Effects of sodium bicarbonate and yeast on nutrient intake, digestibility, and ruminal fermentation of light-weight lambs fed finishing diets

Abstract

This study was conducted to determine the effects of adding yeast culture and sodium bicarbonate to the finishing diets for lambs on intake, digestibility, rumina1 parameters and nitrogen retention. Twenty Pelibuey male lambs, weighing an average of 23 kg, were assigned to one of four treatment groups according to a completely randomized design with a 2 × 2 factorial arrangement. Treatments were: (1) no additive (NA); (2) 0.12% yeast culture (YC); (3) 0.5% sodium bicarbonate (SB); and (4) 0.12% YC and 0.5% SB. During the 7-day collection period, SB increased DM intake ( P < 0.05), while YC had no effect ( P > 0.05) on intake. Intake of non-fibrous carbohydrates (NFC) was increased ( P < 0.05) with SB in the ration, but not by supplementing YC ( P > 0.05). The YC had no effect ( P > 0.05) on dry matter (DM), neutral detergent fiber (NDF) or non-fibrous carbohydrates digestibility. A higher intake of NFC with the SB treatments was associated with a lower ( P < 0.05) digestibility. SB increased excretion of NDF ( P < 0.05), which reduced its digestibility ( P < 0.05) by more than 9 percentage units. Lambs consuming diets with SB had 27% more N retained, in contrast with those fed the basal diet without additives. Rumen pH was greater than the minimum considered to cause acidosis (≤pH 5.5). The SB reduced ( P < 0.05) percent molar acetate and increased ( P < 0.05) percent molar propionate, which is in contrast to what has been normally observed with dairy cattle research. A lower acetate to propionate ratio with the SB rations may be a result of a lower digestibility and a higher intake of NDF, which may have increased the rate of passage of fiber particles through the gastrointestinal tract.