ISSUE FOCUS FEED & ADDITIVE MAGAZINE July 2023 37 S. cerevisiae CNCM I-1077, Levucell SC, helps stabilize the rumen pH, especially when the animal is under heat stress conditions. References 1. Crescio, M. I., F., Forastiere, C., Maurella, F., Ingravalle, G., Ru. 2010. Heat-related mortality in dairy cattle: A case crossover study. Preventive Veterinary Medecine. 1;97(3-4):191-7 2. Horner, J. 2015. Managing Stress Heat in Wagyu Cattle. Waguy World, May / June 2015, page-page. 3. Lallemand Animal Nutrition internal data: trials Levucell SC Italy 2015, Levucell SC Texas TAMU 2015, Alkosel+ Melofeed beef France 2014. 4. Li, H., Y. Zhang, R. Li, Y. Wu, D. Zhang, H. Xu, Y. Zhang, and Z. Qi. 2021. Effect of seasonal thermal stress on oxidative status, immune response and stress hormones of lactating dairy cows. Anim. Nutr. 7:216–223. 5. Morignat, E., E., Gay, J.-L., Vinard, D., Calavas, V., Hénaux. Quantifying the influence of ambient temperature on dairy and beef cattle mortality in France from a time-series analysis. EnvironmentalResearch, 140(2015), 524–534. 6. Niwinska, B., M., Andrzejewski. 2017. The effects of forms of selenium in supplement on the diet–cow–calf transfer of selenium in Simmental cattle. Czech Journal of Animal Science, 62(5):201-210 7. Perdomo, M. C., Marsola, R. S., Favoreto, M. G., Adesogan, A., Staples, C. R., & Santos, J. E. P. 2020. Effects of feeding live yeast at 2 dosages on performance and feeding behavior of dairy cows under heat stress. Journal of dairy science, 103(1), 325-339. 8. St-Pierre, N.R., B., Cobanov, G., Schnitkey. Economic Losses from Heat Stress by US Livestock Industries. 2003. Journal of Dairy Science 103(supplement), 52-E77 About Bruno Martin Bruno Martin is an agriculture Engineer specialized on ruminant nutrition. He has an experience in feed industry, farmers nutrition advising and overall management (comfort, barn engineering, health management). He mainly worked for leading French feed companies (premix, pelleted feed…). He has multiple experiences in formulation, field research, products development (mineral, pelleted feed…) and farming at an international level. Bruno Martin has a strong expertise nutrition and particularly in acidosis with mainly a practical point of view. He has been working with SMAXTEC © sensors in France and Europe for several years, and had overviewed more than 25 trials in commercial dairy and beef farms with Levucell I1077 (live yeast). These sensors allow to catch numerous data on rumen activity and health (acidosis, estimate of water intake according to rumen temperature drops…). All along these trials, numerous individual animal checking allowed to closely connect rumen parameters with visible signs (feet, nervousness…). Bruno Martin is involved in several field trials on calves, heat stress, beef production and meat sheep all around Europe… He’s focused on global approach on behavior, feeding and comfort management, meat quality in combination with current Lallemand solutions… Bruno Martin has been working for more than six years for Lallemand Animal Nutrition as technical support. In his previous jobs, he was a Lallemand customers for years. Did you know? The Wagyu paradox Wagyu cattle, thanks to their soft, elastic and fine hair — in addition to naturally lower cortisol levels compared to other breeds — are better prepared to deal with elevated temperatures. Most Wagyu cattle will be impacted by temperatures above 23.8°C (75°F) with a THI around 80 (versus 72 for other breeds, according to Saint-Pierre et al., 2003). In addition, specific Japanese Wagyu breeds (Japanese Brown Wagyu, Akaushi, etc.) seem to tolerate slightly more elevated temperatures than the black Wagyu. Nevertheless, Wagyu cattle should experience less stress to guarantee their meat quality and to tolerate the longer finishing period compared to other breeds (Horner, 2015).
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