Use of Dietary Yeast and its Products in the Feeding Regime of Meat Type Goats by
in CDVS in Lupine Publisher.
All around the world, sheeps and goats play an important role in
small scale farming systems. Goat farming is very beneficial
from economic point of view. It provides many products but meat and milk
are the major products. Goat meat has low level of calorie,
fat and cholesterol so it is a healthy substitute to beef and lamb.
Moreover goats also use extensively to provide milk for human
consumption. It is easier to digest than cow’s milk because it has
smaller fat globules than cow’s milk. In order to support metabolic
process all living organisms require essential nutrients, to keep
themselves alive so variations in animal diets may improve both the
quantity and quality of the final products. In recent years, yeasts are
gaining popularity in fattening system as a probiotics.
Since yeast is robust with high viability under a range of
environmental conditions and can be culture very easily so yeast
cultures are more commonly used as a feed supplements in livestock
feeding systems. These cultures have positive impact on
microbial population in gastrointestinal tract and they increase the
beneficial activities associated with these microorganisms that
has indirect impact on animal performance. Saccharomyces cerevisiae and Aspergillusoryza are the most important yeast products
and they are very significant for the manipulation of rumen metabolism.
It is stated by most of the researchers that yeast culture
supplementation has positive impact on carcass characteristics, nutrient
digestibility, feed intake and the growth performance of the goats in
cost effective way but on the other hand some of the scientists
do not support that results and they concluded that yeast
supplementation in the diet of goats and other ruminants do not have any
significant influences on animal performance, carcass characteristics
and other features. Step by step, this paper will make the detail
evaluation of the use of dietary yeast and its product in the feeding
regime of meat type goats, impact of yeast on goat physiognomic
features such as growth performance, feed efficiency, digestibility and
meat quality.
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