Amelioration of salmonellosis in pre-weaned dairy calves fed Saccharomyces cerevisiae fermentation products in feed and milk replacer

Salmonellosis is an insidious and potentially epidemic problem in pre-weaned dairy calves. Managing this disease, or any other diarrheal disease, is a financial burden to producers. Calf mortalities and medicinal treatments are overt costs of salmonellosis, while hidden costs include hampered weight gains and persistent intestinal colonization of the pathogen. In this study, we examined the anti-Salmonella effects of Saccharomyces cerevisiae fermentation products (SCFP) incorporated into both the milk replacer and the starter grain. In a blinded study, 2–8 day-old calves were fed SCFP (n = 20 calves) or an SCFP-free Control (n = 20 calves) for two weeks before and three weeks after experimental challenge with Salmonella enterica serotype Typhimurium. Following the challenge, calves were monitored for clinical signs and parameters associated with salmonellosis. Calves were then euthanized and examined for rumen development and intestinal Salmonella colonization. When compared to calves that received milk replacer and feed lacking SCFP, calves fed SCFP had fewer bouts of diarrhea and fever. Rumens from these calves were more developed, as measured by the length of papillae, which is consistent with the enhanced weight gain observed in this treatment group. Additionally, Salmonella intestinal colonization was reduced in SCFP-fed calves and Salmonella fecal shedding disappeared at an earlier stage in these calves. This study revealed that the combination of two proprietary S. cerevisiae fermentation products provide marked benefit for preventing the negative effects of salmonellosis in pre-weaned dairy calves, while also boosting productivity. The mechanism of action needs to be clarified, but it may be related to the observed decrease in colonization by the pathogen and increase in rumen development

Effect of Fermentation Product on Lactation Performance and Lipopolysaccharide Concentration of Dairy Cows

To evaluate lactation performance and changes in plasma and fecal lipopolysaccharide (LPS) concentrations in response to the supplementation of Saccharomyces cerevisiae fermentation product (SC), two dairy farms were selected. On each farm, 32 cows in early to mid lactation (21 to 140 DIM) were blocked by parity and days in milk (DIM), and randomly assigned to one of the two treatments within block (Control or 56 g SC/cow/d). Effect of SC on lactation performance (daily) and changes in blood and fecal LPS level were examined on d 0 and 28 of supplementation. The results showed that SC supplementation increased lactation performance of dairy cows on both farms. On Farm 1, milk production, 3.5% fat corrected milk (FCM), and yield of milk fat and protein were greater (p0.05) of SC supplementation on percentage of milk protein, dry matter intake and feed efficiency. On Farm 2, cows supplemented with SC had a greater (p0.05) while it trended to reduce (p = 0.07 or 0.207) the concentration in plasma. The results indicate that supplemental SC can increase lactation performance of dairy cattle and has potential for reducing plasma LPS concentration

A Distributed Signature Detection Method for Detecting Intrusions in Sensor Systems

Sensor nodes in wireless sensor networks are easily exposed to open and unprotected regions. A security solution is strongly recommended to prevent networks against malicious attacks. Although many intrusion detection systems have been developed, most systems are difficult to implement for the sensor nodes owing to limited computation resources. To address this problem, we develop a novel distributed network intrusion detection system based on theWu–Manber algorithm. In the proposed system, the algorithm is divided into two steps; the first step is dedicated to a sensor node, and the second step is assigned to a base station. In addition, the first step is modified to achieve efficient performance under limited computation resources. We conduct evaluations with random string sets and actual intrusion signatures to show the performance improvement of the proposed method. The proposed method achieves a speedup factor of 25.96 and reduces 43.94% of packet transmissions to the base station compared with the previously proposed method. The system achieves efficient utilization of the sensor nodes and provides a structural basis of cooperative systems among the sensors

Amelioration of salmonellosis in pre-weaned dairy calves fed Saccharomyces cerevisiae fermentation products in feed and milk replacer

Salmonellosis is an insidious and potentially epidemic problem in pre-weaned dairy calves. Managing this disease, or any other diarrheal disease, is a financial burden to producers. Calf mortalities and medicinal treatments are overt costs of salmonellosis, while hidden costs include hampered weight gains and persistent intestinal colonization of the pathogen. In this study, we examined the anti-Salmonella effects of Saccharomyces cerevisiae fermentation products (SCFP) incorporated into both the milk replacer and the starter grain. In a blinded study, 2–8 day-old calves were fed SCFP (n = 20 calves) or an SCFP-free Control (n = 20 calves) for two weeks before and three weeks after experimental challenge with Salmonella enterica serotype Typhimurium. Following the challenge, calves were monitored for clinical signs and parameters associated with salmonellosis. Calves were then euthanized and examined for rumen development and intestinal Salmonella colonization. When compared to calves that received milk replacer and feed lacking SCFP, calves fed SCFP had fewer bouts of diarrhea and fever. Rumens from these calves were more developed, as measured by the length of papillae, which is consistent with the enhanced weight gain observed in this treatment group. Additionally, Salmonella intestinal colonization was reduced in SCFP-fed calves and Salmonella fecal shedding disappeared at an earlier stage in these calves. This study revealed that the combination of two proprietary S. cerevisiae fermentation products provide marked benefit for preventing the negative effects of salmonellosis in pre-weaned dairy calves, while also boosting productivity. The mechanism of action needs to be clarified, but it may be related to the observed decrease in colonization by the pathogen and increase in rumen development.This article is from Veterinary Microbiology, Volume 172, Issues 1–2, 6 August 2014, Pages 248–255, doi:10.1016/j.vetmic.2014.05.026. Posted with permission.</p

A Distributed Signature Detection Method for Detecting Intrusions in Sensor Systems

Sensor nodes in wireless sensor networks are easily exposed to open and unprotected regions. A security solution is strongly recommended to prevent networks against malicious attacks. Although many intrusion detection systems have been developed, most systems are difficult to implement for the sensor nodes owing to limited computation resources. To address this problem, we develop a novel distributed network intrusion detection system based on theWu–Manber algorithm. In the proposed system, the algorithm is divided into two steps; the first step is dedicated to a sensor node, and the second step is assigned to a base station. In addition, the first step is modified to achieve efficient performance under limited computation resources. We conduct evaluations with random string sets and actual intrusion signatures to show the performance improvement of the proposed method. The proposed method achieves a speedup factor of 25.96 and reduces 43.94% of packet transmissions to the base station compared with the previously proposed method. The system achieves efficient utilization of the sensor nodes and provides a structural basis of cooperative systems among the sensors

Effects of Saccharomyces cerevisiae fermentation products and subacute ruminal acidosis on feed intake, fermentation, and nutrient digestibilities in lactating dairy cows

Effects of Saccharomyces cerevisiae fermentation products (SCFP) and subacute ruminal acidosis (SARA) on rumen and hindgut fermentation, feed intake, and total tract nutrient digestibilities were determined in 32 lactating Holstein cows between weeks 4 and 9 of lactation. Treatments included control, 14 g·d−1 Diamond V Original XPC™ (SCFPa; Diamond V, Cedar Rapids, IA, USA), 19 g·d−1 NutriTek® (SCFPb-1X; Diamond V), and 38 g·d−1 NutriTek® (SCFPb-2X; Diamond V). During weeks 5 and 8, SARA challenges were conducted by switching from a 18.6% to a 27.9% dry matter (DM) starch diet. This reduced the rumen and feces pH. The durations of the rumen pH below 5.6 during these challenges averaged 175.0, 233.8, 246.9, and 79.3 min·d−1 for the control, SCFPa, SCFPb-1X, and SCFPb-2X treatments, respectively. Hence, SARA was not induced under the SCFPb-2X treatment. The feces pH during the SARA challenges was lowest during SCFPb-2X, suggesting this treatment shifted fermentation from the rumen to the hindgut. The SARA challenges reduced the total tract digestibility of DM, neutral detergent fiber digestibility (NDFd), and phosphorus, but tended to increase that of starch. The SCFPb-2X treatment increased the NDFd from 52.7% to 61.8% (P < 0.05). The SCFPb-2X treatment attenuated impacts of SARA.The accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author

Effects of Saccharomyces cerevisiae fermentation products on performance and rumen fermentation and microbiota in dairy cows fed a diet containing low quality forage

Abstract Background A possible option to meet the increased demand of forage for dairy industry is to use the agricultural by-products, such as corn stover. However, nutritional value of crop residues is low and we have been seeking technologies to improve the value. A feeding trial was performed to evaluate the effects of four levels of Saccharomyces cerevisiae fermentation product (SCFP; Original XP; Diamond V) on lactation performance and rumen fermentation in mid-lactation Holstein dairy cows fed a diet containing low-quality forage. Eighty dairy cows were randomly assigned into one of four treatments: basal diet supplemented with 0, 60, 120, or 180 g/d of SCFP per head mixed with 180, 120, 60, or 0 g of corn meal, respectively. The experiment lasted for 10 wks, with the first 2 weeks for adaptation. Results Dry matter intake was found to be similar (P > 0.05) among the treatments. There was an increasing trend in milk production (linear, P ≤ 0.10) with the increasing level of SCFP supplementation, with no effects on contents of milk components (P > 0.05). Supplementation of SCFP linearly increased (P 0.05). Increasing level of SCFP linearly increased (P 0.05). The population of fungi and certain cellulolytic bacteria (Ruminococcus albus, R. flavefaciens and Fibrobacter succinogenes) increased linearly (P < 0.05) but those of lactate-utilizing (Selenomonas ruminantium and Megasphaera elsdenii) and lactate-producing bacteria (Streptococcus bovis) decreased linearly (P ≤ 0.01) with increasing level of SCFP. The urinary purine derivatives increased linearly (P < 0.05) in response to SCFP supplementation, indicating that SCFP supplementation may benefit for microbial protein synthesis in the rumen. Conclusions The SCFP supplementation was effective in maintaining milk persistency of mid-lactation cows receiving diets containing low-quality forage. The beneficial effect of SCFP could be attributed to improved rumen function; 1) microbial population shift toward greater rumen fermentation efficiency indicated by higher rumen fungi and cellulolytic bacteria and lower lactate producing bacteria, and 2) rumen microbial fermentation toward greater supply of energy and protein indicated by greater ruminal VFA concentration and increased N conversion. Effects of SCFP were dose-depended and greater effects being observed with higher levels of supplementation and the effect was more noticeable during the high THI environment

Effects of Saccharomyces Cerevisiae Fermentation Products on the Microbial Community throughout the Gastrointestinal Tract of Calves

The effect of Saccharomyces cerevisiae fermentation products (SCFP) on improving growth and health of calves could be attributed to the ability of SCFP to modulate the microbiota in the gastrointestinal tract (GIT). However, the changes in microbial community along the gut in calves supplemented with SCFP have not been investigated extensively. The aims of this study were to investigate the effect of SCFP on microbial communities in each sites of GIT using high-throughput sequencing technique. Fifteen Holstein male calves were used and randomly assigned to 1 of the 3 treatments including a calf starter containing 0 (Control, CON), 0.5 (SCFP1) or 1% SCFP (SCFP2, Original XPC, Diamond V, Cedar Rapids, IA, USA) of dry matter from day 4 to 56. The supplemented calves were fed with an additional 1 g/d SCFP (SmartCare, Diamond V, Cedar Rapids, IA, USA) in milk from day 2 to 30. Rumen fluid was sampled at day 28 of age via esophageal tube. All calves were slaughtered and gastrointestinal samples collected on day 56. Inclusion of SCFP increased the microbial species richness in the large intestine. The SCFP also affected the bacterial community at an early age in the rumen and later in rectum microbiota. Supplementation of SCFP stimulated colonization by fibrolytic bacteria (Lachnospiraceae and Ruminococcaceae) in rumen and large intestine, respectively. No differences were found between SCFP1 and SCFP2. This is the first study to analyze the effect of SCFP on bacterial community of the GIT microbiota in calves. The results provide the basic bacterial community information, which helps us understand the mechanism of action of SCFP for improving the health and performance of pre-weaning calf