Effects of Dietary Active Dry Yeast on Rumen Fermentation Characteristics and Nutrient Apparent Digestibility of Lactating Dairy Cows

NIU Jiankang, LI Yan, GAO Yanxia, LI Jianguo

doi:10.3969/j.issn.1006-267x.2019.07.047

2019 , Vol. 31 >Issue 7: 3338 - 3345

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.07.047

Molecular Nutrition

Effects of Dietary Active Dry Yeast on Rumen Fermentation Characteristics and Nutrient Apparent Digestibility of Lactating Dairy Cows

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1. College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, China;
2. College of Veterinary Medicine, Hebei Agricultural University, Baoding 071001, China;
3. Embryo Engineering and Technological Center of Cattle and Sheep of Hebei, Baoding 071001, China

Received date: 2018-12-17

Online published: 2019-07-19

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Abstract

This experiment was conducted to evaluate the effects of dietary active dry yeast on rumen fermentation and nutrient apparent digestibility of lactating dairy cows. Sixty Chinese Holstein dairy cows with similar lactation days, parity, daily average milk yield and body weight were selected, according to the principle of random distribution, the dairy cows were divided into 4 groups (groupsⅠ, Ⅱ, Ⅲ and Ⅳ), and 15 dairy cows in each group. The dairy cows were fed the same basal diet, and the groups Ⅰ, Ⅱ, Ⅲ and Ⅳ were added with 0, 10, 20 and 30 g active dry yeast per head per day, respectively. The feeding trail period was 90 day. The pH and rumen fluid microbial protein (MCP), ammonia nitrogen (NH₃-N), total volatile fatty acid (TVFA), acetic acid, propionic acid, butyric acid contents was determined, the nutrient apparent digestibility of crude protein (CP), crude fat (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), Ca and P were determined in this experiment. The results showed as follows:1) compared with group Ⅰ, MCP content of groups Ⅱ, Ⅲ and Ⅳ were increased by 26.87%, 29.85% and 24.63%, respectively (P<0.05). The contents of acetic acid and TVFA in the rumen of group Ⅲ were increased by 5.87% and 13.59% (P<0.05) compared with group Ⅰ, respectively. Moreover, the pH and the contents of NH₃-N, propionate acid, butyric acid and acetic acid/propionate acid were not significantly changed for each group (P<0.05). 2) Compared with group Ⅰ, the apparent digestibility of CP of groups Ⅱ and Ⅲ was increased by 6.93% and 7.22% (P<0.05), respectively. The apparent digestibility of ADF of groups Ⅱ and Ⅲ was increased by 13.95% and 13.26% (P<0.05) compared with group Ⅰ, respectively. Moreover, the apparent digestibility of EE, NDF, Ca, P and other indicators was not significantly changed for each group (P>0.05). In conclusion, under the conditions of this experiment, adding active dry yeast of 20 g per head per day can promote rumen fermentation, improve the contents of TVFA and acetic acid and the apparent digestibility of CP and ADF of lactating dairy cows.

Key words： active dry yeast; lactating dairy cow; rumen fermentation; apparent digestibility

Cite this article

NIU Jiankang, LI Yan, GAO Yanxia, LI Jianguo . Effects of Dietary Active Dry Yeast on Rumen Fermentation Characteristics and Nutrient Apparent Digestibility of Lactating Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2019 , 31(7) : 3338 -3345 . DOI: 10.3969/j.issn.1006-267x.2019.07.047

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