Ekmek mayasının (Saccharomyces cerevisiae) süt ineği rasyonlarında kullanılmasının süt verimi, bazı rumen sıvısı parametreleri ve kan metabolitleri üzerine etkisi

Bu çalışma, süt ineklerinin konsantre yemlerinde protein kaynağı olarak soya küspesi yerine ekmek mayasının kullanılma olanaklarını incelemek amacıyla yapılmıştır. Araştırmada 4 süt ineği kullanılmış ve 4x4 Latin Kare deneme planı uygulanmıştır. Süt ineklerine verilen konsantre yemlerde, canlılık oranı 3,56x108 Saccharomyces cerevisiae hücre/g olan ekmek mayası % 0,0 (Kontrol yemi), % 6,6 (1. yem), % 13,2 (2. yem) ve % 19,8 (3. yem) oranlarında bulundurulmuştur. Süt ineklerinin günlük kuru madde ihtiyaçlarının % 40'ı konsantre yemden karşılanmış kaba yem ise ad libitum verilmiştir. Araştırmada kontrol yemi, 1., 2. ve 3. yemleri tüketen hayvanların yem tüketimi, süt verimi ve kompozisyonu birbirine benzer bulunmuştur. Maya içeren yemleri tüketen hayvanların genel olarak rumen sıvısı NH3-N miktarlarının yemlemeden sonraki 3. saatte düşük (p

The effects of Baker' s yeast (Saccharomyces cerevisiae) in dairy cow diets on milk yield, some rumen fluid parameters and blood metabolites of dairy cow diets

The objective of this study was to investigate the effects of baker's yeast as a protein source instead of soybean meal in dairy cow diets. Four dairy cows were utilized in a 4 x 4 Latin Square experiment. Diets included 0.0% (Control Diet), 6.6% (Diet 1), 13.2% (Diet 2), and 19.8% (Diet 3) baker's yeast containing 3.56 x 108 CFU/g. Forty percent of the dry matter intake of dairy cows was supplied from concentrate, and forage was offered ad libitum. The dry matter intake, milk yield, and composition of milk were similar. While the rumen NH3-N level was significantly low (p < 0.05) 3 h post-feeding, acetic acid concentration was significantly high (p < 0.05) 12 h post-feeding in cows that consumed diets containing yeast. Propionic acid concentrations were lower (p < 0.01) 3 h post-feeding in cows that consumed Diets 2 and 3 compared with those that consumed the other diets. While serum triglyceride levels were significantly higher (p < 0.05) in cows that consumed diets containing baker's yeast than in those that consumed the control diet, serum protein, urea, glucose, calcium, phosphorus, gamma glutamyl transferase and aspartate aminotransferase were similar in cows that consumed different diets. It was concluded from this study that there were some positive effects, such as low rumen $NH_3$-N level and high acetic acid concentration, in cows that consumed diets containing yeast, and thus, baker's yeast can be utilized in dairy cow diets as a protein source.

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