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Article| Volume 83, ISSUE 1, P123-127, January 01, 2000

Effects of Yeast Culture (Saccharomyces cerevisiae) on Prepartum Intake and Postpartum Intake and Milk Production of Jersey Cows1

  • Author Footnotes
    2 Supported by a Jonathan Baldwin Turner Graduate Fellowship from the College of Agricultural, Consumer and Environmental Sciences, University of Illinois.
    H.M. Dann
    Footnotes
    2 Supported by a Jonathan Baldwin Turner Graduate Fellowship from the College of Agricultural, Consumer and Environmental Sciences, University of Illinois.
    Affiliations
    Department of Animal Sciences, University of Illinois, Urbana 61801
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  • J.K. Drackley
    Correspondence
    Corresponding author.
    Affiliations
    Department of Animal Sciences, University of Illinois, Urbana 61801
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  • G.C. McCoy
    Affiliations
    Department of Animal Sciences, University of Illinois, Urbana 61801
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  • M.F. Hutjens
    Affiliations
    Department of Animal Sciences, University of Illinois, Urbana 61801
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  • J.E. Garrett
    Affiliations
    Diamond V Mills, Inc., Cedar Rapids, Iowa 52401
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  • Author Footnotes
    1 Supported by the Illinois Agricultural Experiment Station and Diamond V Mills, Inc., Cedar Rapids, IA.
    2 Supported by a Jonathan Baldwin Turner Graduate Fellowship from the College of Agricultural, Consumer and Environmental Sciences, University of Illinois.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(00)74863-6
Effects of Yeast Culture (Saccharomyces cerevisiae) on Prepartum Intake and Postpartum Intake and Milk Production of Jersey Cows1
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      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 non-supplemented 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.

      Key words

      Abbreviation Key:

      C (control), YC (yeast culture)

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      Article Info

      Publication History

      Accepted: September 14, 1999
      Received: April 28, 1999

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(00)74863-6

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      © 2000 American Dairy Science Association. Published by Elsevier Inc.

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