HAL Id: hal-02735647
https://hal.inrae.fr/hal-02735647
Submitted on 2 Jun 2020
HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.
L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.
Distributed under a Creative CommonsAttribution - NonCommercial - NoDerivatives| 4.0 International License
Effects of high dosage yeast supplementation during the transition period in dairy cows
Laurent Alvès de Oliveira, Christine Julien, Laurine Desmaris, Patrice Dubois, Michel Vagneur, Jean-Pierre Marden
To cite this version:
Laurent Alvès de Oliveira, Christine Julien, Laurine Desmaris, Patrice Dubois, Michel Vagneur, et al..
Effects of high dosage yeast supplementation during the transition period in dairy cows. 21. European Society of Veterinary and Comparative Nutrition Congress, Sep 2017, Circnceter, United Kingdom.
2017. �hal-02735647�
Effects of high dosage yeast supplementation during the transition period in dairy cows
L. Alves de Oliveira1, C. Julien2, P. Dubois3, L. Desmaris3, M. Vagneur4, JP. Marden2
1.
Phileo Lesaffre Animal Care, 59700 Marcq-en-Baroeul, France 2.
Service Promotion Elevage Laitier (Rhône Conseil Elevage) 18, avenue des Monts d’or 69890 La Tour de Salvagny 3.
10 rue de Boyse 39300 Champagnole 4.
V etagro-sup Campus Vétérinaire de Lyon, 69280 Marcy-l’Etoile
Contact: laurent.alves@vetagro-sup.fr
INTRODUCTION
Some effects of yeast supplementation (rumen pH, VFA concentration in rumen, organic matter digestibility) increase with yeast dose (Desnoyers et al 2009).
The aim of study was to determine if a yeast supplementation before calving and in the first weeks of lactation (transition period) with a high dosage has effects on dairy cows performances without milk contamination.
CONCLUSIONS
High dosage of live yeast in transition dairy cows has a significant effect on BHB level at 22 DIM and on BCS / RFS after calving.
Yeast supplementation does not induce any milk contamination that could impair the quality of cheeses made with this milk.
MATERIALS AND METHODS
● The study was carried out in a French commercial dairy farm. All the cows were housed in free stall barns with cubicles.
● 46 Holstein cows were divided into 2 equal groups with respect to parity and expected calving date
● 3 weeks before calving, cows were put in the close-up box assigned to their group. In the « yeast » group (YC), additive (Saccharomyces cerevisiae Sc47 CNCM I-4407) was added to the ration at 10 g/animal/day. The control group (CC) did not receive any yeast supplementation.
● On calving day, cows were placed with all cows in lactation, An additional feeder of the automatic milking systems provided 20 g/animal/day during 21 days post-partum of the same yeasts only to YC cows. The rations were based on corn silage, grass silage, Corn Gluten Feed, rapeseed and soja meal.
● Individual milk yield, fat and protein contents were evaluated monthly. Blood Beta Hydroxy Butyrate (BHB) and glucose contents were evaluated after 22 Days In Milk (DIM) with a FreeStyle Optium (Abbott) device. Ruminal filling score (RFS) and Body Condition Score (BSC) was evaluated at 7 before calving, 8 and 22 DIM (scoring scale 1 to 5).
● Means comparisons were done by student test.
RESULTS AND DISCUSSION
● Milk yield during the first 3 months of lactation was numerically higher for YC cows 34.6 ± 7.8 kg/d than for CC cows 32.6 ± 10.2 kg/d. The difference is not statistically significant (P = 0.36) probably because of the small size of groupW (figure 1).
● Milk fat (YC 42.5 g/kg ± 7.4 vs CC 42.5 g/kg ± 8.0, p=0.50) and protein (YC 30.8 g/
kg ± 3.4 vs CC 30.7 g/kg ± 3.4, p=0.69) contents were not affected by treatment.
● Blood BHB content at 22 DIM was significantly lower (table 1). Blood glucose was not affected by treatment.
● The yeast strains found in the milk of yeast group and control group were identical and were usual strains of cow milk (table 2). No Saccharomyces strains were detected. Milk was not contaminated by added yeast.
● Ruminal filling score and body condition score were significantly higher for
yeast group than control group only at 8 DIM (figure 2). Figure 2. Ruminal filling and body condition scores 7 day before calving, 8 and 22 days in milk, Means with standard deviation, * p value < 0.05 Figure 1. Milk yield for the 3 first months of lactation, Means with standard deviation
Les authors thank Didier Lhopital, the farmer
Table 1. Blood BHB content at 22 day in milk (mmol/l)
Control Yeast
0.79 ± 0.4 1.41± 0.9 P = 0.02
Further experiments are needed to measure the effects on milk production.
Blood BHB content at 22 DIM
●
●
●
Table 2. Yeast count and identification in milk.
* * *
