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Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows

SIMPLE SUMMARY: Nowadays, the lifetime milk production of dairy cows, as well as the fat and protein contents of milk, has reached an unprecedented high. These improvements pose threats and challenges to animal health and welfare due to metabolic stress. The cows, during the high-yielding period, ar...

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Autores principales: Sun, Xiaoge, Wang, Yue, Wang, Erdan, Zhang, Shu, Wang, Qianqian, Zhang, Yan, Wang, Yajing, Cao, Zhijun, Yang, Hongjian, Wang, Wei, Li, Shengli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8388736/
https://www.ncbi.nlm.nih.gov/pubmed/34438858
http://dx.doi.org/10.3390/ani11082401
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author Sun, Xiaoge
Wang, Yue
Wang, Erdan
Zhang, Shu
Wang, Qianqian
Zhang, Yan
Wang, Yajing
Cao, Zhijun
Yang, Hongjian
Wang, Wei
Li, Shengli
author_facet Sun, Xiaoge
Wang, Yue
Wang, Erdan
Zhang, Shu
Wang, Qianqian
Zhang, Yan
Wang, Yajing
Cao, Zhijun
Yang, Hongjian
Wang, Wei
Li, Shengli
author_sort Sun, Xiaoge
collection PubMed
description SIMPLE SUMMARY: Nowadays, the lifetime milk production of dairy cows, as well as the fat and protein contents of milk, has reached an unprecedented high. These improvements pose threats and challenges to animal health and welfare due to metabolic stress. The cows, during the high-yielding period, are especially susceptible to metabolic diseases such as digestive alterations, rumen acidosis, and lameness. This study assessed the effects of Saccharomyces cerevisiae culture (SC), a food supplement, on ruminal pH, volatile fatty acid (VFA), inflammatory cytokines, and the performance of high-yield dairy cows. The results show that supplementing high-yield lactating cows with the SC of 100 g/d increases milk yield, milk fat content, and milk lactose content, but does not affect protein content. SC supplementation affects overall ruminal VFA concentration and induces a significantly greater ruminal pH. It has the potential to enhance the rumen microbial growth and decrease the inflammation response. Our research suggests that SC supplementation has a positive effect on the productivity and health of dairy cows. ABSTRACT: High-yield dairy cows with high-concentrate diets are more prone to experiencing health problems associated with rumen microbial imbalance. This study assessed the effects of Saccharomyces cerevisiae culture (SC), a food supplement, on ruminal pH, volatile fatty acid (VFA), inflammatory cytokines, and performance of high-yield dairy cows. Forty Holstein cows with similar characteristics (e.g., milk yield, days of milk, and parity) were randomly divided into two groups: an experimental group fed the basal ration supplemented with the SC of 100 g of SC per cow per day (hour, SC group), and a control group fed the same basal ration diet without SC (i.e., CON group). On average, the supplementation of SC started at 73 days of lactation. The experimental period lasted approximately 70 days (from 18 January to 27 March 2020), including 10 days for dietary adaptation. Milk yield was recorded daily. Rumen fluid and milk samples were collected after 2 h of feeding in the morning of day 0, 15, 30, and 60. The data showed that rumen pH increased (p < 0.05) when cows were provided with SC. On average, the cows in the SC group produced 1.36 kg (p < 0.05) more milk per day than those in the CON group. Milk fat content of cows in the SC group was also higher (4.11% vs. 3.96%) (p < 0.05). Compared with the CON group, the concentration of acetic acid in the rumen fluid of dairy cows in the SC group was significantly higher (p < 0.05). There were no differences (p > 0.05) found in milk protein content and propionic acid between groups. The SC group had a tendency increase in butyric acid (p = 0.062) and total VFA (p = 0.058). The result showed that SC supplementation also enhanced the ratio between acetic and propionic. Most of the mean inflammatory cytokine (IL-2, IL-6, γ-IFN, and TNF-α) concentrations (p < 0.05) of the SC group were lower than CON group. This study demonstrated that high-yield cows receiving supplemental SC could produce more milk with higher fat content, have higher rumen acetate, and potentially less inflammatory cytokines.
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spelling pubmed-83887362021-08-27 Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows Sun, Xiaoge Wang, Yue Wang, Erdan Zhang, Shu Wang, Qianqian Zhang, Yan Wang, Yajing Cao, Zhijun Yang, Hongjian Wang, Wei Li, Shengli Animals (Basel) Article SIMPLE SUMMARY: Nowadays, the lifetime milk production of dairy cows, as well as the fat and protein contents of milk, has reached an unprecedented high. These improvements pose threats and challenges to animal health and welfare due to metabolic stress. The cows, during the high-yielding period, are especially susceptible to metabolic diseases such as digestive alterations, rumen acidosis, and lameness. This study assessed the effects of Saccharomyces cerevisiae culture (SC), a food supplement, on ruminal pH, volatile fatty acid (VFA), inflammatory cytokines, and the performance of high-yield dairy cows. The results show that supplementing high-yield lactating cows with the SC of 100 g/d increases milk yield, milk fat content, and milk lactose content, but does not affect protein content. SC supplementation affects overall ruminal VFA concentration and induces a significantly greater ruminal pH. It has the potential to enhance the rumen microbial growth and decrease the inflammation response. Our research suggests that SC supplementation has a positive effect on the productivity and health of dairy cows. ABSTRACT: High-yield dairy cows with high-concentrate diets are more prone to experiencing health problems associated with rumen microbial imbalance. This study assessed the effects of Saccharomyces cerevisiae culture (SC), a food supplement, on ruminal pH, volatile fatty acid (VFA), inflammatory cytokines, and performance of high-yield dairy cows. Forty Holstein cows with similar characteristics (e.g., milk yield, days of milk, and parity) were randomly divided into two groups: an experimental group fed the basal ration supplemented with the SC of 100 g of SC per cow per day (hour, SC group), and a control group fed the same basal ration diet without SC (i.e., CON group). On average, the supplementation of SC started at 73 days of lactation. The experimental period lasted approximately 70 days (from 18 January to 27 March 2020), including 10 days for dietary adaptation. Milk yield was recorded daily. Rumen fluid and milk samples were collected after 2 h of feeding in the morning of day 0, 15, 30, and 60. The data showed that rumen pH increased (p < 0.05) when cows were provided with SC. On average, the cows in the SC group produced 1.36 kg (p < 0.05) more milk per day than those in the CON group. Milk fat content of cows in the SC group was also higher (4.11% vs. 3.96%) (p < 0.05). Compared with the CON group, the concentration of acetic acid in the rumen fluid of dairy cows in the SC group was significantly higher (p < 0.05). There were no differences (p > 0.05) found in milk protein content and propionic acid between groups. The SC group had a tendency increase in butyric acid (p = 0.062) and total VFA (p = 0.058). The result showed that SC supplementation also enhanced the ratio between acetic and propionic. Most of the mean inflammatory cytokine (IL-2, IL-6, γ-IFN, and TNF-α) concentrations (p < 0.05) of the SC group were lower than CON group. This study demonstrated that high-yield cows receiving supplemental SC could produce more milk with higher fat content, have higher rumen acetate, and potentially less inflammatory cytokines. MDPI 2021-08-13 /pmc/articles/PMC8388736/ /pubmed/34438858 http://dx.doi.org/10.3390/ani11082401 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sun, Xiaoge
Wang, Yue
Wang, Erdan
Zhang, Shu
Wang, Qianqian
Zhang, Yan
Wang, Yajing
Cao, Zhijun
Yang, Hongjian
Wang, Wei
Li, Shengli
Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title_full Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title_fullStr Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title_full_unstemmed Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title_short Effects of Saccharomyces cerevisiae Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
title_sort effects of saccharomyces cerevisiae culture on ruminal fermentation, blood metabolism, and performance of high-yield dairy cows
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8388736/
https://www.ncbi.nlm.nih.gov/pubmed/34438858
http://dx.doi.org/10.3390/ani11082401
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