Influence of dietary supplementation of yeast on milk composition and lactation curve behavior of Sohagi ewes, and the growth performance of their newborn lambs

Elaref, M. Y.; Hamdon, H.; Nayel, U. A.; Salem, Abdelfattah Z.M.; Anele, U.Y.

doi:10.1016/j.smallrumres.2020.106176

Cited by 11 publications

(9 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After 30 days of the feeding experiment, Pichia kudriavzevii T7 generated a beneficial effect of on milk production, which was in agreement with the previous studies [ 30 , 31 ]. Hence, the yeast might be related to the improvement in lactation performance of ruminants.…”

Section: Discussionsupporting

confidence: 92%

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

Dong

Liu

et al. 2022

Microorganisms

View full text Add to dashboard Cite

Microbial administration has been used successfully to improve host health. However, the positive effects of endogenous microbials are still underexplored. This study investigated the effects of bovine Lactic acid bacteria and yeast on the milk production, quality and digestive tract microbiome of dairy cows. Lactobacillus plantarum Y9, Pichia kudriavzevii T7 and Candida glabrata B14 isolated from high-yielding dairy cows were selected to feed low-yielding Holstein cows. Pichia kudriavzevii T7 could significantly increase milk yield, meanwhile, Pichia kudriavzevii T7 and Candida glabrata B14 could obviously reduce the number of somatic cell counts (SCC). However, slight differences were found in milk fat, protein, lactose and SNF (solids not fat) percentage. High throughput sequencing showed that the dominant bacteria were Prevotella and Ruminococcaceae in rumen and feces, respectively, and the dominant fungi were Penicillium, Aspergillus and Trichoderma in both samples, before and after feeding the microbial addition. Nonetheless, microbial addition changed the abundance and structure of the microbiome in the digestive tract. Our data showed bovine yeast and LAB were beneficial for improving performance and regulating the microbial structure of dairy cows. This study was expected to enrich the knowledge of the digestive tract microbiome in dairy cows and provide a feasible strategy for the further utilization of bovine microorganisms.

show abstract

Section: Discussionsupporting

confidence: 92%

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

Dong

Liu

et al. 2022

Microorganisms

View full text Add to dashboard Cite

show abstract

“…Total carbohydrates (45.72%) represent nearly half of the biomass. The present results agree with those recently reported by Elaref et al (2020), which were 91.83, 82.58, 46.13, 3.85 and 39.24% respectively for DM, OM, CP, EE and NFE. The present values of CP, CF, EE% and Ash were higher than those found by Ibrahim and El Naggar (2018) who reported 40.82, 1.10, 1.33 and 2.98% for the same items in dry yeast, but our findings were lower in case of DM (87.05%), OM (97.02%) and NFE (53.77%).…”

Section: Chemical Composition Of Feeds and Experimental Feed Additivessupporting

confidence: 94%

The Effect of Yeast (Saccharomyces Cerevisae), Garlic (Allium Sativum) and Their Combination as Feed Additives in Finishing Diets on the Performance, Ruminal Fermentation, and Immune Status of Lambs

Kewan

Ali

Ahmed

et al. 2021

Egyptian Journal of Nutrition and Feeds

View full text Add to dashboard Cite

our groups of male lambs (seven animals/ group) were used to study the effect of natural (garlic powder; Allium sativum) and biological (dry yeast; Saccharomyces cerevisiae) additives and their combination in finishing diets as compared to control diet on feed utilization and animal performance. Animals were 8 months of age and 35.8kg ± 0. 41 as average body weight. Animals were fed a basal diet including concentrate feed mixture (CFM) at level of 70% of total requirement and berseem hay (BH) was offered ad lib. The experimental diets were: 1) a basal diet without additive (control), (C); 2) a basal diet supplemented with 6g dry yeast (2.44x10 11 cfu/g)/head/day, (Y); 3) a basal diet supplemented with 40g garlic powder/head/day, (G), and 4) a basal diet supplemented with 3g dry yeast plus 20g garlic powder/head/day, (YG). The results revealed that all feed additive treatments showed higher (P<0.05) digestibility values of DM, OM, CP, CF and NFE, than non-additive diet (C). The highest (P<0.05) values were observed for animals fed G diet; however, C group showed the lowest (P<0.05) digestibility values. The G diet showed the highest (P<0.05) value of TDN% (73.56%) and C showed the lowest one (69.20%). However, the DCP% was not affected (P<0.05) by additives and its values ranged between 11.81 and 12.27%. Animals fed enriched diets (Y, G and YG) showed higher ADG (180, 184 and 186 g/d, respectively) compared to control group (160g/d). Additives have no significant effect on feed intake either in the form of CFM or the roughage and consequently the total feed intake. All feed additives and their combination significantly (P<0.05) enhanced, with the same extent, the feed efficiency indicators of the enriched diets compared with control one. Yeast/garlic combined addition revealed the highest daily profit percentage relative to control (42%) followed by garlic (34.0%) and then yeast alone (31%) treatments. Energy utilization was significantly different (P<0.05) between the test groups where, the G group showed the highest values, but C group was the lowest values. When the combined additive (YG) was supplemented, N balance exhibited 15.2% increase above the control group. The concentration of blood immunoglobulins (IgA) and IgG differed (P <0.05) among groups being their concentration were enhanced by the respective additives. It could be concluded that using feed additive such as dry yeast (6 gm/h/d) or garlic powder (40 gm/h/d) or their combination (3gm plus 20 gm, respectively) in finishing diets of lamb tended to increase digestibility coefficients for most of nutrients, increasing nutritive value as TDN and appeared to increase the daily gain as well as enhanced the immune status of animals.

show abstract

“…(2017a) Holstein cows Trial 1, 104 ± 12 DIM; trial 2, 97 ± 4.3 DIM; trial 3, 139 ± 4.5 DIM Grass silage and concentrate 0.8 g/cow per day (1 × 10 10 CFU/cow per day) and 4.0 g/cow per day (6 × 10 10 CFU/cow per day) No effects on milk yield, butterfat, milk protein, or lactose Ambriz-Vilchis et al. (2017) Sohagi ewes Last 2 months of pregnancy Concentrate and forage 5 or 10 g of yeast per ewe per day Increased milk yield, milk fat, protein and solids non-fats Elaref et al. (2020) Holstein cows 116 ± 9 DIM Concentrates and corn silage 15 g selenium-enriched yeast per day Increased selenium concentration; no effects on milk production Faccenda et al.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

“…Several studies investigated the effects of including yeast to the diets of lactating Holstein cows and the results obtained showed an improved milk yield, a higher concentration of milk fat ( Alshaikh et al., 2002 ; Rezaeian, 2003 ; Ramsing et al., 2009 ; Ayad et al., 2013 ; Jiang et al., 2017a ; Dias et al., 2018 ; Nasiri et al., 2019 ; Elaref et al., 2020 ) and increased milk protein ( Alshaikh et al., 2002 ; Jiang et al., 2017a ). The increase in milk fat yield could be attributed to the yeast's ability to stimulate acetate production in the rumen ( Hučko et al., 2009 ; Al Ibrahim et al., 2010 ; Malekkhahi et al., 2016 ) which is a precursor of milk fat.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

“…This suggests that yeast supplementation could be useful in preventing milk fat depression in lactating cows. In another study, Elaref et al. (2020) added yeast to the diets of ewes and reported an increased milk yield, improved milk fat, increased milk protein, and solids rather than fats.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

See 1 more Smart Citation

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Amin

Mao

2021

Animal Nutrition

View full text Add to dashboard Cite

This review aims to give an overview of the efficacy of yeast supplementation on growth performance, rumen pH, rumen microbiota, and their relationship to meat and milk quality in ruminants. The practice of feeding high grain diets to ruminants in an effort to increase growth rate and weight gain usually results in excess deposition of saturated fatty acids in animal products and increased incidence of rumen acidosis. The supplementation of yeast at the right dose and viability level could counteract the acidotic effects of these high grain diets in the rumen and positively modify the fatty acid composition of animal products. Yeast exerts its actions by competing with lactate-producing ( Streptococcus bovis and Lactobacillus ) bacteria for available sugar and encouraging the growth of lactate-utilising bacteria ( Megasphaera elsdenii ). M. elsdenii is known to convert lactate into butyrate and propionate leading to a decrease in the accumulation of lactate thereby resulting in higher rumen pH. Interestingly, this creates a conducive environment for the proliferation of vaccenic acid-producing bacteria ( Butyrivibrio fibrisolvens ) and ciliate protozoa, both of which have been reported to increase the ruminal concentration of trans -11 and cis -9, trans -11-conjugated linoleic acid (CLA) at a pH range between 5.6 and 6.3. The addition of yeast into the diet of ruminants has also been reported to positively modify rumen biohydrogenation pathway to synthesise more of the beneficial biohydrogenation intermediates ( trans - 11 and cis - 9, trans - 11). This implies that more dietary sources of linoleic acid, linolenic acid, and oleic acid along with beneficial biohydrogenation intermediates ( cis -9, trans -11-CLA, and trans -11) would escape complete biohydrogenation in the rumen to be absorbed into milk and meat. However, further studies are required to substantiate our claim. Therefore, techniques like transcriptomics should be employed to identify the mRNA transcript expression levels of genes like stearoyl-CoA desaturase , fatty acid synthase, and elongase of very long chain fatty acids 6 in the muscle. Different strains of yeast need to be tested at different doses and viability levels on the fatty acid profile of animal products as well as its vaccenic acid and rumenic acid composition.

show abstract

Influence of dietary supplementation of yeast on milk composition and lactation curve behavior of Sohagi ewes, and the growth performance of their newborn lambs

Cited by 11 publications

References 19 publications

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

Effects of Bovine Pichia kudriavzevii T7, Candida glabrata B14, and Lactobacillus plantarum Y9 on Milk Production, Quality and Digestive Tract Microbiome in Dairy Cows

The Effect of Yeast (Saccharomyces Cerevisae), Garlic (Allium Sativum) and Their Combination as Feed Additives in Finishing Diets on the Performance, Ruminal Fermentation, and Immune Status of Lambs

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Contact Info

Product

Resources

About