Influence of Yeast Culture Supplementation on Rumen Fermentation of Bulls Fed Complete Rations

In 4 x 4 LSD, four graded Murrah bulls (6 yrs; 330.7 ± 30.63 kg) each fitted with a permanent rumen fistula were randomly allotted to four dietary treatments viz., maize stover based complete ration (T 1), T1 supplemented with yeast culture (T 2), jowar stover based complete ration (T3) and T3 supplemented with yeast culture (T4) to study the effect on rumen fermentation pattern. Thecomplete rations were prepared by mixing either maize or jowar stover and concentrate in 60:40 proportions. The values of mean pH, TVFA and N fractions, were higher (P < 0.01) in maize stover based complete ration (T1) when compared to jowar stover based complete ration (T3). Supplementation of yeast culture in the complete rations increased (P < 0.01) the concentrations of mean pH, TVFA and N fractions irrespective of the crop residue. Time of sampling had a significant (P < 0.01) effect on rumen fermentation. The mean pH decreased (P < 0.01) up to 4 hr post feeding with a subsequent increase while the peak concentrations of TVFA and N fractions were recorded 4 h post feeding, irrespective of the treatments. Thus, it is inferred that supplementation of yeast culture in complete rations provided an ideal rumen environment in graded Murrah bulls for efficient nitrogen utilization and TVFA production.