Effects of Saccharomyces Cerevisiae on Milk Production and Composition, Nutrient Digestibility and Blood Parameters in Dairy Cows

A major change in the diet of ruminants is not sufficiently compatible with the evolution of their gastrointestinal tract, reducing the stability of the rumen ecosystem and ultimately reducing the efficiency of food use. Therefore, under the use of Saccharomyces cerevisiae, it can be a suitable solution to maintain the balance of the microbial population and the optimal activity of microbes, improve the fermentation conditions of the rumen ecosystem and increase the production of ruminants.

In order to investigate the effect of Saccharomyces cerevisiae ode on milk composition, digestibility and blood parameters, dairy cows from 20 Simmental dairy cows with an average milk production of 32 4 4 kg / day were used in a completely randomized design. All 10 cows were randomly assigned to one treatment. Experimental treatments included: 1- control group of base diet without using yeast, 2- base diet + 10 g of Saccharomyces cerevisiae yeast per day per head of cattle, in which yeast was added to the animal feed as road. All diets contained equal concentrations of dry matter, metabolizable energy and crude protein. The cows were milked 3 times a day at 4 am, 12 noon and 7 pm. In the last 7 days of the experiment, in each milking meal, 50 ml of milk was sampled in separate containers and after mixing the milk samples related to the whole meals with each other (considering the share Daily milk production per serving), milk composition was measured. Blood samples were taken from the jugular vein of each cow on the last day of the experiment and 2 hours after morning feeding. To determine the apparent digestibility of feed nutrients, stool and feed samples were taken at the end of the 5 days of the experiment.

The use of Saccharomyces cerevisiae had no significant effect on milk fat, protein and lactose levels. The digestibility of organic matter, crude fat and insoluble fibers in neutral detergent using yeast increased significantly (p<0.05). However, increasing the digestibility of dry matter and crude protein was not significant. Also, the use of Saccharomyces cerevisiae caused a significant reduction in urea nitrogen (p<0.05), but had no significant effect on glucose levels.

According to the test results, the use of Saccharomyces cerevisiae significantly increased the digestibility of organic matter, insoluble fibers in neutral detergent and crude fat, it also improved the production of milk and its compounds. As a result, the use of 10 gr Saccharomyces cerevisiae in the diet of dairy cows is recommended.