Enhancing Milk Productivity and Quality: The Impact of Saccharomyces boulardii

Enhancing Milk Productivity and Quality: The Impact of Saccharomyces boulardii

Highly productive dairy cows are subjected to the inclusion of a large number of additives to enhance production, emphasizing or improving gastrointestinal tract conditions (Troncoso, 2015).

Similarly, the crucial factor in dairy farming is the production per kilogram of milk with an acceptable composition.

Broadly speaking, economic advantages escalate as the production per cow increases (Caballero and Hervas, 1995). Contemporary concerns regarding the use of antibiotics in animal production, taking into account their bioaccumulation in the human body, have prompted the adoption of probiotics as an alternative in ruminant nutrition (Boga and Gorgulu, 2007).

Several authors are examining the utilization of probiotic microorganisms as a substitute in ruminant nutrition, aiming to boost milk yield and address pathogens in the digestive system.

Numerous studies explore the favorable impacts of yeast culture on milk production, exemplified by research like that of Dann et al. (2000), and on the composition of milk from dairy cows and the ruminal environment (Kung, 2001). These studies show that incorporating live yeast into the feed enhances the health and productivity of ruminants.

Among the reported effects are increased feed intake and milk production.

In this regard, it is suggested that the utility of yeast cultures lies in manipulating ruminal fermentation and ruminant productivity (Corcionivoschi et al., 2010).

The majority of present probiotics are comprised of bacteria; nonetheless, using products derived from yeast is recommended.

While these are not commonly found in the gastrointestinal tract, they can thrive in this environment, particularly in the rumen. Their mechanism of action involves:

Enhancing diet palatability

Increase in the production of B-complex vitamins and essential amino acids

Among the main yeast species used as probiotics….

This article will be continued on a subsequent entry

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