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	Brewers Yeast
	For Dairy Cows
			Typical Analysis As Fed						Take Home Messages
		Dry	Pressed	Slurry		Your DM%
	DM%	100%	26%	12%		12%		*	Don’t Pay more than a Soya Equivalent price per Load
	CP	51.11	13.29	6.13		6.13		*	Think about storage - it costs
	CF	1.67	0.43	0.20		0.20		*	Get a reliable supply - feed within 1-2months
	Oil	1.67	0.43	0.20		0.20		*	Its Alcoholic, introduce gradually, don’t over feed
	Ash	10.00	2.60	1.20		1.20		*	Suggested Maximum feed level when fed as Soya 1 kg DM
	Ca	0.11	0.03	0.01		0.01		*	May give a 3-5% Increase in Yield to heavy cake feeders
	P	2.67	0.69	0.32		0.32
	Na	0.11	0.03	0.01		0.01
	DE (Pigs)	17.22	4.48	2.07		2.07
	Lysine	3.33	0.87	0.40		0.40
	Comparison simply based on current Soya price
	Soya Price					£155		Comparison does not consider the Yeasts Microbial effect
	Recommended DM 100-250g					200g		Onn average a yield response may be in the order of
	Herd Size Milked					250		3% -5% over the whole lactation for D.Cows ie 240-400L
								before any effect on milk quality considered
	Feed Out Rates and Price to Pay
	25T	20T	15T	10T				Load Size
	3.3T	2.7T	2.0T	1.3T				Weight Soya Equivalent
	£517	£413	£310	£207				Maximum to pay per Load
	1.7kg	1.7kg	1.7kg	1.7kg				Fresh Weight Fed Per Cow Per Day
	15000	12000	9000	6000				Cow Days
	60	48	36	24				Herd Days
	3.4p	3.4p	3.4p	3.4p				Cost per cow per day
	8-10p	8-10p	8-10p	8-10p				Comparative Commercial Microbial Cost
	Notes
	Brewers Yeast works much in the same way as commercial microbials such as Diamond VXP etc
	changing rumen fermentation patterns to the benefit of production
	1% on a DM Basis  of the diet is equivalent to a similar level of the Yeast extract materials as above
	Digestive upsets in pigs are resolved by boiling, propionic acid or ammonium tetraformate treatment.
	American work			Henri Middelveld et al '98
	Yeast supplementation increased digestion of a mixed diet by five percentage units.
	Both yeast culture and brewers dried yeast gave the same effect.
	Diet Digestibility increased linearly with yeast addition in the 0.0625 to 1.00 percent of dietary dry matter range
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