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The role of yeast products in calf milk replacer formulation
Whey and milk proteins are commonly used as protein ingredient sources for calf milk replacer formulations. However, research is shifting towards alternative protein sources in milk replacers, due to the rising cost of milk protein and the increasing human consumption of dairy proteins.
Calf morbidity is a great concern in modern dairy farming, with the first two months of the calf’s life crucial for future productive life. The digestive tract of young ruminants undergoes extensive changes during the transition from liquid to solid feed.
In the longer term, if the management of dairy heifer calves is suboptimal, their performance as adult lactating cows can be compromised. Numerous independent peer-reviewed research studies show a clear link between post-birth live-weight gains and future performance up to the third lactation (Windeyer et al., 2014).
Benefits of a multi-strain yeast fraction in pre-weaned dairy calves
Improving gut health and microbiota balance
The abundance and diversity of commensal microbiota play a crucial role in the health and development of calves.
In a recent study (Gauthier et al., 2022) conducted by Lallemand Animal Nutrition and the University of Lublin, Poland, a feed ingredient including yeast fractions of Saccharomyces cerevisiae and Cyberlindnera jadinii (YANG) was found to help maintain the health of pre-ruminants by reinforcing immunity and improving the gut microbiota balance while enhancing calf growth performance and farm profitability.
These phenotypic observations could be linked to faecal microbiota modifications of the yeast fractions in calves: significantly higher abundance of taxa linked to health benefits, particularly at an early age (Akkermansia, Bifidobacterium, Succiniclasticum), and fewer opportunistic pathogens (Fusobacterium) were observed in the yeast fraction-supplemented calves.
Enhancing growth performance and farm profitability
The yeast fraction supplement significantly improved the average daily gain (Figure 1) of calves during the first 30 days (+46g/d), with a numerical improvement of final BW at 60 days (+1.6kg) and better overall FCR.
The supplement also decreased calf morbidity and mortality, with positive effects on intestinal health and growth; the reduction of antibiotic treatments supports farm profitability (Net profit: €16.41/calf) (Figure 1).
Figure 1: Benefits of yeast fractions of Saccharomyces cerevisiae and Cyberlindnera jadinii on calf growth performance and farm profitability (Gauthier et al., 2022).
Specific hydrolyzed yeast as an alternative protein source in milk replacers
Effects on growth performance and farm profitability
In a recent study conducted by Lallemand Animal Nutrition and Institut de l’Elevage, France, the partial (3%) replacement of skimmed milk powder in the milk replacer formula of calves by a high-quality hydrolysed yeast (YELA PROSECURE) showed better performance outcomes without compromising animal health and carcass quality, giving opportunities for milk replacer formulation. The net farm profit for incorporating hydrolysed yeast was €38.86 per animal.
Yeast products are worth incorporating into calf milk replacers
- Using specifically designed hydrolysed yeast in calf milk replacer at the beginning of the rearing phase can effectively substitute a high-quality milk protein source, achieving similar performance outcomes without compromising calf performance, health and carcass quality in improving the ROI.
- Supplementation with yeast fractions of Saccharomyces cerevisiae and Cyberlindnera jadinii reduces calf morbidity and mortality, with positive effects on intestinal health and growth, supporting farm profitability and sustainability.
- Specific non-dairy ingredients, such as yeast products, can be valuable supplements in calf diets when properly incorporated into calf milk replacers.
Published Jun 6, 2025