This study aimed to evaluate the effects of Saccharomyces cerevisiae, and their combination on rumen fermentation and growth performance of heat-stressed goats. Twelve heat-stressed goats (20.21 ± 2.30 kg) were divided equally into four groups: control group (CG, fed the basal diet, Saccharomyces cerevisiae supplemented group (SC, 0.60% Saccharomyces cerevisiae added to the basal diet), Clostridium butyricum supplemented group (CB, 0.05% Clostridium butyricum added to the basal diet), and their combination supplemented group (COM 0.60% Saccharomyces cerevisiae and 0.05% Clostridium butyricum added to the basal diet) and were assigned to a 4 × 3 incomplete Latin square design. The rumen fluid and feces were collected for fermentation parameters and feed digestibility analysis, and animal growth performance was also assessed during all the experiment periods. The results showed that rumen pH, rumen cellulolytic enzymes (avicelase, CMCaes, cellobiase, and xylanase) activities, and the concentrations of rumen total volatile fatty acid (TVFA), acetic acid, and propionic acid were significantly increased with Saccharomyces cerevisiae, Clostridium butyricum, and their combination supplementation (p < 0.05). Besides, the dry matter intake (DMI), average daily gain (ADG), and the digestibility of dry matter (DM), neutral detergent fiber (NDF), and acidic detergent fiber (ADF) were significantly increased (p < 0.05) with supplemented these probiotics. However, the ammonia nitrogen (NH3-N) concentration only significantly increased in CB and A/P ratio (acetic acid to propionic acid ratio) only significantly increased in SC and CB. These results indicated that the supplementation with these probiotics could ameliorate rumen fermentation and growth performance of heat-stressed goats.

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Mangrove apple (Soneratia caseolaris) is a mangrove species from Sonneratiaceae family, rich in dietary fibre, from which they are composed of soluble dietary fibres. Inulins are carbohydrates and act like dietary fibre. The study on elucidating the characteristics of inulin from mangrove apples with different extraction temperatures has never been published. This present study aimed to determine the characteristics of inulin extracted from mangrove apples at different temperatures during the extraction process. The data were analyzed using Analysis of Variance (ANOVA) and further test Duncan's Multiple Range Test (P<0.05) and the experimental design in this study used a Completely Randomized Design (CRD) with four different extraction temperatures (60, 70, 80, and 90°C). They were relatively higher total yield (p<0.05), inulin content (p<0.05), solubility (p<0.05), soluble dietary fibre (p<0.05), FOS, but lower in the total sugar and reduction sugar in the extraction temperature at 90°C. The study indicated that the temperatures during the extraction process were able to improve the characteristics of inulin from mangrove apple.