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Journal of Animal Science Abstract -

Characteristics of Live and Killed Brewer's Yeast Slurries and Intoxication by Intraruminal Administration to Cattle1,2

 

This article in JAS

  1. Vol. 66 No. 2, p. 585-591
     
    Received: Apr 21, 1987
    Accepted: Sept 11, 1987
    Published:


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doi:10.2527/jas1988.662585x
  1. C. L. Bruning and
  2. M. T. Yokoyama
  1. Michigan State University, East Lansing 48824-1225

Abstract

Abstract

The physical and nutritional characteristics of live and killed brewer's yeast slurries and the possible toxicity of intraruminal administration of loading doses of these by-products were evaluated. Dry-matter (DM) percentages of live brewer's yeast slurry ranged from 10.5 to 29.0, and DM percentages of killed brewer's yeast slurry ranged from 14.6 to 18.5. Total crude protein (N × 6.25) percentages of live and killed yeast slurries (DM basis) were 44.1 and 43.1; ethanol percentages (wet basis) were 6.96 and 1.84, respectively. Phase contrast photomicrographs showed distinct differences in morphology between live and killed yeast cells. Intraruminal administration of loading doses (0, 2.3, 4.5 and 6.8 kg) of live and killed brewer's yeast slurries to bull calves induced clinical intoxication at the 4.5-kg and 6.9-kg dosages of live brewer's yeast slurry. No toxicity was induced either with the killed brewer's yeast or with the 0-kg or 2.3-kg dose levels of live brewer's yeast slurry. The clinical signs and plasma ethanol concentrations suggested ethanol intoxication. Ruminal NH3 concentrations increased to over 70 mg/dl with the 4.5-kg and 6.9-kg dosages of live brewer's yeast slurry, but they did not exceed 35 mg/dl with an equivalent dosage of killed brewer's yeast slurry.

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Copyright © 1988. American Society of Animal ScienceCopyright 1988 by American Society of Animal Science