Effect of yeast supplementation on health, performance and rumen fermentation in beef bulls

L O Fiems, Bernard G Cottyn, Charles V Boucqué

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review


    The effect of 0, 6 or 60 g yeast (Saccharomyces cerevisiae) daily on health and performance was investigated in 90 double-muscled and 48 non-double-muscled Belgian White-blue bulls during 60 and 51 days, respectively, upon arrival at the experimental farm. The yeast was incorporated in the concentrate, which was fed at 2 kg d-1 during the first ten days and at 2.5 kg d-1 afterwards. Besides, maize silage was fed up to 8 kg d-1, while grass hay was offered ad libitum. Feed intake, growth rate and number of sick animals were not affected by the yeast addition. Morbid animals required a similar number of days with antibiotic therapy for each yeast level within each beef strain. Rumen samples taken from 6 non-double-muscled bulls in the last but one week showed a decreased concentration of volatile fatty acids when 6 g yeast was fed daily. Except butyric acid concentration, rumen fermentation parameters were not altered. Yeast supplementation during an adaptation period after purchase did not affect health status and growth performance.
    Oorspronkelijke taalEngels
    TijdschriftArchiv für Tierernährung
    Pagina's (van-tot)295-300
    Aantal pagina’s6
    PublicatiestatusGepubliceerd - 1995


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