000118882 001__ 118882 000118882 005__ 20230519145528.0 000118882 0247_ $$2doi$$a10.5424/sjar/2021192-17728 000118882 0248_ $$2sideral$$a126442 000118882 037__ $$aART-2021-126442 000118882 041__ $$aeng 000118882 100__ $$0(orcid)0000-0001-8932-4615$$aAmanzougarene, Z 000118882 245__ $$aEffect of pre-activated Saccharomyces cerevisiae or malate salts on fermentation of ground barley grain under in vitro conditions simulating intensive ruminant feeding 000118882 260__ $$c2021 000118882 5060_ $$aAccess copy available to the general public$$fUnrestricted 000118882 5203_ $$aAim of study: To determine the dose response of Saccharomyces cerevisiae on rumen fermentation of concentrates, and to compare it with the effect of malate salts. Material and methods: S. cerevisiae (0.7, 1.4 and 2.1 mg/g) and malic acid salts (4, 8 or 12 mg/g) were added to barley and compared with barley alone (CTL), in three 24 h in vitro incubation series, using rumen inocula from beef cattle receiving a high concentrate diet. Yeasts were pre-activated by aerobic incubation for 24 h at 30 degrees C. Incubation pH was recorded at 8 and 24 h and volatile fatty acids (VFA) and lactate at 8 h were analysed. Main results: Gas produced with S. cerevisiae was higher than malate (p<0.001). Yeast addition linearly (p<0.01) and quadratically (p<0.05 at 4 h and from 10 to 18 h) increased gas production, but no dose response to malate levels was observed. Dry matter disappearance at 24 h was not affected by S. cerevisiae but increased linearly with malate. Microbial mass linearly increased with the level of yeast (p<0.01) and malate (p=0.09). Adding yeasts did not affect 8 h total VFA concentration compared with CTL, but linear valerate (p<0.01) and butyrate (p=0.092) increases, and a decrease of acetate (p=0.064) were detected. Malate salts linearly increased (p<0.05) total VFA concentration but did not affect VFA proportions. Research highlights: Addition of active yeasts linearly increased barley fermentation and microbial synthesis, whereas the effect of malate salts was of minor magnitude. 000118882 536__ $$9info:eu-repo/grantAgreement/ES/FEDER/UIDB/04011/2020$$9info:eu-repo/grantAgreement/ES/MECD/FPU-Formación de profesorado universitario$$9info:eu-repo/grantAgreement/ES/MINECO-DGA-FSE/AGL2013-46820 000118882 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000118882 590__ $$a1.233$$b2021 000118882 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b37 / 60 = 0.617$$c2021$$dQ3$$eT2 000118882 592__ $$a0.291$$b2021 000118882 593__ $$aAgronomy and Crop Science$$c2021$$dQ3 000118882 594__ $$a1.9$$b2021 000118882 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000118882 700__ $$0(orcid)0000-0003-3927-9793$$aYuste, S 000118882 700__ $$0(orcid)0000-0002-0712-1185$$aFondevila, M$$uUniversidad de Zaragoza 000118882 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000118882 773__ $$g19, 2 (2021), e06SCO2 [7 pp]$$pSpan. j. agric. res.$$tSpanish Journal of Agricultural Research$$x1695-971X 000118882 8564_ $$s343365$$uhttps://zaguan.unizar.es/record/118882/files/texto_completo.pdf$$yVersión publicada 000118882 8564_ $$s2529052$$uhttps://zaguan.unizar.es/record/118882/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000118882 909CO $$ooai:zaguan.unizar.es:118882$$particulos$$pdriver 000118882 951__ $$a2023-05-18-15:28:49 000118882 980__ $$aARTICLE