Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 3 | Page No.: 273-278
DOI: 10.3923/pjn.2009.273.278
Effect of Yeast (Saccharomyces cerevisiae) on Apparent Digestibility and Nitrogen Retention of Tomato Pomace in Sheep
A. Paryad and M. Rashidi

Abstract:
Twenty mature rams were used to determine the effects of yeast (Saccharomyces cerevisiae) on digestibility and nitrogen retention of tomato pomace. The animals were assigned randomly to one of the four different treatments (0, 2, 4 and 6 g/head/day yeast) with five rams per treatment in a completely randomized design. Each diet was fed for 14-day adaptation following a 7-day collection period whereas tomato pomace digestibility was measured by difference method using alfalfa as the basal diet. Yeast supplementation significantly (P < 0.05) increased digestibility of dry matter (DM), organic matter (OM), crude protein (CP), NDF and ADF of tomato pomace where the gross digestibility derived from the supplementation was superior in 4 gram yeast compared to the control group. In addition, sheep fed yeast had a marked increase in energy digestibility of tomato pomace at 4 gram level, however, yeast did not affect energy digestibility at 2 and 6 gram. Also, the nitrogen retention of tomato pomace was improved by Saccharomyces cerevisiae adding at 2 and 4 gram levels. The observed results were attributed to better digestibility and nitrogen retention of tomato pomace of 4 gram yeast group, possibly due to its better supply of rumen fermentation and microorganisms’ activity of digestive tract.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Supplementation of Minerals (Phosphorus and Sulfur) and Saccharomyces cerevisiae in a Sheep Diet Based on a Cocoa By-product
  •    Digestibility of Goat Rations Containing Fermented Oil Palm Fronds by Phanerochaete chrysosporium Supplemented With Phosphorus, Sulfur and Magnesium
  •    Supplementation of Saccharomyces cerevisiae and Sapindus rarak in Diet Based of Oil Palm Frond (OPF) on Nutrient Digestibility and Daily Weight Gain of Goat
  •    In vitro Fermentation Characteristics of Palm Oil Byproducts Which is Supplemented with Growth Factor Rumen Microbes
How to cite this article:

A. Paryad and M. Rashidi, 2009. Effect of Yeast (Saccharomyces cerevisiae) on Apparent Digestibility and Nitrogen Retention of Tomato Pomace in Sheep. Pakistan Journal of Nutrition, 8: 273-278.

DOI: 10.3923/pjn.2009.273.278

URL: https://scialert.net/abstract/?doi=pjn.2009.273.278

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom