Effect of Yeast (Saccharomyces cerevisiae) Supported by Selenium and Zinc on Lipid Profile of Local Sheep Males

mjl@ lnbr ll`lwm lbyTry@ Pub Date : 2019-06-19 DOI:10.37940/AJVS.2019.12.1.10

Mohannad. K. Aremmt, T. Mohammed, S. Alrawi

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引用次数: 5

Abstract

This study was conducted to investigate the effect of (Saccharomyces cerevisiae) supported with zinc and selenium on the lipid profile. of Twenty-one Iraqi males sheep were used aged (1-1.5) years and the weight mean approximately (38±4) kg. experiment animals used divided randomly into three treated groups each group have 7 males. All males were fed on the same ration. The first group was considered as a control group without treatment (T1), the second group (T2) were given yeast enriched with zinc (Saccharomyces cerevisiae -zinc) with dosage (0.2 g/kg/bw), the third group (3) was given yeast enriched with selenium (Saccharomyces cerevisiae-selenium) with dosage (0.03 g/kg/bw). The results showed significant (P≤0.05) differences control group compare with the other two-treated groups (T3 and T2) in triglyceride, LDL , VLDL and HDL . The results indicate to significant differences (P≤0.05) of (T2 and T3) compare with the control group by HDL . From the results concluded that there synergistic effect of Saccharomyces cerevisiae with zinc and selenium as organic form (Saccharomyces cerevisiae-zinc/selenium) could be attributed to improved animal health.

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硒和锌支持的酵母（酿酒酵母）对当地绵羊雄性脂质结构的影响

本研究旨在研究锌和硒支持的（酿酒酵母）对脂质分布的影响。选用21只年龄（1-1.5）岁的伊拉克公绵羊，平均体重约（38±4）kg。实验动物随机分为三组，每组7只。所有雄性都以相同的口粮喂养。第一组被视为未经治疗的对照组（T1），第二组（T2）给予富含锌的酵母（酿酒酵母-锌）剂量（0.2 g/kg/bw），第三组（3）给予富含硒的酵母（啤酒酵母硒）剂量（0.03 g/kg/bw）。结果显示，对照组与其他两个治疗组（T3和T2）在甘油三酯、LDL、VLDL和HDL方面存在显著差异（P≤0.05）。结果表明，HDL与对照组比较，T2和T3有显著性差异（P≤0.05）。结果表明，酿酒酵母以锌和硒为有机形式（酿酒酵母锌/硒）具有协同作用，可归因于改善动物健康。

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