Effect of Live Yeast and Essential Oil Addition to Dairy Cattle Rations on Performance and Milk Quality


KÖKNUR Ö., BÜYÜKKILIÇ BEYZİ S., KÖKNUR S., KONCA Y.

FOURTH INTERNATIONAL CONFERENCE AND INDUSTRIAL EXHIBITION ON DAIRY SCIENCE PARK, Konya, Turkey, 1 - 05 November 2017, pp.1

  • Publication Type: Conference Paper / Summary Text
  • City: Konya
  • Country: Turkey
  • Page Numbers: pp.1
  • Erciyes University Affiliated: Yes

Abstract

This study was conducted to determine the effects of live yeast and essential oil addition to diet on performance and milk composition traits in dairy cattle. In the study, a total of 120 Holstein cows, with 2 nd and 3rd lactation period were equally distributed four treatment groups. Treatment groups as follows; 1) Control, (C, no yeast and essential oil addition), 2) vegetable essential oil mixture, (0.10 g/day/cattle) 3) Live yeast, (LY, Saccharomyces cerevisia, 10 g/day/cattle, 4x109 cfu/g) 4) EO+LY (0,10 g/day +10 g/day/cattle). The trial was lasted for 16 weeks and traits were determined each two weeks (8 measurements). Body weight, milk yield and feed efficiency (feed/milk) were not influenced by the treatments. In the EO group, in the 2 nd and 3rd periods milk dry matter content and in 2nd, 3rd, 7th and 8th periods milk fat content were higher than those of other groups (P <0.05). In the 5th, 6th, 7th and 8th periods milk protein of LY + EO group was lower than other groups (P <0.05). The number of somatic cells in the milk was the highest in group C and significantly lower in group EO (P<0.05). In conclusion, essential oil addition to dairy cow diets may improve milk quality.