Artículo
Effects of types and doses of yeast on gas production and in vitro digestibility of diets containing maize (Zea mays) and lucerne (Medicago sativa) or oat hay
Autor
Elmasry, Ahmed;#0000-0003-2716-3750
GONZALEZ MENDOZA, DANIEL; 99340
MIRANDA ROMERO, LUIS ALBERTO; 33711
VAZQUEZ SILVA, GABRIELA; 171688
Zeidan Mohamed Salem, Abdelfattah; 274697
HERNANDEZ GARCIA, PEDRO ABEL; 41875
Elmasry, Ahmed
GONZALEZ MENDOZA, DANIEL
MIRANDA ROMERO, LUIS ALBERTO
VAZQUEZ SILVA, GABRIELA
Zeidan Mohamed Salem, Abdelfattah
HERNANDEZ GARCIA, PEDRO ABEL
Institución
Resumen
Yeast products for ruminants based on Saccharomyces cerevisiae increase the number of cellulolytic bacteria (Wallace & Newbold, 1993; Alzahal et al., 2014), and are associated with a higher rumen pH promoted by the yeast, which favours the growth of fibrolytic bacteria (Fibrobacter and Ruminococcus) and lactate-utilising bacteria (Megasphaera and Selenomonas; Pinloche et al., 2013). They have thus been regarded as rumen pH stabilisers (Chaucheyras-Durand et al., 2008; Desnoyers et al., 2009). In most in vivo evaluations of commercial products that contain Saccharomyces cerevisiae, researchers confirmed that the amounts of live cells were described by the commercial manufactures (Crosby et al., 2004; Pinloche et al., 2013; Ahmed et al., 2015; Pienaar et al., 2012)