jbs rinderhefe 5-10 b

Live yeast product – better feed conversion, improved animal health

At a glance

  • may be used in ecological farming according to regulations (EG) 837/2007 and (EG) 889/2008
  • DE-ÖKO-006 - accredited 
  • increases contents of fat and protein
  • increases milk yield
  • increases ruminal production of vitamins and biotin
  • stabilizes the rumen, especially if animals are stressed
  • reduces the risk of acidosis
  • reduces the amount of feed residue in the manure

Better feed conversion – improved animal health

jbs rinderhefe 5-10 b is manufactured in a special drying process; spheres of live yeast are produced by coating the live yeast cells in a layer of inactive yeast. This ensures that the live yeast will stay inactive until it enters the rumen all the while remaining protected from air, moisture and fermentation acids.

jbs rinderhefe 5-10 b contains: live yeast, inactive yeast, minerals.


20 kg bag


jbs rinderhefe 5-10 b should be fed in a sufficient amount on a regular basis. Therefore, we recommend feeding 1 g per kg of dry matter intake (e. g. by adding it to the TMR).
Main application of jbs rinderhefe 5-10 b should start 1 - 2 weeks before calving and continue throughout lactation up to the dry period. As dry matter intake is lower in heavily pregnant cows and the amount of jbs rinderhefe 5-10 b is thus already reduced, the usual costs in the feeding period are almost cut in half.

Live yeast has similar effects on fattening cattle and female offspring – therefore, it makes sense to also use jbs rinderhefe 5-10 b in feed remains. However, make sure (as always) to use feed remains of flawless quality only. The more often fresh feed is offered, the better the feed intake and thus the dairy cow’s and cattle’s energy supply.

A jbs field trial at which 111 farms of our customers participated also confirmed the general trial results for feeding live yeast products to dairy cows. Daily milk yield increased by an average 0.68 kg on all farms, by an average 1.59 kg on the farms feeding in groups. Positive effects on animal health could primarily be observed in cases of the metabolic disorders acidosis and ketose.
100 % of the farms feeding in groups reported a reduced occurrence of cases of acidosis and ketose. Relating to all farms, 90 % were able to observe positive results regarding acidosis, 80 % in cases of ketose.

Average effects of two trials

1. Field trial in France, 541 dairy cows on 22 farms
2. University of Utrecht, 67 dairy cows

production of milk fat & -protein milk yield
milk fat (g/day) milk protein (g/day)    
untreated live yeast untreated live yeast untreated (kg/day) live yeast
1.  1199 1254 (+ 55 g) 894 938 (+ 44 g) 27.1 28.6 (+ 1.5 kg/d.)
2.  1360 1380 (+ 20 g) 1170 1230 (+ 60 g) 33.8 35.7 (+ 1.9 kg/d.)

source: Lesaffre Feed Additives

Sieve test

feed ration without live yeast
feed ration without live yeast

Using the simplest of means, the sieve test provides the easiest way to see the effects of feeding live yeast. Put a sample of manure in a common kitchen sieve and rinse until the water runs clear. The undigested feed components will remain in the sieve. The amount and type of the residue shows the digestion’s intensity.

feed ration with live yeast
feed ration with live yeast

After 3 - 4 weeks of feeding live yeast, repeat the test. Feeding of live yeast is clearly visible in a reduced amount of residue – especially the amount of maize kernels is significantly reduced.

Effects of the live yeast used in jbs rinderhefe 5-10 b, Saccharomyces cerevisiae, on the rumen

Live yeast consumes ruminal oxygen

Oxygen is toxic for most ruminal microorganisms. Live yeast reduces oxygen, so the number of cellulose-degrading microorganisms increases. This may be observed in the animals’ manure after just a short period of time (see pictures above): fibre and kernel residue is reduced. As live yeast binds the oxygen, a higher amount of free hydrogen will be available for the formation of propionic acid.

In the dry period as well as during lactation, feeding low-energy rations results in an increased production of propionic acid in the rumen. In the liver, this acid is subsequently transformed into the energy source glucose.

Live yeast support the fibre degrading bacteria in the rumen

Live yeast support the fraction of the sensitive fibre degrading bacteria.

The trial showed an improved digestibility for plant fibre components (NDF).

Interestingly, this effect mainly consisted of doubling the digestibility of the fibre that is difficult to digest (ADF).

Stabilizing the pH

Stabilizing the rumen pH is of special significance (see chart).

A pH-level below 5.8 bears the risk of irreversible damage to the ruminal mucosa caused by the acid as well as the risk of killing a great number of ruminal bacteria. When degrading, bacteria release endotoxins which cause symptoms of poisoning like laminitis. This development may be avoided by feeding live yeast, keeping the pH at a safe level above 6 (see upper graph). This protects both ruminal bacteria and ruminal mucosa.

ruminal cross-section
ruminal cross-section

A high-capacity rumen features a dense “lawn” of villi.

Please note: detoxification function ceases!

If the pH drops below 6, a vital function of the rumen will falter: The degradation of toxins by single cell organisms like protozoa. Protozoa degrade complicated molecules such as mycotoxins but require a higher pH level for maintaining their vital functions. Thus, a rumen with frequently low pH levels bears the high risk that toxins are not degraded; and further on in the intestinal tract, will get into all organs via the bloodstream.

Improved protein supply

A well-functioning rumen is the basis for healthy, high-yielding dairy cows. The more microorganisms are active in the rumen, the better the feed conversion.
jbs rinderhefe 5-10 b increases the ruminal microbial population and provides the cow with a better supply of high-quality, easily digestible bacterial protein in addition to improving feed conversion and increasing feed intake. This in turn has positive effects on milk yield.

Evaluating the feeding’s success by evaluating milk components

Intensive studies are necessary if specific problems in animal health need to be solved. However, the drawing of samples from the dairy tank as well as the individual results of the analyses required for dairy milk’s quality control provide a good data set for a first evaluation of the feeding’s success.

Milk fat content

The milk fat content depends upon the rumen’s acetic-propionic acid ratio. The higher the content of acetic acid, the higher the content of fat in the milk. Even though the rumen and therefore the fat content is mainly influenced by the feeding, it is also affected by other criteria such as genetics, breed, season and lactation state as well as by milking equipment and cooling technology.

Low milk fat content (< 3.6 %)

Possible reasons for a low milk fat content, which should be further examined:

  • shortage of textured crude fibre, reduced rumination (< 40 chewings per bite) → acidosis
  • ration’s particle size is altogether too small or particles are too big so that the cows are able to sort through the ration and reject certain parts
  • too many readily digestible carbohydrates in the ration → acidosis
  • too much crude fat (app. > 1 kg/day) results in the formation of conjugated linoleic acid and the inhibiting of the udder’s milk fat synthesis
  • lack of feed
  • faulty cooling, temperature is too close to freezing point resulting in foaming in the tank
Increased milk fat content (> 5 %)
  • consider the risk of ketose if protein content is simultaneously low (fat-protein ratio ≥ 1,5)
  • crude fibre content is too high

Milk protein content

The milk protein content is an indicator for the energy supply. It does not depend as much on the feeding as the milk fat content and is also influenced by genetics, race, season and lactation state. The difference between the protein content in the first and third third of lactation should not exceed 0.6 percentage points per single animal.

Low protein content (< 3.0 %)

Regarding the ration, the following parameters should be examined:

  • insufficient feed intake
  • ration’s energy content is insufficient for an adequate performance
  • lack of (high quality) protein in the ration
High milk protein content (> 3.8 %)
  • amount of concentrated feed / energy components is too high → risk of acidosis
  • the protein content tends to be higher if there are problems with udder health

Milk urea content

The milk urea content is an indicator for the feed’s crude protein utilization and the functioning of the rumen. It should always be regarded in connection with the protein content (energy supply). Elevated levels of protein in the ration increase the milk’s urea concentration. According to milk yield, 300 mg/kg of milk pass for the maximum limit. If the milk protein content is at its normal range (3.2 - 3.6 %) and the urea content is above 300 mg, protein supply should be reduced in order to avoid putting too much strain on the dairy cow’s liver.

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