Effects of Different Yeast Cultures on Rumen Fermentation Parameters of Sheep in Vitro

Abstract:

This study was to verify the effects of different types and proportions of yeast culture (YC) on the rumen fermentation parameters of sheep in vitro. This experiment adopts a full factorial design, and different types and proportions of YC are added under the condition of fermentation substrate. The experiment was divided into a control group and 4 test groups and the concentrations of in vitro fermentation parameters were determined. It was found that YC-3 can significantly reduce the pH and propionic acid concentration of the culture medium, and significantly increase the isobutyric acid concentration and ethylene-propylene ratio. Adding 1% and 2% YC can significantly increase the concentration of acetic acid in the culture medium under in vitro conditions, and adding 4% YC can significantly reduce the concentration of isovaleric acid. The different sources and different levels of YC will affect the fermentation parameters such as pH, propionate and ethylenepropylene ratio of sheep rumen in vitro fermentation. These results are expected to be used to guide livestock production practice.