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http://dx.doi.org/10.5713/ajas.2011.11060

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

Yalcin, Sakine (Department of Animal Nutrition, Faculty of Veterinary Medicine, Ankara University)
Yalcin, Suzan (Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selcuk University)
Can, Plnar (Department of Surgery, Faculty of Veterinary Medicine, Ankara University)
Gurdal, Arif O. (Department of Obstetrics and Gynecology, Faculty of Veterinary Medicine, Ankara University)
Bagci, Cemalettin (Bor Vocational School of Higher Education, Nigde University)
Eltan, Onder (Integro Food and Feed Manufacturing Company)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.24, no.10, 2011 , pp. 1377-1385 More about this Journal
Abstract
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.
Keywords
Live Yeast Culture; Milk Production; Milk Quality Characteristics; Blood Plasma Metabolites; Lactating Cow;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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