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An evaluation of a yeast culture-based feed additive on the performance of Holstein-Friesian bulls offered a cereal-based diet

Published online by Cambridge University Press:  20 November 2017

R.M. Kirkland ,
D.C. Patterson ,
R.W.J. Steen  and
T.W.J. Keady
R.M. Kirkland
Affiliation:
The Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. E-mail: arini@dardni.gov.uk
D.C. Patterson
Affiliation:
The Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. E-mail: arini@dardni.gov.uk
R.W.J. Steen
Affiliation:
The Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. E-mail: arini@dardni.gov.uk
T.W.J. Keady
Affiliation:
The Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. E-mail: arini@dardni.gov.uk
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Extract

The number of Holstein bulls finished on high concentrate diets in Northern Ireland has increased in recent years. This has reflected the ready availability at low cost of calves from the dairy herd and the availability of bull beef premiums, as well as the reduction in cereal prices realised over the last few years. The addition of yeast cultures to ruminant rations may have beneficial effects on feed efficiency and growth rate and are therefore of considerable interest in view of the current low profitability in the beef industry. The objective of the present study was to evaluate the potential of a yeast culture-based feed additive to improve the performance of Holstein-Friesian bulls when finished on a high-concentrate diet.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 193
Copyright
Copyright © The British Society of Animal Science 2004

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References

Patterson, D.C., Steen, R.W.J. and Kilpatrick, D.J. 1995. Growth and development in beef cattle. 1. Direct and residual effects of plane of nutrition during early life on components of gain and food efficiency. Journal of Agricultural Science 124: 91–100.Google Scholar