Use of Yeast Culture in the TMR of Dairy Holstein Cows

Document Type : Research Articles


1 Department of Animal Nutrition and Forage Production,Faculty of Agronomy, Mendel University in Brno,Zemědělská 1, 613 00, Czech Republic

2 Opole University of Technology, Ul S, Mikolajczyk 5, 45-271 Opole, Poland


The aim of this study was to determine the effect of yeast culture (Saccharomyces cerevisiae SC 47) addition in the diet of dairy cows on their rumen fermentation and milk production. Animals received a diet TMR based on good maize silage with a higher dry matter content (14 kg), 14 kg of lucerne-grass haylage, 5 kg of crushed ears of maize, 5 kg of beet pulp silage, 3 kg of crimped wheat, 2 kg of meadow hay, and 7.0 kg feed mixture.The yeast culture (5 g/day) was added to the mixture. The supplementation of yeast culture showed a positive effect on ruminal volatile fatty acids (VFA)production by the experimental group of Holstein cows in comparison with the control, higher production (P< 0.05) on sampling days 30 and 60 (114±25.44vs. 125±26.49, and 146±32.47 vs. 149±36.64, respectively). The average concentration of ammonia was higher by cows in the control group, and the difference vs. the treated group was significant. The difference in the number of protozoa of cows in the control and experimental groups was significantly (P<0.01) different (353±6.97 vs. 386±3.91ths/1 mL of rumen fluid). Average daily fat corrected milk (FCM) milk production was higher in the experimental group (38±3.33vs. 33±1.64).


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