Shuang Zhang, Yuancong Geng, Yan Ling, Dan Wang, Guixue Hu
{"title":"酵母培养有益于改善夏季山羊的瘤胃发酵和促进其生长性能","authors":"Shuang Zhang, Yuancong Geng, Yan Ling, Dan Wang, Guixue Hu","doi":"10.3390/fermentation10060307","DOIUrl":null,"url":null,"abstract":"This study aimed to investigate the effects of yeast cultures on the antioxidant capacity, rumen fermentation, and growth performance of goats in the summer. An in vitro experiment was conducted using yeast culture supplemented at 0% (control), 0.6% (test 1), 0.9% (test 2), and 1.2% (test 3) of the dry matter (DM) weight of the basal diet. With a 24 h fermentation, the pH value; the total short-chain fatty acid, acetic acid, propionic acid, and butyric acid concentrations; and the degradability of the DM, the neutral detergent fiber, and the acid detergent fiber were significantly increased (p < 0.05) in tests 2 and 3 compared with the control group. In the feeding experiment, thirty-six crossbreed goats aged 3.0 ± 0.5 months with a body weight of 11.08 ± 1.41 kg were divided, and the yeast culture was supplemented at 0% (control), 0.90% (test 1), and 1.20% (test 2) of the basal diet. Similar effects on rumen fermentation parameters were obtained in test 1 and 2 groups compared to the in vitro experiment. Moreover, the dry matter intake, average daily gain, serum total antioxidant capacity, and the activities of total superoxide dismutase and glutathione peroxidase were significantly higher and the malondialdehyde concentration was significantly lower (p < 0.05) in tests 1 and 2 compared with the control. The results indicated that yeast culture (0.90%) could improve the antioxidant capacity, rumen fermentation, and growth performance of goats in summer. The optimal supplementation concentration is 0.90% DM.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 18","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer\",\"authors\":\"Shuang Zhang, Yuancong Geng, Yan Ling, Dan Wang, Guixue Hu\",\"doi\":\"10.3390/fermentation10060307\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to investigate the effects of yeast cultures on the antioxidant capacity, rumen fermentation, and growth performance of goats in the summer. An in vitro experiment was conducted using yeast culture supplemented at 0% (control), 0.6% (test 1), 0.9% (test 2), and 1.2% (test 3) of the dry matter (DM) weight of the basal diet. With a 24 h fermentation, the pH value; the total short-chain fatty acid, acetic acid, propionic acid, and butyric acid concentrations; and the degradability of the DM, the neutral detergent fiber, and the acid detergent fiber were significantly increased (p < 0.05) in tests 2 and 3 compared with the control group. In the feeding experiment, thirty-six crossbreed goats aged 3.0 ± 0.5 months with a body weight of 11.08 ± 1.41 kg were divided, and the yeast culture was supplemented at 0% (control), 0.90% (test 1), and 1.20% (test 2) of the basal diet. Similar effects on rumen fermentation parameters were obtained in test 1 and 2 groups compared to the in vitro experiment. Moreover, the dry matter intake, average daily gain, serum total antioxidant capacity, and the activities of total superoxide dismutase and glutathione peroxidase were significantly higher and the malondialdehyde concentration was significantly lower (p < 0.05) in tests 1 and 2 compared with the control. The results indicated that yeast culture (0.90%) could improve the antioxidant capacity, rumen fermentation, and growth performance of goats in summer. The optimal supplementation concentration is 0.90% DM.\",\"PeriodicalId\":507249,\"journal\":{\"name\":\"Fermentation\",\"volume\":\" 18\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Fermentation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/fermentation10060307\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fermentation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/fermentation10060307","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer
This study aimed to investigate the effects of yeast cultures on the antioxidant capacity, rumen fermentation, and growth performance of goats in the summer. An in vitro experiment was conducted using yeast culture supplemented at 0% (control), 0.6% (test 1), 0.9% (test 2), and 1.2% (test 3) of the dry matter (DM) weight of the basal diet. With a 24 h fermentation, the pH value; the total short-chain fatty acid, acetic acid, propionic acid, and butyric acid concentrations; and the degradability of the DM, the neutral detergent fiber, and the acid detergent fiber were significantly increased (p < 0.05) in tests 2 and 3 compared with the control group. In the feeding experiment, thirty-six crossbreed goats aged 3.0 ± 0.5 months with a body weight of 11.08 ± 1.41 kg were divided, and the yeast culture was supplemented at 0% (control), 0.90% (test 1), and 1.20% (test 2) of the basal diet. Similar effects on rumen fermentation parameters were obtained in test 1 and 2 groups compared to the in vitro experiment. Moreover, the dry matter intake, average daily gain, serum total antioxidant capacity, and the activities of total superoxide dismutase and glutathione peroxidase were significantly higher and the malondialdehyde concentration was significantly lower (p < 0.05) in tests 1 and 2 compared with the control. The results indicated that yeast culture (0.90%) could improve the antioxidant capacity, rumen fermentation, and growth performance of goats in summer. The optimal supplementation concentration is 0.90% DM.