Effect of addition of two types of commercial baker's yeast on some rumen fermentation characteristics in Awassi lambs

Abstract

This study was carried out at Animal field of Animal Production Department - College of Agriculture - Al-Qasim Green University using 16 male lambs to investigate the effect of addition of two commercial products of baker's yeast (CPBY) and their mixture on rumen fermentation characteristics. The study included 4 treatments in which, ground wheat straw was offered ad libitum whereas concentrate diet was offered at level of 2.75% of live body weight with two meals at morning and evening, without addition (T₁) or with addition of the Angel CPBY (T₂), Super Maya (T₃) at rate of 2 kg/100 kg, and their equalized mixture (T₄). Rumen fluid samples were collected from all lambs before feeding and 3 and 6 hours thereafter. Results revealed that pH was not significantly affected by type of CPBY added to concentrate diet, however, addition of Super Maya CPBY increased (P<0.05) ruminal concentrations of ammonia nitrogen (NH₃-N) and total volatile fatty acids (TVFA) from 3.90 to 4.38 mg/100 ml and from 8.60 to 11.07 mmol/100 ml, respectively. Results also showed that pH values and TVFA concentrations were significantly (P<0.01) affected by time of collecting rumen liquid samples from lambs.