Table 5 Summary of studies in periparturient dairy cows investigating the effects of supplemental live yeast or yeast-based products on performances in the prepartum and Early lactation
From: Role of nutraceuticals during the transition period of dairy cows: a review
Nutraceutical | Treatment | Period | Main outcome | Reference |
|---|---|---|---|---|
Live yeast | 5 g/d/head | Early lactation (40 d in milking) | Greater VFA and rumen pH Greater fibrolytic and lactate-using bacteria | [108] |
2.5 g/d/head precalving and 10 g/d/head postcalving | From − 14 to 70 d relative to parturition | Higher rumen acetate proportion and lower ammonia nitrogen in early lactation Greater % of milk fat | [109] | |
Yeast culture | 56 g/d/head | From calving to 14 weeks postpartum | Greater milk yield, + 1.4 kg/d + 1.6 kg/d of 3.5% FCM + 1.7 kg/d of ECM + 0.07 kg/d of milk fat | [110] |
60 g/d/head | From − 21 to 140 d relative to parturition | Higher DMI in the prepartum, + 2.10 kg/d Higher DMI in the postpartum, + 1.80 kg/d | [111] | |
20 g/d/head | From − 21/− 28 to 41 d relative to parturition | Higher DMI in the first 2 d of lactation, + 5.94 kg/d +  0.14% of milk fat | [112] | |
Yeast culture + Enzymatically hydrolized yeast | 28 g/d/head | From calving to 14 weeks postpartum | + 1.6 milk yield, kg/d + 1.8 kg/d of 3.5% FCM + 1.9 kg/d of ECM + 0.08 kg/d of milk fat + 0.07 kg/d of milk protein | [113] |
Saccharomices cereviseae fermentation product | 16.0 ± 0.7 g/d prepartum and 18.9 ± 0.5 g/d postpartum | From 29 to 42 d relative to calving | + 0.36% of milk fat + 0.91 of milk urea nitrogen Multiparous, higher BHB | [114] |
|  | 19 g/d/head | From 28 to 42 d relative to calving | Supplementing SCFP and reducing dietary starch content after calving may reduce inflammation and improve health status of the animal after calving | [115] |
|  | 56 or 112 g/d/head | From −4 weeks to 4 weeks relative to calving | + 5.15 milk yeald, kg/d + 0.14 protein, kg/d + 0.26 lactose, kg/d lower SCC (− 80.5 cells/μL) | [116] |