International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (19) Last page : (26)
Article doi: http://dx.doi.org/10.18782/2320-7051.6006
Effect of Different Levels of Bread Yeast Saccharomyces cerevisiae in the Production of Milk and Its Components for the Holstein Cows Crossbred (1) Production of Milk and the Components and Quantity of Feed Consumed
Emad Falah Al – Jassem, Muntaha Yacoub Yousef and Mohamad Abbas Abid Al –Mayahi*
Animal production /Agri. College /Univ.of Basrah, Basrah, Iraq
*Corresponding Author E-mail: almuhandsmuhaman99@gmail.com
Received: 17.11.2017 | Revised: 24.12.2017 | Accepted: 26.12.2017
ABSTRACT
The study was conducted in the Agricultural Research Station of the Faculty of Agriculture / University of Basrah / Karma Ali site and was used in the experiment Four Holstein CowsCrossbred Were selected from the animal field and the cows were randomly distributed in individual feeding pens Conditions were created in terms of cleanliness of barns and the feed and water that were offered to the cows The experiment included four treatments, four periods and four cows.
1- Control group. Cattle were fed to concentrated feeds consisting of barley (25%), bran (72%), food salt (1%) and vitamins (1%) which were free of yeast.
2. The second treatment. (5 g / kg / day) from yeast (Saccharomyces cerevisiae) to feed material consisting of barley (25%), bran (72%), food salt (1%) and vitamins (1%).
3. The third treatment (10g / kg/ day) from yeast to feed material consisting of barley (25%), bran (72%), food salt (1%), vitamins (1%),
4. The fourth treatment. (15 g / kg / day) concentrated feed consisting of barley (25%), bran (72%), food salt (1%) and vitamins (1%).
The study reached the following:
The addition of yeast to feed material by (5, 10, 15 g / day) resulted in an increase in the daily production ratio which reached (4.28, 4.18, 4.36 kg) respectively compared to control treatment which reached (3.51 kg) And weekly production in the three transactions which amounted to (29.58, 29.34 and 30.54 kg), respectively, compared with the control group of (24.21 kg) respectively. As for the components of milk, yeast supplements did not affect milk fat. However, the addition of (5 g / kg / day) of yeast resulted in an increase in milk protein ratio (4.03) compared to control group (3.26), respectively, resulted in an increase of lactose in milk (5.22) compared to control group (4.68) respectively. The addition also showed significant difference in the ratio of solids which reached (10.25) compared with control group which reached (8.82).
As for the amount of fodder consumed, the percentage of concentrated fodder consumed by adding yeast to feed material increased in the three transactions (5,10,15), respectively, which reached (4.27.4.26.4.46) compared with the control group which reached (3.61), respectively.
*Research based on the thesis of the third researcher
Key word: Saccharomyces cerevisiae, Holstein cows Crossbred, Milk production
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Al – Jassem, E.F., Yousef M.Y. and Abid Al M.A.–Mayahi, Effect of Different Levels of Bread Yeast Saccharomyces cerevisiae in the Production of Milk and Its Components for the Holstein Cows Crossbred (1) Production of Milk and the Components and Quantity of Feed Consumed, Int. J. Pure App. Biosci.5(6): 19-26 (2017). doi: http://dx.doi.org/10.18782/2320-7051.6006
