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Effects of feeding Saccharomyces cerevisiae fermentation products on the health of Holstein dairy calves following a lipopolysaccharide (LPS) challenge.

R. N. Klopp

Events

06-23-2020

Abstract:

266
Effects of feeding Saccharomyces cerevisiae fermentation products on the health of Holstein dairy calves following a lipopolysaccharide (LPS) challenge.
R. N. Klopp*1, I. Yoon2, J. P. Boerman1. 1Purdue University Department of Animal Sciences West Lafayette, IN, 2Diamond V Cedar Rapids, IA.

Our objective was to evaluate the effect of Saccharomyces cerevisiae fermentation products (SCFP) on the immune status of calves, just before weaning, following an LPS challenge. Calves were blocked by BW and serum total protein and assigned to 1 of 2 treatments; CON (24% CP:17% fat milk replacer (MR) and an 18% CP starter) or SCFP (24% CP:17% fat MR with 1 g/d of SmartCare (Diamond V) and an 18% CP starter with 0.8% NutriTek (Diamond V)). Calves were offered 2.84 L (12.5% solids) of MR twice daily (0630 and 1630 h). Calves received ad libitum access to a texturized starter and water. On d 49 (pre-challenge) and d 52 (post-challenge), blood was collected to measure blood fractions (Genesis, Oxford Science, Oxford, CT). On d 50, 20 calves (10/treatment) were enrolled in an LPS (E. coli O111:B4) challenge. Calves were intravenously dosed with 0.125 �g/kg of BW. At −1.5, −0.5, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 5, 6, 7, 8, and 24 h, relative to LPS, 20 mL of blood was collected via a jugular catheter, and temperature and respiratory rate were measured. Data were analyzed as a completely randomized block design in SAS v.9.4 with repeated measures. At 0.5 h, SCFP calves had an increased temperature (39.5�C vs. 39.0�C; P = 0.04) and respiration rate (103 vs. 80 breaths/min; P = 0.002) compared with CON calves. At 1.5 h, SCFP calves had an increased respiration rate (82 vs. 64 breaths/min; P = 0.02) compared with CON calves. On the day of the LPS challenge, SCFP calves consumed 933 g less starter compared with the CON calves (P = 0.002). There were no intake differences after the day of the LPS challenge (P > 0.29). For the blood fractions, there was a significant time point effect for white blood cells (103/�L), lymphocytes (103/�L), eosinophils (103/�L and %), basophils (103/�L and %), red blood cells (106/�L), and hemoglobin (g/dL; all P < 0.01). This suggests an LPS challenge impacted blood fractions of calves, indicating immune system activation. Using an LPS model, SCFP caused a more acute response, potentially because of a primed immune system.

Keywords: calf, Saccharomyces cerevisiae fermentation products, LPS challenge.