The Effect of Yeast (Saccharomyces Cerevisae), Garlic (Allium Sativum) and Their Combination as Feed Additives in Finishing Diets on the Performance, Ruminal Fermentation, and Immune Status of Lambs

Abstract

our groups of male lambs (seven animals/ group) were used to study the effect of natural (garlic powder; Allium sativum) and biological (dry yeast; Saccharomyces cerevisiae) additives and their combination in finishing diets as compared to control diet on feed utilization and animal performance. Animals were 8 months of age and 35.8kg ± 0. 41 as average body weight. Animals were fed a basal diet including concentrate feed mixture (CFM) at level of 70% of total requirement and berseem hay (BH) was offered ad lib. The experimental diets were: 1) a basal diet without additive (control), (C); 2) a basal diet supplemented with 6g dry yeast (2.44x10 11 cfu/g)/head/day, (Y); 3) a basal diet supplemented with 40g garlic powder/head/day, (G), and 4) a basal diet supplemented with 3g dry yeast plus 20g garlic powder/head/day, (YG). The results revealed that all feed additive treatments showed higher (P<0.05) digestibility values of DM, OM, CP, CF and NFE, than non-additive diet (C). The highest (P<0.05) values were observed for animals fed G diet; however, C group showed the lowest (P<0.05) digestibility values. The G diet showed the highest (P<0.05) value of TDN% (73.56%) and C showed the lowest one (69.20%). However, the DCP% was not affected (P<0.05) by additives and its values ranged between 11.81 and 12.27%. Animals fed enriched diets (Y, G and YG) showed higher ADG (180, 184 and 186 g/d, respectively) compared to control group (160g/d). Additives have no significant effect on feed intake either in the form of CFM or the roughage and consequently the total feed intake. All feed additives and their combination significantly (P<0.05) enhanced, with the same extent, the feed efficiency indicators of the enriched diets compared with control one. Yeast/garlic combined addition revealed the highest daily profit percentage relative to control (42%) followed by garlic (34.0%) and then yeast alone (31%) treatments. Energy utilization was significantly different (P<0.05) between the test groups where, the G group showed the highest values, but C group was the lowest values. When the combined additive (YG) was supplemented, N balance exhibited 15.2% increase above the control group. The concentration of blood immunoglobulins (IgA) and IgG differed (P <0.05) among groups being their concentration were enhanced by the respective additives. It could be concluded that using feed additive such as dry yeast (6 gm/h/d) or garlic powder (40 gm/h/d) or their combination (3gm plus 20 gm, respectively) in finishing diets of lamb tended to increase digestibility coefficients for most of nutrients, increasing nutritive value as TDN and appeared to increase the daily gain as well as enhanced the immune status of animals.

Effect of olive and date palm by-products on rumen methanogenic community in Barki sheep

“…These results are in agreement with Van Soest [44] , who indicated that a high grain diet with soluble carbohydrate increase the passage rate and decline the rumen pH, which inhibits the rumen methanogens. The present result of loss of energy expressed was lower than that recorded for growing lambs (21.15%) fed berseem hay supplemented with concentrate feed mixture [45] .…”

Efficacy of yeast and garlic extract mixture on growth performance, tract digestibility, excreta microbiota, gas emission, blood profile, and meat quality in broiler

“…In line with our finding, the concentration of blood immunoglobulin (IgG) was enhanced by the inclusion of a YGM in diets of lamb (Kewan et al 2021). Likewise, Bilal et al (2021) found that yeast increased serum immunoglobulin (IgA) levels, which had a favorable effect on humoral immunity.…”

“…Many studies have shown that yeast culture (YC), as well as garlic extract (GE), improves abdominal health conditions; this could lead to increased nutrient utilization and digestibility in monogastric animals. Previous research found that yeast (S. cerevisiae), garlic (A. sativum), and their combination as feed additives in lamb finishing diets increased DM digestibility, E, and N in yeast-garlic mixed feed (Kewan et al 2021). Besides, S. cerevisiae inclusion in diet improved the E digestibility (Chen et al 2009) in broilers.…”

“…Several researchers indicated that garlic powder (GP) contains allicin, alliin, ajoene, diallyl sulfide, dithiine, S-allylcysteine, and other organic sulfur compounds, so garlic as an ordinary plant extract feed additive can be effectively recycled to develop the performance of broilers (Javed et al 2009;Aji et al 2011). The use of feed additives such as dry yeast, GP, or their combination in final diets of lamb appeared to enhance digestibility for greatest nutrients, increase nutritional value as total digestible nutrients (TDN), and ensure a rise in regular expansion in addition to improving immunity (Kewan et al 2021). Adding 0.1% yeast-garlic mixture (YGM) to finishing pigs' diet improved their final weight and performance, as well as improved digestion and reduced fecal H 2 S emissions, according to a previous study in our lab (Sun and Kim 2020).…”

Potential use of garlic products in ruminant feeding: A review

“…The chemical composition and contents of bioactive compounds in garlic products vary depending on the genotype, cultivation practices, growing conditions, plant density, soil type, fertilizer application rate and processing method of those products ( Chen et al., 2019 ; Kewan et al., 2021 ; Petropoulos et al., 2018 ). A summary of the characteristic chemical composition and contents of bioactive compounds in garlic products is provided in Table 1 .…”