Influence of yeast, probiotics and enzymes in rations on dairy cows performances during transition
2008
Sretenovic, Lj. | Petrovic, M.P. | Aleksic, S. | Pantelic, V., Institute for Animal Husbandry, Belgrade - Zemun (Serbia) | Katic, V., Faculty of Veterinary Medicine, Belgrade (Serbia) | Bogdanovic, V., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Beskorovajni, R., Institute PKB Agroekonomik, Belgrade - Padinska Skela (Serbia)
The main goal of this paper was to investigate the influence of some additives included into high yielding dairy cows rations to overcome the problems in early lactation. These substances directly affect the productive performances of dairy cows as well as udder health. The commercial name of investigated preparation is Yeasture and it is composed of live yeast cultures selected from three strains Saccharomyces cerevisiae in combination with probiotic bacteria and enzymes, which have the ability to modify the fermentation in rumen stimulating the development of ruminal bacteria and increasing the fibre digestion. As a research results improved in vitro disappearance of diet dry matter from rourage was established. Preparation Yeasture influenced quantity and composition of the milk. Based on the presented results it can be concluded that inclusion of preparation Yeasture into diets for dairy cows in transition period can be recommended.
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