Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-27T13:54:10.743Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the effect of supplementation of yeast culture (Saccharomyces cerevisiae plus growth medium) in the diet of buffaloes on milk yield and composition

Published online by Cambridge University Press:  02 September 2010

U. Kumar ,
V. K. Sareen  and
S. Singh
U. Kumar
Affiliation:
Department of Biochemistry, Punjab Agricultural University, Ludhiana, India
V. K. Sareen
Affiliation:
Department of Biochemistry, Punjab Agricultural University, Ludhiana, India
S. Singh
Affiliation:
Department of Biochemistry, Punjab Agricultural University, Ludhiana, India
Get access

Abstract

Effect of live yeast culture (Saccharomyces cerevisiae plus growth medium) inclusion in the diet of buffaloes (Bubalus bubalis) on milk yield and its composition was examined. Twenty buffaloes (Murrah breed) having an average daily milk yield of 8 to 10 I and in their early lactation stage were divided into two equal groups. The control group was given a basal production diet consisting of 35 to 40 kg green berseem and concentrate mixture (0·5 kg/kg milk produced) per day per animal and the yeast supplemented group the above diet supplemented with 10 g yeast culture (YC, 5 × 109 c.f.u. Saccharomyces cerevisiae strain 1026 per g). The feeding continued for 10 weeks and during this period milk samples collected at weekly intervals and milk yield recorded daily. During this period, average daily milk yield was increased by proportionately 0·135 and fat-corrected milk yield by 0·185 by inclusion of YC. Fat, protein, lactose and total solids in milk increased proportionately by 0·039, 0·051, 0·030 and 0·034 respectively. The corresponding proportional increases in the quantity of these constituents secreted in milk (kg/day) were 0·237, 0·200, 0·200 and 0·204.

Keywords

buffaloesmilk compositionmilk productionSaccharomyces cerevisiae
Type
Research Article
Information
Animal Production , Volume 55 , Issue 3 , December 1992 , pp. 440 - 442
Copyright
Copyright © British Society of Animal Science 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Association of Official Analytical Chemists. 1984 Official Methods of Analysis, pp. 281. Association of Official Analytical Chemists, Arlington.Google Scholar
Gaines, W. L. and Overman, O. R. 1938. Inter-relation of milk fat, milk protein and milk energy yield. Journal of Dairy Science 21: 261–271.CrossRefGoogle Scholar
Gunther, K. D. 1989. Yeast cultures a natural product for livestock husbandry in Europe. Proceedings of Alltech Fifth Annual Symposium on Biotechnology in Feed Industry, Hyatt Regency, Lexington.Google Scholar
Korprich, M. 1946. Rapid estimation of the protein content of cow's milk by means of the formol titration. Suddtsch Molkereiztg 67: (II), 162–163.Google Scholar
Marier, J. R. and Boulet, M. 1959. Direct analysis of lactose n i milk and serum. Journal of Dairy Science 42: 1390–1391.CrossRefGoogle Scholar
Williams, P. E. V. 1988. The action of yeast cultures in the rumen. Feed Compounder, October.Google Scholar
Wohlt, J. E., Finkelstein, A. D. and Chung, C. H. 1991. Yeast culture to improve intake, nutrient digestibility and performance by dairy cattle during early lactation. Journal Dairy Science 74: 1395–1400.CrossRefGoogle ScholarPubMed