Utilização de levedura (Saccharomyces cerevisiae) em gramíneas temperadas consorciada com leguminosa na produção de gás in vitro

Abstract

The use of additives in ruminant diets is being increasingly studied, aiming at the benefits they provide in ruminal fermentation. Thus, the objective of this work was to evaluate whether or not the addition of Saccharomyces cerevisiae in diets of oat+ryegrass, oat+ryegrass+vesicular clover, influences the production of NH3-N, VFA and in vitro dry matter digestibility (DIVMS). The experiment was carried out at the Food Analysis Laboratory of UTFPR- Dois Vizinhos during the months of September 2020 to July 2021. The experimental design is completely randomized with six treatments and four replications. The treatments were analyzed by the semiautomated in vitro gas production technique. Ruminal inoculum was obtained from two rumen- annulated male cattle. Pressure and gas volume readings were taken at times 1, 2, 3, 4, 5, 7, 9, 12, 18, 24, 48, 72 and 96 hours after the material was incubated. Volume readings are expressed as 0.1 g -1 mL of incubated MS. We did not obtain significant values in DIVMS when using yeast in the diet. For the levels of concentrations of NH3-N, AGV there were no significant results (P <0.05) with the addition of yeast. The pH remained stable and unchanged with the use of yeast in the diet. We conclude that diets based on good quality forages, the use of yeast does not influence the ruminal microbiota.