Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
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
Prof. Dr. SUZAN YALÇIN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of sex on carcass and meat characteristics of New Zealand white rabbits aged 11 weeks
2006 ISSN: 1011-2367 SCI-Expanded
Prof. Dr. SUZAN YALÇIN →
The effects of dietary supplementation of L carnitine and humicsubstances on performance egg traits and blood parameters in layinghens
2006 ISSN: 1011-2367 SCI-Expanded
Prof. Dr. SUZAN YALÇIN →
The effects of dietary garlic powder on the performance egg traits andblood serum cholesterol of laying quails
2007 ISSN: 1011-2367 SCI
Prof. Dr. SUZAN YALÇIN →
The Nutritive Value of Live Yeast Culture Saccharomyces cerevisiae andIts Effect on Milk Yield Milk Composition and Some Blood Parameters ofDairy Cows
2011 ISSN: 1011-2367 SCI-Expanded
Prof. Dr. SUZAN YALÇIN →
Makale Bilgileri
ISSN10112367
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
Scimago Dergi (ISSN Eşleşmesi)
Asian-Australasian Journal of Animal Sciences
Q1
OA
SJR Skoru0,751
YayıncıAsian-Australasian Association of Animal Production Societies
ÜlkeSouth Korea
Animal Science and Zoology (Q1)
Food Science (Q1)
Metrikler
52
Atıf
6
Yazar
5
Anahtar Kelime