Suplementação com produtos de fermentação de leveduras para vacas em lactação

Abstract

This study aims to evaluate the effect of including yeast fermentation products in the diet of lactating cows on the parameters of intake and digestibility of dry matter and nutrients, ruminal parameters, blood parameters, milk production and quality. Thus, four treatments were used in a Latin triple square design with twelve lactating cows: control diet (CON), yeast culture (CL), autolyzed yeast (LAL), yeast culture enriched with yeast extract + MOS + ß-glucans (CLE). The Shapiro-Wilk normality test was applied, and the Tukey test was used to compare treatments. Data were analyzed using the MIXED procedure of SAS 9.3. We observed no change in dry matter and nutrient intake between treatments. Including autolyzed yeast reduced the digestibility of acid detergent fiber compared to yeast culture. The other nutrient digestibilities observed did not differ between the evaluated treatments. Blood parameters before the day’s first fedding and four hours after the start of feeding were not influenced by the treatments evaluated. There was no difference between treatments when pH, ammonia nitrogen, acetate, propionate and butyrate in rumen fluid were evaluated. The addition of yeast culture increased milk production, milk production corrected for fat and energy, fat, protein and lactose in kilograms per cow per day. Autolyzed yeast only increased protein production in kilograms per cow per day. The enriched yeast culture increased milk, lactose and protein production in kilograms per cow per day. There was a tendency to use yeast culture to reduce somatic cell counts. The inclusion of yeast culture increased net lactation energy. The yeast fermentation products evaluated in the study improved the productive performance of lactating dairy cows, maintaining the animals' health.