Influence of the Yeast Culture (Yea-Sacc-1026)on the Rumen Metabolism in Sheep


Thracian University, Department of Animal Physiology, BG-6000 Stara Zagora, Bulgaria


RADEV, V., 1999. Influence of the yeast culture (Yea-Sacc-1026) on the rumen metabolism in sheep. Bulg. J. Agric. Sci., 5: 663-668

Six rams of the Stara Zagora native breed with average live weight 484 were fistulated on the dorsal rumen sac according to Bassov and 20 days after operation were involve in two periods experiment. The animals were feed the same basic diet during the two experimental periods consisting of 0.44 kg dry matter (DM) of alfalfa hay, 0.55 kg DM of maize silage and 0.36 kg DM of concentrate (37 % ground maize, 37.5 % ground barley and 25.0 sunflower meal).
The first experimental period serve as a control. During the second experimental period basic ration were supplemented with 4 g per animal daily of living yeast culture Yea-Sacc 1026 (Alltech Inc. Nicholasville, Kentucky, USA). Each experimental period lasted 11 weeks. The first 2 weeks after inclusion Yea-Sacc 1026 were considered as a transition period.
Rumen content were taken trough the fistula of the rumen and analyzed for total volatile fatty acids (VFA) concentration, molar proportion of different VFA, ammonia concentration and pH were measured. Cellulosolitic activity into the rumen were measured by loss of weight of cotton tread inoculated in sacco.
Yea-Sacc 1026 supplementation of the ration lead to increases of proportion of acetate(P<0.001), decrease of propionate (P<0.05), and butyrate (P<0.05) and increase of the pH value (P<0.001), compare of the control ration. The ammonia concentration during different hours after feeding were more even in the second experimental period, than in the first experimental period without Yea-Sacc 1026 supplementation. It is obvious that yeast culture supplementation of the sheep ration has a favorable effect on rumen fermentation

Key words: Yeast culture, Yea-Sacc, Sacharomyces cerevisiae, rumen fermentation, sheep