Effect of supplementation with Saccharomyces cerevisiae on milk production and quality in cattle from Valle de Sibundoy, Putumayo, Colombia
DOI:
https://doi.org/10.15381/rivep.v32i6.19977Keywords:
yeasts, nutrition, ruminants, supplementationAbstract
The aim of this study was to evaluate the effect of inclusion of two levels of Saccharomyces cerevisiae in the production and composition of bovine milk from the high tropics of the department of Putumayo, Colombia. Twelve Holstein cows were used at the beginning of lactation and of 450 kg of body weight, in a cross-over design. The cows were assigned to two treatments with two inclusion levels of S. cerevisiae (T1, 100 g and T2, 150 g) in the supplement. The study was conducted in two periods of 12 days (seven days of adaptation and five days of evaluation). The quality and production of milk were determined, as well as the indicators of the metabolic profile (glucose, cholesterol and blood urea nitrogen). No significant differences were found for milk production (14.86 vs 14.27 kg cow day) or in the metabolic profile, but there was a higher proportion of protein and fat in the milk of T1 cows (p <0.05).
Downloads
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Juan Pablo Narváez Herrera, Adrián Rolando Riascos Vallejos, José Mauricio Cisneros Montenegro
This work is licensed under a Creative Commons Attribution 4.0 International License.
AUTHORS RETAIN THEIR RIGHTS:
a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.
b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).
c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).
