Catherine Hrothaus, doctor of agricultural sciences, chief product manager, Biohem HmbH

At the current market a variety of raw ingredients to improve nutritional value and feed efficiency are offered. These components are rich in protein yeast. In the feed, usually injected or feed yeast hydrolysis. During their growing role in the strain-producer of feed protein used microscopic fungi genera Candida, Saccharomyces, Hansenula, Torulopsis, etc.. Feed hydrolysis and yeast is a source of not only protein but also essential amino acids and vitamins of group B. However, these yeast cells have completed their biological cycle and represent a common protein mass.

By contrast, the culture of dried yeast living cells that are actively used in recent years in feeding cattle, retain the ability to fermentation. Live yeast — a gentle and effective way to correct deficiencies vysokoudiynyh feeding cows and cows of average performance. These yeasts have gained considerable popularity in feeding dairy cows due to its ability to ferment. In the rumen of ruminants they create anaerobic environment that promotes the development of beneficial microflora. For a yeast growth using oxygen scar, thereby improving conditions for growth cellulosolytic bacteria — anaerobes. In addition, probiotic yeast produce enzymes that break down nutrients to feed, including fiber. Sequential and rapid fermentation crude fiber increases the production of bacterial protein enhances the formation of free fatty acids — a source of energy for the body, reduces the content of ammonia in the rumen, because he spent on the formation of bacterial protein. Life activity of probiotic yeast in the rumen of ruminants reduces the formation of lactic acid, which makes it possible to control the pH level. Ultimately, the effect on yeast fermentation in the rumen good for the health of cows improves milk production and milk quality indicators.

Recently, scientists have conducted several studies to study the influence of live yeast cells in the body of ruminants in general and on rumen microflora in particular. Positive results of these studies formed the basis for the development and production of feed probiotic supplements. They consist of microscopic fungi, strains of which were taken specifically for dairy cows (eg, Saccharomycescerevisiae).

Studies have shown that probiotics promote the development of enzymes that speed up the fermentation in the rumen. It improves digestion and absorption of nutrients from food. They encourage better eating food, beneficial microflora in the rumen and its acidity level, encourage the development cellulosolytic bacteria to ensure full and rapid fermentation of fiber, the release of free fatty acids and the availability of bacterial protein. This, in turn, increases the yield of 1.5-2liters per head per day.

More information is available in the magazine «Milk and Farm» № 1 (8), February 2012