Open AccessEffect of ADY and YC on Concentration of Ruminal Medium Chain Fatty Acid, Lactic Acid, Ethanol and Relative Abundance of Bacteria in Beef Cattle
Author(s) -
Chunyin Geng
Publication year - 2021
Publication title -
international journal of agriculture and biology/international journal of agriculture and biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.271
H-Index - 39
eISSN - 1814-9596
pISSN - 1560-8530
DOI - 10.17957/ijab/15.1688
Subject(s) - lactic acid , food science , rumen , fatty acid , ethanol , chemistry , biology , fermentation , relative species abundance , bacteria , biochemistry , zoology , abundance (ecology) , genetics , fishery
The aim of this study was to evaluate the effect of two typical yeast preparation (ADY and YC) supplementation on the concentration of ruminal medium chain fatty acid, lactic acid, ethanol and the abundance of relative rumen bacteria in finishing beef cattle. The results showed that ADY supplementation significantly increased the concentration of caproate (C6:0) (P 0.1). YC supplementation did not show a significant effect on the content of total medium chain fatty acids and the concentration of individual volatile acids (P > 0.1); ADY supplementation significantly decreased the concentration of lactic acid (P 0.1); Both ADY and YC supplementation significantly decreased relative abundance of B. fibrisolvens (P 0.1). These data suggested that there are significant differences between ADY and YC in the effects on rumen metabolites including MCFAs, ethanol and lactic acid, and increased concentration of caproate (C6:0) in rumen may be responsible for the increment of circulating ghrelin caused by ADY supplementation finishing bull. © 2021 Friends Science Publishers