The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Live Yeast Culture, Milk Production, Milk Quality Characteristics, Blood Plasma Metabolites, Lactating Cow
Kaynak
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
24
Sayı
10
