During last few years, rate of the use of yeast in dairy animals feed had greatly been increased. The use of live yeast culture (Saccharomyces cerevisiae) in feed of ruminants and especially of goat is being used throughout the world. The effect of the live yeast culture (Saccharomyces cerevisiae) in vitro and in vivo conditions may vary widely. Yea-Sacc1026 is a live yeast culture which consists of Saccharomyces cerevisiae strain 1026, a yeast strain specially selected for its influence on animal performance. Yea-Sacc1026 is ideal for beef, dairy, calf and equine feeds. In the present study, eighteen lactating Beetal goats each having approximately same body weight and age, were selected from the flock. These goats were randomly divided into three groups A, B and C of six animals in each group. All the animals were offered similar concentrate ration @ 500gm/day to meet their daily requirements. Alltech's product "Yea Sacc" was added in the concentrate ration of lactating Beetal goats. In group Aeach goat was fed @500 gm concentrate ration (without treated with Yea Sacc) per day. In group B each goat was fed @ 500gm concentrate ration (treated with Yea Sacc @ 1.5 gm/goat) per day. In group C each goat was fed @ 500gm concentrate ration (treated with Yea Sacc @3gm/goat) per day. The effects of Yea Sacc on milk production, milk quality, weight gain and dry matter intake were evaluated.The mean milk production of goats treated with yeast in groups A, B and C were 0.6417 ± 0.067, 0.8600 ± 0.066and 1.0267± 0.146litters, respectively. The analysis of variance of experimental groups was significant between groups. The mean milk fat percentage of goats treated with yeast in groups A, B and C were 4.3133± 0.004, 4.4417± 0.010 and 4.5900± 0.042 % respectively. The analyses of variance of experimental groups were significant between groups. The mean milk protein percentage of goats treated with yeast in groups A, B and C were 3.1167± 0.014, 3.2783± 0.012 and 3.2867± 0.003%, respectively. The analysis of variance of experimental group are non significant between treated groups. The mean milk lactose percentage of goats treated with yeast in groups A, B and C were3.6083± 0.014, 3.6400± 0.006and 3.6583± 0.006%, respectively. The analyses of variance of experimental groups were significant between treated group and group A. The mean milk ash of goats treated with yeast in groups A, B and C were0.5100± 0.004, 0.5300± 0.004and 0.5483± 0.014 %, respectively. The analyses of variance of experimental groups were significant between the treated groups and group A. The mean milk total solid of goats treated with yeast in groups A, B and C were 11.5483± 0.018, 11.8983± 0.013and 12.0750± 0.005%, respectively. The analyses of variance of experimental groups were significant between group A and group C. The mean weight gain of goats treated with yeast in groups A, B and C were 0.218 ± 0.010, 0.285 ± 0.031 and 0.442 ± 0.019 kg, respectively. The analysis of variance of experimental group were significant between the treated groups and group A while non significant between group A and group B. The mean dry matter intake of goats treated with yeast in groups A, B and C were1.2133± 0.008, 1.2183± 0.012and 1.2383± 0.014%, respectively. In above experiment group C animals were fed 3 gm yeast had shown high milk production, fat %, protein %, lactose %, ash %, total solid %, weight (kg) and dry matter intake (kg) than other groups.
Data on milk yield, composition, growth rate and dry matter intake of Beetal goats were evaluated.
The data obtained was analysed through one way analysis of variances of (ANOVA) (Steel et al. 1997). The difference among treatment means were tested through least significance difference (L.S.D) (Steel et al, 1997).