ASSESSMENT OF IN VITRO GAS AND METHANE PRODUCTION OF DIET FORTIFIED WITH YEAST AND LACTOBACILLI

Abstract

The effect of dietary fortification of two levels of bakers yeast and yeast plus lactobacilli against negative control and positive control (antibiotic) was assessed on in vitro gas production (IVGP) kinetics and methane production at 24hours incubation. A concentrate diet was formulated and fortified with six levels consisting: (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) and mixed with Panicum maximum. Higher (P0.05) IVGP volumes, invitro organic matter degradability, metabolizable energy (ME) and short chain fatty acid (SCFA) were recorded for diets D3 to D6 and DI over D2, whereas the difference amongst D3 to D6 and D1 was not significant (P>0.05). Highest IVGP was recorded for D6 (16.33ml) and the lowest (4.33ml) in D2. Gas production from the soluble fraction (a), rate of constant of gas production (c) and time (1) were not significanily different (p > 0.05) while the gas production from the insoluble fraction (b), potential extent of gas production (a + b) differed significantly (p < 0.05). For methane gas, D3 recorded the highest (5.00ml/200mg DM) and D2 had the lowest (1.67ml/200mg Dm). All other fortifications were higher in methane gas than control. The present study demonstrated the potential of probiotics especially when mixed at 5g level in improving degradation.