Effect of 2 Types of Yeast on Rumen Fermentation in Carpatina Crossbred Goats – Short Term Study

Abstract

For the experiment were allotted 3 groups of Carpatina crossbred goats (18 months old) with eight animals per group. The treatment concentrate diets for each group were as follows: control diet C (without yeast), diet D-a (includes 1.5% VY - viable yeast) and diet D-i (includes 3% BSY - brewer’s spent yeast). After feeding for 21-days period, we determined digestibility and nitrogen retention rate. For rumen fermentation characteristics were taken rumen samples on 2 consecutive days and analysed for volatile fatty acids, pH and ammonia. Digestibility and nitrogen balance were not affected by yeast treatment, as well the rumen pH. The rumen ammonia increased for both yeast diets. The total volatile fatty acids production was increased only for D-a diet, but the relative proportions of these acids were similar between the diets, as well the acetate:propionate ratio.

Keywords

• yeast
• rumen volatile fatty acids
• goat