The effect of dietary inclusion of yeast culture (Yea-Sacc) on patterns of rumen fermentation, food intake and growth of intensively fed bulls

Abstract The effects of a barley beef diet without (control) and with a yeast culture (YC) on rumen fermentation, in vivo diet digestibility, nitrogen retention, live-weight gain and food intake were evaluated using 13 Limousin × British Friesian bulls per treatment. The YC was composed of the yeast species Saccharomyces cerevisiae and its growth medium dried in such a manner that it maintained its fermentative capacity. The addition of YC significantly increased the concentration of acetate (P 0·05). The acetate: propionate ratio remained unchanged. Concentration of total volatile fatty acid (VFA) was significantly higher in YC bulls compared with control bulls (P 0·05).