Effects of dry yeast supplementation on growth performance, rumen fermentation characteristics, slaughter performance and microbial communities in beef cattle

Abstract

This study aimed to investigate the effects of active dry yeast (ADY) on rumen microbial composition and slaughter performance of beef cattle. Thirty-two finishing beef cattle (simmental crossbred cattle ♂ × cattle-yaks ♀), with an average body weight of 110 ± 12.85 kg, were randomly assigned to one of four treatments: the low plane of nutrition group (Control), low plane of nutrition group + ADY 2 g/head/d (ADY2), low plane of nutrition group + ADY 4 g/head/d (ADY4) and high plane of nutrition group (HPN). ADY supplementation increased average daily gain (P<0.001), and the carcass weight of ADY4 group had no significant difference with HPN group (P>0.05). The serum glutamic-pyruvic transaminase activity in control and ADY4 group was higher than HPN group (P=0.001). The neutral detergent fiber (P=0.022) and acid detergent fiber (P=0.043) digestibility in HPN group was greater than control, but no difference was obtained among ADY2, ADY4 and HPN group (P>0.05). The rumen ammonium nitrogen content in control was greater than ADY2 and ADY4 group (P=0.003), and no difference was obtained ADY2, ADY4 and HPN group (P>0.05). The propionic acid content in the rumen in ADY2, ADY4, and HPN group were greater than control group (P<0.001). The simpson (P=0.014) and shannon (P=0.045) indexes in control and HPN group were greater than ADY4 group. At the phylum level, the relative abundance of Firmicutes in the HPN group was higher than ADY4 group (P=0.015). At the genus level, HPN and ADY4 were clustered together, and the relative abundance of Ruminococcaceae UCG-002 in ADY4 group was higher than control and HPN group (P=0.004). In conclusion, supplementation ADY .

Effects of microbial preparation on production performance and rumen microbial communities of goat

“…There are two sources of glucose in the blood, one is the absorption of carbohydrates in the gastrointestinal tract, and the other is the decomposition of hepatic glycogen (Bedford et al, 2020). In current work, MIP enhanced the level of serum glucose that was consistent with previous studies (Liu et al, 2022;Ma et al, 2021). MIP increased TC and TG level in blood better contrast to CYP, based on Liu et al (2022) study, the result of TC was similar, nonetheless, the result of TG was opposite (Liu et al, 2022).…”

Alterations in the rumen bacterial communities and metabolites of finishing bulls fed high-concentrate diets supplemented with active dry yeast and yeast culture

“…Nevertheless, no significant difference in rumen bacterial diversity index was observed between YC and ADY, indicating that the metabolites of active yeast found in YC may play a key role in regulating the rumen environment. Liu et al (2021) found that ADY supplementation of low-concentrate diets at 4 g/head/day reduced the Shannon and Simpson indices. This inconsistent result may be related to the dose of supplementary ADY or the basal diets employed ( Liu et al, 2017 ).…”

Efecto de dos cultivos de levadura en la digestibilidad de nutrientes y fermentación en becerras Holstein pre-destetadas

“…En un estudio realizado por Oeztuerk et al (2005) se estimuló el crecimiento de la microbiota ruminal al incluir SB como cepas vivas y esterilizadas mediante autoclave, atribuyendo estos efectos benéficos de crecimiento microbiano a que los nutrientes contenidos, tanto en las células como en el medio donde fueron cultivadas las levaduras, tienen efectos similares como probióticos y prebióticos. Otro mecanismo positivo de las levaduras es el relacionado con la modulación de cambios bruscos del pH ruminal, es decir, los cultivos de levaduras ayudan a disminuir los cambios drásticos de pH, lo que contribuye a un ambiente ruminal más estable para el crecimiento microbiano (Liu et al, 2021). Los cultivos de levaduras incluyen las paredes celulares de las mismas (β-glucanos y mananooligosacáridos), solubles celulares, vitaminas, proteínas, péptidos, aminoácidos, nucleótidos, lípidos, ácidos orgánicos, esteres y alcoholes, vitaminas del complejo B, polifenoles y anti-oxidantes (Shurson, 2018).…”