Hostname: page-component-669899f699-rg895 Total loading time: 0 Render date: 2025-05-05T09:46:38.090Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of live yeast (Saccharomyces cerevisiae-1026) on rumen fermentation parameters and blood metabolites of sheep

Published online by Cambridge University Press:  23 November 2017

M. Nowrozi  and
M. Danesh Mesgaran
M. Nowrozi*
Affiliation:
Agricultural and Natural Resources Research Center of Khorasan Province, Mashad P.O.Box 91735-1148, Iran
M. Danesh Mesgaran
Affiliation:
Department of Animal Science, Ferdowsi University of Mashad, P. O. Box 91775-1163, Mashad, Iran
*
Email: [email protected]
Get access

Extract

Inclusion yeast in the diet of ruminants increases the density of active metabolic cells in rumen. These cells can stimulate the action of special kinds of microorganisms in the digestive tract (1). One of the most outstanding ability of yeast is to stimulate the cellulytic bacteria of rumen (7). Increased initial rate of cellulose digestion by yeast can improve the efficiency of feed and make available more nutrients for growth and milk production (2, 3). Furthermore, improved ruminal digestion may increase feed intake, and this effect specially for voluminous feed which are less consumed because of the physical limitation resulted from filled rumen is more prominent(7). On the other hand enhanced bacteria population of rumen may result in increased synthesis of microbial protein and may increase the incorporation of microbial population in digestive tract. Lower concentration of ammonia in the rumen indicating incorporation of ammonia into microbial protein is the direct result of stimulated microbial activity (3, 4, 5, 6). This paper reports the effects of yeast culture Saccharomyces cervisae (1026) on ruminal fermentations and blood metabolites of an Iranian native breed of sheep.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 158
Copyright
Copyright © The British Society of Animal Science 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Shademana, I. and Offer, N. W. 1990. The effect of dietary inclusion of yeast culture on digestion in the sheep. Animal Production. 50 :3, 483 – 489 Google Scholar
Erasmus, L. J., Botha, P. M. and Kistner, A. 1992. Effect of yeast culture supplement on production, rumen fermentation, and duodenal nitrogen flow in dairy cows. Journal of Dairy Science. 75, No.11, 3056-3065.Google Scholar
Gray, W. R. and Ryan, J. P. 1988. A study of the effect of yeast culture on ruminal fermentation in sheep. Biotechnology in the feed industry. Proceedings of Altech’s fourth Annual symposium [edited by Lyons, T. P.] 129–150.Google Scholar
Gray, W. R. and Ryan, J. P. 1989. Effect of yeast culture on volatile fatty acid levels in ovine rumen fluid incubated with oats, barley and hay. Biochemical society transaction. 17:2.390–392.CrossRefGoogle Scholar
Gray, W. R. and Ryan, J. P. 1990. The effect of yeast culture on ruminal fermentation of silage, hay and straw in sheep. Irish veterinary Journal. 43: 2, 50 – 55.Google Scholar
Newbold, C. J., R. J., Wallace, and F. M.|Mcintosh.1996. Mode of action of the yeast saccharomyces cerevisiae as a feed additive for ruminants. British Journal of Nutrition. 76: 249–254.Google Scholar
Williams, P. E. V. 1989. Understanding the biochemical mode of action of the yeast culture yea - sacc. Indian Dairyman. 41:7, 353 – 366.Google Scholar