Effects of Dietary Supplementation of Saccharomyces cerevisiae on Milk Production, Oxidative Stress, and Blood Metabolites of Holstein Dairy Cows during Summer Season
الموضوعات :
F. Sehati
1
(Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran)
A. Towhidi
2
(Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran)
M. Zhandi
3
(Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran)
M. Ganjkhanlou
4
(Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran)
A.H. Nasiri
5
(Department of Animal Science, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran)
F. Parnian-Khajehdizaj
6
(Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
الکلمات المفتاحية: cattle, Probiotic, Oxidative stress, Yeast, <i>Saccharomyces cerevisiae</i>, summer season, yealth,
ملخص المقالة :
The effects of dietary live Saccharomyces cerevisiae as a probiotic on milk production, oxidant/antioxidant status, and lipid metabolism of Holstein dairy cows through the transition and early lactation period during the summer season were investigated. Twelve lactating multiparous dairy cows were randomly allocated to two dietary treatments (n=6) including a control and probiotic-fed groups. Blood samples were collected on days -21, 0, 14, 28, 42, 60 days relative to parturition and analyzed for calcium, iron, cholesterol, triglyceride, low-density lipoprotein, high-density lipoprotein, total antioxidant capacity, malondialdehyde, and albumin. Serum concentrations of triglycerides, cholesterol, and low-density lipoprotein were lower in the probiotic-fed cows compared to those offered the control diet. Albumin concentration did not differ between the groups. The contents of total antioxidant capacity and high-density lipoprotein in the yeast-fed group was greater than the control group (P=0.01 and 0.02, respectively). In addition, serum calcium and iron tended to be higher in the yeast-fed group (P=0.08). Malondialdehyde level did not change between groups, but there was a decrease at calving time in the probiotic-fed group. Yeast-fed cows produced more milk and had higher concentrations of milk fat and non-fat solids than control cows (P<0.05). Rectal temperature was lower in the probiotic-fed group on parturition day. In conclusion, dietary supplementation of Saccharomyces cerevisiae in dairy cows may be a beneficial strategy to alleviate the heat stress and improve the antioxidative defense system and milk production during the transition and the early lactating period.
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