Effects of Saccharomyces cerevisiae live cells and culture on growth and productive performance in lactating Nili-Ravi buffaloes

Saccharomyces Cerevisiae Diet Supplementation Affects Nutrient Digestibility and Milk and Mozzarella Cheese Yield in Dairy Buffalo Cows During the Transition

The aim of the trial was to evaluate the influence of diet supplementation with Saccharomyces cerevisiae on nutrient digestibility and milk and mozzarella cheese yield in buffalo cows during the transition period. Twenty buffalo cows in the last month of pregnancy were equally divided into two groups (control, C, and treated, T) homogeneous for parity and milk yield at the previous lactation. The diet of group T was supplemented with 100 g/head/day of a product containing Saccharomyces cerevisiae (Sc 47- CNCM I-4407) for 4 weeks before and after calving. Dry matter intake and the body condition score were not affected by the dietary treatment. In contrast, organic matter, protein, NDF, and ADF digestibility significantly (p < 0.01) increased. Group T showed a higher milk yield (kg 10.5 vs. 9.2, p < 0.05) but lower milk fat (g/kg 76.0 vs. 80.1, p < 0.05). The buffalo standard milk (FPCM = 740 kcal) yield was higher in the treated group (kg 16.8 vs. 15.0, p < 0.05), whereas the mozzarella cheese yield was not affected by the treatment (p > 0.05). These findings indicate that supplementation of the diet of buffaloes with Saccharomyces cerevisiae during the transition period results in notable enhancements in nutrient digestibility and milk yield. These outcomes are worthy of further investigation.

Review of yeast culture concerning the interactions between gut microbiota and young ruminant animals

Microorganisms inhabit the gastrointestinal tract of ruminants and regulate body metabolism by maintaining intestinal health. The state of gastrointestinal health is influenced not only by the macro-level factors of optimal development and the physiological structure integrity but also by the delicate equilibrium between the intestinal flora and immune status at the micro-level. Abrupt weaning in young ruminants causes incomplete development of the intestinal tract resulting in an unstable and unformed microbiota. Abrupt weaning also induced damages to the microecological homeostasis of the intestinal tract, resulting in the intestinal infections and diseases, such as diarrhea. Recently, nutritional and functional yeast culture has been researched to tackle these problems. Herein, we summarized current known interactions between intestinal microorganisms and the body of young ruminants, then we discussed the regulatory effects of using yeast culture as a feed supplement. Yeast culture is a microecological preparation that contains yeast, enriched with yeast metabolites and other nutrient-active components, including β-glucan, mannan, digestive enzymes, amino acids, minerals, vitamins, and some other unknown growth factors. It stimulates the proliferation of intestinal mucosal epithelial cells and the reproduction of intestinal microorganisms by providing special nutrient substrates to support the intestinal function. Additionally, the β-glucan and mannan effectively stimulate intestinal mucosal immunity, promote immune response, activate macrophages, and increase acid phosphatase levels, thereby improving the body's resistance to several disease. The incorporation of yeast culture into young ruminants' diet significantly alleviated the damage caused by weaning stress to the gastrointestinal tract which also acts an effective strategy to promote the balance of intestinal flora, development of intestinal tissue, and establishment of mucosal immune system. Our review provides a theoretical basis for the application of yeast culture in the diet of young ruminants.