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

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dc.contributor.authorYalcin, Sakine
dc.contributor.authorYalcin, Suzan
dc.contributor.authorCan, Pinar
dc.contributor.authorGurdal, Arif O.
dc.contributor.authorBagci, Cemalettin
dc.contributor.authorEltan, Onder
dc.date.accessioned2020-03-26T18:17:03Z
dc.date.available2020-03-26T18:17:03Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.5713/ajas.2011.11060en_US
dc.identifier.endpage1385en_US
dc.identifier.issn1011-2367en_US
dc.identifier.issue10en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1377en_US
dc.identifier.urihttps://dx.doi.org/10.5713/ajas.2011.11060
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26971
dc.identifier.volume24en_US
dc.identifier.wosWOS:000294879500008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCen_US
dc.relation.ispartofASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLive Yeast Cultureen_US
dc.subjectMilk Productionen_US
dc.subjectMilk Quality Characteristicsen_US
dc.subjectBlood Plasma Metabolitesen_US
dc.subjectLactating Cowen_US
dc.titleThe Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cowsen_US
dc.typeArticleen_US

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