The application value of yeast extract in dairy production

      Yeast extract is a soluble component obtained by autolysis or enzymatic hydrolysis of yeast cells, mainly containing active substances such as nucleotides, peptides, amino acids, β - glucans, oligosaccharides, and B vitamins. Unlike yeast cultures or active dry yeast, yeast extracts do not contain live bacteria, and their effects do not depend on the vitality of the strain, resulting in more stable product quality. Recent studies have shown that these functional ingredients have clear effects in regulating rumen metabolism, improving production performance, and enhancing health status in dairy cows.

1、 An increase in milk production

      Milk production is the primary indicator for measuring the productivity of dairy cows. Multiple studies have shown that adding yeast extract products to the diet can produce significant yield increasing effects.

      Yeast cell wall hydrolysate is currently one of the most extensively researched products. An experiment was conducted with a daily addition of 30 grams per cow, and the results showed that the daily milk production of the experimental group cows increased by 1.87 kilograms compared to the control group. In another 55 day experiment, adding 50 grams of yeast cell wall hydrolysate per head per day resulted in an average increase of 14.85% in milk production compared to the control group. In large-scale aquaculture farms, this increase is sufficient to bring significant economic returns.

      Yeast nucleotides are one of the key active ingredients in yeast extracts. Previous studies have suggested adding 0.4% yeast nucleotides to the diet, which resulted in a 12.07% increase in profits for the experimental group of cows compared to the control group.

      Yeast hydrolysis products also showed a yield increasing effect. This type of product is rich in amino acids, small peptides, and nucleotides. Nucleotides can enhance the body's immunity, promote cell regeneration and repair, while inosinic acid and guanosine acid in hydrolysates can be used as natural flavor substances to improve the feeding enthusiasm of cows and indirectly promote milk production performance.

2、 Improvement of milk quality

      The quality of milk is directly related to the purchase price and processing performance of raw milk. Yeast extract also shows positive effects in improving milk composition.

      There is a study on adding yeast active substance to the diet of Holstein cows, with 150 grams per cow per day for 8 consecutive weeks. The results showed that the average daily milk production of the experimental group cows increased by 0.88 kilograms compared to the control group, and the milk fat rate and milk protein rate increased by 0.23 and 0.37 percentage points, respectively. The synchronous increase in milk protein content and milk fat content means an improvement in the grade of raw milk, which directly contributes to the profitability of aquaculture.

3、 The decrease in somatic cell count and breast health

      The number of somatic cells is a core indicator for measuring the hygiene quality of milk and the health status of cow breasts, which directly affects the acquisition pricing of dairy companies. Yeast extract plays a particularly prominent role in this regard.

      The study on the yeast cell wall hydrolysate addition group showed that adding 30 grams per head per day can reduce the number of milk somatic cells by 91200 cells per milliliter. The same study also pointed out that the product can enhance the immune system of cows and significantly reduce the incidence of mastitis. Under heat stress conditions, it has also been proven that inactivating brewing yeast can effectively reduce the number of milk somatic cells and maintain the quality of raw milk.

4、 Antioxidant capacity and immune function

      The antioxidant status and immune level of cows directly affect their disease resistance and stability of production performance. The components such as β - glucan and nucleotides in yeast extract play important regulatory roles at this level.

      Research has shown that yeast products can improve the body's antioxidant status by enhancing the expression of antioxidant enzymes such as glutathione peroxidase and total superoxide dismutase, while reducing malondialdehyde content. Adding yeast β - glucan to the diet of dairy cows during the perinatal period has been proven to have a positive effect on serum biochemical indicators and antioxidant capacity.

      In terms of immune function, yeast products can increase the levels of immunoglobulin and interleukin-2 in cow serum in a dose-dependent manner. Inactivated brewing yeast has also been shown to improve the production performance, antioxidant capacity, and immune function of dairy cows under heat stress conditions.

5、 Metabolic support during the perinatal period

      The perinatal period is a high-risk period for metabolic disorders in dairy cows, with increased liver burden and energy metabolism imbalance being the main risks during this period. Research has shown that the combination of probiotics and yeast extract supplementation has a positive effect on improving liver function indicators and metabolic parameters in perinatal cows. The application of yeast β - glucan in the diet of peripartum dairy cows has also been proven to improve production performance and antioxidant capacity, helping cows smoothly navigate through this critical period.

6、 Usage suggestions

Based on existing research, the application of yeast extract in dairy cows can be considered from the following aspects.

      Regarding dosage: Different product types correspond to different appropriate dosages. It is recommended to consume 30-50 grams of yeast cell wall hydrolysate per head per day; Yeast nucleotides can be added at a ratio of 0.4% to the diet; Yeast active substance can be referred to as 150 grams per head per day. The specific dosage should be based on the product description and actual breeding conditions.

      Regarding the timing of use: The perinatal period (3 weeks before delivery to 3 weeks after delivery) is a critical window period for adding yeast extract, during which supplementation can help alleviate metabolic stress. During heat stress, it is also worth paying close attention to the effectiveness of yeast products in maintaining production performance under high temperature conditions, which has been confirmed by multiple studies.

      Regarding product selection: Commercial yeast extracts come from different sources and processes, and there are differences in the active ingredient content between bread yeast and beer yeast products. When choosing, attention should be paid to technical indicators such as nucleotide content, β - glucan content, and small peptide content, rather than simply comparing prices.

      Regarding the usage cycle: Yeast extract works by regulating the rumen microbial environment, enhancing immune function, and improving intestinal health, and requires continuous use for 2-3 weeks or more to observe stable effects.

      The application value of yeast extract in dairy cows has been fully researched and verified, and its effects cover the main benefits of dairy production such as increased milk yield, improved milk quality, decreased somatic cells, and enhanced antioxidant capacity. Against the backdrop of fluctuating raw material prices and increasing pressure on breeding costs, yeast extract, as a functional feed ingredient, deserves careful evaluation and scientific application by breeding farms in actual production.

      The data in this article are all sourced from published academic research, covering yeast cell wall hydrolysates, yeast nucleotides, yeast hydrolysates, inactivated yeast and other yeast extract products, without mixing with yeast culture or active dry yeast data