Administrating Different Diet Formula with Probiotics and their Effect on Milk Production in the Feeding of the Dairy Mesopotamian Water Buffaloes (Bubalus bubalis) of Al-Chibayish Marshes (Central Marshes)

Abstract

This study was carried out in Al-Chibayish wetland within Thi-Qar province, Iraq from 15th May to 1st July 2023. The goal was to calculate balanced diets using available ingredients, which results in better costs and benefits with respect to health performance (hematological and microbiota), milk composition and production. Twelve adult female dairy water buffalo (Bubalus bubalis) which were randomly selected. The buffalos’ age range was (4 -5) years and weight about 400-500 Kg. The experiment was conducted under the climatic conditions of temperature (37–48 °c) and humidity (15–40 %). The animals were divided into 3 groups (4 female buffalos for each), control was the first group that fed on traditional diet (floor and wheat bran) 3% B.W. and allows grazing reeds and typhus. Second group (local ingredient) was a new balance formula prepare from the available ingredient in local markets (1.5% of B.W. concentrated feed + 3% B.W. corn silage) and allow grazing reeds and typhus. while, third group (local ingredient + probiotic), animals fed on local ingredient formula (1.5% of B.W. concentrated feed + 3% B.W. corn silage) supplemented with probiotics 0.05% and allows grazing reeds and typhus from marshes. The experimental period lasted for 45 days, blood and milk samples were taken every 15 days throughout the experimental period and the faecal samples were taken in 2 intervals during the experimental period. The field observations revealed the enhancement in animal palatability, animal welfare and productivity with regard to buffaloes fed on local ingredients and probiotics groups. Furthermore, significant differences (P≤0.05) in milk production between the animal fed on probiotics supplemented diet and the control animal were found. There are no significant differences(P≤0.05) among the hematological and leukocytic indices among the diet groups and intervals. Chemical characteristics analysis of milk revealed a significant elevation(P≤0.05) in protein, fat and total solid materials percentage in milk of buffaloes fed on local ingredients formula with or without probiotics compared to dairy buffaloes fed on a traditional diet. whereas, reduces in lactose, salt and moisture. The physical properties of milk indicated decrease (P≤0.05) in the acidity of milk in local ingredients formula containing probiotics and no significant change (P≤0.05) was detected in the freezing point and specific gravity in other formula groups compared with local ingredients group. Probiotics supplementation helped maintaining balanced bacterial population inside the digestive system indicated by the existence of Bacillus coagulans (Lactobacillus sporogenes) over the total bacterial count in fecal samples by rtPCR throughout the experiment. From the above results it can be concluded that feeding the optimal ingredients with the addition of probiotics, increase the consumption of feed ingredients, milk production, and chemical and physical characteristics of buffalo milk in the central marshes of Al-Chibayish city.