The effect of yeast hydrolysate on milk production and quality in dairy cows

Yeast hydrolysates have a positive impact on milk production and quality in dairy cows, as follows:

The impact on milk production

      Optimizing rumen fermentation: Yeast hydrolysate can promote the growth and reproduction of beneficial microorganisms in the rumen, such as fiber degrading bacteria and lactic acid bacteria. These microorganisms can improve the digestibility of feed, especially roughage, allowing cows to obtain more nutrients from the feed, thereby providing sufficient energy and nutritional foundation for milk production and increasing milk yield. Studies have shown that adding an appropriate amount of yeast hydrolysate to the diet of cows can increase the number of fiber degrading bacteria in the rumen, improve the digestibility of roughage, and significantly increase the daily milk production of cows.

      Enhance body metabolism: Yeast hydrolysate is rich in nutrients such as protein, amino acids, vitamins, and minerals, which help maintain the health and normal metabolism of dairy cows. The B vitamins are involved in energy metabolism in dairy cows, promoting the conversion and utilization of nutrients. Amino acids are important raw materials for the synthesis of milk protein. Adequate supply of amino acids can ensure the normal synthesis of milk protein by breast cells, which is beneficial for increasing milk production.

The impact on milk quality

      Improving milk protein content: The high-quality protein and amino acids in yeast hydrolysate provide abundant raw materials for the synthesis of milk protein. At the same time, it can also regulate the rumen microbiota, improve the rumen environment, and enable rumen microorganisms to synthesize more bacterial proteins. These bacterial proteins can further provide nitrogen sources for the synthesis of milk protein in cows, thereby increasing milk protein content and improving milk quality.

      Improving milk fat content and composition: Yeast hydrolysate can improve milk fat content and composition by affecting fat metabolism in cows. On the one hand, it can promote the hydrogenation of fatty acids in the rumen, converting more unsaturated fatty acids into saturated fatty acids, thereby increasing the saturation of milk fat and improving its quality. On the other hand, certain components in yeast hydrolysates may participate in regulating fat metabolism in dairy cows, promoting fat deposition in the mammary gland and thereby increasing milk fat content.

      Increasing lactose content: Lactose is one of the important components in milk. Yeast hydrolysates promote the overall metabolism of cows and the absorption and utilization of nutrients, providing sufficient glucose and other raw materials for lactose synthesis, thereby helping to increase lactose content and improve the taste and flavor of milk.

      However, the effect of yeast hydrolysate on milk production and quality in cows may be constrained by various factors, such as the amount of yeast hydrolysate added, the breed of cows, and feeding and management conditions. In practical applications, it is necessary to add yeast hydrolysate reasonably according to the specific situation to achieve the best production effect.