[Yeastic-R] High Polysaccharide Traditional Chinese Medicine Yeast Culture

Yeast, the earliest microbial applied in human history, is widely used in various industries, and it is currently the only microbial product with an annual output of more than one million tons.

Fermentation Features:

1. Short growth cycle (proliferation generation every 1.5 to 2 hours)

2. Anaerobic fermentation to obtain metabolites (alcohol, various alcohol, glycerol, enzymes, etc.)

3. Oxygen-consuming fermentation, yeast cells or cellular components.

Nutritive peculiarity:

1. Protein content is about 50%, and the amino acid content is complete.

2. Rich in B vitamins and nucleic acids.

3. Contains rich in enzyme lines and physiologically active substances.

Yeast products are mainly divided into yeast culture, yeast hydrolysate, yeast extract and yeast cell wall.?Among them,?yeast culture is the product with the most abundant components.

Why do ruminants need yeast cultures?

Rumen pressure under high production performance:

1. High concentrate feeding led to rumen acidosis.

2. Grass quality variation, starch fermentation rate is different.

3. The TMR mixing is imprecise.

4. A cow only eats refined material.

5. Heat stress

Application effect of yeast cultures on rumination:

1. Optimized the growth and balance of the rumen functional microorganisms.

(1) Adding yeast culture can increase the number of rumen bacteria by 58% and 35%, among which, the number of rumen decomposed fiber bacteria increased by 82% and 59% respectively; (2) increase the number of ruminal lactic acid bacteria, including ruminant mononas and Macrococcus ellii, reduce the accumulation of lactic acid in the rumen, and change lactic acid into propionic acid;

(3) Increase the number of rumen fungi;

(4) Increase the number of protists that can remove oxygen, including 533% and 574%

(5) Increase microbial protein synthesis and reduce bacterial phagocytosis, including 21% and

15%.

2. Optimize the rumen environment

(1)Stabilize the rumen acid and base value.

(2)Promote the removal of the rumen oxygen, and then improve the rumen digestibility, improve the digestibility of coarse materials (including corn silage, sheep grass, alfalfa grass, etc.) and concentrate.

3. Improve the supply of energy and protein, and then improve the production efficiency

(1)Improve the total concentration of rumen volatile fatty acids, especially propionate.

(2)Stabilize the rumen pH value and increase the concentration of volatile fatty acids .

(3)Increase the supply of rumen microbial protein to the small intestine.

4. Improve cattle immunity and health

(1)Reduce the concentration of rumen LPS LPS (endotoxin), and then reduce hoof and recessive mastitis.

(2)Enhance the immunity of cattle, including anti-inflammation ability and enhance the vitality of natural killer cells.

5. It has the effect of absorbing mycotoxins

6. Effect on ruminants

(1)Dairy cows:

●Improve lactationperformance.

●Reducing the subacute ruminal acidosis.

●Inhibition of milk fat reduction.

(2)Fattening Cattle:

●Reduce stress.

●Improve growth performance.

(3)Fattening lamb:

●Improve the nutrient digestibility.

●Promote rumen fermentation.

●Improve blood sugar levels.

Yeastics-R is the classic traditional Chinese medicine prescription as the fermentation substrate, with selected S. cerevisiae as the bacteria, through deep continuous joint fermentation.

1. Traditional Chinese medicine fermentation substrate---High polysaccharide

Classical prescription of human Chinese herbal (20%)

● Promote digestion, strengthen the spleen and stomach

● Promote feed intake

● Improve immunity

Salvia miltiorrhiza extract (20%)

● Anti-inflammatory

● Improve immunity

● Improve disease resistanc

2. High-quality protein

● The degradation rate of large bean globin was higher.

● The degradation rate of β-conglycinin was higher.

● Unique sour fragrance, better feed intake.

3. Unique fermentation + treatment process

● Liquid + solid fermentation

● Aerobic + anaerobic combined fermentation

● Continuous and uninterrupted fermentation

● Deep fermentation for 7-14 days.

4. Rich in nutrition.

Application effect:

1. Ruminant : improve rumen fermentation and reduce acidosis.

(1)Test: In Vegamax test base, 50 sheeps were selected for the feeding experiment.

Results: The level of ammonia nitrogen and volatile fatty acids in the rumen were significantly increased.

(2)Test: In the rumination laboratory of Zhejiang A & F University, 6 fistula beef cattle, the control group was fed the basic diet, and this group was fed 100g / day Yeastics-R on the basic diet, and the pH of rumen fluid was measured on days 1 and 10 of the test, on the 10th day of the test.

Results: The PH in the added group increased the number of four cellulolytic bacteria

Effect of adding Yeastics-R on the number of microorganisms in the rumen (log10 rumen content per gram)

2. Ruminants: improve feed digestibility

Test: In the rumination laboratory of Zhejiang A and F University, 6 fistula beef cattle were randomly divided into two groups for three feeding experiments, respectively feeding three feeds, including silage corn, rye grass and TMR feed, to determine the digestibility of NDF (neutral washing fiber).

Results: The group improved the NDF digestibility of the three feeds, and the side reflected that the group R improved the feed digestibility.

3. Dairy cows: improve milk production, improve milk quality

In a dairy farm in Zhejiang province, 50 cows were divided into two groups for testing.Milk protein rate increased by 0.09 %, milk fat rate increased by 0.2 %, and the somatic cell number decreased by 57.55%.

4. Beef cattle: promote growth, improve the conversion rate

A cattle farm in Henan province, 70 fattening cattle were selected for testing.The average daily weight gain increased by 0.1kg / day, the dry material feed intake increased by 0.15 k g/d, and the feed to meat ratio decreased by 0.87.

5. Lambs: promote growth, improve the conversion rate

A lake sheep farm in Zhejiang province, selected 120 fattening lambs. Weight gain increased by 2.9kg relative to the control group, and the raw meat ratio decreased by 7.5%.

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