Effect of ZADO®, as enzymes from anaerobic bacterium, on extent of ruminal fermentation kinetics, microbial protein synthesis and milk production in dairy cows

Abstract

A 2 × 2 factorial experiment was conducted to evaluate the effect of ZADO®, as enzymes preparation containing cellulases, xylanases, α-amylase and proteases from an anaerobic bacterium, on milk production and composition, ruimianl fermentation activities and nutrients digestibility in dairy cows. Twenty multiparous lactating Brown Swiss cows (550 kg BW) were randomly assigned in two groups of 10 animals fed a mixed ration (CP 15%, TDN 74%) with or without addition of 40 g/head/d ZADO®. Milk production was recorded daily during 12 weeks of the experiment. Total and individual VFA (acetate, propionate, and butyrate), NH3-N concentrations, and microbial protein synthesis were significantly (P<0.05) increased for cows fed ZADO® diet. Digestibility coefficients of DM, OM, NDF and ADF were significantly (P<0.05) J. Anim. Sci. Vol. 86, E-Suppl. 2/J. Dairy Sci. Vol. 91, E-Suppl. 1 591 improved by addition ZADO® in cow diet. Consequently, total milk yield, 3.5 and 4% fat corrected milk and energy corrected milk improved (P<0.05) by 12, 21, 14, and 20% respectively, and there was no affect on milk composition. In conclusion, supplementing dairy cow diets with ZADO® has the potential to enhance milk yield as consequence for improving the nutrients digestibility, ruminal fermentation activities and microbial protein synthesis. ZADO® confirm its roles in improving the fiber digestibility and suggested positive effects on ruminal fibrolytic microorganisms and increased milk production in dairy cows