Effects of Yeast Culture (Saccharomyces cerevisiae) on Prepartum Intake and Postpartum Intake and Milk Production of Jersey Cows

Abstract

Yeast cultures (Saccharomyces cerevisiae; YC) have been added to diets for dry and lactating dairy cows to attempt to improve ruminal fermentation, potentially increasing dry matter intake (DMI) and milk yield. Jersey cows (14 primigravid and 25 multigravid) were fed total mixed rations prepartum and postpartum that were either supplemented or not supplemented with YC. The YC was a dried product that was top-dressed at 60 g/d for approximately 21 d prepartum and 140 d postpartum. The DMI was increased by YC during both the last 7 d prepartum (9.8 vs. 7.7 kg) and during the first 42 d of lactation (13.7 vs. 11.9 kg). The treatment-by-day interaction was significant for DMI during the first 21 d postpartum, indicating that cows supplemented with YC increased DMI more rapidly than did nonsupplemented cows. A significant treatment-by-day interaction indicated that cows supplemented with YC lost body weight less rapidly postpartum than did non-supplemented cows. A significant interaction of treatment by day indicated that cows supplemented with YC reached peak milk production more quickly than did nonsupplemented cows. However, total milk produced during the first 140 d of lactation did not differ. Concentrations of fat, protein, lactose, total solids, and urea N in milk, as well as somatic cell count, were not significantly affected by YC. Supplementation of YC increased DMI during the transition period and increased DMI postpartum.

Effects of adding a mixture of malate and yeast culture (Saccharomyces cerevisiae) on milk production of Murciano-Granadina dairy goats

“…So, while Hadjipanayiotou et al [13] reported no effects on intake, BW, milk yield or milk composition, Giger-Reverdin et al [11] observed a significant increase in fat corrected milk yield and fat content in dairy goats. Similar contradictory results in yeast supplementation were observed in dairy cows as a consequence of the differences in various factors such as the type of forage fed, feeding strategy, forage to concentrate ratio and stage of lactation [9,20,23,25].…”

“…However, the results on the use of S. cerevisiae in dairy cows [9,20,23] and dairy goats [11,13] are also contradictory. Dietary factors such as forage concentrate ratio and forage type are important in determining the response to malate and yeast culture supplementation [20], which may explain the contradiction found in the results of the previous studies.…”

Effects of hydrolyzed yeast supplementation in calf starter on immune responses to vaccine challenge in neonatal calves

“…Brewer's yeast or live yeast has been considered as possible candidates. Yeast has been typically included in calf diets at levels between 0.001% and 1.00%, with some positive effects on DMI, rumen pH and nutrient digestibility (Wagner et al, 1990;Quigley et al, 1992;Callaway and Martin, 1997;Kumar et al, 1997;Dann et al, 2000). Previous studies have explained the beneficial effects of yeast products as due to yeast cell components and fermented products such as organic acids, vitamins and nucleotides.…”

Mitigation strategies to reduce enteric methane emissions from dairy cows: Update review

“…The addition of Saccharomyces cerevisiae reduced CH 4 by 10% in vitro, but was not sustained over a long period (Mutsvangwa et al 1992). It has been shown that yeast culture influenced microbial metabolism and improved DMI, fiber digestion, and milk production in lactating cattle (Shaver and Garrett 1995;Doreau and Jouany 1998;Dann et al 2000). However, the specific mode of action is still unknown.…”