Yeast Effects on In Vitro Digestibility of Diets with Varying Roughage

An experiment evaluating Saccharomyces cerevisiae yeast at levels 0, 0.2, 0.4, and 0.6 g/L on the in vitro digestibility of dry matter, crude protein, and neutral detergent fiber in diets containing 100, 75, 50, and 25% Cynodon dactylon grass. The data were collected using a two-stage artificial rumen incubation technique and analyzed by variance and regression. The work was authored by Fábio José Ferreira Figueiroa.

Use Cases

• Modeling the effect of yeast supplementation levels on in vitro dry matter digestibility.
• Analyzing the interaction between roughage proportion and yeast level on crude protein digestibility.
• Predicting optimal yeast levels for improving neutral detergent fiber digestibility in different diet formulations.

Strengths

• The experimental design is explicitly described as a completely randomized 4x4 factorial scheme.
• The analysis methods are specified as analysis of variance and regression studies.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Last update date is unknown; freshness unverified.

Provenance

Source

paperswithcode

Collection Method

Data were generated from an in vitro artificial rumen experiment using rumen fluid from a cannulated cattle.