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Main page > Products > Progut® Rumen > Modes of Action
Research has shown that the hydrolysed brewery yeast (Progut® and Progut® Rumen) increases the number of microbes and the production of volatile fatty acids in the rumen. Enhanced microbial activity increases the energy and protein supply of the ruminant leading to better milk yield, growth and feed utilisation (figure). Addition of hydrolysed brewery yeast in the diet has also shown in trials to increase the IgA content of the colostrum and fasten the recovery of cow’s immunity after calving. The reason for these proven effects is not exactly known but several hypotheses can be presented. Yeast and microbes are natural enemies in the rumen and it may be that the bioactive components of Progut® Rumen warn rumen microbes from out-coming competition due to which the microbial activity increases. Progut® Rumen may also improve nutrient uptake of microbes or its available nutrients may feed the microbes. Figure. The proposed modes of actions of Progut® Rumen in dairy cows
In number of simulation trials carried out by Alimetrics Ltd. (2006-2008) the hydrolysed brewery yeast (Progut® and Progut® Rumen) has shown to increase the number of microbes and the production of volatile fatty acids in the rumen. The effect has been similar with grass and corn silage and with different types of diets. For example the trial in 2006 showed that Progut® significantly increased the rumen fermentation rate, the number of rumen microbes and the production of short chain fatty acids (SCFA) leading to lower amount of undegraded feed (figure). In a Hannover Veterinary High School trial Progut® increased dose dependently the production of SCFA but less hydrolysed yeast had only marginal effects (figure). The degree of yeast hydrolysis had a remarkable effect on the results and in the following trial at Alimetrics Ltd. it was shown that more hydrolysed yeast, Progut® Rumen had bigger effect, especially on SCFA production in the rumen than the standard Progut® product (figure).
Figure. Rumen simulation trial at Alimetrics Ltd., 2006.
Figure. Rumen simulation trial at Hannover Veterinary High School, 2006.
Figure. Rumen simulation trial at Alimetrics Ltd., 2008
Similar kind of improvement in rumen fermentation by the addition of hydrolysed brewery yeast has been seen also in vivo trials with fistulated cows. For example in a trial by Alimetrics Ltd. in 2006 the hydrolysed brewery yeast significantly increased the concentration of volatile fatty acids in the rumen (figure). It took four days to reach the full effect and when Progut was taken out from the diet the effect started to disappear. In the trials with fistulated cows Progut either didn’t change the lactic acid concentration or decreased it which is an indication of lowered risk for rumen acidosis.
Figure. Trial with fistulated cows, Alimetrics Ltd. 2006
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