Effect of Yeast Culture on Steer Performance, Apparent Diet Digestibility, and Carcass Measurements When Used in a Barley and Potato Finishing Diet

Hinman, D. D.; Sorensen, S.J.; Momont, P.A.; Albin, R.; Cole, N. A.

doi:10.15232/s1080-7446(15)31819-2

Cited by 20 publications

(22 citation statements)

References 8 publications

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“…However, in another study both ADG and feed efficiency were all enhanced by YC supplementation (Hinman et al . ).…”

Section: Discussionmentioning

confidence: 97%

“…Although data were inconsistent, most studies indicated that both ADY and YC supplementation in beef cattle ration have been shown to improve growth parameters, including ADG, final BW, DMI and feed efficiency (Hinman et al . ; Schingoethe et al . ; Bontempo et al .…”

Section: Discussionmentioning

confidence: 99%

“…ADY (CNCM1-1077) and YC (Diamond V XP) used in our study, as two commercialized yeast preparations, have been widely used in ruminant feeding. Although data were inconsistent, most studies indicated that both ADY and YC supplementation in beef cattle ration have been shown to improve growth parameters, including ADG, final BW, DMI and feed efficiency (Hinman et al 1998;Schingoethe et al 2004;Bontempo et al 2009;Erasmus et al 2009). In the present study, consistently, ADY supplementation significantly increased ADG, DMI and final BW and tended to increase feed efficiency compared with CON, which agreed with the observation of Bontempo et al (2009) andFinck et al (2014).…”

Section: Growth Performancementioning

confidence: 99%

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Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls

Geng

Ren

Zhou

et al. 2015

Animal Science Journal

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This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on growth performance, carcass characteristics, meat quality and blood indexes in finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean body weight (BW) ± standard deviation: 505 ± 29 kg BW) were allocated to three groups of 15 bulls and assigned randomly to one of three diets which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP), respectively. After 98 days of trial, all bulls were slaughtered. The result showed that ADY rather than YC improved growth performance and carcass traits of bulls compared to CON. Moreover, both ADY and YC improved beef tenderness and changed blood indexes related to fat metabolism. In conclusion, ADY had more pronounced effect on growth performance of bulls fed high-concentrate diet, and both ADY and YC improved the beef quality by intensive fat metabolism.

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“…However, in another study both ADG and feed efficiency were all enhanced by YC supplementation (Hinman et al . ).…”

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Growth Performancementioning

confidence: 99%

See 1 more Smart Citation

Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls

Geng

Ren

Zhou

et al. 2015

Animal Science Journal

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“…Similarly, Hinman, Sorensen and Momont (1998) reported no differences within the first 86 days, however between day 87 and 115, there was a DMI increase in cattle supplemented with yeast. The authors explained that these results were because of the best efficiency of the microbial growth as the dilution rate of the ruminal fluid increases.…”

Section: Discussmentioning

confidence: 89%

The Effect of Live Yeast Supplementation on Beef Cattle Performance: A Systematic Review and Meta-Analysis

Sartori¹,

Canozzi²,

Zago³

et al. 2017

JAS

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This meta-analysis evaluates the effects of yeast supplementation (Saccharomyces cerevisiae) on dry matter intake (DMI) and average daily gain (ADG) in beef cattle. The inclusion criteria were complete and randomized trials and supplementation with yeast S. cerevisiae versus no supplementation to measure DMI or ADG. Data were extracted from relevant papers via pre-defined protocols. A meta-analysis of random effects was conducted for each indicator separately including the mean of the control and treated groups. The results were presented with the pooled mean difference (MD), 95% of confidence interval, and I² (percentage of total variation between studies that is due to heterogeneity rather than chance). A total of 12 publications reporting 22 trials conducted in 1,161 cattle were analysed. The heterogeneity between studies was high and ranged from 92 to 99%. No effects were observed in ADG with the inclusion of yeast in the diet (MD = -2.849 g/day, p = 0.492). However, there was a reduction in the DMI (MD = -0.885 kg/day; p = 0.023) despite the high heterogeneity among studies (I 2 = 92.4%; p < 0.001). The ADG increased when the forage level in the diet was between 30 and 50% (MD = 641.08 g/day; p = 0.001) and decreased when the level range from 51 to 75% (MD = -2.90 g/day; p < 0.001). In over 60% of the Neutral Detergent Fibre, the use of yeast in the diet decreased the ADG by 406.94 g/day (p = 0.034). Feedlot animals showed a reduction in the DMI (MD = -0.97 kg/day; p = 0.019) if supplemented with yeast. Supplementation with S. cerevisiae in the diet of beef cattle had no effect on ADG; however, it does improve the feed conversion due to the reduction in DMI.

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“…Una de esas alternativas, para minimizar el impacto ruminal de las dietas que contienen granos, es el uso de levaduras vivas ya que tienen muchas ventajas (Evans et al, 2012), mismas que además de contribuir a mejorar la eficiencia alimenticia (White et al, 2008;Holtshausen y Beauchemin, 2010;Ondarza et al, 2010a), producción y contenido de proteina en leche (Shaver y Garrett, 1997;Ondarza et al, 2010b), ganancia diaria de peso (Ponce et al, 2012), incremento de las poblaciones de microorganismos totales del rumen (Fokkink et al, 2009) y en muchos casos el incremento en la digestibilidad de los forrajes (Bacha, 2002), aunque en otros no presentan efecto (Hinman et al, 1998;O'Connor et al, 2002). Los betaglucanos presentes en la pared externa de las levaduras estimula el sistema de defensa natural del organismo; además de estimular de forma selectiva el crecimiento de las poblaciones de bacterias consumidoras de lactato (Megaspharera elsdenii y Selenomonas ruminantium) lo que reduce la presencia de ácido láctico, evitando así las caídas pronunciadas de pH ruminal, lo que disminuye la incidencia de acidosis y por lo tanto los problemas digestivos, las cojeras y los altos conteos de células somáticas asociadas a esta causa (Clayton et al, 1999;Bacha, 2002).…”

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Levadura viva (Saccharomyces cerevisiae) en la degradabilidad in vitro de una dieta para bovinos basada en forraje más concentrado

Macías

Cevallos

Jurado

et al. 2017

CyT

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Levadura viva (Saccharomyces cerevisiae) en la degradabilidad in vitro de una dieta para bovinos basada en forraje más concentrado Resumen S e evaluaron cuatro niveles de cultivo de levadura viva (Saccharomyces cerevisiae) en la digestibilidad in vitro de una dieta para bovinos basada en forraje más concentrado. Se utilizó líquido ruminal de dos toros fistulados, como inoculo bacteriano. Se emplearon dos incubadores Ankom® para digestibilidad in vitro, donde se depositaron bolsas F57 (Ankom Technology) que contenían las muestras de tratamientos experimentales. Los tratamientos fueron; T1: dieta testigo a base de forraje más concentrado, T2: T1 más 1 g de CL (Cultivo de levadura) kg -1 de alimento, T3: T1+2 g de CL kg -1 de alimento y T4: T1+3 g de CL kg -1 de alimento. La incubación se efectuó en siete tiempos; y la degradación se detuvo mediante refrigeración a 4 ºC. El experimento duró 90 días. Se evidenció a las 3, 12 y 72 h de incubación ruminal, la degradabilidad in vitro (DRIV) de la materia seca (DIMS), no presentó cambios por efecto de la suplementación del CL. No obstante, aunque de una manera no lineal, este CL provocó diferencias para los periodos de incubación de 0, 6, 24 y 48 horas. La DRIV de la materia orgánica (DIMO) tampoco presentó un comportamiento lineal por efecto de la adición creciente del CL a la dieta base, existiendo diferencias sólo en los tiempos de incubación de 3, 24 y 48 horas, pero no en el mayor tiempo de incubación (72 h). Los CL no provocan cambios claros en la degradabilidad de las dietas estudiadas.Palabras clave: cultivo de levadura, incubación in vitro, king grass, líquido ruminal Abstract F our levels of live yeast (Saccharomyces cerevisiae) culture in the in vitro digestibility of a more concentrated forage based cattle diet were evaluated. Ruminal fluid of two fistulated bulls was used, as a bacterial inoculum. Two Ankom® incubators were used for in vitro digestibility, where F57 bags (Ankom Technology) containing the samples of experimental treatments were deposited. The treatments were; T1: control diet with more concentrated forage, T2: T1 plus 1 g of CL (Yeast Culture) kg -1 of feed, T3: T1 plus 2 g of CL kg -1 of feed and T4: T1 plus 3 g of CL kg -1 of food. The experiment was developed in the Laboratory of Nutrition Rumiology and Metabolism with a duration of 90 days. In vitro dry matter degradability (DIMS) showed no changes at 3, 12 and 72 h of ruminal incubation because of CL supplementation. However, although in a non-linear manner, this CL caused differences for the incubation periods of 0, 6, 24 and 48 hours. The DRIV of organic matter (DIMO) did not present a linear behavior because of the increasing addition of CL to the base diet. There were differences only in incubation times of 3, 24 and 48 hours, but not in the longest incubation time (72 h). CLs do not cause clear changes in the degradability of the diets studied.

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Effect of Yeast Culture on Steer Performance, Apparent Diet Digestibility, and Carcass Measurements When Used in a Barley and Potato Finishing Diet

Cited by 20 publications

References 8 publications

Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls

Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls

The Effect of Live Yeast Supplementation on Beef Cattle Performance: A Systematic Review and Meta-Analysis

Levadura viva (Saccharomyces cerevisiae) en la degradabilidad in vitro de una dieta para bovinos basada en forraje más concentrado

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