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# The effect of dietary inclusion of yeast culture on digestion in sheep

Chademana, Inzanisai
(1989)
*The effect of dietary inclusion of yeast culture on digestion in sheep.*
MSc(R) thesis, University of Glasgow.

Full text available as:

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|  | PDF (scanned version of the original print thesis)   [Download (17MB)](https://theses.gla.ac.uk/73570/1/10656330.pdf) |

Printed Thesis Information: <https://eleanor.lib.gla.ac.uk/record=b2734265>

## Abstract

Six mature sheep fitted with rumen cannulae were assigned to six diets in a 6 x 6 Latin Square Design to examine the effects of a yeast culture (Yea-Sacc) on ruminal metabolism, rumen liquid outflow rate, fibre digestion and overall nutrient digestibility. The six dietary treatments were three diets differing in hay : concentrate ratio (90 : 10, 65 : 35 and 40 : 60) fed either without (control) or with a supplement of 4g/day of Yea-Sacc. Treatment periods were of three weeks duration. There were significant (P<0.05) effects of dietary forage : concentrate ratio on rumen function in agreement with the previous reports in the literature. Rumen pH, rumen ammonia concentration, total volatile fatty acids concentration, and molar proportions of acetate, propionate and butyrate were not significantly affected by the inclusion of Yea-Sacc in the control diets (P<0.05). Ruminal liquid outflow rate was not different between treatments. Supplemental Yea-Sacc did not affect the overall nutrient digestibility of organic matter, neutral detergent fibre and digestible energy measured in vivo. The disappearance of hay organic matter from nylon bags incubated in the rumen for 24 hours was significantly (P<0.05) higher in sheep fed diets supplemented with Yea-Sacc than for those receiving the supplemented control diets. The values with and without Yea-Sacc for high, medium and low forage diets were 0.482 and 0.432, 0.423 and 0.366, 0.360 and 0.321 respectively. However, Yea-Sacc had no effect on hay disappearance when bags were incubated for 48 hours. Yea-Sacc appeared to increase initial rate of forage digestion in the rumen without altering overall feed digestibility or the pattern of production of fermentation end products.

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| --- | --- |
| Item Type: | Thesis (MSc(R)) |
| Qualification Level: | Masters |
| Additional Information: | Research carried out at Department of Nutrition and Microbiology, West of Scotland College, Auchincruive, Ayr. |
| Keywords: | Sheep, feed, yeast culture. |
| Subjects: | [Q Science](https://theses.gla.ac.uk/view/subjects/Q.html) > [QH Natural history](https://theses.gla.ac.uk/view/subjects/QH.html) > [QH345 Biochemistry](https://theses.gla.ac.uk/view/subjects/QH345.html) [S Agriculture](https://theses.gla.ac.uk/view/subjects/S.html) > [SF Animal culture](https://theses.gla.ac.uk/view/subjects/SF.html) |
| Colleges/Schools: | [College of Science and Engineering](https://theses.gla.ac.uk/view/divisions/30000000/) |
| Supervisor's Name: | Offer, Dr. N.W. |
| Date of Award: | 1989 |
| Depositing User: | [Enlighten Team](https://theses.gla.ac.uk/cgi/users/home?screen=User::View&userid=15641) |
| Unique ID: | glathesis:1989-73570 |
| Copyright: | Copyright of this thesis is held by the author. |
| Date Deposited: | 14 Jun 2019 08:56 |
| Last Modified: | 17 Apr 2024 14:46 |
| URI: | <https://theses.gla.ac.uk/id/eprint/73570> |

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