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Yeast probiotic Actisaf® Sc 47 boosts milk production in early-lactation dairy cows

Published on: 07/14/2020
Author/s : Mohamed Mammeri, PhD, Global Product Manager, Phileo by Lesaffre & Valentin Nenov, PhD, Global Ruminant Manager, Phileo by Lesaffre.

Early-lactation dairy cows have high energy demand for milk production. Often the energy intake in this period is not enough to meet their requirements and the cows often face negative energy balance that may lead to metabolic disorders with long lasting negative effect on both productivity and health. To meet this increasing energy demand, we often formulate high energy diets with increased sta...

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AVR KUMAR AVR KUMAR
Dairy producer
July 14, 2020

What is the active role of yeast in acidosis?
Most of the Asian countries fed the animals with more fiber valued feed.
Is it equally effect the Rumen pH in such mix of the ration differences? Will the acisaf work in such situations?

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Phileo by Lesaffre Phileo by Lesaffre
Nord-Pas-de-Calais, France
July 15, 2020
Dear AVR KUMAR ,
Thank you for your question.
Actisaf works by supporting the rumen microbiota by improving the rumen reducing conditions. In high reference published studies it always led to significant increase in lactic acid utilizing bacteria which reduce lactic acid to propionate. Also we observe significant increase in fiber digesting bacteria and improvement of NDF and ADF rumen digestibility. Diets based on fiber can benefit a lot form Actisaf supplementation to improve significantly the feed efficiency. Also, diets based on lower quality fiber are usually balanced in energy by higher percentage of concentrate which also create higher risk of acidosis which makes Actisaf supplementation even more efficient.
Best regards,
Valentin Nenov & Mohamed Mammeri
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AVR KUMAR AVR KUMAR
Dairy producer
July 20, 2020
Mohamed Mammeri
Thank you
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Rajeshwaran Rajeshwaran
BVSc, PGDRM, PhD
August 17, 2020
In India, each farmer makes his/her own yeast solution with zero cash out-flow!
Reply
September 5, 2020

Rajeshwaran Can you share process of making yeast by farmers?

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Rajeshwaran Rajeshwaran
BVSc, PGDRM, PhD
September 9, 2020
Arfan Yousaf No trade secret there, my friend.

All Indians do it as a matter of practice and consume it!

Left over boiled rice should be kept in a bowl of water and add a bit of curd or buttermilk in it, essentially allowing the starch in the rice to ferment over a period of 48 hours. One can get a milk sour smell from it and sometimes if kept long enough one can see colonies of yeast on the surface.

After keeping it for 48 hours, the fermented solution with the rice is fed to the cows. As I said, this is actually kept overnight (12 hours) and eaten with curd or buttermilk next morning by Indians as a normal regular practice, It again acts as a pro-biotic and enhances feed conversion efficiency i.e. digestibility of the material eaten.

Therefore, the animals not only remain healthy but also are better at converting the fodder eaten into milk..
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September 12, 2020
Rajeshwaran thanks a lot
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