1. The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows
- Author
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Suzan Yalçin, Arif O. Gürdal, Pınar Can, Sakine Yalçin, Cemalettin Bağcı, Ö. Eltan, Selçuk Üniversitesi, 0-Belirlenecek, CAN, PINAR -- 0000-0001-9955-0499, Yalcin, Sakine -- 0000-0001-8640-2729, and [Yalcin, Sakine] Ankara Univ, Dept Anim Nutr, Fac Vet Med, TR-06110 Ankara, Turkey -- [Yalcin, Suzan] Selcuk Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-42075 Konya, Turkey -- [Can, Pinar] Ankara Univ, Dept Surg, Fac Vet Med, TR-06110 Ankara, Turkey -- [Gurdal, Arif O.] Ankara Univ, Dept Obstet & Gynecol, Fac Vet Med, TR-06110 Ankara, Turkey -- [Bagci, Cemalettin] Nigde Univ, Bor Vocat Sch Higher Educ, TR-51700 Bor, Nigde, Turkey -- [Eltan, Onder] Integro Food & Feed Mfg Co, TR-34349 Istanbul, Turkey
- Subjects
Taurine ,Methionine ,Milk Quality Characteristics ,biology ,Saccharomyces cerevisiae ,Tryptophan ,Live Yeast Culture ,Milk Production ,food and beverages ,Lactating Cow ,biology.organism_classification ,Yeast ,chemistry.chemical_compound ,chemistry ,Blood Plasma Metabolites ,Yield (chemistry) ,Animal Science and Zoology ,Composition (visual arts) ,Food science ,Lactose ,Food Science - Abstract
WOS: 000294879500008, 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.
- Published
- 2011