Use of live yeasts in dairy cow feeding | Einsatzt von lebenden Hefen in der Milchviehfütterung
2005
Scheidemann, C., Hamburg (Germany). Alltech GmbH, Poppenbütter Bogen 84 | Steingass, H.
In the first part of this manuscript a literature review is given about the impact of live yeast on rumen digestive physiology and animal performance. The mode of action of live yeast is not yet completely understood, however. It is assumed, that yeast improves the rumen environment by production of different growth factors such as peptides, amino ac-ids, carbonic acids and vitamins and through its utilisation of oxygen. This promotes the growth of specific rumen bacteria and fungi, especially of cellulose and lactate utilising bacteria and a stabilisation of rumen pH by reduced lactate concentrations may be the con-sequence. However, results from the literature vary considerably which indicates that spe-cific physiological conditions must be present to enable the yeast to act beneficial on ru-men fermentation. A stabilisation of rumen conditions may improve nutrient digestibility and both in turn has a positive impact on feed intake and animal performance. This is proved by numerous studies. In the second part, some results of own investigations on the use of live yeasts in high yielding dairy cows in the first 200 days of lactation are presented. In this study, the sup-plementation of live yeast lead to an increase in milk yield of about 2kg per day with no effect on feed intake. This caused a lower energy balance which in turn lead to a delayed live weight gain.
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