The effects of the probotics based on yeast and Lactobacillus on milk yield and milk composition of dairy cows

The aim of this study was to determine the effect of the probiotics based on Lactobacillus sp. and ye&st+Lactobacillııs sp. on milk yield and milk composition of high yieding dairy cows in early lactation. The study was caried out in a 3x3 Latin Square Design with tree replicate in three periods comprising 21 days each. The treatments were control diet (no probiotic), the diets containing the probiotics based on Lactobacillus sp. and yeast+Lactobacillus sp.. The diets were formulated isocaloric (2.4 Meal ME/kg DM) and isonitrogenic (168 g CP/kg DM) as total mixed ration (TMR) containing 60% concentrate and 40% grounded alfalfa hay The probiotics were included to TMR at level of 450 g/ton. The results obtained in the study sowed that the probiotics based on Lactobacillus sp. and yç&st+Lactobacillus sp. had no effect (P>0.05) on milk yield and milk composition of high yieding dairy cows in early lactation when the diet consisted of 60% concentrate and 40% ground alfala hay. However the probiotic based on Lactobacillus sp. tented to improve efficiency of milk production (milk yield/dry matter intake) (P=0.08).Keywords: probiotic, Lactobacillus sp., yeast, Sacchromyces cerevisiae, cow. II