

journal of food and dairy sciences

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