Actisaf Actisaf Sc 47 is a complete range of thermostable live yeast concentrate Saccharomyces cerevisiae. Sc 47 is produced by a unique Lesaffre manufacturing process that ensures a better stability, which means that more yeast cells reach the intestine or the rumen alive.
Actisaf Sc 47 (Saccharomyces cerevisiae NCYC Sc 47) received full approval in 12 different species as zootechnical additive and gut flora stabilizer or digestibility enhancer (horses) under the number EC 4b1702.
Direction for use:
Minimum content and maximum content in CFU/kg of complete feeding stuff
Gut flora stabilisers
Dairy cows: 4.108 - 2.109
Beef cattle: 4.109 - 8.109
Fattening rabbits: 2.5.109 - 7.5.109
Sows: 5.109 - 1.1010
Piglets until 4 months: 5.109 - 1.1010
Pigs for fattening: 1.25.109 - 1.1010
Lambs for fattening: 1.4.109 - 1.4.1010
Dairy goats and dairy sheep: 7.108 - 7.5.109
Dairy buffaloes: 5.108 - 1.4.109
Calves for rearing: minimum 1.5 x 109
Horses: 8.108 - 7.109
What is Actisaf?
• Actisaf is a live yeast of the species Saccharomyces cerevisiae.
• Yeast are single cell organisms which are classified as fungi.
• The most common use of live yeast is in the making of bread.
• Yeast ferments carbohydrates to produce carbon dioxide and it is this process that is so useful - by respiring oxygen, and producing carbon dioxide it causes the bread to rise.
• It is this same property of yeast - the consumption of oxygen - that makes it so useful when feeding ruminants such as dairy cows and beef animals.
How does Actisaf work?
• The rumen is continually challenged by oxygen.
• Oxygen, while it is there, is toxic to the bacteria in the rumen.
•is a live yeast that uses up oxygen, enhancing the rumen environment.
• also stabilises the pH of the rumen.
- lactate utilising bacteria resulting in increased rumen pH. - fibrolytic bacteria resulting in increased fibre digestion.
• This limits the growth of lactate producing bacteria.
• also converts lactate to proprionate, increasing milk yield and lean meat production.
• Ideally the rumen pH needs to be kept to the optimal range of 6.5 to 7.0. • This pH range is where the fibre degrading bacteria thrive, releasing volatile fatty acids used by the animal for maintenance and production. • But rumen function is acidogenic and some diet conditions can cause pH to fall outside this range - which can result in clinical acidosis or subacute rumen acidosis (SARA) occurring • Acidosis has a significant effect on health and production. • At a pH of 6.4 the rumen bacteria digest about 55% of the fibre where as at a pH of 5.6 this falls to around 35%
• stabilises rumen pH and prevents the development of a condition known as SARA.
• SARA has a significant impact on health, production and live weight gain:
SARA negatively affects...
Production Health • Drop in milk yield (2-3l) • Ketosis • Reduced butterfat % • Displaced abomasum • Reduced live weight gain • Mastitis • Laminitis
What are the benefits of including Actisaf in your feed?
is heat stable under normal compounding conditions and can be incorporated into compound feed in the mill, or can be added on farm as part of a total mixed ration (TMR). By helping stabilise rumen pH and encouraging the growth of fibre digesting bacteria, independent trials have shown that can:
Feeding Actisaf to dairy cows can:
• Increase milk yield by up to 3 litres/day • Increase Dry Matter Intakes • Improve milk solids • Reduce the risk of acidosis and cud balls • Reduce lameness • Improve fertility
Feeding Actisaf to beef animals can:
• Improve growth rates by up to 9 per cent • Increase Dry Matter Intakes • Improve Feed Conversion Rate • Improve carcass classification • Reduce the risk of acidosis and cud ball • Reduce lameness
Feeding Actisaf to ewes can:
• Increase milk yield by up to 20 per cent • Earlier and higher milk yield peaks, sustained for longer • Increase Dry Matter Intakes • Reduce the risk of acidosis and cud balls