The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows

Abstract

This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood parameters in lactating cows. Six multiparous Holstein cows were allocated to two groups of three cows and assigned randomly to one of two diets in a cross-over experiment. Daily 50 g RumiSacc was top dressed at the p.m. feeding for the treatment group. RumiSacc supplied a high protein and energy with high organic matter digestibility values (83.35%) determined by in vitro enzymatic analysis. Yeast culture supplementation significantly increased milk yield, tended to increase fat yield, protein yield and lactose yield of milk. Methylated fatty acid level of 18:3 (n-3) in milk fat was increased by yeast culture supplementation. The concentrations of methionine, phenyalanine, tyrosine, tryptophan and taurine were significantly increased with dietary inclusion of yeast culture. Live yeast culture supplementation did not affect other performance characteristics, milk quality characteristics and blood parameters. As a conclusion live yeast culture (RumiSacc, Saccharomyces cerevisiae) had high nutritive value and positive effects on milk production and some milk quality characteristics in lactating cows under field conditions.

Saanen Erkek Oğlaklarında Maya Kültürü Ürünlerinin Besi Performansı, Rumen Papilla Morfolojisi, Bazı Kan ve Rumen Parametleri Üzerine Etkileri

“…Blood chemistry results and some hematological parameter results of present study had parallel with the of results Özsoy et al [7] that plasma cholesterol and triglyceride concentrations were not altered by yeast culture supplementation on goats and Yalçın et al [1] on dairy cows. On the other hand, dietary yeast supplementation decreased serum triglyceride level in rams [8] .…”

“…Studies on the effects of yeast cultures have reported variable results. These differences may depend on many factors such as diet composition, forage to concentrate ratio, type of forage feed, yeast dose, feeding strategy and stage of lactation [1] . Saccharomyces cerevisiae vary widely in efficiency, primarily because of differences in strain, the viability of yeast cells, and theirs dosage [2] .…”

“…Another research conducted on Saanen dairy goats show that addition of live yeast into diet increased dry matter intake and milk yield in early lactation period [6] . Some of studies found that yeast culture supplementation did not affect some serological blood parameters in goats [7] and in dairy cows [1] . However, Galip [8] reported that dietary yeast culture altered serum total protein, urea, calcium concentrations, Ca/creatinine ratio and triglyceride concentrations in rams.…”

Nutritional strategies to control ruminal acidosis in feedlot cattle

“…The lack of effect of S. cerevisae on plasma levels of glucose, lactate, and urea-N is in agreement with the results of Stella et al (2007) and Yalçm et al (2011) in dairy goats and cows, respectively. Lascano et al (2012) observed that glucose concentrations tended to increase quadratically with increasing doses of S. cerevisae (S. cerevisiae CBS 493.94; 1 x 10 10 to 5 x 10 10 cfu/d) in dairy heifers fed low starch diets (16.7% of DM).…”

Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on Pufa-Diet Supplemented With Yeast And

“…This finding could be a beneficial effect to dairy goat with high concentrate so that it will improve low fat milk that used to be with this level of concentrate. The 5 g yeast diet (PDY) contained more than twice higher in NDF and ADF than that of diet with 50 g Rumisacc, according to Yalçın et al (2011). Saccharomyces cereviseae populations in diets with yeast (PDY) and mix diet (PDM) were higher than other diets; however, curcuma in the mix diet affected the population by lowering it.…”