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Effects of supplementing a Saccharomyces cerevisiae fermentation product during the transition period on rumen fermentation of dairy cows fed fresh diets differing in starch content.
J Dairy Sci 2019; 102(11):9943-9955JD

Abstract

The objective of this study was to evaluate the effects of supplementing a Saccharomyces cerevisiae fermentation product (SCFP; NutriTek, Diamond V, Cedar Rapids, IA) during the transition period (d -28 ± 3 to 23 ± 3 relative to calving) on rumen fermentation and mRNA abundance of genes in the rumen epithelium of fresh cows (d 1 to 23 ± 3 after calving) fed diets differing in starch content. Eighteen ruminally cannulated multiparous Holstein cows were fed diets with SCFP (n = 9) or without (CON; n = 9) throughout the experiment. All cows were fed a common basal controlled-energy close-up diet (1.43 Mcal/kg, net energy for lactation; 13.8% starch) before calving. Cows within each treatment (CON or SCFP) were fed either a low-starch (LS; 22.1% starch) or high-starch (HS; 28.3% starch) diet during the fresh period. Cows were assigned to treatment after balancing for parity, body condition score, and expected calving date. Rumen pH was measured continuously for 72 h starting on d -10, -3, 1, 7, and 21 relative to calving date. Rumen papillae were collected on d -10 and 21 relative to calving. Supplementation of SCFP had no effect on rumen pH during d -10 to -8, but mean rumen pH tended to be higher (6.64 vs. 6.49) for SCFP cows than for CON cows during d -3 to -1. Feeding SCFP decreased the range of rumen pH variation compared with CON within the HS group during both d 7 to 9 (1.08 vs. 1.38) and d 21 to 23 (1.03 vs. 1.30) after calving. In addition, nadir rumen pH tended to be higher (5.64 vs. 5.44) and duration of pH below 5.8 tended to be shorter (116 vs. 323 min/d) for the SCFP group than for the CON group during d 21 to 23 after calving. Supplementation of SCFP increased the mRNA abundance of insulin-like growth factor-6 (1.10 vs. 0.69) before calving and decreased the mRNA abundance of putative anion transporter isoform 1 (1.12 vs. 2.27) after calving. Nadir rumen pH tended to be higher during d 1 to 3 (5.63 vs. 5.41) for LS cows than for HS cows, but rumen pH was not affected by dietary starch content during other time periods. Dietary starch content had no effect on mRNA abundance of genes in the rumen epithelium after calving. These results suggest that supplementation of SCFP may reduce the range of variation in rumen pH in fresh cows fed HS diets and the duration of subacute ruminal acidosis by the end of the fresh period regardless of dietary starch content and that decreasing dietary starch content during the fresh period may reduce the decrease in rumen pH immediately after parturition.

Authors+Show Affiliations

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5.Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5.Diamond V, Cedar Rapids, IA 52404.Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5. Electronic address: moba@ualberta.ca.

Pub Type(s)

Clinical Trial, Veterinary
Journal Article

Language

eng

PubMed ID

31447162

Citation

Shi, W, et al. "Effects of Supplementing a Saccharomyces Cerevisiae Fermentation Product During the Transition Period On Rumen Fermentation of Dairy Cows Fed Fresh Diets Differing in Starch Content." Journal of Dairy Science, vol. 102, no. 11, 2019, pp. 9943-9955.
Shi W, Knoblock CE, Yoon I, et al. Effects of supplementing a Saccharomyces cerevisiae fermentation product during the transition period on rumen fermentation of dairy cows fed fresh diets differing in starch content. J Dairy Sci. 2019;102(11):9943-9955.
Shi, W., Knoblock, C. E., Yoon, I., & Oba, M. (2019). Effects of supplementing a Saccharomyces cerevisiae fermentation product during the transition period on rumen fermentation of dairy cows fed fresh diets differing in starch content. Journal of Dairy Science, 102(11), pp. 9943-9955. doi:10.3168/jds.2019-16671.
Shi W, et al. Effects of Supplementing a Saccharomyces Cerevisiae Fermentation Product During the Transition Period On Rumen Fermentation of Dairy Cows Fed Fresh Diets Differing in Starch Content. J Dairy Sci. 2019;102(11):9943-9955. PubMed PMID: 31447162.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of supplementing a Saccharomyces cerevisiae fermentation product during the transition period on rumen fermentation of dairy cows fed fresh diets differing in starch content. AU - Shi,W, AU - Knoblock,C E, AU - Yoon,I, AU - Oba,M, Y1 - 2019/08/22/ PY - 2019/03/23/received PY - 2019/07/02/accepted PY - 2019/8/27/pubmed PY - 2020/1/1/medline PY - 2019/8/27/entrez KW - Saccharomyces cerevisiae fermentation product KW - calving transition KW - dietary starch KW - rumen fermentation SP - 9943 EP - 9955 JF - Journal of dairy science JO - J. Dairy Sci. VL - 102 IS - 11 N2 - The objective of this study was to evaluate the effects of supplementing a Saccharomyces cerevisiae fermentation product (SCFP; NutriTek, Diamond V, Cedar Rapids, IA) during the transition period (d -28 ± 3 to 23 ± 3 relative to calving) on rumen fermentation and mRNA abundance of genes in the rumen epithelium of fresh cows (d 1 to 23 ± 3 after calving) fed diets differing in starch content. Eighteen ruminally cannulated multiparous Holstein cows were fed diets with SCFP (n = 9) or without (CON; n = 9) throughout the experiment. All cows were fed a common basal controlled-energy close-up diet (1.43 Mcal/kg, net energy for lactation; 13.8% starch) before calving. Cows within each treatment (CON or SCFP) were fed either a low-starch (LS; 22.1% starch) or high-starch (HS; 28.3% starch) diet during the fresh period. Cows were assigned to treatment after balancing for parity, body condition score, and expected calving date. Rumen pH was measured continuously for 72 h starting on d -10, -3, 1, 7, and 21 relative to calving date. Rumen papillae were collected on d -10 and 21 relative to calving. Supplementation of SCFP had no effect on rumen pH during d -10 to -8, but mean rumen pH tended to be higher (6.64 vs. 6.49) for SCFP cows than for CON cows during d -3 to -1. Feeding SCFP decreased the range of rumen pH variation compared with CON within the HS group during both d 7 to 9 (1.08 vs. 1.38) and d 21 to 23 (1.03 vs. 1.30) after calving. In addition, nadir rumen pH tended to be higher (5.64 vs. 5.44) and duration of pH below 5.8 tended to be shorter (116 vs. 323 min/d) for the SCFP group than for the CON group during d 21 to 23 after calving. Supplementation of SCFP increased the mRNA abundance of insulin-like growth factor-6 (1.10 vs. 0.69) before calving and decreased the mRNA abundance of putative anion transporter isoform 1 (1.12 vs. 2.27) after calving. Nadir rumen pH tended to be higher during d 1 to 3 (5.63 vs. 5.41) for LS cows than for HS cows, but rumen pH was not affected by dietary starch content during other time periods. Dietary starch content had no effect on mRNA abundance of genes in the rumen epithelium after calving. These results suggest that supplementation of SCFP may reduce the range of variation in rumen pH in fresh cows fed HS diets and the duration of subacute ruminal acidosis by the end of the fresh period regardless of dietary starch content and that decreasing dietary starch content during the fresh period may reduce the decrease in rumen pH immediately after parturition. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/31447162/Effects_of_supplementing_a_Saccharomyces_cerevisiae_fermentation_product_during_the_transition_period_on_rumen_fermentation_of_dairy_cows_fed_fresh_diets_differing_in_starch_content_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(19)30731-3 DB - PRIME DP - Unbound Medicine ER -