Journal of Food, Agriculture and Environment

Vol 8, Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of yeast supplementation on in vitro ruminal degradability of selected browse species from Kenya


Caroline C. Wambui 1, 2, Takako Awano 2, Sada Ando 3, Shaukat A. Abdulrazak 4, Toshiyoshi Ichinohe 1, 2*

Recieved Date: 2010-01-15, Accepted Date: 2010-03-30


Two experiments were conducted with the aim of i) evaluating the nutritive potential of seven Kenyan browse species {Acacia brevispica (Harms), Acacia elatior (Brenan), Acacia mellifera (Vahl) Benth, Balanites aegyptiaca (L.) Del, Berchemia discolor (Hemsley), Grewia bicolor (A. Juss) and Zizyphus mucronata (Willd)} through their chemical composition and in vitro gas production profiles and ii) assessing the effect of two yeast supplements (Japanese sake yeast (JSY) and bioethanol residue yeast (BRY)) on in vitro rumen dry matter degradability (IVRDMD). In the IVRDMD test, four treatments consisting of a control (no supplement), JSY, BRY and a positive control of soybean peptide (SP) were supplemented in the in vitro rumen incubation fluid and incubated with the browse foliage for 24 hours. The crude protein content ranged from 163 to 270 g kg-1dry matter (DM) and neutral detergent fiber from 364 to 527 g kg -1 DM. Gas production (mL), organic matter digestibility (%) and metabolisable energy concentration (MJ/kg DM) differed significantly (p < 0.05) among the browse species, and were significantly influenced by the total phenolic contents (p < 0.05). The IVRDMD was significantly influenced by both the supplements (p < 0.0021) and browse foliages (p < 0.0001). The JSY had significantly higher IVRDMD than the other supplements (p < 0.05), and BRY and SP had numerically higher values than the control (p > 0.05). Berchemia discolor had significantly higher IVRDMD in response to all the supplements, while G. bicolor had the least response, respectively (p < 0.05). Difference of yeast strains (JSY vs. BRY) may have influenced the IVRDMD, while differences among browse foliages may have been as a result of varying levels of concentrations and chemical structure of tannins. The study shows that yeast has potential to attenuate the antinutritive effects of tannins in browse foliages on the rumen fermentation by providing microbial yeast protein and promoting growth and activity of fiber digesting microbes.


Browse foliage, nutritive value, in vitro digestibility, yeast supplementation

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Agriculture
Pages: 553-557

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