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Effect of Yeast ( Saccharomyces cerevisiae ) on Apparent Digestibility and

Nitrogen Retention of Tomato Pomace in Sheep

Article  in  Pakistan Journal of Nutrition · March 2009

DOI: 10.3923/pjn.2009.273.278 · Source: DOAJ

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Pakistan Journal of Nutrition 8 (3): 273-278, 2009
ISSN 1680-5194
© Asian Network for Scientific Information, 2009

Effect of Yeast (Saccharomyces cerevisiae) on Apparent Digestibility

and Nitrogen Retention of Tomato Pomace in Sheep

A. Paryad1 and M. Rashidi2

1
Department of Animal Science, Center of Agricultural Education, Kerman, Iran
2
Department of Animal Science, Faculty of Agriculture, Jordan University, Jerash, Jordan

Abstract: Twenty mature rams were used to determine the effects of yeast (Saccharomyces cerevisiae) on
digestibility and nitrogen retention of tomato pomace. The animals were assigned randomly to one of the
four different treatments (0, 2, 4 and 6 g/head/day yeast) with five rams per treatment in a completely
randomized design. Each diet was fed for 14-day adaptation following a 7-day collection period whereas
tomato pomace digestibility was measured by difference method using alfalfa as the basal diet. Yeast
supplementation significantly (P < 0.05) increased digestibility of dry matter (DM), organic matter (OM), crude
protein (CP), NDF and ADF of tomato pomace where the gross digestibility derived from the supplementation
was superior in 4 gram yeast compared to the control group. In addition, sheep fed yeast had a marked
increase in energy digestibility of tomato pomace at 4 gram level, however, yeast did not affect energy
digestibility at 2 and 6 gram. Also, the nitrogen retention of tomato pomace was improved by Saccharomyces
cerevisiae adding at 2 and 4 gram levels. The observed results were attributed to better digestibility and
nitrogen retention of tomato pomace of 4 gram yeast group, possibly due to its better supply of rumen
fermentation and microorganisms’ activity of digestive tract.

Key words: Digestibility, saccharomyces cerevisiae, sheep, tomato pomace

Introduction fermentation plus different ruminal bacteria (Lynch and

The production of juice and other products from Martin, 2002; Miller et al., 2002;), increased dry matter
tomatoes is a major industry in some areas of the world. intake and average daily gain (Fadel, 2007; Haddad and
After the juice is extracted, a residue, tomato pomace, Goussous, 2005; Jahnson and Robs, 2003).
which primarily consists of water, tomato seeds and It seems that we can increase digestibility of by-products
peels is left. The high water content (ca. 75%) of this by- like tomato pomace by adding additives such as yeast
product limits its length of storage. Fresh tomato products. This work therefore, has the objective of
pomace would spoil in two days if exposed to the air. evaluating the supplemental effect of yeast
Because of storage problems, tomato pomace is often (Saccharomyces cerevisiae) as an additive on
dried. Dried tomato pomace has been fed to dairy cows digestibility and nitrogen retention of tomato pomace in
and sheep (Belibasakis, 1990; Fondevila et al., 1994). sheep.
Although the tomato pomace has a moderate
concentration of CP, it has high concentrations of water, Materials and Methods
NDF and lignin. The concentration of ADIN also is high, Animals, housing and diet: Twenty mature rams were
suggesting that some of the lignin might have been an used in this experiment. The animals were housed in
artifact (Weiss et al., 1997). Increasing the digestibility of individual metabolic pens allowing collection of feed
ruminant diets and thereby improving nutrient efficiency refusals, feces and urine. They were assigned randomly
is an important aspect of ruminant nutrition. This to one of four different treatments with five rams per
improvement in nutrient utilization must initially come treatment following the completely randomized design.
from an improved rumen digestion and utilization. Yeast The animal on the different treatments received the
products especially Saccharomyces cerevisiae have same basal diet of alfalfa hay (50%) plus tomato
been added to the diets of ruminant animals for many pomace (50%) and supplemented with 0, 2, 4 and 6
years to improve their efficiency with a variety of results. g/day yeast (Saccharomyces cerevisiae) respectively.
Some of the benefits associated with Saccharomyces Tomato pomace digestibility was measured by
cerevisiae include: increased DM and NDF digestion difference method using alfalfa as the basal diet. Yeast
(Carro et al., 1992), increased some nutrient digestibility was added to 6g of wheat bran as an inert material in
(Dawson, 1993; Weiss et al., 1997; Kim et al., 2006), addition 5ml of molasses as appetizer and fed shortly
increased initial rates of fiber digestion (Williams et al., after offering the diet. The animals were housed in
1991), increased milk production in dairy cattle (Harris individual metabolic pens allowing collection of feed
and Webb, 1990; Kung et al., 1997), improved ruminal refusals, feces and urine. The ingredient compositions

273
 Paryad and Rashidi: Tomato Pomace in Sheep

of the tomato pomace and alfalfa hay are presented in Table 1: The chemical composition of tomato pomace and
Table 1. Feed was offered twice a day at 7:30h and alfalfa
Item tomato pomace alfalfa hay
19:30h at 1.56% (as-fed basis) of live body weight and
DM (%) 93.62 92.2
sheep had ad libitum access to clean water during the
OM (%) 95.36 93.06
experiment. Each diet was fed for 14-day adaptation CP (%) 23 13.81
following a 7-day collection period. The body weight of CF (%) 25.92 30.12
the animals was recorded at the beginning and the end GE (cal/g) 4274.71 4295.3
of the experimental period. NDF (%) 54.33 51.02
ADF (%) 45.67 48.98
Ash (%) 6.8 8.82
Sample collection: At the time of weighing feeds, the EE (%) 10.02 2.32
feed samples were collected into plastic bags, labeled DE (mcal/kg) 2.62 2.53
and stored until chemical analysis. Daily feces and orts
from each animal during data collection period were was significantly (P < 0.05) affected by dietary yeast but,
weighed, mixed, a 20% sample were taken and stored there was no significant difference between levels 2 and
in freezer (-20o Centigrade). A 20% urine sample 4 whreae, yeast supplementation did not significantly
(volume/volume) was taken and placed in freezer (-20o affect ADF digestibility at 6 gram level. Sheep fed yeast
Centigrade) until analysis for N balance measurement. had a marked increase (P < 0.05) in energy digestibility
After urine collection, containing 20ml sulfuric acid of tomato pomace at 4 gram level but, yeast did not affect
(normal) was added into collection container to prevent energy digestibility at 2 and 6 gram.
any ammonia loose. The added sulfuric acid volume These results agreed with other studies ( Fadel, 2007;
was detected from sheep urine in the next collection day. Kim et al., 2006; Haddad and Goussous, 2005;
Data collection was done for 7 days starting from 14th Lesmeister et al., 2004; Ando et al., 2004; Miller et al.,
adaptation day. 2002; Wiedmeier et al., 1987; Birick and Yavuz, 2001;
Newbold et al., 1990; Newbold and Wallace, 1992)
Chemical analysis: Partial dry matter (DM) of samples whereas, others (Mruthunjaya et al., 2003; Enjalbert et
was determined after drying at 105o Centigrade for 24 al., 1999; Erasmus et al., 1992; Wohlt et al., 1991;
hours. Dried samples were ground to pass a 1-mm Chademana and Offer, 1990) have recorded no effect.
screen, were analyzed for DM, organic matter (OM) and The tomato pomace had high concentrations of water,
nitrogen according to AOAC (1978). Neutral detergent NDF, lignin and fatty acids and a moderate concentration
fiber (NDF) and acid detergent fiber (ADF) were of CP (Table 1). Overall, values were similar to reference
determined according to Robertson and Van Soest. values (NRC, 1985). Some authors (Fondevila et al.,
Gross energy was determined on a parr bomb 1994; Gasa et al., 1989) reported that the lignin
calorimetric. concentration was much higher than published values
of 7-11%. The concentration of ADIN also was high,
suggesting that some of the lignin might have been an
Statistical analysis: Data collected from the various
artifact (Weiss et al., 1997). The effect of yeast on fiber
parameters were subjected to analysis of variance
digestion were highly variable, with some authors
(ANOVA) using completely randomized design (CRD).
recording increases on the fiber digestion of low quality
The differences between means were evaluated by LCD.
forages (Lynch and Martin, 2002), while others
The analysis was performed using WINKS SDA
(Hadjipanayiotou et al., 1997; Avendano et al., 1995;
software.
Enjalbert et al., 1999) have not recorded any increasing
effect.
Results and Discussion Studies on ruminal degradation of corn silage as a feed
Digestibility: The results of the yeast supplementation containing high fiber by yeast culture supplementation
indicated in Table 2 shows that Saccharomyces (Yeast Culture Laboratory Research, 1998),
cerevisiae yeast supplementation significantly (P < 0.05) demonstrated that yeast culture increased ruminal
tended to increase digestibility of dry matter (DM), degradation of dry matter, NDF and hemicellulose. Other
organic matter (OM), crude protein (CP) and NDF of researchers (Fadel, 2007; Birick and Yavuz, 2001;
tomato pomace at 2 and 4 gram yeast and rams fed 4 Enjalbert et al., 1999; Erasmus et al., 1992; Miller et al.,
gram yeast produced the best digestibilities. The Table 2002) have also confirmed these results using in vivo
2 shows that supplementation at 6 gram brings no profit and in vitro experiments. Williams et al. (1991) also
while supplementation above 2 gram increased the indicated that the initial rate of degradation, rather than
digestibilities compared to the control. Therefore, the potential degradability of the forage, was affected.
digestibility of these parameters was influenced by Fadel (2007) have also reported that NDF digestibility
adding Saccharomyces cerevisiae at 2 and 4 gram yeast and rumen fermentation of forage sorghum hay in
per head per day but, they were not influenced by adding Nubian goat’s kids affected by yeast (Saccharomyces
Saccharomyces cerevisiae at 6 gram. ADF digestibility cerevisiae) addition.

274
 Paryad and Rashidi: Tomato Pomace in Sheep

Table 2: The effect of yeast (Saccharomyces cerevisiae) on tomato pomace digestibility

---------------------------- Yeast supplement (g/head/day) ------------------------------- Significance
Item 0 2 4 6 SEM level
DM (%) 56.62a 65.42b 68.24c 58.12a 1.25 *
OM (%) 59.33a 63.52b 66.73c 59.54a 1.22 *
CP (%) 56.54a 62.89b 66.39c 57.53a 1.27 *
NDF (%) 53.37a 58.27b 60.5c 53.91a 0.94 *
ADF (%) 49.65a 53.29b 54.15b 50.53a 0.72 *
GE (%) 42.7a 43.52a 46.78b 43.83a 0.64 *
abc
Means with different superscript in the same row differ significantly *: P < 0.05. SEM: Standard error of a mean.

an optimum level and its effect will reduce exceed of this

optimum level that probably refer to ruiminal
fermentation and rumen microorganisms’ activity. It
seems that the rumen fermentation will alter by adding
more yeast and digestibility will alter too. The initial
studies suggested that the effects of yeast cultures on
fiber digestion were modulated via an effect on PH in
rumen. The yeast appeared to increase rumen PH so, it
was suggested that the effects of yeast on fiber
digestion in the rumen might be mediated via an effect
on rumen PH. However, Chademana and Offer (1990)
found that yeast stimulated dry matter digestion over a
range of forage to concentrate ratios, with a little effect on
rumen PH. Indeed, Koul et al. (1998) suggested that the
increasing in rumen PH, in animal fed yeast was itself a
Fig. 1: Effect of yeast (Saccharomyces cerevisiae) on secondary effect. Yeast culture stimulates the growth of
nitrogen retention of tomato pomace in sheep. lactic acid utilizing bacteria (Newbold et al., 1990) while,
preventing acid production from hexose fermenting
Newbold and Wallace (1992) suggested that, bacteria (Chaucheyras et al., 1995). Thus, it appears that
differences between control and yeast culture groups the stimulation of fiber degradation in the rumen caused
were not related to the number of viable yeast cells in the by yeast can not be explained by a simple increase in
preparations and their ability to stimulate rumen rumen PH, rather the effect is modulated via an increase
fermentation may be related to difference in metabolic in the number and activity of cellulolytic bacteria
activity. It is also likely that the method of growing, (Williams et al., 1991). This effect on fiber digestion
harvesting and storing the culture affects the final activity appears to differ according to the fiber source. Roa et al.
(Miller et al., 2002). (1997) showed that quality of the forage affects NDF
Fadel (2007) demonstrated that Saccharomyces digestion respect to yeast culture, with more benefits of
cerevisiae improved OM plus NDF digestibility compared good quality forages.
with control diet. Some researches have shown that Callaway and Martin (1997) reported that
treatment with some yeast cultures increased the Saccharomyces cerevisiae culture stimulated growth of
number of total and cellulolytic bacteria in the rumen and the predominal ruminal cellulolytic bacteria Fibrobacter
in some cases increased cellulose degradation (Miller succinogenes and Ruminococcus albus on cellubiose
et al., 2002; Dawson, 1990; Newbold, 1990; Newbold et in medium that did not contain yeast extract,
al., 1990). Newbold et al. (1990) suggested that Saccharomyces cerevisiae culture increased the initial
Aspergillus oryzae fermentation extract and rate but not the extent of cellulose digestion by
Saccharomyces cerevisiae culture stimulated fiber Fibrobacter succinogenes and Ruminococcus
digestion by ruminal microorganisms. Therefore, it is falvefaciens.
suggested that, in a diet containing tomato pomace, It is assumed that, the yeast supplement may provides
Saccharomyces cerevisiae probably alter the rumen factors stimulatory toward proteolytic bacteria therefore,
fermentation which it can accelerate nutrient digestion in resulted in increase of CP digestion. The increase in
rumen due to increase microorganisms’ ability. proteolytic bacteria is more, when high concentrate diets
As mentioned above in the present study, feeding 2 and are fed (Williams et al., 1991). Saccharomyces
4 gram yeast daily to rams improved measured cerevisiae supplementation has been associated with
digestibility parameters but rams fed greater level of an increased flow of microbial protein leaving the rumen
yeast had similar digestibility to control. These results and enhanced supply of amino acids entering the small
suggest that yeast increased digestibility parameters at intestine (Enjalbert et al., 1992).

275
 Paryad and Rashidi: Tomato Pomace in Sheep

Nitrogen retention: As shown in Fig. 1, supplementation on the rumen health. Other available data indicated that
of the tomato pomace with 2 and 4 gram yeast per head in the rumen fluid of animals receiving supplements of
daily significantly (P < 0.05) improved nitrogen retention. yeast culture, the content of ammonia decreased
In contrast, 6 gram yeast inclusion did not affect it (Enjalbert et al., 1999; Kamra et al., 2002; Nursoy and
significantly. This finding is in agreement with Cole et al. Baytok, 2003) in addition to, the total numbers of ruminal
(1992) who reported that nitrogen retention was bacteria and infusoria significantly increased (Kamra et
significantly affected by yeast in lambs fed it. The al., 2002).
increased proteolytic and peptidolytic activity of the
rumen microorganisms might be responsible for the Conclusion: The present study concluded that yeast
high nitrogen retention observed in yeast-fed rams. (Saccharomyces cerevisiae) supplementation to tomato
Although, Newbold et al. (1990) suggested that, pomace significantly affect digestion and nitrogen
Saccharomyces cerevisiae had no effect on the retention of this by-product at 2 and 4 gram per head per
proteolytic, peptidolytic or deaminative activity of the day although, yeast supplementation at a level above 4
rumen microorganisms in vitro. However, several gram did not bring additional profit. These effects may
studies have recorded a decrease in the concentration have been due to beneficial effects on rumen
of the rumen ammonia, when yeast culture was fed fermentation and microorganisms’ activity.
(Enjalbert et al., 1999; Koul et al., 1998; Newbold et al.,
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