Effects of <i>Saccharomyces cerevisiae</i> Culture on Ruminal Fermentation, Blood Metabolism, and Performance of High-Yield Dairy Cows
Xiaoge Sun,
Yue Wang,
Erdan Wang,
Shu Zhang,
Qianqian Wang,
Yan Zhang,
Yajing Wang,
Zhijun Cao,
Hongjian Yang,
Wei Wang,
Shengli Li
Affiliations
Xiaoge Sun
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Yue Wang
Animal Production Systems Group, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
Erdan Wang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Shu Zhang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Qianqian Wang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Yan Zhang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Yajing Wang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Zhijun Cao
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Hongjian Yang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Wei Wang
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
Shengli Li
State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian, Beijing 100193, China
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 p p p 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.
