Influence of yeast, probiotics and enzymes in rations on dairy cows performances during transition

Abstract

The main goal of this paper was to investigate the influence of some additives included into high yielding dairy cows rations to overcome the problems in early lactation. These substances directly affect the productive performances of dairy cows as well as udder health. The commercial name of investigated preparation is 'YEASTURE' and it is composed of live yeast cultures selected from three strains Saccharomyces cerevisisiae in combination with probiotic bacteria and enzymes (Lactobacillus casei, Streptococcus faecium, Aspergillus oryzae, Lactobacillus acidophilus, 1,3-b and 1,6 D-Glucan, hemicellulase, Protease, Cellulase, Alpha amylase) which have the ability to modify the fermentation in rumen stimulating the development of ruminal bacteria and increasing the fibre digestion. Effects of this preparation have been investigated on 60 Holstein-Friesian cows divided into two groups. The diets were identical, and trial group received also 10 g of preparation Yeasture daily. Application of Yeasture started 15 days prior to calving and lasted until 60th day of lactation As a research result improved in vitro disappearance of diet dry matter from roughage (alfalfa hay, maize silage and ensiled sugar beet pulp) was established. Preparation Yeasture influenced quantity and composition of the milk. The difference between trial and control group was 2.57 kg 4%FCM or 8.70% (P<0.01) and 7.16% milk fat (P<0.05).Trial group supplemented with Yeasture showed lower somatic cells count by 7.3 percent points what indicated better health of cow's udder. Based on the presented results it can be concluded that inclusion of preparation Yeasture into diets for dairy cows in transition period can be recommended.

Comparative Study of Milk Production and Feed Efficiency Based on Farmers Best Practices and National Research Council

“…In vitro method used the method as practiced by Sretenovic et al (2008) to measure dry matter and organic matter digestibility. NH 3 and VFA concentration in the rumen were measured according to procedure as practiced by Pen et al (2006).…”

Importance of Yeast in Ruminants Feeding on Production and Reproduction

“…The same authors found that milk lactose% in multiparous Holstein cows fed propionibacteria plus yeast during mid lactation was 3-5% greater than in control while milk fat % was 8-18% greater in control than treated cows. Sretenović et al [45] reported that preparation Yeast culture influenced quantity and composition of the milk by 2.57 kg 4% FCM or 8.70% (P<0.01) and 7.16% milk fat (P<0.05). Ashour et al [46] found that daily milk, 4% FCM, fat and total solids yields and milk energy output in Egyptian native cows were improved significantly with yeast supplementation (Sc 1026 ) while the DMI and gross efficiency of milk energy production were insignificantly increased due to this supplementation.…”

Effect of Prilled Fat and Yeast Supplementation on Milk Production, Fatty Acid Profile and Economics of Feeding in Murrah Buffaloes (Bubalus bubalis)

“…However combined effect of both prilled fat and S. cerevisiae may augment the milk yield and fat than those of individual supplementation (Robinson et al, 1999: Rajesh et al, 2014. The decline of milk SCC indicated improved health status of udder (Sretenovic et al, 2008;Stein et al, 2006) and immune status of the yeast-supplemented cows due to increase in IgA and secretory components of immunoglobulin's (Bakr et al, 2015). The increased dry matter intake led to more feed efficiency per kg of milk produced (Schingoethe et al, 2004) contrary to this some studies have found no effect on dry matter intake (Schingoethe et al, 2004: Arambel and Kent, 1990Solomon et al, 2000 or on feed efficiency (Schingoethe et al, 2004).…”