Rumen Fermentation and Microbial Population of West African Dwarf Goat Fed Varying Level of Yeast (Saccharomyces cerevisiae)

Résumé

A study was carried to evaluate the effect of yeast (Saccharomyces cerevisiae) rumen fermentation and microbial population of West African dwarf goat. Four (4) dietary treatments were prepared by adding 0 g, 0.5 g, 1.0 g and 1.5 g yeast to concentrate feed. Twelve (12) West African Dwarf goats (does and bucks) with an average live weight of 10.17±0.53 kg were allocated to the four treatment lots in a completely randomised design and used in a feeding trial. Concentratewas fed at 3% of body weight and ad libitum Panicum maximum as the basal diet. Data were collected on proportions of rumen volatile fatty acids (VFAs), ammonia nitrogen (NH3-N), bacteria, protozoa, fungi, and analysed using one-way analysis of variance. Results showed that proportions of VFA and NH3-N were not affected (p>0.05) by addition of yeast. Bacteria and fungi population were also not affected (p>0.05) by the inclusion of yeast, howeverthere was an increase (p<0.05) in protozoa from 0.73× 109 (control) to 1.33× 109 (1.0g yeast). It can be concluded that addition of yeast to the diets of goats did not affect overall rumen fermentation;however it led to an increased population of protozoa.