Effects of Saccharomyces cerevisiae and Bacillus subtilis on in vitro fermentation in the rumen of Hu sheep

Abstract

AbstractBACKGROUNDThe demand for animal products is increasing in developing countries due to population growth. However, livestock production contributes significantly to global warming, accounting for 25%. Probiotics can help improve livestock efficiency by enhancing gut microbes and fat metabolism. They can modify rumen populations, enhance fermentation, reduce methane emissions and improve feed digestion. In this study, the goal was to determine the most effective method of reducing methane emissions in the rumen of sheep in vitro by adding different concentrations of Saccharomyces cerevisiae and Bacillus subtilis.RESULTSAdding 8 × 106 CFU g−1 S. cerevisiae during fermentation reduced pH levels after 48 h. This also increased the concentrations of NH3‐N, microbial protein and total gas production. At the same time, it decreased methane emissions. Furthermore, adding 20 × 106 CFU g−1 B. subtilis to the mixture increased total gas production (TGP) and methane production, with the highest production observed after 48 h. However, it did not affect pH levels after 48 h.CONCLUSIONIt can be concluded that S. cerevisiae had significantly increased microbial protein and NH3‐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 × 106 CFU g−1, with no significant differences between concentrations. Therefore, we recommend adding S. cerevisiae and B. subtilis to the diet at doses of 8 and 20 × 106 CFU g−1, as it resulted in higher TGP and reduced methane emissions. © 2024 Society of Chemical Industry.