The products that contain yeasts and its components have become very popular for their beneficial effects on the digestion, productivity, and health of ruminants, particularly in cattle. There are numerous jobs in the scientific literature that document the benefits of these products. Many of these investigations have been directed to demonstrate the benefits of these yeasts and their derivatives in cattle meat producer, but still more numerous are the work carried out in dairy cows in production. During the first fifteen years of this new century have been and are still being carried out, many other types of research that encompass not only the cattle but other species such as birds and pigs. However, draw the attention in the studies that are currently powerfully progressing in calves in development, pregnant heifers, and dry cows, although originally thought that the benefits were perceived and could capitalize only in cows in production and fattening steers.
Celtic Yeast is a supplement developed after years of testing and laboratory tests and field studies carried out by the technical department of Celtic Holland, company leader in yeasts and derivatives for use in animal feed. The composition and ingredients of Celtic Yeast make it the best choice for the supplementation with yeast products for their livestock. Due to the cost – benefit highly positive that is achieved with Celtic Yeast, this product should be an essential component of all feeding program for cattle. Although the price of Celtic yeast is highly competitive, it is not the only reason that the producers and their nutritionists must consider their inclusion in the diets of dairy cattle and meat producer.
Mechanisms of action of the components of Celtic Yeast
Many theories have been proposed in the manner in which the products of yeast can stimulate the ingestion of dry matter and productivity of cattle in growth, fattening and in milk production. But let us look at the advantages of some of the components it contains Celtic yeast.
Complete cells: Celtic Yeast is a product that contains live yeast active (viable) dry of a strain of Saccharomyces cerevisiae developed to adapt to the environment rumen. These yeasts are able to establish themselves in the rumen for various periods, forming part of the ruminal microflora. The continued consumption of Celtic yeast for the animal advocates that each time you go more permanence intra-ruminal prolonging of the live yeast and its beneficial effects in the rumen. It is also for this reason that the more time they have to consume the animals the product, more marked will be its impact on overall productivity.
The mechanisms by which the yeast of Celtic Yeast cause these results include the consumption of the lactic acid (Lactate) present in the rumen. The yeasts used the lactate as the nutrient, which becomes a factor of high impact on the mitigation or prevention of the rumen acidosis both in its acute form as subacute. To this effect is possible, it is imperative the presence of yeasts in the rumen at all times, especially in the case of the rumen acidosis subacute. This digestive disorder is presented by the rapid fall of ruminal pH when the animal swallows large amounts of carbohydrates fermentable quickly in the rumen. Though the problem is more frequent in dairy cows to which it gives them the concentrate and forage separately (as when you give the concentrated on the milking room or to exit it), is also submitted in bovine animals of all ages and condition fed with rations fully integral mixed when offered food once or twice a day by depositing the food on a trough empty (This is called “ingestion of food in waves”). The rumen acidosis causes decreased appetite, but it is precisely for that reason that the effect of Celtic yeast is most notable, since a cow without acidosis simply eat more and has better efficiency in feed conversion.
The other means by which the yeast foster greater digestive efficiency is improving the digestion of nutrients. This is the result of two mechanisms: the first of these is the production of nutrients that stimulate the growth of other bacteria and the direct competition of the yeasts within the rumen with other undesirable bacteria. Also, as the rumen acidosis destroys bacteria digestors of fiber (celulolíticas), yeasts, to consume the lactate, prevent the decline of the rumen bacteria beneficial. The growth of the yeast in the rumen uses the traces of oxygen present in the rumen fluid, thus stimulating the growth of bacteria celulolíticas (fibrolíticas), for which the oxygen is lethal, as are strictly anaerobic bacteria. The increase in the number and activity of the ruminal microflora also increases the synthesis of microbial protein and, therefore, there is more step of the microbial protein that arrives at the intestine to be absorbed and exploited by the cow. That is why the inclusion of Celtic yeast in the ration increases the amount of milk protein and fat (the latter due to the greater amount of bacteria fibrolíticas increases the production of volatile fatty acids in the rumen, which provides energy and are precursors of the synthesis of butterfat). The benefits obtained with Celtic Yeast are extremely consistent due to its formula is very complete.
Cell Walls: This another component of Celtic Yeast represents an extraordinary complement additional to the live yeast and yeast culture. Some components of the cell walls of yeasts are indigestible by enzymes, ferments, and microbes present in the rumen, but precisely that indigestibility gives them extraordinary properties. These walls are composed of two layers, one external and one internal. The external layer is a structure anfractuous (not uniform) formed by glycoproteins with mannose, therefore, receive the name of mananooligosacharides (MOS) and the inner layer is composed of beta-glucans and chitin. The morphological and biochemical characteristics of these two parties enable covering two very important roles in the rumen.
The outer layer of the cell wall, with its complex structure and capacity of adsorption ( electrical attraction), allows you to form complexes with some undesirable substances such as toxins produced by molds (Mycotoxins). Once trapped, mycotoxins are excreted, inert, already in the stool.
On the other hand, the internal part of the cell walls of yeasts, composed for the most part by beta-glucans, allows you to act as an agent for stimulating both at cellular level nonspecific local in the rumen as systemically, throughout the body. There are many scientific studies that have shown that the beta-glucans of the cell walls of yeast increase metabolic and immune responses in the face of such challenges as the endotoxins of Gram- negative bacteria, caloric stress and inflammation to ruminal level.
We still do not know in depth the mechanisms related to these responses. However, it is clear that the increase in resistance to challenge against the endotoxin of Escherichia coli and other Gram- negative bacteria favors that the animals have greater resistance to the diseases caused by these pathogens. It is known that one of the most important mechanisms by which this happens is due to that the beta-glucans stimulate the release of cytokines produced by T lymphocytes (the so-called red blood cells murderers) that can kill bacteria such as Salmonella, E. Coli
The effect, the modulation of the metabolism, is, even more, unknown, however, it is known that allows the animal improve its resistance not only to caloric stress, but to many other types of stress, such as those caused by diseases, by weaning in the calves, or by the delivery and postpartum in cows.
Finally, a finding extremely recent and not less surprising is the response in local immunity at the level of the rumen wall induced by the beta-glucans of the inner layer of the walls of yeast. The rumen acidosis subacute cause chronic inflammation of the wall of the rumen (which ultimately produces flattening of the villi of the ruminal epithelium and as a consequence parakeratosis). The chronic inflammation of the rumen caused by acidosis reduces the digestive efficiency and the absorption capacity of essential nutrients as are the volatile fatty acids. The inclusion of yeast cell walls as a supplement to the diet of cattle dramatically lessens the inflammation
Yeast: Your best choice in products of yeast.
The live yeast, the cultivation of yeast and yeast cell walls that contains Celtic yeast is greater because of their synergistic activity between these three components and with the other ingredients of our formula. The results obtained in our field testing and with the producers that have used Celtic Yeast for years, have shown that our product pays dividends optimal thanks to its formula has been scientifically developed, which guarantees excellent results, as we have shown in herds with thousands of cows in milking located in very important dairy basins of Mexico, such as the lagoon and delicacies.
In conclusion, the exclusive formula of Celtic Yeast with live yeast, cultivation of yeast and yeast walls offers you the opportunity to obtain a total response to maximize productivity, health, and profitability of your herd.