Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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1 st WorkshopXIII International Feed Technology SymposiumUsing yeast in ruminant feedYeast is used for the feed of highly productive ruminant animals, especially dairy cows.Live yeast cells are used: in early lactation period in order to better use the meals, duringstress when milk production and milk fat production is reduced, for dry cows in order tobetter utilize the nutritive and during the use of low quality forage. Yeast also has apositive effect when fed to heifers because it speeds up their growth. Yeast was shown tobe very useful in the nutrition of dry cows as well.Within the research papers of Sretenoviće and associates (2006) the effects of theapplication of the “Yeasture” product in meals of dairy cows were tested. This product iscomposed of live yeast cells, selected from three types of Saccharomyces cerevisisiae incombination with pro-biotic bacteria and enzymes (Lactobacillus casei, Streptococcusfaecium, Aspergillus oryzae, Lactobacillus acidophilus, 1,3-b and 1,6 D-Glucan,hemicellulase, Protease, cellulase, Alpha amylase). in order to overcome the problemsgenerated in the dry period.The experiment examined the digestibility of dry matter, provender, use and milkcontents as well as somatic cells. The application of the aforementioned product hasinfluences the increase of digestibility in Lucerne hay (P
1 st WorkshopXIII International Feed Technology Symposiumentail was very variable, while the Canadian researches Robinson and Garrett (1999)found that including yeast into meals leads to a significant increase in the consumptionof dry matter during the transitional period for cows and lessens the body weight lossafter giving birth.Schingoethe and associates (2004) have included yeast into cow meals in order to testtheir effects during the summer period when the average temperature was 33 o C (28 to 39o C). Yeast cells have increased the milk amount by 4% from (31.2 to 32.0 kg/d), whilethe milk fat (3.34 to 3.41%) and protein entail (2.85 to 2.87%) remained similar in bothtreatments. Wu Zilin (1996) noted that yeast cells significantly increase the body massand average daily growth in the test group of cows. This has a large influence on thequick recovery of body mass after giving birth and overcoming heat stress during thesummer period.Utilizing microelements obtained by using modern biotechnology in animalnutritionMicroelements as necessary ingredients of all types of domestic animal meals aretraditionally used in the form of inorganic salts, mostly sulfates, chlorides, oxides orcarbonates. However, as the largest number of factors which influence their usability areknown, constant efforts are being made to improve their usage in the human and animalorganisms. It was discovered that metals such as Cu, Zn and Mn in the form of chelate(i.e. tied to amino-acids and peptides) can be much better used within the body andthereby improve growth, productivity, reproduction, and give positive effects in milkproduction, reduce the number of somatic cells in milk and the appearance of mastitis,raise the body’s immunity, improve food usage and ease stress states.Microelements such as Mn, Cu and Zn are produced in chelate form. Chelatinizationrefers to a special type of forming complex metal ions and ligands. Ligands can bedefined as molecules which contain an atom with free electron steam. Metal ions arebound to ligands in the complex over donor atoms such as oxygen, nitrogen or sulfur.Chelatinization represents a connection of such ligands with metal ions over two or moredonor atoms where the complex which contains one or more hererocyclic rings(connections) which contain the metal atom are formed. It is known that the usability ofmicroelements from inorganic salts (sulfates, carbonates, oxides and chlorides) is verylow and that applying organically bound microelements (chelates) in animal nutritionrepresents a relatively new technique, although it was known to science for some time.On the other hand, selenium is used in organic form and applied to beer yeast where it isbound to the amino acid metionine or cistine. The characteristic of these compounds isthat they are electrically neutral and do not form unsolvable complexes with other foodcomponents in the digestive tract so they arrive unaltered to the re-absorption spot.Selenium and chrome are organically bound microelements. They are obtained by asolution of yeast on a foundation enriched with selenium or chrome.34
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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