Effects of different ratios and storage periods of liquid brewer's yeast mixed with cassava pulp on chemical composition, fermentation quality and in vitro ruminal fermentation

• Published in: Asian-australasian journal of animal sciences 2017, Vol.30 (4), p.470-478
• Main Authors: Kamphayae, Sukanya, Kumagai, Hajime, Angthong, Wanna, Narmseelee, Ramphrai, Bureenok, Smerjai
• Format: Article
• Language: Korean
• ISSN: 1011-2367; 1976-5517

Objective: This study aims to evaluate the chemical composition, fermentation quality and in vitro ruminal fermentation of various ratios and storage periods of liquid brewer's yeast (LBY) mixed with cassava pulp (CVP). Methods: Four mixtures of fresh LBY and CVP were made (LBY0, LBY10, LBY20, and LBY30 for LBY:CVP at 0:100, 10:90, 20:80, and 30:70, respectively) on a fresh matter basis, in 500 g in plastic bags and stored at 30 to $32^{\circ}C$. After storage, the bags were opened weekly from weeks 0 to 4. Fermentation quality and in vitro gas production (IVGP) were determined, as well as the dry matter (DM), organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber, acid detergent fiber and acid detergent lignin contents. Results: The contents of CP and EE increased, whereas all other components decreased, in proportion to LBY inclusion (p