Effect of live yeast (Saccharomyces cerevisiae) supplementation on rumen fermentation and metabolic profile of dairy cows in early lactation.

Abstract

The study evaluated dietary supplementation with live yeast (LY) Saccharomyces cerevisiae (CNCM I-4407, 1010 CFU/g, Actisaf; Phileo Lesaffre Animal Care, France) on rumen fermentation and serum metabolic profile in lactating dairy cows. Fifty Holstein cows received a total mixed ration with (Live Yeast Diet, LYD, n=25) or without (Control Diet, CD, n=25) 5×1010 CFU/cow/day of LY from 3 to 19weeks of lactation. Rumen fermentation and serum metabolic profile were measured in eight cows per treatment at 3, 7, 11, 15, 19weeks post-partum. LYD showed an increased daily milk yield (+4%) over CD (p<0.05). Mean rumen pH at 4hr after morning meal was higher in LYD (6.59) than CD (6.32) (p<0.01). Total volatile fatty acids (VFA) and acetate molar proportion were higher in LYD (114.24mM; 25.04%) than CD (106.47mM; 24.73%) (p<0.05). Propionate and butyrate molar proportions, acetate to propionate ratio, ammonia levels did not differ between LYD and CD. Ruminal lactate was lower in LYD than CD (9.3 vs. 16.4mM) (p<0.001), with a 53% decrease in LYD. During peak lactation, LYD had lower serum NEFA (p<0.05, 0.40 vs. 0.48mM) and BHBA (p<0.01, 0.47 vs. 0.58mM) than CD, lower liver enzyme activities (AST 1.39 vs. 1.54ukat/L) (p<0.05). Serum glucose was higher in LYD at peak lactation (3.22 vs. 3.12mM, and 3.32 vs. 3.16mM respectively) (p<0.05). The results confirmed a reducing effect of LY on lactate accumulation in rumen fluid, associated with an increase in rumen pH. Lower serum levels of lipomobilization markers, liver enzyme activities and higher glucose levels may suggest that live yeast slightly mitigated negative energy balance and had a certain liver protective effect.