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The effect of a high-strength yeast culture in the diet of early-weaned calves

Published online by Cambridge University Press:  22 November 2017

J Hughes
J Hughes*
Affiliation:
Carrs Farm Foods Ltd Old Croft, Stanwix, Carlisle, CA3 9BA
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Extract

The use of biological feed additives in animal production systems is becoming widespread, largely in response to consumer pressure and legislation concerning the use of antibiotics and hormone implants. Howewver, published data on their efficacy are limited. Yea-sacc,a high strength yeast culture, is one such product. A yeast-culture is a dry product composed of yeast and the media on which it was grown, dried in such a manner as to preserve the fermenting capacity of the yeast. The yeast used in Yea-sacc is a selected strain of Saccharomyces cerevisiae, and the yeast culture is produced using a high density fermentation technique. A trial was conducted to examine the effect of including Yea-sacc in the diet, on the performance of early-weaned calves.

Type
Beef
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 143
Copyright
Copyright © The British Society of Animal Production 1988

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