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Diet digestibility and performance of dairy cows supplemented with live yeast Scientia Agricola
Bitencourt,Luciene Lignani; Silva,José Ricardo Martins; Oliveira,Bruno Menezes Lopes de; Dias Júnior,Gilson Sebastião; Lopes,Fernanda; Siécola Júnior,Sancho; Zacaroni,Ozana de Fátima; Pereira,Marcos Neves.
Dietary yeast supplementation may improve the digestive efficiency of ruminants, but responses depend on the yeast strain and the diet composition. Corn silage and citrus pulp are usual carbohydrate sources for dairy cows in southeast Brazil. This study evaluated the supplementation of dairy cows fedding on corn silage-citrus pulp-based diets with Saccharomyces cerevisiae CNCM I-1077 (Lallemand SAS, Toulouse, France). Twenty multiparous, midlactation Holstein cows were assigned to two treatments in crossover design. Treatments were: live yeast on oyster meal capable of supplying a daily minimum of 1 × 10(10) CFU per cow or oyster meal top-dressed at 10 g to the morning meal. Diet contained (% of dry matter): 16.8% crude protein, 30.9% neutral detergent...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Citrus pulp; Probiotic.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300005
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Replacement of raw soybean with roasted soybean increased milk production in Holstein cows Ciência Rural
Dias Júnior,Gilson Sebastião; Silveira,Vítor Augusto; Ascari,Ivan Júnior; Pereira,Renata Apocalypse Nogueira; Danés,Marina de Arruda Camargo; Pereira,Marcos Neves.
ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Non-degradable protein; Roasting; Milk production.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500651
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