Most livestock experts agree that the disease of health of the animal is largely determined by the effectiveness of the digestive system. Because the intake, breakdown and absorption of nutrients as well as the benefits derived from the microflora that reside in the digestive tract are affected by the relative health of the digestive system, it is of The Direct Fed Microbials used on our own farm ( because of its unique formulation of L. Acidophilus, L.. Plantarium, L. Casei, L. Fermentum, Lactic Acid Producing Organisms, S. Faecium, Lactose, enzymes, and Saccharomyces Cervisiae and Aspergillus Oryzae Yeasts, is designed to be the foundation of any livestock feeding program. LACTOBACILLUS ACIDOPHILUS Lactobacilli are beneficial bacteria found in the GI tract under normal conditions and help maintain an ideal balance of bacteria in the GI tract by: Lowering pH by Lactic acid production Production of anti-microbial by-products by secretion of biochemical substances that have a destructive effect on many harmful bacteria. Competing for implantation sites, crowding out the other bacteria by positioning; themselves on the mucous surfaces and lining of the intestinal tract Breaking down bile salts into its other forms thus further aiding digestion Lowering the oxidation potential For the above reasons, Lactobacilli are naturally antagonistic to many disease-causing organisms. Lactobacillus products should be used whenever conditions exist where potentially harmful bacteria may multiply excessively and become dominant in the intestinal tract. Administering Lactobacilli on a routine basis establishes a balanced microflora. ;Lactobacillus products are not intended for use in disease treatment or as antibiotic therapy, but only as an aid to help establish populations of more desirable intestinal bacteria. Lactobacillus Acidophilus is well established as a normal, desirable inhabitant of the lower intestine. It seems to have the role of balancing the microflora, promoting beneficial metabolism and suppressing many undesirable organisms. The inhibitory effect of L. Acidophilus is due, in part, to lactic acid production and an unknown antibiotic-like substance or some comparable substance antagonistic to many enteric organisms. Since the intestine is the normal habitat for L. Acidophilus, it thrives in the intestinal environment. Under such circumstances it can be both vigorous and prolific and often has a good advantage over its competitors. It is possible, therefore, that it simply smothers or outstrips much of its competition in the struggle for nutrients. L. Acidophilus uses carbohydrates as a nutrient energy source with the principle by-products of that metabolism being Lactic Acid. However, other by-products may include some vitamins, notably in the 'B' group, and occasionally some peroxides. Hydrogen peroxide, which may be produced under certain circumstances, can be very toxic to some other organisms. Research has shown that Lactobacilli, and in particular Lactobacillus Acidophilus is effective when: The Lactobacillus Acidophilus is viable or living A functional level of Lactobacillus Acidophilus is consumed by the animal The Lactobacillus Acidophilus is acid and bile tolerant The Lactobacillus Acidophilus is able to grow in the GI tract Products containing L. Acidophilus meet these criteria. L. PLANTARIUM, L. CASEI, L. FERMENTUM While all of these microorganisms belong to the Lactobacillus group, each species provides slightly different and unique metabolites found to be beneficial to its host (the animal) and to other fellow beneficial microbes yet antagonistic to potential pathogens. It has been found that the combination of these direct-fed microbials in proper ratios is even more beneficial than any one alone. LACTOSE Lactose (milk sugar) is a disaccharide found in milk. Lactose can hydrolyze (break down) in the body into glucose and glactose. These two products are important in providing energy. The low solubility of lactose makes it less irritating to the animal's system than many other sugars. Further, certain bacteria normally occurring within healthy animals have the ability to ferment lactose to produce lactic acid. The lactic acid produced is also of considerable value after the administration of antibiotics in that it assists in the re-establishment of desirable intestinal flora. The importance of beneficial lactic acid is discussed under Lactic Acid. Lactose has also been proven to be a significant contributor to the assimilation of certain vitamins and trace minerals. LACTIC ACID Physiological effects of lactic acid on the digestive system and nutrient metabolism is very important due to the high incidence of acidosis in livestock on high energy rations. Providing animals with feed containing Lactic Acid, or organisms that produce Lactic Acid will cause the establishment of a mildly acid condition in the intestine. Many of the organisms which cause intestinal problems thrive in a neutral or slightly alkaline environment and the acidity becomes inhibitory to their growth. Lactic Acid is the end product of anaerobic fermentation of carbohydrates. It is a highly acidic compound which can serve as a source of energy. There are two forms of lactic acid. the D-lactic acid is produced by a Racemase enzyme found in certain bacteria. The D-form is irreversible, having virtually no metabolic value and is the main instigator of formation of acidosis. When this happens, the pH of the rumen drops considerably and the microbial balance of the flora is upset causing a decrease in feed utilization. &The L-lactic Acid is produced by the enzyme Lactate Dehydrogenase which is found in animal tissue cells and yeast cells. The L-form is reversible so that it can be utilized by the animal as energy. The L-form produced by fermentation of milk by-products as found in the direct fed microbials listed on our site ( is not harmful to the animal but rather of benefit because it can be readily broken down and utilized by the animal. Lactivate), with its amphoteric properties, acts as a buffer to maintain a less acidic environment and balance microbial populations throughout the digestive tract. With the proper lactic acid in production, it has a value in pH balance, providing a sound environment for beneficial bacteria, increasing feed utilization, and combating the effects of disease (e.g. scours). SACCHAROMYCES CERVISIA YEAST ;The role of live yeast in the digestive tract of animals is not fully understood. It is thought that they may be used as a protein source by protozoa in rumen fermentation or provide metabolites which enhance the growth of certain bacterial populations. The official definition from the Association of American Feed control Officials of a yeast culture is as follows: Yeast culture is a dry product composed of yeast and the media on which it is grown, dried in such a manner as to preserve the fermenting capacity of the yeast. the media must be stated on the label.î Strains of Saccharomyces Cervisiae are facultative anaerobes, a property not shared with many other yeasts. Other special characteristics include: The ability to product glutamic acid which increases palatability As the pH in rumen fluid increases, yeast cell growth rate decreases with the optimum pH. However, the excretion rate of nucleotides, amino acids and vitamins out of the yeast cell is increased. The active yeast cell has very strong absorptive properties in its cell wall and can act as a nutrient reservoir and as a pH buffer. General effect of yeast culture: Saccharomyces Cervisiae yeast culture will affect rumen function and increase nutrient supply to the host. It provides a natural biological means where the efficiency of fermentation in both ruminants and non-ruminants can be improved. Conclusion: Yeast culture supplements are used as a digestive aid and a source of unidentified nutritional factors which enhance rumen fiber digestion, improve efficiency of digestion in both ruminants and non-ruminants and may result in improvements in animal performance. YEAST There is a tremendous amount of scientific data and practical experience on the benefits of feeding the type of yeast culture found in the Meadow Mate product, Capri-Cell. Briefly, its benefits in the ruminant ration are: The yeast actually grows in the rumen. The yeast increases rumen pH most significantly after a diet of rapidly fermentable carbohydrates. By reducing the depressions in rumen pH, the yeast has helped improve cellulolysis. The use of the yeast raises the acetate ratio in relation to propionate. The use of the yeast suggest a more efficient form of hydrogen transfer consequently reducing the production of methane. In general, the yeast culture in Capri-Cell is used as a digestive aid and a source of unidentified nutritional factors which enhance rumen fiber digestion, and improves the efficiency of digestion in both ruminants and nonruminants. University research and field trials have also shown that its use may also result in improvements in animal performance and production. The question has been posed, 'What is the difference between yeasts and why is the Meadow Mate yeast the best for ruminants?' Different yeasts have different growing environments. For example, baker's yeasts are meant to grow and multiply in a sugar/bread-like environment. Brewer's yeast is meant for a grain environment. Other yeasts such as Diamond V are of no specific strain, but are bought on the open market and are typically baker's yeast. Cell counts vary and no live cell count is guaranteed. These types of yeast have high inclusion rates and are produced as a continuous culture. This allows for shifts in the yeast's genetic material with possible resulting mutations. There is no supportive data for mode of action and vary limited university data. This type of yeast does not support live cell activity. On the other hand, the yeast used in Meadow Mate's Capri-Cell is a specific strain selected for characteristics specifically advantageous to goats. It supplies consistent cell counts of 5-6 billion cells/gram plus medium. Because of the live cells a low inclusion rate results. Rather than a continuous culture, this yeast is produced in a batch culture. This guards against mutations. Because live cells are introduced into the rumen and are actually reproduced there, the animal gets the beneficial results from that growth such as increase in total VFA content, rumen buffer effect, improved lactate utilization, improvement in availability of all minerals, significant increase in 'bypass' protein due to larger bacterial population, enhanced fiber digestion, improved feed intake, improved herd health and animal condition. All these effects have been documented by university research. There is also documented mode of action explaining how the benefits are attained. ; ASPERGILLUS ORYZAE From the species A. ORYZAE comes a powerhouse of enzymes. These enzymes are in most cases identical to those produced by livestock or poultry. Enzymes are natural catalysts which reduce the energy required to break down our build up compounds. Animals optimally supplied with enzymes spend less energy on digestion, and more on growth and production. A. oryzae synthesized eight enzymes, each specific to the breakdown of particular compounds into particular, chemically simpler nutrients. Maltase breaks down malt sugar into glucose. Lactase breaks down milk sugar into glucose and galactose. Alpha glucosidase breaks down alpha glucosidose to fructose. Beta glucodidase breaks down cellobiose to glucose, and beta glucosidose to glucose and alcohol. Lipase breaks down fats into glycerol and higher fatty acids. Cellulase breaks down cellulose into cellubiose. Protease breaks down proteins into amino acids and nitrogen. Glyicerophosphorase breaks down glycerophosphoric acid to glycerin and phosphoric acid. Each of the end products facilitated by the enzymes from A. oryzae are used by the animal. Many, including glucoase, galactose and alcohol, provide energy. Others, such as amino acids, provide body building materials. Still others, such as the phosphoric acid, provide regulatory functions within the animal; in this case, the maintenance of stable blood pH. One reason for this interest in cellulase is that it has been found that no animals can produce their own cellulase. Enzymes are naturally produced organic catalysts which reduce the amount of energy needed to break down or build up compounds. Enzymes are nature's own 'efficiency boosters'. Breakdown feed ingredients unlock more nutrients. ASPERGILLUS NIGER Apergillus niger Fermentation extract is used as a source of enzymes for aid in the digestive process. Aspergillus niger fermentation Extract has been used as a source of Lipase enzymes for aid in digestion of fats, as a source of phytase enzymes to increase the amount of available phosphorus in diets and as a source of pentosanase enzymes for aid in digestion of wheat-based diets.   Email Us Back to FRONT Page Menu