Design and evaluation of a liquidbeneficial yeast active additivefor ruminant animal diets

D. Diaz–Plascencia; C. Rodríguez–Muela; P. Mancillas–Flores; J. M. Mendoza–Carrillo; P.J. Albertos–Alpuche; R. Martínez–Yanez

Volume : V, Issue : VIII, August - 2015

Design and evaluation of a liquidbeneficial yeast active additivefor ruminant animal diets

D. Diaz Ndash Plascencia, C. Rodr Guez Ndash Muela, P. Mancillas Ndash Flores, J. M. Mendoza Ndash Carrillo, P. J. Albertos Ndash Alpuche, R. Mart Nez Ndash Yanez

Abstract :

Two experiments were performed in order to determine the in vitro fermentation behavior of yeast strains isolated from apple’s byproducts and the optimum level of an additive based on this yeast added to diets for high producingHolstein cows using the In vitro gas productiontechnique. In Experiment 1, eight inocula were developed with yeast strains 2, 9, 11 and 13 of Kluyveromyceslactis (Kl); 3 and 8 Issatchenkiaorientalis (Io); 4 and 6 of Saccharomyces cerevisiae (Sc). The eight treatments consisted of 0.2 g sample of dairy cows feed + 10 mL ofruminal liquid + 20 mL artificial saliva and 1 mL inoculum of different strains. There were 3 replications per treatment and sampling times of 12, 24 and 48 h for variables ammonia nitrogen (AN), lactic acid (LAc) and yeast counts (YeC). Gas production (GP) was determined at 3, 6, 12, 24 and 48 h. In Experiment 2, four treatments were evaluated: t1) 0.2 g sample of the diet without yeast additive added; t2) 0.2 g of sample with 3x1011 CFU/kg DM; t3) 0.2 g of sample with 6x1011 CFU/kg DM and t4) 0.2 g of sample with 9x1011 CFU/kg DM. All treatments had 10 mL of rumen fluid + 20 mL of artificial saliva. According to the results obtained in the first experiment, the inoculum was prepared from 4 yeast strains of K. lactis (Kl) 2 and 11; l.orientalis (Io), strain 3 and S.cerevisae (Sc), strain 6.The evaluated variables were pH, YeC, protozoa count (PrC), AN, LAc, and for GP sampling at 3, 6 , 12, 24, 48 and 96 h. Experiment 1 results showed strain and fermentation time effect(P <0.01) in AN, LAc and YeC variables. The lowest ANvalues were observed with the Kl–2 strain and the higher with Io–3, Io–8 and Sc–6 strains, with 22.5, 24.8, 24.8 and 24.1 mM/mLvalues, respectively. In YeC differences were observed (P <0.01) with a better performance of Kl–2, Kl–9, Kl–11, Kl–13 and Sc–6 strains finding cell counts of 1.9, 1.3, 1.2, 1.1 and 1.0 x 107CFU/mL, at 48hrespectively.Experiment 2 results, show a pH increase (P <0.01) over time from 7.1 to 7.4; whereas t2, t3 and t4 with inoculum treatments showed a gradual descent from 12 to 24 h. PrC increased (P <0.01) with the highest increased production for t4 (0.01 ± 1.8x107 CFU/mL, 48 h). YeC excelled (P <0.01) in t4, with 2.0x107± 0.00 CFU/mL at 48 h. AN increased in all treatments (P <0.01) from h12 to h96. LAc decreased (P <0.01) with the additive addition in t2, t3 and t4 showing a marked decrease in LAc, from h12 to h96 with values of 7.12 ± 0.19 to 2.04 ± 0.19 mM/mL in t2, from 6.73 ± 0.19 to 1.36 ± 0.17 mM/mL in t3 and 10.73 ± 0.29 to 1.95 ± 0.16 mM/mL in t4, which shows the best LAc reduction.It is concluded that the K. lactis yeast proved to be the most effective strain for ruminal fermentation with the best performance in terms of increased CFU count and therefore remain longer in the rumen environment and better LAc reduction.Inoculum addition to diets favored GP, YeC, PrC and a marked LAcreduction in t2, t3 and t4, showing that the most appropriate inoculum level to be used in diets for high producing cows is 10mL/kg DM.