@article{MAKHILLJAVA20212034655,
    title = {Supplementation of Bicarbonate and Yeast on Intake, Digestibility and Rumen Fermentation
of Sheep},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {20},
    number = {3},
    pages = {70-74},
    year = {2021},
    issn = {1680-5593},
    doi = {javaa.2021.70.74},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2021.70.74},
    author = {Pichad,Panuwat and},
    keywords = {rumen fermentation,cassava peel,baker’s yeast,Sodium bicarbonate,finishing lamb},
    abstract = {This study was conducted to determine the
effects of sodium bicarbonate and dry yeast in TMR with
cassava peel on intake, nutrients digestibility and rumen
fermentation of finishing lamb. Eight crossbreed lambs
(Santa Inêsx Dorper x Indigenous) were randomly
assigned into a 2×2 factorial arrangement in replicated
Latin square design. They were given a total mixed ration
as control diet (NA) at ad libitum daily feeding/lamb
supplemented with 0.5% of Sodium Bicarbonate (SB) or
0.2% of dry Yeast (Y) or combination (Y/SB) during a
21-d experimental period. The results showed that dry
matter intake and dry matter intake per body weight was
significantly higher in Y and Y/SB than control and SB
(p<0.05). Digestibility of dry matter, crude protein and
NDF of Y and Y/SB were significantly higher than
control (p<0.05). Ruminal pH, NH3-N and total volatile
fatty acid components of Y group were significantly
higher than those control (p>0.05). It is suggested that
supplementation of Y in diets containing high level of
cassava peel did not affect voluntary feed intake of lamb
but it could buffer the rumen pH and improving
digestibility of nutrients and bacterial growth.}
    }