Modification of the feeding behavior of dairy cows through live yeast supplementation
Bibliographic record
Abstract
The objective of this study was to determine if the feeding behavior of dairy cows is modified through live yeast supplementation. Twelve lactating Holstein dairy cows (2 primiparous and 10 multiparous) were individually exposed, in a replicated crossover design, to each of 2 treatment diets (over 35-d periods): (1) a control TMR and (2) a control TMR plus 1 × 10(10) cfu/head per day of live yeast (Saccharomyces cerevisiae CNCM I-1077; Levucell SC20; Lallemand Animal Nutrition, Montreal, QC, Canada). Milk production, feeding, and rumination behavior were electronically monitored for each animal for the last 7 d of each treatment period. Milk samples were collected for the last 6 d of each period for milk component analysis. Dry matter intake (28.3 kg/d), eating time (229.3 min/d), and rate (0.14 kg of dry matter/min) were similar between treatments. With yeast supplementation, meal criteria (minimum intermeal interval) were shorter (20.0 vs. 25.8 min), translating to cows tending to have more meals (9.0 vs. 7.8 meals/d), which tended to be smaller in size (3.4 vs. 3.8 kg/meal). Yeast-supplemented cows also tended to ruminate longer (570.3 vs. 544.9 min/d). Milk yield (45.8 kg/d) and efficiency of production (1.64 kg of milk/kg of dry matter intake) were similar between treatments. A tendency for higher milk fat percent (3.71 vs. 3.55%) and yield (1.70 vs. 1.63 kg/d) was observed when cows were supplemented with yeast. No differences in milk fatty acid composition were observed, with the exception of a tendency for a greater concentration of 18:2 cis-9,cis-12 fatty acid (2.71 vs. 2.48% of total fatty acids) with yeast supplementation. Yeast-supplemented cows had lower mean ruminal temperature (38.4 vs. 38.5 °C) and spent less time with rumen temperature above 39.0 °C (353.1 vs. 366.9 min/d), potentially indicating improved rumen pH conditions. Overall, the results show that live yeast supplementation tended to improve meal patterns and rumination, rumen temperature, and milk fat production.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".