The effect of Saccharomyces cerevisiae on ruminal fermentation in dairy cows
Dolezal, P.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Vyzivy Zvirat a Picninarstvi)E-mail:[email protected] | Dolezal, J.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Vyzivy Zvirat a Picninarstvi) | Trinacty, J.(Vyzkumny Ustav pro Chov Skotu, Pohorelice (Czech Republic))
The effect of Saccharomyces cerevisiae (strain 47) on rumen fermentation was studied in thirty-six dairy cows. The animals were divided into one control and five experimental groups fed by a feed mixture with yeast cultures added into the daily ration in amounts of 2, 4, 6, 8, or 10 g per cow. Samples of rumen fluid were taken perorally 3-4 hours after feeding. Independetly of the amount added, the yeast had a positive effect on rumen digestion as it led to a significant decrease in pH, increase in production of volatile fatty acids (127.6 vs 84.0 mmol/L in control animals), higher utilisation of ammonia and changes in protozoa numbers. There was a close relationship between the dose of yeast culture added on the one hand, and the volatile fatty acids content and protozoa numbers on the other hand.
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