Effect of Yeast Culture Supplement on Ruminal Microbial Populations and Metabolism in Buffalo Calves Fed a High Roughage Diet
✍ Scribed by Kumar, Umesh; Sareen, Vijay K; Singh, Sudarshan
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 198 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The e †ect of Saccharomyces cerevisiae yeast culture (YC, Yea-Sacc 1026) as a supplement to the high-roughage diet of bu †alo calves on the rumen microbial populations, fermentation pattern and in sacco dry matter disappearance of dietary constituents was examined. A control group was fed a diet consisting of, on a dry matter basis, 2É12 kg bajra (Pennisetum typhoides) hay and 0É45 kg groundnut cake per day per calf, while the treatment group had the same diet plus 5 g YC. After feeding for 6 weeks, inclusion of YC was stopped and both groups were given the control diet for 2 weeks. At week 4 the pH in the rumen Ñuid (RF) was signiÐcantly higher (P \ 0É05) up to 6 h post-feeding in the treatment group compared with the control group. The concentrations of total, total viable and cellulolytic bacteria were increased by 41É0 (P \ 0É05), 33É5 and 57É4% (P \ 0É01), respectively, with YC supplement. The concentration of total volatile fatty acids (P \ 0É05), particularly at 4 h post-feeding (P \ 0É01) and acetate (P \ 0É01) and acetate to propionate ratio (P \ 0É05) were higher in the treatment compared with the control group. On YC supplementation, the concentration of was decreased (P \ 0É05) while that of TCA-precipitable NH 3 -N protein in RF was marginally but non-signiÐcantly increased. Withdrawal of YC from the diet reversed these e †ects and the rumen variables returned to values close to control levels after 2 weeks. The in sacco dry matter disappearance of dietary components was higher in the treatment compared with the control group, particularly during the Ðrst 24 h of incubation.