110/19 | General Article | Veterinary Physiology

Yea Sacc1026 on Physico-Chemical Characteristics of Rumen Liquor in Buffalo Calves During Summer Season

Harjap Singh, Gurpreet Singh and Shashi Nayyar

Department of Veterinary Physiology and Biochemistry, College of Veterinary Sciences, GADVASU, Ludhiana – 141 004, Punjab

Published in the Indian Veterinary Journal August 2019 : 96 (8) - pages 49 to 52
(Received: April, 2019, Accepted: May, 2019)


The effect of Yeast saccharomyces was studied on physico-chemical characteristics of rumen liquor in buffalo calves during summer season. The results revealed that there was signicant (P≤0.5) rise in ruminal pH, values of MBRT and SAT during summer season. There was no alteration in rumen liquor with respect to changes in colour, odour and consistency. However following supplementation of Yea Sacc1026 during summer season there was restoration of rumen pH and signicant improvement in values of MBRT and SAT when compared to summer season. It can be concluded that following supplementation of Yea Sacc1026 during summer season, there was restoration of normal rumen functions and enhanced microbial activity.

Key Words: Buffalo Calves, Physico-chemical characteristics, Rumen liquor, Summer

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