Effects of yeast culture (Saccharomyces cerevisiae) on prepartum intake and postpartum intake and milk production of Jersey cows

H. M. Dann, J. K. Drackley, G. C. McCoy, M. F. Hutjens, J. E. Garrett

Research output: Contribution to journalArticle

Abstract

Yeast cultures (Saccharomyces cerevisiae; YC) have been added to diets for dry and lactating dairy cows to attempt to improve ruminal fermentation, potentially increasing dry matter intake (DMI) and milk yield. Jersey cows (14 primigravid and 25 multigravid) were fed total mixed rations prepartum and postpartum that were either supplemented or not supplemented with YC. The YC was a dried product that was top-dressed at 60 g/d for approximately 21 d prepartum and 140 d postpartum. The DMI was increased by YC during both the last 7 d prepartum (9.8 vs. 7.7 kg) and during the first 42 d of lactation (13.7 vs. 11.9 kg). The treatment-by-day interaction was significant for DMI during the first 21 d postpartum, indicating that cows supplemented with YC increased DMI more rapidly than did nonsupplemented cows. A significant treatment-by-day interaction indicated that cows supplemented with YC lost body weight less rapidly postpartum than did nonsupplemented cows. A significant interaction of treatment by day indicated that cows supplemented with YC reached peak milk production more quickly than did nonsupplemented cows. However, total milk produced during the first 140 d of lactation did not differ. Concentrations of fat, protein, lactose, total solids, and urea N in milk, as well as somatic cell count, were not significantly affected by YC. Supplementation of YC increased DMI during the transition period and increased DMI postpartum.

Original languageEnglish (US)
Pages (from-to)123-127
Number of pages5
JournalJournal of Dairy Science
Volume83
Issue number1
DOIs
StatePublished - Jan 2000

Keywords

  • Dry matter intake
  • Milk production
  • Prepartum
  • Yeast culture

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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