1. Saccharomyces Cerevisiae Diet Supplementation Affects Nutrient Digestibility and Milk and Mozzarella Cheese Yield in Dairy Buffalo Cows During the Transition.
- Author
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Zicarelli, Fabio, Vianello, Remus Costantin, Masiello, Isabella, Musco, Nadia, Iommelli, Piera, Wanapat, Metha, Lotito, Daria, Lombardi, Pietro, Grossi, Micaela, Infascelli, Federico, and Tudisco, Raffaella
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WEIGHT loss , *MOZZARELLA cheese , *SACCHAROMYCES cerevisiae , *MILKFAT , *DIETARY supplements , *MILK yield , *LACTATION in cattle - Abstract
Simple Summary: Due, in large part, to the popularity of mozzarella cheese, buffalo breeding has become quite popular in Italy in the new century. The transition (30 days before to 30 days after calving) is a critical period for buffalo cows, with a decrease in dry matter intake and a consequent loss of body weight. These phenomena lead to a higher susceptibility of buffalo cows to metabolic disorders, which may compromise their performance. Following the prohibition of antibiotics for auxinic purposes, there has been a surge in interest in feed additives and their potential to improve animal performance and nutrient use through effects on rumen metabolism. Saccharomyces cerevisiae (yeast) cultures have garnered significant attention as supplements in ruminant nutrition. Therefore, the influence of diet supplementation with Saccharomyces cerevisiae on nutrient digestibility and milk and mozzarella cheese yield in buffalo cows during the transition period was investigated. The aim of the trial was to evaluate the influence of diet supplementation with Saccharomyces cerevisiae on nutrient digestibility and milk and mozzarella cheese yield in buffalo cows during the transition period. Twenty buffalo cows in the last month of pregnancy were equally divided into two groups (control, C, and treated, T) homogeneous for parity and milk yield at the previous lactation. The diet of group T was supplemented with 100 g/head/day of a product containing Saccharomyces cerevisiae (Sc 47- CNCM I-4407) for 4 weeks before and after calving. Dry matter intake and the body condition score were not affected by the dietary treatment. In contrast, organic matter, protein, NDF, and ADF digestibility significantly (p < 0.01) increased. Group T showed a higher milk yield (kg 10.5 vs. 9.2, p < 0.05) but lower milk fat (g/kg 76.0 vs. 80.1, p < 0.05). The buffalo standard milk (FPCM = 740 kcal) yield was higher in the treated group (kg 16.8 vs. 15.0, p < 0.05), whereas the mozzarella cheese yield was not affected by the treatment (p > 0.05). These findings indicate that supplementation of the diet of buffaloes with Saccharomyces cerevisiae during the transition period results in notable enhancements in nutrient digestibility and milk yield. These outcomes are worthy of further investigation. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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