Effect of a yeast culture (Saccharomyces cerevisiae) and monensin on ruminal fermentation and digestion in sheep

Ortiz-García, Carlos Fredy; Mendoza, Muñoz; González, María Teresa Rodríguez; Cobos, P.M.A.; Ortega, C. M. E.; Ramírez, Luis

doi:10.1016/s0377-8401(99)00126-1

Cited by 54 publications

(42 citation statements)

References 31 publications

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“…Our ruminal pH results are similar with a series of study which have shown that ruminal pH was not affected by the supplementation of Saccharomyces cerevisiae [8,19,21] . However significant increases in ruminal pH associated with yeast supplementation, have been reported in goats [7,22] .…”

Section: Discussionsupporting

confidence: 91%

“…Similarly Galip [25] indicated that ruminal ammonia-N concentrations were significantly increased by dietary yeast culture supplementation whatever the ratio forage/ concentrate of the diet. Related with VFA concentrations of ruminal fluid there is a series of study [7,21,23,26] which have similar results with ours. However Kamal et al [19] indicated that total volatile fatty acid concentration was significantly higher in live yeast culture fed kids at 2 and 4 months.…”

Section: Discussionsupporting

confidence: 86%

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Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri

Oğuz¹,

Buğdayci²,

Oğuz³

et al. 2015

Kafkas Univ Vet Fak Derg

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The aim of this study was to investigate the effects of live yeast culture and the live yeast culture enriched with vitamin-mineral supplementation as a feed additive on fattening performance, some blood and rumen fluid parameters in male kids. Totally 18 male Saanen goat kids (average 8 weeks old) were divided into one control and two treatment groups each containing 6 kids. Rations were prepared as isonitrojenic and isocaloric. Live yeast culture (LYC) and the yeast-vitamin-mineral complex (YVM) (RumiSacc® and Intetotal® respectively, Integro food Industry and Trade Co., Istanbul, Turkey, Live yeast cell 344 x 1010 cfu/g,) were incorporated into concentrates at the level of 0% (C), 1% (YC) and 1% (YVM) on as-fed basis. During the study concentrate feed and fresh water were given ad libitum and the ration did not contain any roughages. Dietary yeast culture at the level of 1% increased final live weight (4.7% regarding control group) as numerically but not significantly. The fattening performance, rumen fluid and blood parameters were not statistically affected from the dietary treatments throughout the study. While the dorsal papillae length was not changed, ventral papillae length was decreased in the treatment groups. The length of papillae in YVM groups were similar to that of control groups. Keywords: Blood parameters, Fattening performance, Kid, Live yeast culture, Rumen parameters Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri ÖzetBu çalışmanın amacı erkek oğlaklarda rasyona canlı maya kültürü ve vitamin-mineral ile zenginleştirilmiş canlı maya kültürü ilavesinin besi performansına, bazı kan ve rumen parametleri üzerine etkilerini araştırmaktır. Toplam 18 erkek Saanen oğlak, her biri 6 adet oğlaktan oluşan bir kontrol ve iki deneme grubuna ayrılmıştır. Rasyon izonitrojenik ve izokalorik olarak hazırlanmıştır. Deneme yemlerinde canlı maya kültürü (LYC) ve maya-vitamin-mineral kompleksi (YVM) (Sırasıyla RumiSacc® ve Intetotal®, İntegro Gıda Sanayi ve Ticaret, İstanbul, Türkiye; Canlı maya hücresi 344 x 1010 cfu/g) %0 (C), %1 (YC) ve %1 (YVM) düzeyinde kullanılmıştır. Hayvanlara yem ve su ad libitum olarak sunulmuş, rasyonda kaba yem kullanılmamıştır. Rasyona %1 oranında canlı maya kültürü ilavesi araştırma sonu canlı ağırlığı rakamsal olarak (kontrol grubuna kıyasla %4.7) arttırmıştır ancak bu fark önemli bulunmamıştır. Çalışma süresince deneme gruplarına ait besi performansı, rumen sıvısı ve kan parametreleri farklı maya kültürleri ilavesinden istatistiksel olarak etkilenmemiştir. Deneme gruplarında dorsal papilla uzunluğu değişmezken, ventral papilla uzunluğu düşmüştür. YVM grubunun papilla uzunlukları kontrol grubuyla benzerdir.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 86%

Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri

Oğuz¹,

Buğdayci²,

Oğuz³

et al. 2015

Kafkas Univ Vet Fak Derg

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“…Ruminal fermentation has been manipulated to improve animal production with different feed additives, including microbial products and ionophores (Garcia et al, 2000). Additives are defined as substrates or preparations which, when incorporated in feedstuffs, influence or affect food characteristics, and improve animal production (Lyons, 1994).…”

Section: Introductionmentioning

confidence: 99%

The effects of an active live yeast product on the growth performance of finishing lambs

Pienaar¹,

Einkamerer²,

Merwe³

et al. 2012

SA J. An. Sci.

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________________________________________________________________________________ AbstractA study was conducted to evaluate the effects of a rumen-specific, active live yeast (Saccharomyces cerevisiae; SC CNCM I-1077), alone or in combination with an ionophore (lasalocid-Na) in standard feedlot diets, on production performance and carcass quality of lambs. Sixty South African (S.A.) Mutton Merino lambs, weighing 25.7 ± 2.2 kg, were randomly allocated to four treatments (15 lambs per treatment) and further subdivided into five replicates per treatment (three lambs per replicate). The four dietary treatments consisted of an iso-nitrogenous and iso-energetic basal diet (177 g crude protein (CP)/kg dry matter (DM) and 276 g neutral detergent fibre (NDF)/kg DM) differing only in the additive included, i.e. (i) the control (C) diet (no additive), (ii) live yeast (SC) (220 g/ton), (iii) ionophore (G) (120 g/ton) and (iv) both live yeast with ionophore (SCG) at the same mentioned levels. After adaptation (8 days), the experimental diets were fed for 47 days in a finishing period. Feed intake and body weights were recorded weekly. At completion all animals were slaughtered (44.5 ± 3.8 kg) and the cold (2 °C) carcass weight and carcass characteristics recorded. Dietary treatment had no effect on feed intake, daily live weight gain, feed conversion ratio, carcass weight and carcass characteristics. Carcasses were leaner on the ionophore treatment (G) in comparison to the control diet (C). The results suggested that this rumen-specific live yeast included alone or in combination with an ionophore in finishing diets, containing less than 28% NDF/kg DM, did not affect performance and carcass traits of S.A. Mutton Merino lambs. _______________________________________________________________________________________

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“…No entanto, Towne et al (1990) ao coletarem líquido ruminal, com auxílio de sonda estomacal, de novilhas confinadas, alimentadas com dietas com 85% de concentrado e suplementadas com monensina, não verificaram alterações no pH ruminal ou na concentração de ácido láctico. Analogamente, Harmon et al (1993), Haimoud et al (1995), Hegazy & Elias (1997) e Garcia et al (2000) não observaram nenhuma mudança no pH ruminal, ao fornecerem monensina a novilhos holandeses, a vacas lactantes fistuladas no rúmen, duodeno e íleo, a cordeiros da raça Barki e a carneiros da raça Suffolk fistulados no rúmen, respectivamente.…”

Section: Resultsunclassified

Influência da monensina no consumo e na fermentação ruminal em bovinos recebendo dietas com teores baixo e alto de proteína

Oliveira

Lana²,

Jham³

et al. 2005

R. Bras. Zootec.

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RESUMO -Foram utilizados quatro novilhos holandeses fistulados no rúmen e alimentados quatro vezes ao dia (8, 11, 14 e 17 h) com dietas contendo teores baixo e alto de proteína (baixo e alto), com e sem monensina, totalizando quatro dietas experimentais (tratamentos), com o intuito de se verificar a influência da monensina sobre o consumo e a fermentação ruminal. As dietas contendo teores de proteína possuíam, respectivamente, 11,4 e 16,5% de proteína bruta na matéria seca e eram constituídas por 65% de feno de capimbraquiária (Brachiaria decumbens) e 35% de concentrado, sendo o concentrado da dieta com baixo teor protéico à base de milho e uréia e o da dieta com alto teor protéico à base de milho e farelo de soja. O nível de ionóforo utilizado foi de 28 mg de monensina/kg de MS consumida. As amostras de líquido ruminal foram coletadas diariamente às 13 h. Utilizou-se delineamento em quadrado latino, com quatro tratamentos (dietas) e quatro animais. As dietas com alto teor protéico proporcionaram aumento da concentração ruminal do ácido butírico e da amônia. O fornecimento de monensina sódica, independentemente do teor protéico das dietas, promoveu diminuição no consumo de matéria seca, aumento na concentração de ácido propiônico e redução do teor de ácido butírico, da relação acetato:propionato e da atividade específica de produção de amônia. A monensina, quando associada à dieta com baixo teor protéico, também ocasionou diminuição da concentração do ácido acético e elevação do pH e da síntese de proteína microbiana ruminal. Não foram observadas diferenças estatísticas significativas na concentração de amônia ruminal com a inclusão de monensina. Palavras-chave: ácidos graxos voláteis, amônia, ionóforo, ruminantes Effects of Different Dietary Levels of Monensin and Protein on Intake and Ruminal Fermentation in BovinesABSTRACT -Four ruminally fistulated Holstein steers were fed four times a day (8 a.m., 11 a.m., 2 p.m. and 5 p.m.) with four diets with low and high protein content, with or without monensin, to verify the effect of monensin on feed intake and ruminal fermentation. Diets contained (dry matter basis): low (11.4 %) and high (16.5%) crude protein content, 65% of brachiaria hay (Brachiaria decumbens) and 35% of concentrate. Corn and urea-and corn and soybean meal-based diets were, respectively, the concentrates of low and high protein content. The level of ionophore was of 28 mg of monensin/kg of DM intake. Samples of ruminal fluid were collected from the animals two hours post-feeding. The experiment was analyzed as a Latin square with four treatments and four animals. High protein content -based diets increased ruminal concentration of butyric acid and ammonia. Feeding of diets with monensin, independently of the protein content, decreased dry matter intake, increased propionic acid concentration and decreased butyric acid, acetate:propionate ratio and specific activity of ammonia production . Monensin with low protein content-based diet also decreased acetic acid concentration and incerased ruminal p...

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Effect of a yeast culture (Saccharomyces cerevisiae) and monensin on ruminal fermentation and digestion in sheep

Cited by 54 publications

References 31 publications

Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri

Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri

The effects of an active live yeast product on the growth performance of finishing lambs

Influência da monensina no consumo e na fermentação ruminal em bovinos recebendo dietas com teores baixo e alto de proteína

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