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Nutrition Notes

Influence of Kent Natural Yeast on Rumen Dynamics

Before digging into the influence Kent Natural Yeast (KNY) has on rumen dynamics, it should be noted that not all

yeasts are created equally. Therefore, function and impact on animal performance differs between the various yeast

products available on the market. Research findings reported in this Nutrition Notes  describe KNY only and should

not be extrapolated onto other yeast or yeast culture products.

Kent Natural Yeast is a killed, brewers yeast supplement that has undergone full alcohol fermentation at

the brewery before undergoing a proprietary manufacturing process. The KNY product formula is unique,

and only found in our bags. The unique formula, type of brewers yeast, and manufacturing process all

contribute to making KNY the most palatable yeast available. Its nutrient profile, biologically available

vitamins and minerals, and unique metabolites contribute to its overall function and ability to support

immune and gut health in all species’ diets.

This Nutrition Notes focuses on the evaluation of KNY in fermenters with a continuous culture of rumen

microorganisms. Research was done using an independent third party, at a University setting. Our objectives were to

evaluate the effects of KNY on short chain fatty acids (SCFA), methane output, ammonia concentrations, and pH.

Research Results

Results indicated microbial physiology was altered by shifting fermentation from predominantly an acetate population

to an increased propionate population. Propionate is associated with increased capture of carbon that is usually lost

as methane. When this occurs, it often results in an overall increase in animal efficiency.

Data also reported methane production was reduced in diets containing KNY. These findings may correlate with the

SCFA data reported in the previous paragraph. This correlation may be due to the possibility of capturing the carbon

that is usually lost as methane.

Lastly, the inclusion of KNY in the diet tended to inhibit the decline in ruminal pH often associated with diet transition

to high concentrates. Diets containing KNY had a gradual change in pH, whereas diets without KNY had a more

drastic change in pH during times of diet transition. This drastic change in pH is often associated with acidosis and

other health challenges. The presence of KNY in the diet also tended to reduce the concentrations of ammonia-N in

ruminal cultures.

Short chain fatty acid data is presented in Table 1, while pH, ammonia and methane data is presented in Table 2.

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