Effect of Yeast Culture Supplement on Production, Rumen Fermentation, and Duodenal Nitrogen Flow in Dairy Cows

Erasmus, L.J.; Botha, PM; Kistner, A.

doi:10.3168/jds.s0022-0302(92)78069-2

Cited by 250 publications

(247 citation statements)

References 19 publications

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“…These data, which are extracted from predictions using the CPM model, remain to be validated in vivo. However, with other yeast products no positive response was observed in dairy cows on the amount and composition of microbial nitrogen reaching the duodenum (Erasmus et al, 1992;Putnam et al, 1997). More research is needed to better understand how dietary factors can influence the impact of probiotic yeasts on nitrogen microbial metabolism.…”

Section: Effects On Nitrogen Metabolismmentioning

confidence: 99%

Effects and modes of action of live yeasts in the rumen

Fonty¹,

Chaucheyras‐Durand

2006

Biologia

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Live yeasts (Saccharomyces cerevisiae) are more and more widely used as feed additives for ruminants. They are considered as allochtonous microorganisms in the rumen environment, however, distributed daily to dairy cows or beef cattle they can survive in the digestive tract and interact with autochtonous microbial populations. The positive effects of yeast cells have been mainly demonstrated on growth and activity of fibre-degrading bacteria and fungi, on stabilisation of rumen pH and prevention of lactate accumulation, on ruminal microbial colonization and on the set up of fermentative processes during the pre-weaning period. Modes of action of yeast probiotics depend on their viability and stability in the rumen ecosystem. Up to now, the main modes of action identified are the supply of growth factors to rumen microorganisms, oxygen scavenging inducing more favourable conditions for the anaerobic communities, and nutritional competition with autochtonous ruminal species.

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Section: Effects On Nitrogen Metabolismmentioning

confidence: 99%

Effects and modes of action of live yeasts in the rumen

Fonty¹,

Chaucheyras‐Durand

2006

Biologia

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“…Yeasts, in particular different strains or commercial products of Saccharomyces cerevisiae, have been tested on dairy cows with a number of positive effects such as increased dry matter intake (DMI) and milk production (Wohlt et al,1998;Dann et al, 2000); improved diet digestibility (Erasmus et al, 1992;Marden et al, 2008); stabilized rumen pH (Bach et al, 2007); and stimulated rumen bacteria growth (Newbold et al, 1995). However, there are also many studies with no or negative responses to yeast supplementation (Mwenya et al, 2005;Longuski et al, 2009;Chung et al, 2011), probably related to the strong influence of the basal diet, the variation in yeast strains and the different commercial formulations.…”

Section: Introductionmentioning

confidence: 99%

Microbial biodiversity of the liquid fraction of rumen content from lactating cows

Sandri

Manfrin

Pallavicini

et al. 2014

Animal

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Host and dietary interactions with the rumen microbiome can affect the efficacy of supplements, and their effect on the composition of the bacterial population is still unknown. A 16S rRNA metagenomic approach and Next-Generation Sequencing (NGS) technology were used to investigate the bacterial microbiome composition in the liquid fraction of the rumen content collected via stomach tubing. To investigate biodiversity, samples were taken from three groups of four lactating dairy cows given a supplement of either 50 g of potato protein (Ctrl group), or 50 g of lyophilized Saccharomyces cerevisiae (LY group) or 50 g of dried S. cerevisiae (DY group) in a potato protein support. Rumen samples were collected after 15 days of dietary treatments and milk production was similar between the three groups. Taxonomic distribution analysis revealed a prevalence of the Firmicutes phylum in all cows (79.76%) and a significantly (P < 0.05) higher presence of the genus Bacillus in the DY group. Volatile fattyacid concentration was not significantly different between groups, possibly because of relatively high inter-animal variability or limited effect of the treatments or both, and the correlation analysis with bacterial taxa showed significant associations, in particular between many Firmicutes genera and butyrate. Limited differences were observed between dietary treatments, but the lack of microbiome data before yeast administration does not allow to draw firm conclusions on the effect of dietary treatments.Keywords: rumen bacteria community, Saccharomyces cerevisiae, Next-Generation Sequencing, 16S rRNA, dairy cows Implications Next-Generation Sequencing technology offers the opportunity to gather information regarding the rumen microbiome by comparing repository databases of rumen bacteria 16S rRNA gene sequences generated through different experiments. The high extent of sequencing attained through this research provides valuable information on the microbial biodiversity of the liquid phase of the rumen and represents a contribution to research in rumen microbiology and dairy feed supplements. However, the effectiveness of yeast supplements to modify the rumen bacterial microbiome requires further investigation.

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“…The higher average gain during the first five months of the study might be related to a higher feed intake by the yeast-treated calves during the same period (listed below in Table 3) compared to the control calves. Erasmus et al (1992) stated that one of the beneficial effects of the addition of yeast cultures to diets is enhancement of dry matter intake. The extra metabolisable energy obtained from the additional feed intake following yeast supplementation was sufficient to account for the increased production recorded (Wohlt et al, 1991).…”

Section: Resultsmentioning

confidence: 99%

Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

Titi¹,

Abdullah²,

Lubbadeh³

et al. 2008

SA J. An. Sci.

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This experiment was carried out to study the effect of the inclusion of a yeast culture in the diet of feeder dairy calves on their growth and carcass characteristics. Thirty male Friesian calves were randomly allocated to two groups of 15 each (treatment and control). The calves were fed a total mixed ration for a period of 294 days and then slaughtered to obtain carcass measurements. The yeast culture was added to the diet of the treatment group at a level of 20 kg yeast culture/ton of feed. The addition of the yeast culture did not affect final weight, average gain or average daily gain, but reduced total and daily dry matter intakes. Feed conversion ratio was not affected by treatment. Yeast culture supplementation had no effect on fasting weight or cold carcass weight, dressing percentage nor on non-carcass components. Differences in back-fat thickness and in the weight and percentage of carcass cuts were not significant between treatments. Similarly, carcass characteristics and quality measures did not show any significant differences between treatments. In this experiment the inclusion of a yeast culture in the finishing off diet of dairy calves had no effect on their growth rate, feed conversion ratio, carcass characteristics or meat quality. ________________________________________________________________________________

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Effect of Yeast Culture Supplement on Production, Rumen Fermentation, and Duodenal Nitrogen Flow in Dairy Cows

Cited by 250 publications

References 19 publications

Effects and modes of action of live yeasts in the rumen

Effects and modes of action of live yeasts in the rumen

Microbial biodiversity of the liquid fraction of rumen content from lactating cows

Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

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