Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The nutritive value of live yeast culture (saccharomyces cerevisiae) and its effect on milk yield, milk composition and some blood parameters of dairy cows
Asian-Australasian Journal of Animal Sciences · Ocak 2011
YÖKSİS Kayıtları
The Nutritive Value of Live Yeast Culture Saccharomyces cerevisiae andIts Effect on Milk Yield Milk Composition and Some Blood Parameters ofDairy Cows
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES · 2011 SCI-Expanded
PROFESÖR SUZAN YALÇIN →
Makale Bilgileri
DergiAsian-Australasian Journal of Animal Sciences
Yayın TarihiOcak 2011
Cilt / Sayfa24 · 1377-1385
Scopus ID2-s2.0-80053116183
Erişim🔓 Açık Erişim
Özet
This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood parameters in lactating cows. Six muciparous Holstein cows were allocated to two groups of three cows and assigned randomly to one of two diets in a cross-over experiment. Daily 50 g RumiSacc was top dressed at the p.m. feeding for the treatment group. RumiSacc supplied a high protein and energy with high organic matter digestibility values (83.35%) determined by in vitro enzymatic analysis. Yeast culture supplementation significantly increased milk yield, tended to increase fat yield, protein yield and lactose yield of milk. Methylated fatty acid level of 18:3 (n-3) in milk fat was increased by yeast culture supplementation. The concentrations of methionine, phenyalanine, tyrosine, tryptophan and taurine were significantly increased with dietary inclusion of yeast culture. Live yeast culture supplementation did not affect other performance characteristics, milk quality characteristics and blood parameters. As a conclusion live yeast culture (RumiSacc, Saccharomyces cerevisiae) had high nutritive value and positive effects on milk production and some milk quality characteristics in lactating cows under field conditions.
Yazarlar (6)
1
Sakine Yalçın
ORCID: 0000-0001-8640-2729
2
S. YALÇiN
3
Pinar Can
4
Arif O. Gürdal
5
Cemalettin Baǧci
6
Ö Eltan
Anahtar Kelimeler
Blood plasma metabolites
Lactating cow
Live yeast culture
Milk production
Milk quality characteristics
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Integro Food and Feed Manufacturing Company
Istanbul Turkey
Niğde Ömer Halisdemir University
Nigde Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
46
Atıf
6
Yazar
5
Anahtar Kelime