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Zootecnia Tropical

versión impresa ISSN 0798-7269

Resumen

RIVAS, Jose; DIAZ, Thais; HAHN, Martin  y  BASTIDAS, Pedro. Effect of supplementation with Saccharomyces cerevisiae on milk production from onset of lactation in dairy cows. Zootecnia Trop. [online]. 2008, vol.26, n.4, pp.421-428. ISSN 0798-7269.

The aim of this study was to determine the strategic use of Saccharomyces cerevisiae (SC) from onset of lactation and its effect on milk and fat production in Holstein (H) and Carora (C) cows located in the mountain area of Merida state, Venezuela. Forty-one H and fifteen C cows were assigned to two treatments: Experimental group (EG; H=22 and C=8) fed with 10 g/d of SC and Control group (CG; H=19 and C=7), which did not received any supplement for a period of 105 d postpartum (DPP). Carora cows grazed pastures of Panicum maximum, whereas H cows had access to pastures of Pennisetum clandestinum. All cows were fed at milking with a concentrate mixture (20% CP and 77% TND) at a ratio of 1 kg:3 kg of milk. Milk production was measured weekly during 15 weeks and fat milk during the first six weeks post calving. Data were analyzed by least squares means and comparison of subclass means were tested for significance using Tukey´s procedures. Milk yield was increased (P < 0.05) in H fed with SC, having 165 kg more of accumulated milk yield at 105 DPP than the CG. Also H cows with three or more calvings had higher (P<0.01) accumulated milk yield at 105 DPP (2544.6 ± 84.9 kg) than cows with 1 or 2 calvings (1916 ± 122.4 and 2227.7± 67.9 kg, respectively). There was not a treatment effect in milk yield in C cows. In Holstein cows treated with SC, the accumulated milk fat at six weeks postcalving was 3.4 kg greater compared to CG (35.5 ± 1.4 vs 32.0 ± 1.6 kg, respectively). Results from this study indicate that the strategic use of SC during the first 105 DPP, improved milk and fat yield in dairy cows perhaps by stimulating the action of yeast culture in the rumen and the availability of nutrients for the mammary gland.

Palabras clave : dairy cows; milk production; fat; yeast.

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