Effects of supplementation of active dried yeast and malate during sub-acute ruminal acidosis on rumen fermentation, microbial population, selected blood metabolites, and milk production in dairy cows

Malekkhahi, M.; Tahmasbi, Abdol Mansour; Naserian, Abbas Ali; Mesgaran, M. Danesh; Kleen, Joachim Lübbo; AlZahal, Ousama; Ghaffari, Mazyar

doi:10.1016/j.anifeedsci.2015.12.018

Cited by 55 publications

(51 citation statements)

References 68 publications

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“…The rumen pH 5.8 and 6.5 were selected in present study according to the rumen pH ranging from 5.78 to 6.25 in previous studies . In addition, yeast products could promote fiber degradation or fibrolytic microbial activities by stabilizing rumen pH in case of ruminal acidosis . Therefore, the goal of choosing the media pH at 5.8 or 6.5 was to determine the rumen fermentation response to yeast products at different media pH levels.…”

Section: Discussionmentioning

confidence: 99%

Screening of live yeast and yeast derivatives for their impact of strain and dose on in vitro ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

et al. 2019

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BACKGROUND Yeast products showed beneficial effects with respect to stabilizing ruminal pH, stimulating ruminal fermentation and improving production efficiency. Batch cultures were conducted to evaluate the effects of yeast products on gas production (GP), dry matter disappearance (DMD) and fermentation characteristics of high‐forage substrate. The study was a two media pH (5.8 and 6.5) × five yeasts (three live yeasts, LY: LY1, LY2, LY3; two yeast derivatives, YD: YD4, YD5) × four dosages factorial arrangement, with monensin (Mon) assigned as a positive control. RESULTS Greater (P < 0.01) GP, DMD, volatile fatty acid (VFA) concentration, ratio of acetate to propionate (A:P) and copy numbers of Fibrobacter succinogenes and Ruminococcus flavefaciens were observed at pH 6.5 than at pH 5.8. The GP kinetics, DMD, VFA concentration, A:P and NH3‐N concentration differed (P < 0.05) among yeasts but varied with media pH or yeast dosages. Increasing doses of LY3 linearly increased DMD (P < 0.04) and VFA concentration (P < 0.001) at media pH 5.8. The DMD linearly (P < 0.02) increased with increased addition of YD4 (pH 6.5) and YD5 (pH 5.8) and the ratio of A:P linearly decreased (P < 0.01) with the addition of YD4 or YD5 at pH 5.8. Overall greater (P < 0.05) GP, A:P (pH 5.8) and DMD (pH 6.5) were observed with yeast products than with Mon. CONCLUSION LY3 appeared to be an interesting candidate for improving rumen digestibility and fermentation efficiency, particularly at low media pH. YD4 or YD5 improved fermentation efficiency and can be potentially fed as an alternative to Mon. © 2019 Her Majesty the Queen in Right of Canada Journal of the Science of Food and Agriculture © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Screening of live yeast and yeast derivatives for their impact of strain and dose on in vitro ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

et al. 2019

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“…Pinloche et al () observed a decrease in the concentration of d ‐ and l ‐lactate by 58% when diet of cattle was supplemented with 5 g day −1 of yeast. Malekkhahia et al () observed an improvement of rumen pH in primiparous cows induced with subacute rumen acidosis (rumen pH 5·57–6·16 vs control: 5·40–6·05) in the presence of 10 g active dry yeast.…”

Section: Impact Of Feeding Single‐cell Fungi On Rumen Fermentation Acmentioning

confidence: 98%

Dynamic role of single‐celled fungi in ruminal microbial ecology and activities

Elghandour

Khusro²,

Adegbeye

et al. 2019

J Appl Microbiol

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Summary In ruminants, high fermentation capacity is necessary to develop more efficient ruminant production systems. Greater level of production depends on the ability of the microbial ecosystem to convert organic matter into precursors of milk and meat. This has led to increased interest by animal nutritionists, biochemists and microbiologists in evaluating different strategies to manipulate the rumen biota to improve animal performance, production efficiency and animal health. One of such strategies is the use of natural feed additives such as single‐celled fungi yeast. The main objectives of using yeasts as natural additives in ruminant diets include; (i) to prevent rumen microflora disorders, (ii) to improve and sustain higher production of milk and meat, (iii) to reduce rumen acidosis and bloat which adversely affect animal health and performance, (iv) to decrease the risk of ruminant‐associated human pathogens and (v) to reduce the excretion of nitrogenous‐based compounds, carbon dioxide and methane. Yeast, a natural feed additive, has the potential to enhance feed degradation by increasing the concentration of volatile fatty acids during fermentation processes. In addition, microbial growth in the rumen is enhanced in the presence of yeast leading to the delivery of a greater amount of microbial protein to the duodenum and high nitrogen retention. Single‐celled fungi yeast has demonstrated its ability to increase fibre digestibility and lower faecal output of organic matter due to improved digestion of organic matter, which subsequently improves animal productivity. Yeast also has the ability to alter the fermentation process in the rumen in a way that reduces methane formation. Furthermore, yeast inclusion in ruminant diets has been reported to decrease toxins absorption such as mycotoxins and promote epithelial cell integrity. This review article provides information on the impact of single‐celled fungi yeast as a feed supplement on ruminal microbiota and its function to improve the health and productive longevity of ruminants.

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“…The maintenance of a higher environmental pH, commonly associated with a reduction in lactate concentration, reduces the risk of acidosis in the rumen, favouring more stable conditions and contributing to support more effective fibre degradation. The capability of yeasts to uptake lactate has been previously reported; however, recorded lactate concentrations in CT were low, and the increase of pH reached with yeasts treatments (around 0.1 pH units) should not be enough to support increased bacterial growth and activity .…”

Section: Discussionmentioning

confidence: 99%

“…Recorded DMd values were lower than expected considering the type of substrate, but might be related to an effect of incubation pH, since a 20%-26% reduction of DMd and gas production volume from concentrate mixtures was reported when incubation pH was reduced to 5.80. 32 The maintenance of a higher environmental pH, commonly associated with a reduction in lactate concentration, 7,11,33 reduces the risk of acidosis in the rumen, favouring more stable conditions and contributing to support more effective fibre degradation. The capability of yeasts to uptake lactate has been previously reported; 34 however, recorded lactate concentrations in CT were low, and the increase of pH reached with yeasts treatments (around 0.1 pH units) should not be enough to support increased bacterial growth and activity.…”

Section: Discussionmentioning

confidence: 99%

“…Responses to yeasts supplementation have been variable, both in rumen microbiota and fermentation parameters, and often non‐significant effects have been observed. This may be because, although generally considered ‘active live yeasts’, these products are added directly onto the feed in dry form, without being previously activated. Optimum growth conditions for yeasts (30–35 °C, pH from 4.4 to 5.6, presence of oxygen in the medium) differ from normal environmental conditions in the rumen (39–40 °C, pH from 5.8 to 6.8, strictly anaerobic medium), and thus do not ensure their optimal metabolic activity when reaching the fermentation site.…”

Section: Introductionmentioning

confidence: 99%

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Microbial fermentation of starch‑ or fibre‐rich feeds added with dry or pre‐activated Saccharomyces cerevisiae studied in vitro under conditions simulating high‐concentrate feeding for ruminants

et al. 2020

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BACKGROUND To study if the effect on fermentation of yeasts added in ruminant diets can be improved, the effect of adding dry (DY) or pre‐activated (AY) Saccharomyces cerevisiae, compared with unsupplemented rumen fluid (CT), on barley grain or sugar beet pulp was evaluated under in vitro high‐concentrate fermentative conditions. Yeasts were pre‐activated by culturing aerobically at 30 °C for 24 h. RESULTS In Experiment 1, AY showed a higher concentration than DY at 6 h incubation (6.83 versus 5.76 log cfu mL−1; P = 0.007), differences disappearing at 12 h. This was supported by higher gas production with AY, especially on sugar beet pulp. In Experiment 2, incubation pH was 6.24 and 6.31 respectively for barley and sugar beet pulp at 8 h (P < 0.05), but no effect was recorded at 24 h (6.00 and 5.96; P > 0.05). With sugar beet pulp, gas production promoted by AY was the highest (P < 0.05) in the first 8 h of incubation. However, differences with barley were lower and only detected between AY and CT at 12 h (P < 0.05). Total volatile fatty acids (VFAs) concentration at 8 h followed the same trend, but no differences were detected on molar VFAs profile or lactate concentration. Microbial diversity was more affected by the incubation series than by experimental treatments, and inocula including yeasts (AY, DY) did not differ from unsupplemented rumen liquid. CONCLUSIONS When pre‐activated, the concentration of S. cerevisiae was initially higher and resulted in higher gas volumes, and more on a fibrous (sugar beet pulp) than a starchy (barley) substrate. The response is apparently quantitative, since no major changes were detected on biodiversity or fermentation profile. © 2020 Society of Chemical Industry

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Effects of supplementation of active dried yeast and malate during sub-acute ruminal acidosis on rumen fermentation, microbial population, selected blood metabolites, and milk production in dairy cows

Cited by 55 publications

References 68 publications

Screening of live yeast and yeast derivatives for their impact of strain and dose on in vitro ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

Screening of live yeast and yeast derivatives for their impact of strain and dose on in vitro ruminal fermentation and microbial profiles with varying media pH levels in high‐forage beef cattle diet

Dynamic role of single‐celled fungi in ruminal microbial ecology and activities

Microbial fermentation of starch‑ or fibre‐rich feeds added with dry or pre‐activated Saccharomyces cerevisiae studied in vitro under conditions simulating high‐concentrate feeding for ruminants

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