What are the effects of yeast cell wall on milk production and quality in cows?

The yeast cell wall has a positive impact on the milk production and quality of cows, as shown below:

The impact on milk production

      Improving nutrient absorption efficiency: The components in yeast cell walls help optimize the microbial community structure in the intestinal tract of cows, promote the growth of beneficial bacteria, inhibit the proliferation of harmful bacteria, and maintain intestinal health. A healthy gut can more efficiently absorb nutrients such as protein, fat, carbohydrates, vitamins, and minerals from feed, providing sufficient nutrients for dairy cows to maintain high milk production levels and increase milk production.

      Enhancing immune function: The health status of the immune system in cows has a significant impact on milk production during the milk production process. β - glucan and other components in the yeast cell wall can activate the immune system of cows, enhance the activity of immune cells, and improve their resistance to diseases. Reducing physical discomfort and decreased milk production caused by diseases, ensuring that cows can continuously and stably produce milk, indirectly helps to increase milk production.

      Relieve stress response: Cows may face various stress factors during the breeding process, such as environmental changes, feed changes, milking operations, etc. These stresses can affect the endocrine system and physiological functions of cows, thereby reducing milk production. The yeast cell wall has a stress relieving effect, which can regulate the levels of stress hormones in cows, alleviate the negative effects of stress on cows, maintain their physiological state relatively stable, maintain normal milk production performance, and ensure stable milk production.

The impact on milk quality

      Improving milk composition: Yeast cell walls can promote the absorption and utilization of nutrients by cows, allowing more high-quality nutrients to enter milk and help increase the content of milk protein and fat in milk. An increase in milk protein content can enhance the nutritional value of milk, while an increase in milk fat content can improve the taste and flavor of milk.

      Reduce the number of somatic cells in milk: The number of somatic cells is one of the important indicators to measure the quality of milk, and a high number of somatic cells usually indicates that cows may have mastitis or other health problems. Yeast cell walls enhance the immune system of cows, helping them better resist breast infections and other diseases, thereby reducing inflammatory reactions in breast tissue, lowering the number of somatic cells in milk, and improving the quality and safety of milk.

      Reducing harmful microbial contamination: Due to the regulatory effect of yeast cell walls on gut microbiota, it helps to reduce the number of harmful microorganisms in cows and lower the risk of harmful microorganisms and their metabolites entering milk. This reduces the content of harmful microorganisms such as bacteria and mold in milk, improves the hygiene quality of milk, and extends the shelf life of milk.