The use of yeast culture in feeaing of dairy cows [Využití kvasinkové kultury ve výž ivě laktujících dojnic]

The aim of this study was to determine the effect of a yeast culture (Saccharomyces cerevisiae CNCMI 1077) addition in the diet of dairy cows on their rumen fermentation. Animals received a diet consisting of good maize silage with a higher dry matter content (18 kg),6 kg of lucerne haylage,5 kg of pea - silage,3 kg of ensiled high moisture crimped corn,1 kg of meadow hay,rape-cake 1 kg,brewer s grain silage 4 kg,and 8.0 kg feed mixture. The yeast culture was added to the mixture in the dose 2.8*1010cfu/day and cow. The supplement of yeast culture showed a positive effect on ruminai VFA production by experimental group cows in comparison with control,higher production (P lt; 0.01) of acetic acid (58.50 ± 1.2583 vs. 51.833 ± 2.409a %),and lower production of propionic and butyric acid (24.667 ± 1.3744avs. 28.833 ± 1.863b %). The average utilisation of ammonia was higher by cows in treated group (12.267 ± 0.754 mmol/L),but difference was not significant. The difference in number of protozoa of cows in the control and experimental groups was significant (P lt; 0.05) different (308.33 3 ± 24.390a vs. 342.333 ± 10.9341bths/lml of rumen fluid).