Cassava pulp can be nutritionally improved by yeast and various crude protein levels fed to cattle
Thitima Norrapoke
A , Tanitpan Pongjongmit A * and Sineenart Polyorach B
+ Author Affiliations
- Author Affiliations
A Department of Animal Production Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin 46000, Thailand.
B Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Animal Production Science 62(4) 333-341 https://doi.org/10.1071/AN20523
Submitted: 11 October 2020 Accepted: 8 December 2021 Published: 20 January 2022
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
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.
Keywords: baker’s yeast, beef cattle, cassava pulp, methane production, microbial population, molasses, rumen fermentation, urea.
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