Effect Of Yeast Culture On Milk Yield And Milk Quality Of Dairy Cows

The purpose of this experiment was to study the effect of Sekling,a Korean yeast culture,on milk yield and milk quality of dairy cows in the middle stage of milk production.48 healthy Chinese Holstein cows with moderate milk yield(130±15 days)and body weight(617±46kg)were divided into 4 groups(ABCD group)according to the principle of random distribution.Group A was fed with basal diet,group A was fed with different amounts of Seclene on the basis of basal diet,and group B was fed with basal diet of 10 g.Group C(basic Diet Sekelin 20g);D)Ling30g)The trial period was divided into 10 days pretest period and 50 days positive trial period.The test results showed that the addition of the yeast culture Saikeling for 50 days can significantly increase the milk yield of the dairy cows.In the B group,the 4%standard milk yield at the end of the 10 g Secchin test was 25.00 kg,which was 2.04%higher than the control group's standard milk yield 24.50 kg,the difference was not significant(P>0.05);the C group added 20 g Saikeling The milk volume increased to 26.36 kg,which was 7.59%higher than that of the control group,and the difference was significant(P>0.05).The milk yield of D group added 30g Saikeling increased to 26.87 kg,which was 9.69%higher than that of the control group,the difference was significant(P>0.05).The data of group C and group D were significantly higher than that of the control group(P>0.05),and the difference between group C and group D was not significant(P>0.05).The addition of the yeast culture,Secchin,for 50 days significantly increased the dry matter content of the mid-milk milk.The addition of 10 g Saikeling in group B increased the dry matter content of milk from 12.86%to 12.68%,which was 1.42%,the difference was not significant(P>0.05).The dry matter content of milk increased to the end of the 20 g Saikeling test in group C.13.27 was 4.65%higher than the control group,the difference was significant(P<0.05);the dry matter content of the 30 g milk added to the D group was 13.44%higher than the control group12.68%,the difference was significant(P<0.05);the C group and D The group data was significantly higher than the control group(P<0.05),and the difference between group C and group D was not significant(P>0.05).The addition of the yeast culture,Secchin,for 50 days significantly increased the milk fat percentage.The milk fat percentage of 3.48%at the end of the addition of 10 g Saikeling in group B was increased by 2.05%compared with 3.41%in the control group,the difference was not significant(P>0.05).The addition of 20 g Saikeling in group C increased the milk fat content to 3.59%.5.28%,the difference was significant(P<0.05);the addition of 30 g Saikeling in group D increased the milk fat content to 3.63%and the sensation group increased by 6.45%,the difference was significant(P<0.05);the data of group C and group D were significantly higher than The control group(P<0.05),the difference between group C and group D was not significant(P>0.05).The addition of the yeast culture,Secchin,for 50 days significantly increased the milk protein rate.At the end of the 10 g Secrine test,the milk protein rate reached 3.18%,which was 1.60%higher than that of the control group,which was 1.60%,and the difference was not significant(P>0.05).The C group added Cokeling 20 g milk protein rate increased to 3.29%.Compared with the control group,the increase was 5.11%,the difference was significant(P<0.05);the addition of 35 grams of milk protein in group D increased to 3.32%compared with the control group by 6.07%,the difference was significant(P<0.05);The data of group D was significantly higher than that of the control group(P<0.05),and the difference between group C and group D was not significant(P>0.05).The addition of yeast culture(Secrin)has little effect on lactose content in milk.In group B,the addition of 10 g of celecin for 50 d ended the lactose content of 5.18%,which was 0.39%higher than that of the control group,and the difference was not significant(P>0.05).The addition of 20 g milk protein content in group C increased to 5.21%,which was higher than that of the control group.0.97%,the difference was not significant(P>0.05);the addition of 30 g milk protein in group D increased to 5.24%,1.55%higher than the control group,the difference was not significant(P>0.05);group B,C and D.The difference between the groups was not significant(P>0.05).The addition of yeast culture(Secrin)significantly reduced the number of somatic cells in the milk.The number of somatic cells in the group B was increased by 41.18×10~4 cells/ml,which was decreased by 4.59%compared with the control group,and the difference was not significant(P>0.05).The number of cells in the group C was increased by 20 g.35.21×10~4 cells/ml,which was 7.95%lower than that of the control group,the difference was significant(P<0.05).The number of 30 g Sikeling cells in group D was32.24×10~4 cells/ml,which was 10.92%lower than the control group.Significant(P<0.05).The results of the 50-day trial demonstrated that the addition of Syracuse yeast culture to dairy cows in the mid-milk dairy diet significantly increased the standard milk yield of dairy cows in the mid-milk period,significantly improved milk composition and significantly reduce the number of somatic cells,reducing the incidence of mastitis.yeast 35 yuan per kilogram,combined production costs It is considered that it is best to add 20 g of yeast culture per day to improve milk yield and improve milk quality.