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Cassava pulp can be nutritionally improved by yeast and various crude protein levels fed to cattle
Author(s)
Date Issued
February 1, 2022
Type
Article
Abstract
Context: Dietary supplementation especially feed residues improve by yeast affected rumen fermentation. Aims: The aim of the present experiment was to determine the nutritive value, fermentation efficiency and rumen ecology of yeast-fermented cassava pulp, under the use of two levels of protein in concentrate mixtures, in beef cattle. Methods: Four beef cattle, 2-3 years of age, were randomly assigned to the following treatments according to a 2 × 2 factorial arrangement in a 4 × 4 Latin square design: cassava pulp fermented either with baker's yeast or LDD 6 (Factor A), with 16% or 18% CP in concentrate (Factor B). Key results: CP digestibility and blood urea nitrogen were higher in animals fed both baker's yeast-fermented and LDD 6-fermented cassava pulp with 18% CP than in those fed baker's yeast-fermented cassava pulp with 16% CP and LDD 6-fermented cassava pulp with 16% CP. The highest total volatile fatty acid (TVFA) and butyrate (C4) concentrations were in animals fed baker's yeast-fermented cassava pulp with 16% CP. Moreover, CH4 production was at its lowest when animals were fed with baker's yeast-fermented cassava pulp together with a concentrate with 16% CP. Animal's fed baker's yeast-fermented and LDD 6-fermented cassava pulp with 18% CP had higher concentrations of purine derivatives, higher microbial nitrogen supply and efficiency of microbial protein synthesis than did those fed either baker's yeast-fermented or LDD 6-fermented cassava pulp with 16% CP. In addition, protozoa population in animals fed baker's yeast-fermented cassava pulp was lower than in those fed LDD 6-fermented cassava pulp, and baker's yeast-fermented cassava pulp with 16% CP had the lowest protozoa population. However, F. succinogenes was the highest in animals fed yeast-fermented and LDD 6-fermented cassava pulp with 18% CP. Conclusions: It is concluded that yeast-fermented cassava pulp can be nutritionally improved, especially when used in combination with a concentrate of 16% CP to achieve the highest level of TVFA and C3 and to reduce rumen protozoal population and CH4 production. Implications: The present study suggests that feeding animals with yeast-fermented cassava pulp with a concentrate of 16% CP could improve feed quality and, hence, beef animal performance in Thailand.
Citation
Animal Production Science, 62(4), 333-341, 2022