Effect of Saccharomyces cerevisiae fermentation product on feed intake parameters, lactation performance, and metabolism of transition dairy cattle

Abstract

The transition period in dairy cattle is characterized by many stressors, including an abrupt diet change, but yeast product supplementation can alter the rumen environment to increase dairy cattle productivity. Saccharomyces cerevisiae fermentation product (SCFP) was fed from −29 ± 5 to 42 d relative to calving (RTC) to evaluate the effects on feed intake, milk production, and metabolism. Treatments were control (n = 30) or SCFP (n = 34) incorporated into a total mixed ration. Cows were individually fed 3×/d prepartum and 2×/d postpartum. Blood samples were collected once during each of the following time points RTC: d −28 to −24 (wk −4), d −14 to −10 (wk −2), d 3 to 7 (wk 1), d 12 to 16 (wk 2), and d 31 to 35 (wk 5). Liver biopsies were taken once between d −19 and d −12 (wk −3) and at 14 d in milk. Cows were milked 2×/d, and samples were taken 2 d/wk for composition analysis. Dry matter intake did not differ by treatment, but SCFP increased meals per day and decreased time between meals. Body weight (measured at enrollment, d 0, and d 42 RTC) and body condition score (scored weekly) were not affected by treatment. Milk, energycorrected milk, and fat-corrected milk yields did not differ by treatment. Milk fat concentration was greater for SCFP, with significant differences in wk 4 and 5. Milk lactose concentration tended to be greater for the control and milk urea nitrogen tended to be lesser for the control, but there were no treatment effects on milk protein concentration or somatic cell count. Assuming equal digestibility, energy balance deficit was greater for SCFP than for the control (−6.15 vs. −4.34 ± 0.74 Mcal/d), with significant differences in wk 4 and 5. Plasma concentrations of free fatty acids, β-hydroxybutyrate, glucose, and insulin did not differ with treatment, but cholesterol was greater for SCFP. Liver triglyceride increased and liver cholesterol decreased with time. Liver triglyceride did not differ by treatment, but liver cholesterol tended to be lesser in SCFP. Relative mRNA abundance of cholesterolrelated genes (SREBF2, HMGCS1, HMGCR, MTTP, SPOB100, APOA1), FGF21, and CPT1A did not differ by treatment, but PCK1 tended to be greater for SCFP. The ketogenic transcript HMGCS2 was greater for SCFP, which aligns with SCFP increasing incidence of subclinical ketosis; however, BDH did not differ between treatments. In conclusion, SCFP supplementation increased meals per day with less time between meals, increased milk fat concentration, altered cholesterol metabolism, and increased incidence of subclinical ketosis, but early-lactation milk yield and metabolism were generally unaffected.

Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

“…Since high SCC and milk of inferior are the common indicator and consequence of mastitis for dairy cows, decreased SCC and improved milk quality in our study suggested the amelioration of mastitis. Higher milk percentage of fat and lactose caused by dietary supplementation of yeast has been reported in dairy goats (Ma et al 2019) and dairy cows (Olagaray et al 2019), while similar study with LAB are rare. Catozzi et al (2019) reported that intramammary incubation of inactivated Lactobacillus rhamnosus caused significant increase of SCC on cows with subclinical at the beginning but decreased afterwards, as well as modulation of milk microbiota.…”

Effects of peripartal yeast culture supplementation on lactation performance, blood biomarkers, rumen fermentation, and rumen bacteria species in dairy cows

“…For instance, Dann et al (2000) observed improvements in DMI during the first 42 DIM in peripartal Jersey dairy cows fed 60 g/d of a yeast culture product. In contrast, neither Olagaray et al (2019) nor Shi et al (2019a) observed an overall improvement in DMI during the transition period when feeding yeast culture products at approximately 17 and 19 g/d, respectively. Similarly, in the current study, yeast culture supplementation did not affect peripartal DMI, and by extension, no effect on BW or BCS was observed around parturition.…”

“…The beneficial effects of different live yeast or yeast culture-based products have been reported on the performance of dairy cows supplemented throughout the transition period or during early lactation only (Dann et al, 2000;Nocek et al, 2011;Shi et al, 2019a). These effects have been further described in terms of rumen characteristics (Al Ibrahim et al, 2010;Bach et al, 2019), metabolic profile (Zaworski et al, 2014;Faccio-Demarco et al, 2019;Olagaray et al, 2019), and immune system function (Yuan et al, 2015b;Knoblock et al, 2019;Lopreiato et al, 2020). However, these cumulative data on yeast supplementation across transition cow studies are inconsistent and might be associated with the wide variety of configurations of yeast cultures or yeast fermentation metabolites used in such studies.…”

Use of Saccharomyces cerevisiae-based products and effects on rumen environment and performance of sheep subjected to dietary changes

“…Contrary to the results obtained, ABO EL-NOR & KHOLIF (1998) reported a higher level of glucose in supplemented cows. However, HRISTOV et al (2010) andOLAGARAY et al (2019) reported no effect of supplementation on plasma glucose levels in dairy cows. It is worth mentioning that the control group has already started the experimental period with high levels of glucose, thereby maintaining during periods with low energy intake.…”