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Abstract

ABSTRACT This study aimed to investigate the impact of brewer’s yeast supplementation on the productive performance, rumen fermentation, and serum antioxidant capacity of Simmental × Charolais crossbred beef cattle. Forty healthy beef cattle with same body weights (201 ± 6 kg) were randomly assigned to either a control group (CON) or a brewer’s yeast (100 g/head/day) supplementation group (SC), each consisting of 20 animals. The experimental period spanned 120 days. Results revealed significant improvements in the SC group compared to the CON group. Specifically, the final body weight (P=0.043) and average daily gain (P=0.027) of the beef cattle in the SC group significantly increased, while the feed conversion ratio demonstrated a significant reduction (P=0.003). Furthermore, the rumen fermentation profile of the SC group indicated noteworthy alterations, with significantly higher concentrations of acetic acid (P<0.001), total volatile fatty acids (P<0.001), and an increased acetic acid/propionic acid ratio (P=0.021), coupled with a significant decrease in ammonia peptide nitrogen content (P<0.001). In terms of serum antioxidant capacity, the SC group exhibited significantly greater concentrations of total antioxidant capacity, total superoxide dismutase, and glutathione peroxidase compared to the control group (P<0.05). Conversely, malondialdehyde levels were significantly lower in the SC group (P<0.001). In conclusion, the incorporation of brewer’s yeast into the diet of beef cattle yielded substantial improvements in growth performance, rumen fermentation characteristics, and antioxidant levels. These findings underscore the potential of brewer’s yeast supplementation as a beneficial dietary strategy in enhancing the overall health and productivity of Simmental × Charolais crossbred beef cattle.