[The influence of living cells of yeast (Saccharomyces cerevisiae - 1026) to the production of milk and physiology of food digestion in high yielding cows]
1998
Stoicevic, Lj. (INI PKB Agroekonomik, Beograd - Padinska Skela (Yugoslavia)) | Adamovic, M. | Jovanovic, R. | Jovicin, M. | Nesic, S.
On 2 groups by 5 cows of Black-White breed in Holstein type (control and experimental) the influence of living cells of yeast to the production, composition of milk and more important indexes of food digestion course, was investigated. The inclusion of the living cells of yeast (Saccharomyces cerevisiae - 1026) into the portions of high yielding cows at the quantity of 10 g/day in 4 weeks duration (at the middle part of lactation) influenced the increase of milked milk quantity for 1.96 kg/day (9.06%) and 1.2 kg/day 4% MKM (6%). Showed differences were statistically significant (P0.05). Milk composition, between the investigated treatments, was not significantly different. The results of the analysis of liquid content of paunch (lower pH value, higher acetic acid production that is, more favourable of acetate and propionate) point to the more favourable course of fermentation in the paunch of cows which were receiving the living cells of yeast.
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