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

Abstract

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.