Abstract
The main goal of this paper was to investigate the influence of some additives included into high yielding dairy cows rations to overcome the problems in early lactation. These substances directly affect the productive performances of dairy cows as well as udder health. The commercial name of investigated preparation is 'YEASTURE' and it is composed of live yeast cultures selected from three strains Saccharomyces cerevisisiae in combination with probiotic bacteria and enzymes (Lactobacillus casei, Streptococcus faecium, Aspergillus oryzae, Lactobacillus acidophilus, 1,3-b and 1,6 D-Glucan, hemicellulase, Protease, Cellulase, Alpha amylase) which have the ability to modify the fermentation in rumen stimulating the development of ruminal bacteria and increasing the fibre digestion. Effects of this preparation have been investigated on 60 Holstein-Friesian cows divided into two groups. The diets were identical, and trial group received also 10 g of preparation Yeasture daily. Application of Yeasture started 15 days prior to calving and lasted until 60th day of lactation As a research result improved in vitro disappearance of diet dry matter from roughage (alfalfa hay, maize silage and ensiled sugar beet pulp) was established. Preparation Yeasture influenced quantity and composition of the milk. The difference between trial and control group was 2.57 kg 4%FCM or 8.70% (P<0.01) and 7.16% milk fat (P<0.05).Trial group supplemented with Yeasture showed lower somatic cells count by 7.3 percent points what indicated better health of cow's udder. Based on the presented results it can be concluded that inclusion of preparation Yeasture into diets for dairy cows in transition period can be recommended.
Highlights
The proper management strategies for dairy cattle are designed to prepare the cow for lactation and to minimize the incidence of metabolic diseases in the time of calving
The difference between trial and control group was 2.57 kg 4%FCM or 8.70% (P
Administration of preparation started during the stage of high gravidity (15 days before calving) and it lasted until 60th day of the lactation season
Summary
The proper management strategies for dairy cattle are designed to prepare the cow for lactation and to minimize the incidence of metabolic diseases in the time of calving. High production of milk is followed by numerous problems generated during the dry period. In the recent time period extends from the last 3 weeks of gestation (close-up dry period) through the first 2 weeks of lactation (early fresh period) is called transition period. During this time the cows go from a low-maintenance phase to a high performance period in her productive life. Proper nutrition and management during the transition period is critical to successful lactation. The goal is to achieve peak milk production 5 to 6 weeks after calving, with a high peak yield and good continuing milk production
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