Compartion The Effect of Sodium Bicarbonate and Bread Yeast Supplementation in Awassi Ewes Rations on Some Rumen Fluid, Blood, Milk Production and Composition.


This study was conducted to evaluate the effect of sodium bicarbonate and bread yeast supplementation in lactating Awassi ewes ration and it's reflect on productive performance and some rumen and blood parameters by using30 Awassi ewe , 2-4 years aged, divided into three groups each of ten. The first group (T1) was control fed ration consist of barley, wheat bran, soybean and wheat straw, while the second(T2) group and third(T3) rations was included 3% of sodium bicarbonate and 0.3% bread yeast(Saccharomyces cerevisiae)respectively. Ewe in each group received 1.5 kg dry matter. Results showed significant increased(p<0.05) T2(3%sodium bicarbonate)andT3(687,748)g/day compared T1(612)g/day. Milk fat percentage increased significantly (p<0.05)in T2(3%sodium bicarbonate) (7.14%) compared to T1(control) (6.51%). Rumen liquor pH before feeding was decrease significantly (p<0.05) in T1(control) (6.49) as compared to T2(3%sodium bicarbonate) and T3(0.3%dry bread yeast) which were 7.32 and 7.03, and with 2hr of after feeding, pH value of rumen liquor was increased significantly in T2(3%sodium bicarbonate) (6.58) and T3(0.3%dry bread yeast) (6.14) as compared with T1(control)(5.47). Although the differences was not significant in bacterial and protozoal number before feeding, but it was significant (p<0.05)increased in bacterial and protozoal number after 2hr of feeding which were 11.24, 11.33, and 11.28 and 6.36, 6.96, and 6.63respectively. Ammonia concentration in rumen liquor and blood parameters was not affected by experimental treatments. The results showed an improvement in milk production and some of its components with the addition of sodium bicarbonate and dry bread yeast to diets improved some of the characteristics and properties of the internal environment of the rumen