Effects of <scp><i>Saccharomyces cerevisiae</i></scp> and <scp><i>Bacillus subtilis</i></scp> on <scp><i>in vitro</i></scp> fermentation in the rumen of Hu sheep
It can be concluded that S. cerevisiae had significantly increased microbial protein and NH<sub>3</sub>-N concentrations after fermentation without altering pH. Additionally, the addition of S. cerevisiae enhanced TGP and reduced methane emissions. It is worth noting that TGP increased because B. subtilis was added at a concentration of 20 × 10<sup>6</sup> CFU g<sup>-1</sup>, with no significant differences between concentrations. Therefore, we recommend adding S. cerevisiae and B. subtilis to the diet at doses of 8 and 20 × 10<sup>6</sup> CFU g<sup>-1</sup>, as it resulted in higher TGP and reduced methane emissions. © 2024 Society of Chemical Industry.
Authors
- Jian Gao (ORCID: https://orcid.org/0000-0002-6938-3711)
- Mohamed E. Abd El‐Hack (ORCID: https://orcid.org/0000-0002-2831-8534)
- Mahmoud Kamal (ORCID: https://orcid.org/0000-0002-5618-7076)
- Haibo Wang (ORCID: https://orcid.org/0000-0001-5321-8888)
- Lulu Dai (ORCID: https://orcid.org/0000-0002-5203-1701)
- Kou Linlin
- Zhao Xinrui
- Cheng Xinming
- Yanfen Cheng
Institutions
- Nanjing Agricultural University (CN)
- Zagazig University (EG)
- Health First (US)
- Agricultural Research Center (EG)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-02
- DOI
- https://doi.org/10.1002/jsfa.13848
- Citations
- 11
- Primary Topic
- Ruminant Nutrition and Digestive Physiology
- Type
- article
- Field-Weighted Citation Impact
- 6.24
Funders
- National Key Research and Development Program of China