IN VITRO GAS PRODUCTION AND DIGESTIBILITY OF CASSAVA-BASED CONCENTRATE INCUBATED WITH YEAST (Saccharomyces cerevisiae)

Abstract

The study evaluated the effect of varying levels of Saccharomyces cerevisiae on the in vitro digestibility of neutral detergent fibre, dry matter, post incubation parameters and fermentation kinetics of cassava based diet. The treatments are inclusion of yeast at 0 g/kg, 1.6 g/kg, 3.3 g/kg, and 5 g/kg of concentrate diet. The experiment was set up in a completely randomized design. Data obtained were analysed using one way analysis of variance. The result obtained shows that gas production, organic matter digestibility (OMD) and short chain fatty acid (SCFA) were significantly (p<0.05) influenced across the treatment as the level of Yeast. Organic matter digestibility was highest at 3.3 g/kg SC inclusion level and lowest at 1.6 g/kg/kg SC
inclusion level. Short chain fatty acid has highest value at control group and 3.3 g/kg SC inclusion level and lowest at 1.6 g/kg/kg SC inclusion level. The neutral detergent fibre digestibility (NDFD) increases progressively across the treatment (62.68-67.38) at varying level of inclusion. Inclusion of Yeast at 0.5-5 g/kg significantly increased NDFD and DMD. The result obtained shows that supplementation of Yeast gave the best in improving the digestibility of cassava based diet at the level of 1.6 g/kg/kg of dry matter ration.