The effect of Yea-Sacc1026 in the ration for dairy cows on production and composition of milk
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Institute of Animal Nutrition and Feed Sciences, Olsztyn University of Agriculture and Technology, 10-718 Olsztyn, Poland
Chairman Alltech Poland/Polmarche, 00-930 Warszawa, Poland
Publication date: 1993-09-17
J. Anim. Feed Sci. 1993;2(4):159-167
A yeast culture preparation, Yea-Sacc1026 (Alltech, Inc.), was introduced into dairy cow rations at 10 g/d over the winter period to determine its effect on cow productivity. Twenty-four Holstein-Friesian x Black-and-White dairy cows were divided by the analog method into two groups of 12 cows each. The test was carried out over the period from 5 to 85 days following calving. Fat corrected milk yield was significantly higher (P<0.05) in the experimental than in control group (16.5 kg vs 15.6 kg/d). Milk fat percentage and milk protein content increased by 4.5% and 2.9% (P<0.05), respectively in the group fed viable yeast culture. Yeast culture (YC) supplementation increased fat yield (P<0.01) and protein yield (P<0.05) by 7.8% and 6.1%, respectively.
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