Effect ofSaccharomyces cerevisiaeyeast culture supplement on ruminal metabolism in buffalo calves given a high concentrate diet

Abstract

The effect of inclusion of live yeast culture (YC, Saccharomyces cerevisiae plus growth medium) in a high concentrate diet given to buffalo (Bubalus bubalis) calves on the rumen microbial population and fermentation pattern and in sacco dry matter disappearance of dietary constituents was examined. Six rumen-fistulated buffalo calves of about 120 kg live iveight were divided into two equal groups. The control group was given a diet consisting of, on a dry-matter basis, 0·90 kg ivheat straw, 1 kg berseem (Trifolium alexandrinum) and ISO kg concentrate per day per calf and the yeast group the above diet plus 5 g YC which was put directly into the rumen via the fistula. After feeding this diet for 6 weeks (supplementation period), inclusion of YC was stopped and both groups were given the control diet for a period of 3 weeks to examine the performance of the YC group after withdrawal of YC. At week 4 of YC supplementation the pH was significantly increased (P < 0·01) and lactate concentration was decreased (P < 0·01) in the rumen fluid for up to 6 h post feeding. The number of total bacteria, total viable bacteria, cellulolytic bacteria, amylolytic bacteria and protozoa were increased proportionately by 0·554 (P < 002), 0·482 (P<0·01), 0·670 (P <0·01), 0·077 (P > 0·05) and 0·079 (P>0·05), respectively. The concentrations of total volatile fatty acids, particularly at 4 h post feeding (P < 0·01), acetate fP < 0·01) and propionate and the acetate to propionate ratio were higher in the YC compared with the control group. On YC inclusion, the concentration of ammonia-nitrogen was decreased while that of trichloracetic acid insoluble protein was marginally increased. All these differences in rumen variables started to disappear on YC withdrawal and values returned to control levels by the 3rd week after YC withdrawal. YC supplementation increased the in sacco dry-matter disappearance of various dietary components particularly after 3, 6 and 22 h incubation.

Effects and modes of action of live yeasts in the rumen

“…However, in gnotobiotically-reared lambs harbouring a very simplified rumen microflora, ammonia concentration was decreased in the presence of ADY (Chaucheyras-Durand & Fonty, 2001), this phenomenon being also observed in the rumen of newborn conventional lambs (Chaucheyras-Durand & Fonty, 2002). In another study with adult ruminants, the same effect on ammonia concentration was observed with daily supplementation by a YC (Kumar et al, 1994). These data suggested some changes in the nitrogen metabolism of rumen microorganisms in the presence of yeasts.…”

Effect of liveSaccharomyces cerevisiae(NCDC-49) supplementation on growth performance and rumen fermentation pattern in local goat

“…These results were supported by the finding of Kumar et al (1994). In the contrary, Agarwal et al (2002) observed no effect of probiotic feeding on the log number of cells of lactic acid bacteria, yeast and coliform bacteria in the faeces and rumen liquor of calf at any age when 100 g fermented feed was fed to the animals containing S. cerevisiae NCDC-49 at 10 6 cfu/ml.…”

The effect of Saccharomyces cerevisiae and Aspergillus oryzae on the digestion of the cell wall fraction of a mixed diet in defaunated and refaunated sheep rumen

“…The modifications reported in the literature on the in situ degradation of forage cell walls induced by probiotics range widely and are generally non-significant [13,15,16,25,33,43,44]. For example, Wallace et al [46] indicated that the rate of degradation was stimulated by SC while the maximum level of degradation was not influenced.…”