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This study investigated the impacts of dietary yeast culture (Saccharomyces cerevisiae) supplementation on rumen fermentation, nutrient digestibility and rumen microbial population in sheep. Three digestibility trials were carried out using fifteen Sohagi rams randomly assigned into three groups (5 rams/ each).Each trial lasted for three weeks, the firsttwo weekswere considered as a preliminary period followed by one week collection period.The groups were a control group fed basal diet without yeast supplement and treated groups fed either 0.5 (T1) or 1% (T2) yeast culture (YC) mixed with concentrate diet. All animals were fed 60% of their requirements as concentrate mixture while, chopped corn stover was given as roughages ad libitum. The results pointed out, the digestibility of dry matter, organic matter, crude protein, crude fibre, neutral detergent fibre and hemicellulose were significantly (P<0.05) improvedfor yeast treated diets compared with basal diet.Live yeast culture either 0.5or 1% in concentrate diet increased (P <0.05) the pH,volatile fatty acids (VFAs), acetate and propionate, while rumen ammonia nitrogen on centration was decreased (P<0.05). Live yeast supplementation (0.5 or 1%) improved (P<0.05) N retention.The rumenal bacterial and protozoal counts increased (P<0.05) due to YC supplementation. In conclusion, dietary live yeast culture (S. cerevisiae) particular1% of concentrate mixture may improve nutrient digestibility, fermentation patterns and rumen microbial population.

egyptian journal of animal production

EFFECTS OF LIVE YEAST (Saccharomyces cerevisiae) SUPPLEMENTATION ON NUTRIENT DIGESTIBILITY, RUMEN FERMENTATION AND RUMEN MICROBIAL POPULATION COUNT IN SHEEP