TITLE:
Effects of Supplementation with Saccharomyces cerevisiae and Its Fermentation Products on Production Performance and Its Mechanism in Perinatal Dairy Cows
AUTHORS:
Xueyan Lin, Ke Li, Lin Ju, Xu Hao, Yue Jiang, Qiuling Hou, Zhiyong Hu, Yun Wang, Zhonghua Wang
KEYWORDS:
Saccharomyces cerevisiae, Perinatal Period, Dairy Cows, Production Performance, Mechanism
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.12 No.7,
July
15,
2021
ABSTRACT: The aim of this study was to investigate the effects
of Saccharomyces cerevisiae and its
fermentation products on performance, blood hormone levels and rumen floral
composition in peripartum dairy cows. Sixty perinatal cows were selected and
allocated to two groups according to parity and expected date of delivery. Each
group was supplemented with Saccharomyces
cerevisiae and its fermentation product 0 or 100 g. The results showed that Saccharomyces cerevisiae and its
fermentation products could significantly increase the feed intake of
peripartum dairy cows (P β-hydroxybutyrate
(P = 0.01), reducing the insulin content (P = 0.02). Saccharomyces cerevisiae reduced
the abundance of rumen microbes in peripartum dairy cows but had no effect on
rumen microbial diversity. Compared with the control group, the supplemented
group showed reductions in the abundance of genera Bacillus (P = 0.03), Butyrivibrio (P = 0.01), Denitrobacterium (P =
0.01), and Mogibacterium (P Porphyromonas (P = 0.05), Saccharofermentans (P Sphaerochaeta (P = 0.02), Streptococcus (P = 0.04) and other
genera. There were significant increase in the content of Acidaminococcus (P = 0.03), Allisonella (P Bulleidia (P Corynebacterium (P = 0.01), Dialister (P Faecalibacterium (P = 0.02), Faekalitalea (P = 0.03), Fibrobacter (P = 0.04), Flavobacterium (P = 0.03), Kandleria (P Paraprevotella (P Pyramidobacter (P = 0.05), Roseburia (P Succinivibrio (P The main metabolic pathways such as tryptophan metabolism and steroid
hormone biosynthesis in perinatal dairy cows were determined for Saccharomyces cerevisiae and its
fermentation products.