Influence of Probiotics on Rumen Liquor Characteristics and Microbiology

Abstract

Probiotics an alternative to antibiotics has been noted to work synergistically with rumen microbes and improved rumen liquor characteristics. In this study, we investigated the effect of probiotics inclusion on rumen liquor characteristics (physical, chemical and fermentative qualities) and microbiology in WAD goats. In a completely randomised design, eighteen goats were allotted to six dietary treatments: control (D₁); antibiotic (D₂); 2.5g bakers yeast (D₃); 5.0g bakers yeast (D₄); 2.5g yeast plus Lactobacilli (D₅) and 5.0g yeast plus Lactobacilli (D₆), where D₅ and D₆ were fortified with Lactobacillus acidophilus at 1.00x1012cfu/g each. Rumen liquor was assessed on its colour which was generally brownish green and pH ranged from 6.70 to 6.9. Animals on D₆ (62.22 mM) recorded the highest total volatile fatty acids while those on D₂ (49.67 mM) had the least. The mixed probiotic (D₅ and D₆: 7.85 and 8.15 mg/dl) elicited a higher ammonia nitrogen levels that was similar (p>0.05) with D₂ (7.33 mg/dl) but different (p<0.05) from D₁, D₄ and D₃ (5.91, 4.70 and 4.45 mg/dl). Bacteria count was highest in animals on D5 (233.33 x 106 cfu/mL) and least was seen in those on D₂ (129.33 x 106 cfu/mL) while fungi population in animals on D₄ (54.00 x 103 cfu/mL) recorded the highest and those on D₂ had the least (26.00 x 103 cfu/mL). It was concluded that, fortification of WAD bucks diet with 2.50 g and 5.00 g of yeast and Lactobacilli improved rumen liquor characteristics and microbiology.