Effects of Fermented Cassava with Saccharomyces cerevisiae on Rumen Fermentation Characteristics and Nutrient Utilization of Beef Cattle in Southern Thailand

This study aimed to evaluate the effects of yeast-fermented cassava supplementation on the chemical composition of growth performance, feed intake, rumen fermentation, and blood biochemical parameters in Brahman and Kamphaeng Saen cattle breeds. The experimental diet consisted of a concentrate mixed with yeast-fermented cassava, which contained 63.27% dry matter, 18.67% crude protein, and 89.02% organic matter. In comparison, yeast-fermented cassava alone contained 22.95% dry matter, 8.74% crude protein, and 95.44% organic matter. The results showed that Kamphaeng Saen cattle supplemented with yeast-fermented cassava had significantly higher (P < 0.05) concentrate and total feed intake than Brahman cattle, while there was no significant difference in roughage intake. Although the final body weight, average daily gain (ADG), and feed conversion ratio (FCR) were numerically higher in Kamphaeng Saen cattle, the differences were not statistically significant (P > 0.05). Additionally, Kamphaeng Saen cattle had a significantly higher (P < 0.05) protozoa count in the rumen and fasting blood sugar (FBS) levels than Brahman cattle, indicating improved digestive and energy metabolism processes. In conclusion, supplementation with yeast-fermented cassava appears to enhance feed intake and energy metabolism efficiency, particularly in Kamphaeng Saen cattle. However, further research on economic feasibility and long-term effects is recommended to assess the potential of yeast-fermented cassava as a sustainable component in cattle feeding programs.