Impact of yeast and lactic acid bacteria on mastitis and milk microbiota composition of dairy cows

This experiment was conducted to evaluate the impact of yeast and lactic acid bacteria (LAB) on mastitis and milk microbiota composition of dairy cows. Thirty lactating Holstein cows with similar parity, days in milk were randomly assigned to five treatments, including: (1) Health cows with milk SCC 500,000 cells/mL, fed basal TMR without supplementation (M); (3) Mastitis cows fed basal TMR supplemented with 8 g day−1 yeast (M + Y); (4) Mastitis cows fed basal TMR supplemented with 8 g day−1 LAB (M + L); (5) Mastitis cows (milk SCC > 500,000 cells/mL) fed basal TMR supplemented with 4 g day−1 yeast and 4 g day−1 LAB (M + Y + L). Blood and milk sample were collected at day 0, day 20 and day 40. The results showed efficacy of probiotic: On day 20 and day 40, milk SCC in H, M + Y, M + L, M + Y + L was significantly lower than that of M (P < 0.05). Milk concentration of TNF-α, IL-6 and IL-1β in M + Y + L were significantly reduced compared with that of M on day 40 (P < 0.05). Milk Myeloperoxidase (MPO) and N-Acetyl-β-d-Glucosaminidase (NAG) activity of M + Y, M + L, M + L + Y were lower than that of M on day 40 (P < 0.05). At genus level, Staphylococcus, Chryseobacterium and Lactococcus were dominant. Supplementation of LAB decreased abundance of Enterococcus and Streptococcus, identified as mastitis-causing pathogen. The results suggested the potential of LAB to prevent mastitis by relieving mammary gland inflammation and regulating milk microorganisms.