Effect of macroalgae and yeast culture on body performance, blood metabolites, ruminal fermentation and digestibility coefficients of Ossimi lambs

Abstract

This study was carried out to evaluate the effect of macroalgae (Halimeda opuntia) and yeast culture (saccharomyces cerevisiae) as feed additives on body performance, some blood plasma constituents, some rumen parameters and nutrients digestibility of growing lambs. Fifteen Ossimi lambs 5-6 months old and 25.51 ± 2 kg live body weight were randomly divided into three equal groups (5 animals each). Control group (CON) was fed the basal diet and other two treatment groups were fed the same basal diet, supplemented with either 1% macroalgae powder (ALG) or 1% yeast culture (YC). Lambs were weighed to determine performance of growing lambs and adjusted the requirement. Blood samples were collected monthly from all animals before morning feeding. Rumen samples were collected to determine ruminal pH values, ammonia-N concentration and total volatile fatty acids (TVFAs) concentration. The digestibility trials were carried out to evaluate nutrients digestibility of the different experimental rations. Final body weight and total gain not affected by treatments. Lambs of ALG group had the worst feed conversion ratio compared with YC and CON group. Ruminal pH, ammonia-N concentration and TVFAs were not affected by treatments. Dietary yeast or macroalgae increased (P<0.05) blood plasma total protein and albumin concentrations, while decreased (P <0.05) plasma urea -N concentration compared with those of control animals. Dietary macroalgae increased (P<0.05) DM, OM, CP, CF and NFE digestibility compared with YC and CON groups. In conclusion, macroalgae and yeast culture as feed additives may have a beneficial effect on nutrients digestibility and blood metabolites of Ossimi sheep male. .

Mechanistic insights into rumen function promotion through yeast culture (Saccharomyces cerevisiae) metabolites using in vitro and in vivo models

“…Serum TP, which mainly includes ALB and globulin, is an indicator of the nutritional status of animal ( Doornenbal et al, 1988 ). Abu El-Kassim et al (2021) reported that dietary yeast supplementation increased blood plasma ALB concentrations in Ossimi lambs, which was consistent with the results of the current study. This indicates that the serum concentrations of ALB were affected by YC and pure chemical combination supplementation, possibly resulting from the improvement in nutrient digestibility in the feed.…”

“…Moreover, Soren et al (2013) reported that the ADG was not significantly influenced by YC supplementation in lambs. Abu El-Kassim et al (2021) also reported that YC improved the ADG of lambs, although the increase did not reach statistical significance, consistent with the findings of the present study. In this study, supplementation with YC and pure chemical combinations improved the ADG of lambs, which may be because of the presence of mannan and 5-hydroxytryptophan in both YC and pure chemical combinations.…”

Effects of yeast culture and oxalic acid supplementation on in vitro nutrient disappearance, rumen fermentation, and bacterial community composition

“…Where: ctrl = Diet 2 (17% hemicellulose); L = diet 2 with low yeast culture; H = diet 2 with high yeast culture; l = diet 2 with low oxalic acid; h = diet 2 with high oxalic acid; Ll = diet 2 with low yeast culture and low oxalic acid; Lh = diet 2 with low yeast culture and high oxalic acid; Hl = diet 2 with high yeast culture and low oxalic acid; and Hh = diet 2 with high yeast culture and high oxalic acid. (39,40). Nevertheless, studies examining the impact of OA have shown that it does not have a statistically significant influence on rumen pH (41).…”