Effects of Yeast on Dairy Cow Performance, Ruminal Fermentation, Blood Components, and Milk Manufacturing Properties

Piva, G.; Belladonna, S.; Fusconi, G.; Sicbaldi, F.

doi:10.3168/jds.s0022-0302(93)77608-0

Cited by 135 publications

(134 citation statements)

References 9 publications

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“…In our earlier studies on digestion in the rumen (Strzetelski et al, 1995b), a high ratio of C 2 :C 3 (4.4) was found in bulls fed diets supplemented with Yea-Sacc. Williams et al (1991) and Piva et al (1993) found a similar increase of the C 2 :C 3 ratio in the rumen of dairy cows and increased fat content in milk after supplementing the diet with the Yea-Sacc preparation.…”

Section: Discussionmentioning

confidence: 78%

Yeast cells as a feed supplement for cattle 3. New yeast preparations for cows in the first period of lactation

Strzetelski¹,

Kowalczyk²,

Bilik³

et al. 1996

J. Anim. Feed Sci.

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A study was conducted on 28 cows between the third week preceding and fourteenth week after calving. The cows were divided into 4 groups of 7. The animals in the control group (C) were fed a basic ration consisting of maize and beet top silage, meadow hay, soyabean oilmeal, concentrate for extra milk production and mineral mixtures according to the INRA system. This ration was supplemented for the experimental groups with Yea-Sacc preparation (Y) or with preparations containing baker's yeast Saccharomyces cerevisiae Gl produced according to a cell-engineering method (X) or Saccharomyces carlsbergensis brewery strain SK-1 (S).Average milk production during the experimental period in the respective groups was, in kg: 26.7 -C; 28.2 -X and S; 27.7 -Y; the milk-fat content: 4.05; 4.01; 3.99 and 4.29% and protein content, 3.01; 2.98; 3.09 and 3.15%. The persistence of milk yield after the peak of lactation was greater in cows receiving a yeast supplement than in the cows of the control group.

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Section: Discussionmentioning

confidence: 78%

Yeast cells as a feed supplement for cattle 3. New yeast preparations for cows in the first period of lactation

Strzetelski¹,

Kowalczyk²,

Bilik³

et al. 1996

J. Anim. Feed Sci.

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“…Using live yeast cultures, Corona et al (1999) demonstrated a tendency towards increased quantities of total VFAs, propionate and acetate, as well as decreased butyrate concentrations, which was demonstrated in part in the present study (P>0.05) for the L-NDF diet. Piva et al (1993) observed a reduction of the acetate:propionate ratio when YC was fed to lactating cows, while total VFA was not affected. Mwenya et al (2005) reported increasing VFA concentrations, especially those of acetate and isoacids, in the rumen fluid and this may have indicated increased activity of cellulolytic bacteria.…”

Section: Resultsmentioning

confidence: 91%

The effect of <i>Saccharomyces cerevisiae</i> on ruminal fermentation in sheep fed high- or low-NDF rations

Grochowska¹,

Nowak²,

Mikuła³

et al. 2012

J. Anim. Feed Sci.

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The aim of the study was to determine the effect of live yeast culture (LYC) and dehydrated yeast culture (YC) containing Saccharomyces cerevisiae on fermentation parameters and degradability in the rumen of sheep fed a high-(H-NDF; 56% DM) or low-(L-NDF; 35% DM) NDF diet. Three Polish Merino sheep fitted with ruminal cannulas were used. The effective degradability of maize grain and wheat straw was measured by an in situ procedure. Ruminal pH, ammonia, total volatile fatty acid concentrations, and molar percentages of acetate, propionate and butyrate were not modified by the addition of LYC or YC, irrespective of the applied diet. Compared with control (CON) and LYC supplementation of the L-NDF diet significantly (P<0.05) increased the caproate concentration, but in the H-NDF diet, it increased the lactate concentration (P<0.05). In situ rumen NDF degradability of maize grain and wheat straw was not affected by the treatments. When the sheep were fed the H-NDF diet, however, degradability of dry matter maize grain was significantly higher (P<0.05) than in the CON group. The results of this study did not confirm the hypothesis that NDF in the diet is the main reason for the considerable inconsistencies in the results of experiments with Saccharomyces cerevisiae products.

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“…According to Harrison et al (1988) rumen fermentation is more stable in animals fed yeast culture than in unsupplemented animals. Several studies have suggested that yeast culture supplemented from the same source (Diamond V) affected the ruminal pH by increasing lactate utilisation by ruminal bacteria, which would result in the elimination of a lactate peak and the reduction of lactic acid concentrations in the rumen liquor (Piva et al, 1993;Lynch & Martin, 2002). Thus, such stabilisation of the ruminal environment might have led to the expected improved digestibility and increased feed intake observed in the yeast-supplemented calves in the early stages of the study.…”

Section: Resultsmentioning

confidence: 98%

“…Cole et al (1992) reported that yeast culture could be beneficial to performance under some circumstances, with a considerable unexplained variability in response. This variability could be attributed to factors such as basal diet, viable cell number in the culture, amount of yeast supplemented, type South African Journal of Animal Science 2008, 38 (3) © South African Society for Animal Science 182 of forage used and feeding strategy (Piva et al, 1993) and differences in ambient temperatures. Diet composition could affect the response to yeast culture supplementation (Williams et al, 1991).…”

Section: Resultsmentioning

confidence: 99%

“…Several factors are likely to affect the response to yeast culture supplementation, including type of forage fed, type of diet such as the feeding of a total mixed ration (TMR) or not, forage-to-concentrate ratio and the stage of lactation in dairy cows (Piva et al, 1993). Feeding high-grain diets to ruminants to increase energy density has resulted in negative associative effects on fibre digestion in the rumen.…”

Section: Introductionmentioning

confidence: 99%

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Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

Titi¹,

Abdullah²,

Lubbadeh³

et al. 2008

SA J. An. Sci.

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This experiment was carried out to study the effect of the inclusion of a yeast culture in the diet of feeder dairy calves on their growth and carcass characteristics. Thirty male Friesian calves were randomly allocated to two groups of 15 each (treatment and control). The calves were fed a total mixed ration for a period of 294 days and then slaughtered to obtain carcass measurements. The yeast culture was added to the diet of the treatment group at a level of 20 kg yeast culture/ton of feed. The addition of the yeast culture did not affect final weight, average gain or average daily gain, but reduced total and daily dry matter intakes. Feed conversion ratio was not affected by treatment. Yeast culture supplementation had no effect on fasting weight or cold carcass weight, dressing percentage nor on non-carcass components. Differences in back-fat thickness and in the weight and percentage of carcass cuts were not significant between treatments. Similarly, carcass characteristics and quality measures did not show any significant differences between treatments. In this experiment the inclusion of a yeast culture in the finishing off diet of dairy calves had no effect on their growth rate, feed conversion ratio, carcass characteristics or meat quality. ________________________________________________________________________________

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Effects of Yeast on Dairy Cow Performance, Ruminal Fermentation, Blood Components, and Milk Manufacturing Properties

Cited by 135 publications

References 9 publications

Yeast cells as a feed supplement for cattle 3. New yeast preparations for cows in the first period of lactation

Yeast cells as a feed supplement for cattle 3. New yeast preparations for cows in the first period of lactation

The effect of <i>Saccharomyces cerevisiae</i> on ruminal fermentation in sheep fed high- or low-NDF rations

Growth and carcass characteristics of male dairy calves on a yeast culture-supplemented diet

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