The Effects of Brewer's Yeast on Growth Performance, Rumen Fermentation, and Serum Antioxidant Markers in Beef Cattle | [Pakistan Journal of Zoology • 2025]

Author(s):

1. Mingming Jiang: Department of Animal Science and Technology, Heilongjiang Agricultural Economy Vocational College, Mudanjiang, Heilongjiang 157041, China

2. Yanling Zheng: College of Animal Science and Technology, Ningxia University, Yinchuan, Ningxia

3. Daoping Ren: Heilongjiang Jinxiang Biochemical Co., Ltd., Harbin, Heilongjiang 150000, China

4. Qudrat Ullah: Department of Theriogenology, Faculty of Veterinary and Animal Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Punjab, Pakistan

5. Muhammad Zahoor Khan: College of Agricultural Sciences and Engineering, Liaocheng University, Liaocheng , China

6. Yulin Ma: College of Animal Science and Technology, Ningxia University, Yinchuan, Ningxia

Abstract:

This study aimed to investigate the impact of brewer’s yeast supplementation on the productiveperformance, rumen fermentation, and serum antioxidant capacity of Simmental × Charolais crossbredbeef cattle. Forty healthy beef cattle with same body weights (201 ± 6 kg) were randomly assigned to eithera control group (CON) or a brewer’s yeast (100 g/head/day) supplementation group (SC), each consistingof 20 animals. The experimental period spanned 120 days. Results revealed significant improvementsin the SC group compared to the CON group. Specifically, the final body weight (P=0.043) and averagedaily gain (P=0.027) of the beef cattle in the SC group significantly increased, while the feed conversionratio demonstrated a significant reduction (P=0.003). Furthermore, the rumen fermentation profile ofthe SC group indicated noteworthy alterations, with significantly higher concentrations of acetic acid(P<0.001), total volatile fatty acids (P<0.001), and an increased acetic acid/propionic acid ratio (P=0.021),coupled with a significant decrease in ammonia peptide nitrogen content (P<0.001). In terms of serumantioxidant capacity, the SC group exhibited significantly greater concentrations of total antioxidantcapacity, total superoxide dismutase, and glutathione peroxidase compared to the control group (P<0.05).Conversely, malondialdehyde levels were significantly lower in the SC group (P<0.001). In conclusion,the incorporation of brewer’s yeast into the diet of beef cattle yielded substantial improvements in growthperformance, rumen fermentation characteristics, and antioxidant levels. These findings underscore thepotential of brewer’s yeast supplementation as a beneficial dietary strategy in enhancing the overall healthand productivity of Simmental × Charolais crossbred beef cattle.

Page(s): 1521-1527

DOI: 10.17582/journal.pjz/20240110151005

Published: Journal: Pakistan Journal of Zoology, Volume: 57, Issue: 4, Year: 2025

Keywords:

Growth performance , Antioxidant capacity , Rumen fermentation , Antioxidant capacity , Beef cattle , Brewers yeast

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