Modification of the feeding behavior of dairy cows through live yeast supplementation

Abstract

The objective of this study was to determine if the feeding behavior of dairy cows is modified through live yeast supplementation. Twelve lactating Holstein dairy cows (2 primiparous and 10 multiparous) were individually exposed, in a replicated crossover design, to each of 2 treatment diets (over 35-d periods): (1) a control TMR and (2) a control TMR plus 1 × 10(10) cfu/head per day of live yeast (Saccharomyces cerevisiae CNCM I-1077; Levucell SC20; Lallemand Animal Nutrition, Montreal, QC, Canada). Milk production, feeding, and rumination behavior were electronically monitored for each animal for the last 7 d of each treatment period. Milk samples were collected for the last 6 d of each period for milk component analysis. Dry matter intake (28.3 kg/d), eating time (229.3 min/d), and rate (0.14 kg of dry matter/min) were similar between treatments. With yeast supplementation, meal criteria (minimum intermeal interval) were shorter (20.0 vs. 25.8 min), translating to cows tending to have more meals (9.0 vs. 7.8 meals/d), which tended to be smaller in size (3.4 vs. 3.8 kg/meal). Yeast-supplemented cows also tended to ruminate longer (570.3 vs. 544.9 min/d). Milk yield (45.8 kg/d) and efficiency of production (1.64 kg of milk/kg of dry matter intake) were similar between treatments. A tendency for higher milk fat percent (3.71 vs. 3.55%) and yield (1.70 vs. 1.63 kg/d) was observed when cows were supplemented with yeast. No differences in milk fatty acid composition were observed, with the exception of a tendency for a greater concentration of 18:2 cis-9,cis-12 fatty acid (2.71 vs. 2.48% of total fatty acids) with yeast supplementation. Yeast-supplemented cows had lower mean ruminal temperature (38.4 vs. 38.5 °C) and spent less time with rumen temperature above 39.0 °C (353.1 vs. 366.9 min/d), potentially indicating improved rumen pH conditions. Overall, the results show that live yeast supplementation tended to improve meal patterns and rumination, rumen temperature, and milk fat production.

Changes in the rumen and colon microbiota and effects of live yeast dietary supplementation during the transition from the dry period to lactation of dairy cows

“…However, the relative abundance of Prevotella was not affected (P = 0.13) by the interaction between dietary treatment and time relative to calving (with the relative abundance of Prevotella being numerically lower in LY than in control cows), which would indicate that rumen pH between control and LY cows probably did not substantially differ after calving. However, several studies have reported improvements in rumen pH when supplementing lactating cows with LY (Bach et al, 2007;Thrune et al, 2009;DeVries and Chevaux, 2014). The hypothetical lack of differences in rumen pH (as potentially indicated that the relative abundance of Prevotella) could be found in the important differences in DMI, which was much greater in LY than in control cows.…”

Live yeasts enhance fibre degradation in the cow rumen through an increase in plant substrate colonization by fibrolytic bacteria and fungi

“…A better fibre digestibility may also been linked to changes in feed intake pattern which have been measured in the presence of live yeasts (Bach et al . ; Devries and Chevaux ). More generally, greater fibre digestion benefits milk production (Oba and Allen ).…”

“…The positive effects on fibre digestion can be partly responsible for the increase in dry matter intake (DMI) which can be observed with yeast supplementation (Marden et al 2008;Desnoyers et al 2009), DMI being correlated with neutral detergent fibre (NDF) digestibility (Oba and Allen 1999). A better fibre digestibility may also been linked to changes in feed intake pattern which have been measured in the presence of live yeasts (Bach et al 2007;Devries and Chevaux 2014). More generally, greater fibre digestion benefits milk production (Oba and Allen 1999).…”

Effects of feeding live yeast at 2 dosages on performance and feeding behavior of dairy cows under heat stress

“…Saccharomyces cerevisiae is typically fed to dairy cattle either as a live yeast (LY) or as a yeast culture (YC) containing live and dead cells and the products of fermentation, or a combination of both, with the aim of altering ruminal fermentation in an attempt to improve nutrient digestion and N utilization, and to stabilize ruminal pH, reducing the risk of ruminal acidosis, and improve animal performance (Desnoyers et al, 2009). Experiments have documented that provision of LY or YC has potential to modify dairy cow feeding behavior patterns (Bach et al, 2007;DeVries and Chevaux, 2014;Dias et al, 2018a).…”