Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-19T07:27:15.515Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of yeast and distillery by-products on the fermentation in the rumen simulation technique (rusitec)

Published online by Cambridge University Press:  24 November 2017

C.J. Newbold  and
R.J. Wallace
C.J. Newbold
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB
R.J. Wallace
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB
Get access

Extract

The practice of adding low levels of non-commensal yeast and fungi to ruminant diets is increasingly gaining acceptance as a means of manipulating rumen fermentation to benefit production. Reported benefits include an increased degradability of forages in the rumen and an improved flow of microbial protein from the rumen (Williams and Newbold, 1990).

Distillery by-products, such as pot ale syrup, are commonly included in ruminant diets as an energy source. However, pot ale syrup contains a substantial number of yeast cells. The aim of the present study was to establish if different yeasts and yeast-containing by-products had similar effects on rumen fermentation to those found with a commercial yeast culture feed additive.

Two commercial Saccharomyces cerevisiae preparations (Alkosel, Alko Biotechnology, Finland and Yea-sacc, Alltech, UK), active dried baker's yeast (United Distillers, UK) and two pot ale syrups from the Inchgower and Dailuaine distilleries were compared for their effects on the fermentation in the rumen simulation technique (Rusitec).

Type
Rumen Metabolism
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1992 , March 1992 , pp. 210
Copyright
Copyright © The British Society of Animal Production 1992

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.)

References

Williams, P.E.V., Newbold, C.J. 1990. Rumen Probiosis: The effects of novel microorganisms on rumen fermentation and ruminant productivity. In Recent Advances in Animal Nutrition, Haresign, W. and Cole, D J.A. Eds, Butterworths, London, pp 211–227.Google Scholar
Williams, P.E.V., Tait, C.A.G., Lines, G.M., Newbold, C.J.. 1991. Effects of the inclusion of yeast culture (Saccharomyces cerevisiae plus growth medium) in the diet of dairy cows on milk yield and forage degradation and fermentation patterns in the rumen of steers. Journal of Animal Science 69, 3016–3026.CrossRefGoogle Scholar