Follow the USA lead with stabilised yeasts

FOLLOWING research into stabilised yeasts in the USA, an American ruminant specialist has toured the UK urging beef and dairy farmers to follow the lead of their counterparts there and incorporate the product into diets.

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Stabilised yeasts in the diet improve performance.

Marco Lopez said stabilised yeasts had been proven in numerous USA-based trials to lift herd yield by approximately one litre per day over other yeasts, offering a minimum 3:1 return on investment and nutritional benefits.

Beef finishers were turning to stabilised yeasts as a natural successor to antimicrobials.

“Stabilised yeast cultures are already gaining popularity in the US over conventional yeasts simply because they enhance feed palatability, improve performance and increase dry matter intakes,” he said. “They are also capable of maintaining a higher rumen pH and stimulating rumen microbes.”

He reported research findings to conclude that stabilised yeasts achieved a higher peak yield and a more persistent lactation curve.

“They include findings which resulted in cows yielding on average an extra 0.8 litres per day more in early lactation over those fed another yeast product.

“The cows fed the stabilised yeast Lactaid showed improved feed conversion resulting in higher milk production and better persistency of lactation.”

Moving on to beef finishers, he said stabilised yeasts were more consistent than live yeasts in achieving improved feed conversion and higher daily liveweight gain, as a result of what goes on in the rumen.

Following on from that point, Agri-Lloyd’s Dr Lorna Masson said the rumen was an unfavourable environment for live yeasts but stabilised yeasts were fermented during manufacturing, rather than in the animal’s rumen, and so the highest levels of beneficial metabolites were produced.

“Producers should also be aware that live yeasts can degrade over time and mixing live yeast into a mineral or a blend can also affect their viability,” she said.

“In contrast, stabilised yeasts are just that – the metabolites produced by the yeast during the fermentation process remain unaffected by pelleting and environmental exposure. Overall, stabilised yeasts offer a more consistent herd response.”