Marcadores metabólicos e do fluido ruminal de vacas leiteiras suplementadas com associação de levedura viva e hidrolisada

Abstract

The period of greatest susceptibility to disease in intensive milk production systems is during the transition period, which corresponds to three weeks before up to three weeks after delivery. The same is characterized by a negative energy balance due to body fat mobilization and changes in the rumen by the sudden introduction of grain in the diet. In order to reduce the effects of negative energy balance and increase milk production, some measures have been taken into account in nutritional management during the transition period. The use of yeast, for example, have been a good alternative to improve the rumen and facilitating adjustment of the microbiotato the new diet. The aim of the study was to evaluate the effects of association of live and hydrolyzed yeast in the metabolic markers and ruminal fluid examination of dairy cows during the transition period. The experiment was conducted in a semi extensive system, using 20 Holstein cows, divided equally into control group (CG) and Supplemented group (SG). The SG received daily addition of 28 g / animal / day of S. cerevisiae yeast association from 20 ± 2 days pre-calving until early lactation (18 ± 3 days). The collections of rumen fluid and blood samples were performed during labor, and for six days after delivery. In ruminal fluid was evaluated pH, time of blue methylene reduction, protozoa count and morpho-dye bacteria evaluation. Serum concentrations of non-esterified fatty acids (NEFA's), albumin and urea were determined. There was a change in rumen bacterial environment in the supplemented animals, experiencing a predominance of gram negative. The number of Gram negative bacteria increased significantly in GS during lactation. In energy metabolism, the NEFA's decreased over the period of colostrum in the supplemented animals as well as albumin and urea in the period of lactation. We conclude that supplementation of an association of live and hydrolyzed yeast to cows during the transition period can positively influence the energy and protein metabolism as well as the rumen bacterial environment in early lactation.