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Indian Journal of Animal Research, volume 44 issue 1 (march 2010) : 40 - 43

EFFECT OF DIETARY INCLUSION OF YEAST CULTURE ON RUMEN PROFILE AND IN VITRO RUMEN FIBRE DIGESTIBILITY IN CROSSBRED COWS

H.S. Mruthunjaya, M.M. Kailas, T. Thirumalesh*

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¹Department of Animal Nutrition Veterinary College, Bangalore- 560 024, India.

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Cite article:- Mruthunjaya H.S., Kailas M.M., Thirumalesh* T. (2024). EFFECT OF DIETARY INCLUSION OF YEAST CULTURE ON RUMEN PROFILE AND IN VITRO RUMEN FIBRE DIGESTIBILITY IN CROSSBRED COWS. Indian Journal of Animal Research. 44(1): 40 - 43. doi: .

ABSTRACT

Cannulated Holstein Friesian crossbred milking cows (Two) were maintained on control diet
(T1) and another (T2) on experimental diet for six weeks. The rumen fluid was collected at 0, 2, 4, 6
and 8 hours of post feeding from seventh week for analyzing pH and TVFA (Total volatile fatty acids
) concentration. The mean pH and TVFA levels of T1 and T2 groups were 6.91±0.05 and 6.52±0.07;
79.77±2.10 and 90.67±3.35 mMol/ l, respectively. The ruminal pH values were significantly lower
(po05) and the TVFAs concentration were significantly (p

KEYWORDS

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EFFECT OF DIETARY INCLUSION OF YEAST CULTURE ON RUMEN PROFILE AND IN VITRO RUMEN FIBRE DIGESTIBILITY IN CROSSBRED COWS

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