. "Zm\u011Bny vybran\u00FDch slo\u017Eek ml\u00E9ka po aplikaci kvasinkov\u00FDch prepar\u00E1t\u016F do v\u00FD\u017Eivy dojnic"@cs . "133" . . "182705" . "Yeasts and yeast cultures are currently one of the most widely used microbial feed additives for dairy cows having positive effect on rumen fermentation. In this study was attention focused on changes in the main milk components, changes in particular fatty acids groups and urea caused by addition of yeast preparation based on Saccharomyces cerevisiae. Mean value of fat content is 0,2% lower and protein value 0,06% lower by addition of yeast preparation. The study does not contain enhanced milk yield caused by addition of yeast to the feed ration. Positive effect of feeding yeast preparations is apparent especially in 10% growth/increase polyen fatty acids compared to breads without addition of yeast preparations, while the content of trans fatty acids increased by 7%. Feeding yeast preparation also brought about 20% increasing of conjugated linoleic acid content. The addition of yeast preparation to the diet stabilizes the urea content in milk, because markedly lower urea content variability was proved for breads feeding yeast."@en . "Ml\u00E9ka\u0159sk\u00E9 listy" . "http://www.mlekarskelisty.cz/upload/soubory/pdf/2012/133_s.vii-xi.pdf" . "Zm\u011Bny vybran\u00FDch slo\u017Eek ml\u00E9ka po aplikaci kvasinkov\u00FDch prepar\u00E1t\u016F do v\u00FD\u017Eivy dojnic" . "3"^^ . "Z(MSM2672286101)" . . "2012" . . "Changes of choice milk components after application of yeast preparation to dairy cow diet"@en . . "Zm\u011Bny vybran\u00FDch slo\u017Eek ml\u00E9ka po aplikaci kvasinkov\u00FDch prepar\u00E1t\u016F do v\u00FD\u017Eivy dojnic"@cs . "[49FD776B2D7C]" . . "Seydlov\u00E1, R\u016F\u017Eena" . "Kvasinky a kvasinkov\u00E9 kultury pat\u0159\u00ED v sou\u010Dasn\u00E9 dob\u011B mezi nejroz\u0161\u00ED\u0159en\u011Bj\u0161\u00ED mikrobi\u00E1ln\u00ED krmn\u00E1 aditiva pod\u00E1van\u00E1 dojnic\u00EDm s pozitivn\u00EDm vlivem na bachorovou fermentaci. Pozornost studie byla zam\u011B\u0159ena na zm\u011Bny hlavn\u00EDch slo\u017Eek ml\u00E9ka, jednotliv\u00FDch skupin mastn\u00FDch kyselin a mo\u010Doviny vlivem zkrmov\u00E1n\u00ED kvasinkov\u00E9ho prepar\u00E1tu na b\u00E1zi Saccharomyces cerevisiae. Obsah tuku u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky se sn\u00ED\u017Eil v pr\u016Fm\u011Bru o 0,2 % a obsah b\u00EDlkovin o 0,06 %, ale studie neobsahuje dojivost, kter\u00E1 vzr\u016Fst\u00E1 vlivem p\u0159\u00EDdavku kvasinkov\u00FDch prepar\u00E1t\u016F do krmn\u00E9 d\u00E1vky. Pozitivn\u00ED vliv zkrmov\u00E1n\u00ED kvasinkov\u00FDch p\u0159\u00EDpravk\u016F je patrn\u00FD zejm\u00E9na u polyenov\u00FDch mastn\u00FDch kyselin, kde do\u0161lo ke zv\u00FD\u0161en\u00ED pr\u016Fm\u011Brn\u011B o 10 % v porovn\u00E1n\u00ED s chovy bez p\u0159\u00EDdavku kvasinkov\u00FDch prepar\u00E1t\u016F, zat\u00EDmco obsah trans mastn\u00FDch kyselin se zv\u00FD\u0161il u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky o 7 %. Zkrmov\u00E1n\u00ED kvasinkov\u00FDch prepar\u00E1t\u016F p\u0159ineslo rovn\u011B\u017E n\u00E1r\u016Fst konjugovan\u00E9 linolenov\u00E9 kyseliny o cca 20 %. P\u0159\u00EDdavek kvasinkov\u00E9ho prepar\u00E1tu tak\u00E9 stabilizuje obsah mo\u010Doviny v ml\u00E9ce, proto\u017Ee u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky byla prok\u00E1z\u00E1na v\u00FDrazn\u011B ni\u017E\u0161\u00ED m\u00EDra variability v obsahu mo\u010Doviny." . . "3"^^ . "Elich, Ond\u0159ej" . "Changes of choice milk components after application of yeast preparation to dairy cow diet"@en . "RIV/26722861:_____/12:KVASIN12" . "Zm\u011Bny vybran\u00FDch slo\u017Eek ml\u00E9ka po aplikaci kvasinkov\u00FDch prepar\u00E1t\u016F do v\u00FD\u017Eivy dojnic" . "CZ - \u010Cesk\u00E1 republika" . . "Kvasinky a kvasinkov\u00E9 kultury pat\u0159\u00ED v sou\u010Dasn\u00E9 dob\u011B mezi nejroz\u0161\u00ED\u0159en\u011Bj\u0161\u00ED mikrobi\u00E1ln\u00ED krmn\u00E1 aditiva pod\u00E1van\u00E1 dojnic\u00EDm s pozitivn\u00EDm vlivem na bachorovou fermentaci. Pozornost studie byla zam\u011B\u0159ena na zm\u011Bny hlavn\u00EDch slo\u017Eek ml\u00E9ka, jednotliv\u00FDch skupin mastn\u00FDch kyselin a mo\u010Doviny vlivem zkrmov\u00E1n\u00ED kvasinkov\u00E9ho prepar\u00E1tu na b\u00E1zi Saccharomyces cerevisiae. Obsah tuku u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky se sn\u00ED\u017Eil v pr\u016Fm\u011Bru o 0,2 % a obsah b\u00EDlkovin o 0,06 %, ale studie neobsahuje dojivost, kter\u00E1 vzr\u016Fst\u00E1 vlivem p\u0159\u00EDdavku kvasinkov\u00FDch prepar\u00E1t\u016F do krmn\u00E9 d\u00E1vky. Pozitivn\u00ED vliv zkrmov\u00E1n\u00ED kvasinkov\u00FDch p\u0159\u00EDpravk\u016F je patrn\u00FD zejm\u00E9na u polyenov\u00FDch mastn\u00FDch kyselin, kde do\u0161lo ke zv\u00FD\u0161en\u00ED pr\u016Fm\u011Brn\u011B o 10 % v porovn\u00E1n\u00ED s chovy bez p\u0159\u00EDdavku kvasinkov\u00FDch prepar\u00E1t\u016F, zat\u00EDmco obsah trans mastn\u00FDch kyselin se zv\u00FD\u0161il u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky o 7 %. Zkrmov\u00E1n\u00ED kvasinkov\u00FDch prepar\u00E1t\u016F p\u0159ineslo rovn\u011B\u017E n\u00E1r\u016Fst konjugovan\u00E9 linolenov\u00E9 kyseliny o cca 20 %. P\u0159\u00EDdavek kvasinkov\u00E9ho prepar\u00E1tu tak\u00E9 stabilizuje obsah mo\u010Doviny v ml\u00E9ce, proto\u017Ee u chov\u016F zkrmuj\u00EDc\u00EDch kvasinky byla prok\u00E1z\u00E1na v\u00FDrazn\u011B ni\u017E\u0161\u00ED m\u00EDra variability v obsahu mo\u010Doviny."@cs . . "Sn\u00E1\u0161elov\u00E1, Jana" . . . . "RIV/26722861:_____/12:KVASIN12!RIV13-MSM-26722861" . . . . "yeast preparation; dairy cow diet; fat; fatty acids; protein; urea"@en . . . . "1212-950X" . . . "5"^^ . .