The Effects of Dry Yeast Supplementation on Rumen Ciliated Protozoa Population and Volatile Fatty Acid Production in Lactating Beef Cows
Keywords:
yeast, protozoa, ruminal pH, volatile fatty acid, beef cowAbstract
This present study aims to assess the impact of supplementing dry yeast (Saccharomyces cerevisiae: SC) on ruminal ciliated protozoa and volatile fatty acid production in lactating beef cows. Nine lactating beef cows were divided into three groups: the control group (SC0) received a 16% protein commercial concentrate diet without yeast supplementation at 0.5% of body weight (BW) in kilograms, while the second (SC2) and third (SC4) groups were given the basal diet along with 2 or 4 grams per head/day of SC, respectively, plus 10% BW roughage for 21 days. At the last day of experiment, ruminal fluid was collected at 2 time points (0 and 4 h post-feeding) using rumenocentesis technique. The samples underwent analysis for ruminal pH, ciliated protozoa motility and population, and volatile fatty acids production. Results demonstrated that the SC2 group exhibited a lower pre-feeding ruminal pH compared with the other groups (P < 0.05), whereas the SC4 group displayed reduced protozoa motility (P < 0.05). Although the SC2 group tended to have a higher ciliated protozoa population, this difference was not statistically significant. Total VFA production was significantly elevated in the SC4 group (P < 0.05), and both the SC2 and SC4 groups exhibited increased total VFAs and acetate levels post-feeding. The SC2 group displayed significantly higher acetate:propionate and acetate:butyrate ratios compared to the other groups (P < 0.05). These findings suggest that dry yeast supplementation can modulate rumen fermentation through alterations in protozoal activity and VFA profiles, with potential implications for digestive efficiency and nutrient absorption in lactating beef cows.
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