The effects of<i>Saccharomyces cerevisiae</i>strains on the rumen fermentation in sheep fed with diets of different forage to concentrate ratios

Jurkovich, Viktor; Brydl, E.; Kutasi, J.; Harnos, Andrea; Kovács, P.; Könyves, László; Muravölgyi, Zsuzsanna; Fébel, Hedvig

doi:10.1080/09712119.2013.875906

Cited by 8 publications

(4 citation statements)

References 23 publications

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“…According to the present study, the ruminal pH value of goats in the four dietary treatment groups was maintained between 6.93 and 7.21, which would benefit the bacterial activity of fiber decomposition and protein synthesis in the rumen (Enemark, ; Morgante et al, ). Studies suggest that dietary carbohydrate source influences ruminal pH (Jurkovich et al, ; Khorasani & Kennelly, ). In the current study, as the level of ramie increased, the dietary concentrate to forage ratio decreased slightly (from 1.00 to 0.87).…”

Section: Discussionmentioning

confidence: 99%

Effects of ramie at various levels on ruminal fermentation and rumen microbiota of goats

Guo

Chen

et al. 2020

Food Science & Nutrition

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With the shortage of high‐quality forage in southern China, it is urgent to develop local unconventional forage resources, such as ramie. The objective of this study was to investigate the effects of dietary ramie levels on ruminal fermentation and rumen microbiota of Boer goats. A total of 60 Boer kids were allocated into four dietary treatments with 0, 10%, 20%, and 40% ramie, respectively. The results showed that the ruminal fermentation parameters were unaffected by the inclusion of 0%–20% ramie (p > .05). However, the ruminal concentration of total short‐chain fatty acids, acetate, and butyrate increased linearly with increasing ramie proportions (p < .05). Notably, ramie at 40% level improved the production of butyrate compared with the other dietary treatments (p < .05). Increasing the dietary ramie proportion did not affect the alpha or beta diversity of the rumen microbial community, and the relative abundances of the microorganisms at phylum level and most of the identified microorganisms at genus level remain unchanged (p > .10) even though the relative abundance of Asteroleplasma and Treponema was increased respectively when 10% and 20% ramie was included (p < .05). Overall, the result of this study demonstrated that up to 40% ramie had no impairment in the ruminal fermentation or rumen microbiota of goats.

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Section: Discussionmentioning

confidence: 99%

Effects of ramie at various levels on ruminal fermentation and rumen microbiota of goats

Guo

Chen

et al. 2020

Food Science & Nutrition

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“…This is because it is expressed as an expected case that IYM addition would cause an increase in bacteria intensity in rumen and the amount of microbial nitrogen transferring to small intestine and thus ammonia nitrogen would transform into microbial protein more efficiently (Denev et al 2007, Patra 2012. It is also indicated that the increase in ammonia and TVFA was provided for with the addition of IYM ration containing % 49:51 roughage:strong feed (Jurkovich et al 2014) and that the concentration of rumen ammonia varies due to the type of the yeast used (Arcos-Garcia et al 2000).Slaughter weight, hot and cold carcass weights and yield; weights of spleen, liver and lung were not affected by roughage and additive matter (P>0.05); however additive agent increased the heart weights of lambs fed with AH (P<0.05). These results were found similar with the results of studies stating that carcass parameters are not affected from addition of yeast (Kawas et al 2007, Rufino et al 2013.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, enhancement is achieved in the rate of animal's utilization from feed (Karademir andKarademir 2003, Turkmen et al 2011) and it is observed that digestibility of some nutrients are increased (Haddad andGoussous 2005, Ghoneem andMahmoud 2014). Effects of IYM on rumen parameters were associated with the quality of roughage aside from ration composition primarily (Opsi et al 2012, Jurkovich et al 2014. Also, its effects are expected on preserving the pH level of rumen by consuming the oxygen produced by aerobic pathogen (Ghoneem and Mahmoud 2014) and transforming ammonia nitrogen into microbial protein by increasing the density of bacteria in rumen (Patra 2012).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Adding Inactive Yeast Culture (Saccharomyces Cerevisiae) to Rations Prepared with Different Quality Roughages on Fattening Performance, Nutrient Digestibility, Some Rumen Parameters and Carcass Yield in Lambs

Budak¹,

Yïlmaz²

2020

Lalahan Hayvancılık Araştırma Enstitüsü Dergisi

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This study was performed with the participation of 26.22±1.07 kg average weighted 36 singleton lambs. 6 Groups were formed; 3 with IYM (7 g/day) and 3 without IYM. Lambs were kept in individual divisions and given 150 g/day roughage (alfa alfa hay (AH), meadow hay (MH), wheat straw (WS), concentrated feed and water ad libitum. Treatment lasted 70 days in total; temperature and humidity were recorded daily. Fattening performance, carcass parameters and ruminal pH levels were not affected by the treatment (P>0.05). Additive increased the weight of the hearts which were fed with AH (P<0.05). Effects of roughage and additive interactions on the acetic, propionic and volatile fatty acids was found as significant (P<0.01). IYM, increased the rates of acetic acid/propionic acid feeding with AH and MH (P<0.05). Ammonia concentration and digestibility of crude cellulose and hemicellulose was affected by the type of roughage (P<0.05). Digestibility of acid detergent fibre (P<0.01) and cellulose (P<0.001) was increased with additives. There is no difference among the groups in terms of water consumption (P>0.05). It's concluded that, temperature and humidity is an efficient environmental factor on the fattening performance and IYM have positive effects on some cell-wall components digestibility and rumen parameters.

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“…Kawas et al (2007) suggested that varying responses of yeast supplementation was attributed to the strain of the yeast and diet. Jurkovich et al (2014) reported that the different yeast strains seemed to have different metabolic activities that were indicated by the different abilities to consume oxygen.…”

Section: Experiments 1: Selection Of Saccharomyces Cerevisiae As Yeastmentioning

confidence: 99%

In Vitro Fermentation Characteristics and Rumen Microbial Population of Diet Supplemented with Saccharomyces cerevisiae and Rumen Microbe Probiotics

Riyanti

Suryahadi

Evvyernie

2015

Med Pet

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The objective of this study was to select three strains of probiotic Saccharomyces cerevisiae and to evaluate the effect of S. cerevisiae and rumen bacteria isolate (MR4) supplementation and their combination on rumen fermentability and rumen microbial population. Experiment 1 was designed in a 4 x 5 factorial randomized block design with 3 replications. The first factor was S. cerevisiae strain consisted of control treatment (without S. cerevisiae supplementation), NBRC 10217, NRRL Y 567 and NRRL 12618, and the second factor was incubation time consisted of 0, 1, 2, 3, and 4 h. Ration was basal ration for feedlot with forage to concentrate ratio (F:C)= 60:40. Dosage of each treatment with S. cerevisiae was 5 x 10 10 cfu/kg ration. Experiment 2 was designed in randomized block design with 4 treatments: P0= basal ration of feedlot; P1= P0 + S. cerevisiae; P2= P0 + MR4 isolate (5 x 10 7 cfu/kg ration); P3= P0 + S. cerevisiae and MR4 isolate. The result of experiment 1 showed that supplementation of S. cerevisiae NRRL 12618 had the highest S. cerevisiae population and increased rumen bacterial population. This strain was selected as probiotic in experiment 2. The result from experiment 2 showed that probiotic supplementation stabilized rumen pH and produced the highest NH 3 concentration (P<0.05) and bacterial population (P<0.05). As compared with control, all treatments reduced protozoa population (P<0.05). Combination of S. cerevisiae and MR4 probiotics produced the highest total volatile fatty acids (VFA) and isovalerate (P<0.05). It was concluded that strain S. cerevisiae NRRL 12618 had potential as probiotic yeast. Supplementation with this strain increased fermentability, rumen isoacid and decreased A:P ratio. Those abilities could be improved with MR4 rumen isolate probiotic.Key words: probiotic, fermentation characteristics, rumen microbe, Saccharomyces cerevisiae ABSTRAK Penelitian bertujuan untuk menyeleksi tiga strain probiotik Saccharomyces cerevisiae, serta mengevaluasi pengaruh suplementasi probiotik S. cerevisiae dan isolat mikroba rumen (MR4) dan kombinasinya pada fermentabilitas dan populasi mikroba rumen secara in vitro. Percobaan dilakukan dalam dua tahap, Percobaan 1 dirancang dengan rancangan acak kelompok faktorial 4 x 5 dengan 3 ulangan. Faktor pertama adalah strain S. cerevisiae yang terdiri atas kontrol (tidak disuplementasi dengan S. cerevisiae), NBRC 10217, NRRL Y 567 and NRRL 12618, dan faktor kedua adalah waktu inkubasi, yaitu 0, 1, 2, 3, dan 4 jam. Ransum yang digunakan adalah ransum basal sapi pedaging dengan rasio H:K= 60:40. Dosis S. cerevisiae yang diberikan adalah 5 x 10 10 cfu/kg ransum. Percobaan 2 dirancang dengan rancangan acak kelompok dengan 4 perlakuan, yaitu: P0=ransum basal untuk sapi feedlot; P1= P0 + S. cerevisiae; P2= P0 + isolat MR4 (dosis 5 x 10 7 cfu/kg ransum); dan P3= P0 + S. cerevisiae dan isolat MR4. Hasil percobaan 1 menunjukkan bahwa suplementasi S. cerevisiae NRRL 12618 memiliki laju pertumbuhan S. cerevisiae 3,3%/jam. Strain ini terpilih sebagai prob...

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The effects ofSaccharomyces cerevisiaestrains on the rumen fermentation in sheep fed with diets of different forage to concentrate ratios

Cited by 8 publications

References 23 publications

Effects of ramie at various levels on ruminal fermentation and rumen microbiota of goats

Effects of ramie at various levels on ruminal fermentation and rumen microbiota of goats

The Effects of Adding Inactive Yeast Culture (Saccharomyces Cerevisiae) to Rations Prepared with Different Quality Roughages on Fattening Performance, Nutrient Digestibility, Some Rumen Parameters and Carcass Yield in Lambs

In Vitro Fermentation Characteristics and Rumen Microbial Population of Diet Supplemented with Saccharomyces cerevisiae and Rumen Microbe Probiotics

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