Effect of Dietary Inclusion Of Saccharomyces cerevisiae on Rumen Fermentation in Crossbred Calves

Effect of dietary inclusion of yeast cell suspension (Saccharomyces cerevisiae TTCCF, 2094) on rumen fermentation was evaluated in six day old crossbred calves divided into two groups i.e. control and experimental. All the calves were fed whole milk as per the schedule up to 9 weeks while calf starter and green herseem were offered ad libitum from 2^nd week onwards till 13 weeks of age. The yesist cell suspension was supplemented at day old age, to the calves in the experimental group @5*10⁹ cfu/li/d. The ruminul pH, TVFA and NH₃-N did not differ significantly between the groups. The yeast supplementation had a significant effect on reducing the rumen lactate concentration (P<0.01). Amylase and protease activities in the strained rumen fluid remained unaffected whereas CM cellulase activity was high at 50 and 90 d of age in the experimental group. The total protozoa count was also higher in yeast supplemented group than in control group.