Mode of action of yeast culture (YEA‐SACC 1026) for stimulation of rumen fermentation in buffalo calves

Abstract

:The e †ect of daily supplementation of 5 g Saccharomyces cerevisiae yeast culture (YC, YEA-SACC 1026), 30 g supernatant from 5 g YC NaHCO 3 , (YCS), 5 g autoclaved YC (YCH) or 5 g c-irradiated YC (YCR) to the diet of bu †alo calves on rumen microbial populations and fermentation pattern was examined. Addition of 30 g increased the rumen pH to the level NaHCO 3 observed with YC group. The pH and the concentrations of total, total viable and cellulolytic bacteria and total volatile fatty acids (VFA) were signiÐcantly higher while that of lactic acid, hexose-unit oligosaccharides and were NH 3 -N signiÐcantly lower in the rumen Ñuid of YC compared with the control group. The e †ect of was 39É5 and 59É5% in decreasing the concentrations of NaHCO 3 lactic acid and hexose-unit oligosaccharides, 48É1, 47É2 and 45É5% in increasing the numbers of total, total viable and cellulolytic bacteria, 50É0 and 58É1% in increasing the concentrations of total VFA and protein and 51É3% in decreasing the concentration of of YC. The corresponding values for YCR addition NH 3 -N in the diet were 38É6, 45É7, 48É5, 44É4, 51É5, 39É1, 48É1 and 46É5%. The e †ect of YCS and YCH was only marginal, but conspicuous up to 2 h after feeding, in changing the above rumen variables when compared with the YC group. The results indicated that contribution of increase in pH in changing the rumen variables was approximately 50% of YC and almost all the stimulatory activity was associated with live yeast cells. Autoclaving of YC destroyed almost all and cirradiation of YC retained about 50% of stimulatory activity of YC. The e †ect of YC on rumen fermentation, which was maximum up to 2 to 4 h after feeding, decreased with time.1998 SCI. ( J Sci Food Agric 77, 407È413 (1998)

Rumen fermentation characteristics in pre-weaning calves receiving yeast culture supplements

“…In agreement with our results, other researchers reported that ruminal pH was not affected (Wiedmeier et al, 1987;Erasmus et al, 1992;Olson et al, 1994;Yoon and Stern, 1996;Putnam et al, 1997;Pinos-Rodríguez et al, 2008) while others found that ruminal pH increased (Williams et al, 1991;Koul et al, 1998) or decreased (Harrison et al, 1988;Corona et al, 1999;Doležal et al, 2005) after the yeast culture supplementation to ruminant diets. It is possible that yeast cultures influence rumen pH, which supports the bacteria using lactic acid as a source of energy.…”

“…In contrast, other previous reports indicated that total ruminal VFA concentration and molar proportions of acetic, propionic, and butyric acid were generally unaffected by yeast cultures (Wiedmeier et al, 1987;Erasmus et al, 1992;Mir and Mir, 1994;Yoon and Stern, 1996;Putnam et al, 1997;Pinos-Rodríguez et al, 2008). However, Koul et al (1998) reported that total ruminal VFA increased in buffalo calves fed 5 g yeast culture containing S. cerevisiae per day compared to controls (132.2 versus 122.4 mmol/l, respectively). In addition, Doležal et al (2005) reported increased VFA production with increasing doses of yeast culture containing S. cerevisiae strain SC-47.…”

“…The dietary supplementation of yeast cultures Yea-Sacc ® 1026 and Vitex numerically decreased and increased, respectively, the ruminal lactic acid concentration in calves. Previous reports indicated that the ruminal lactic acid concentration was unaffected (Erasmus et al, 1992;Mir and Mir, 1994;Putnam et al, 1997) or decreased (Williams et al, 1991;Koul et al, 1998) by yeast cultures. However, the decreased lactic acid concentration in the latest studies may be attributed to the fact that cattle with the already developed rumen were used, while our experiment was conducted on developing calves until their weaning.…”

“…The increased acetic acid production indicates that the number of cellulolytic bacteria was consequently increased. An increase in the number of total viable bacteria (Koul et al, 1998), cellulolytic bacteria (Wiedmeier et al, 1987;Harrison et al, 1988;Koul et al, 1998) and proteolytic bacteria (Yoon and Stern, 1996) was observed when the yeast culture was used as a feed supplement to cattle with already developed rumen. In addition, Yoon and Stern (1996), and Koul et al (1998) reported that amylolytic bacteria and ciliated protozoa were not affected by supplemental yeast culture, while Doležal et al (2005) reported increased numbers of rumen protozoa with increasing doses of yeast culture.…”

The effect of supplementing cows with live yeast, <i>Saccharomyces cerevisiae</i>, on ciliate fauna and ruminal fermentation

“…However, neither nor Brossard et al (2006) were able to show a positive effect of live yeast on cellululoytic and amylolytic activity in the rumen content. In addition, Koul et al (1998) and , observed an increase in the concentration of VFA and in the proportion of acetate. In contrast, Chaucheyras et al (1996) and Brossard et al (2006) showed that neither total VFA nor acetate and propionate were infl uenced by enrichment of the diet with yeast.…”