How to improve milk production in cattle using natural supplements

A high yielding animal requires a customized diet formulated after understanding the highly integrated metabolic pathways that ensures better qualitative and quantitative yield.

Milk composition is economically important to milk producers and processors and nutritionally important to consumers. Hence, there has been stringency in the assessment and evaluation of milk, which includes determining parameters like SNF (Solid Not Fat) that has become the price-determining factor in the dairy industry. Thus, increase in SNF is highly desirable for the farmers. This need can be satisfied by a simple yet very effective approach that is accurate feed management. Balanced nutrition means supplying adequate amounts of macronutrients like carbohydrates, proteins, fats, and micronutrients like vitamins and minerals.

Kifay is a product that provides wholesome nutrition to the animal. It is designed to improve parameters like milk yield, SNF as well as provide the animal immunity against various opportunistic infections. It has shown results on dung score and body score of the animal improving them substantially. The active ingredients of the product include Piperin, Flavonoids, Mannans extracted from natural sources.

Given below are brief role of these ingredients.


Enhancing the bioavailability of nutritional compound by two ways,

a) by increased absorption from the gut and

b) by slowdown of biotransformation, inactivation or elimination from the system.


They have anti-oxidative properties. They modify rumen microbial activity and create desirable fermentation conditions such as pH regulation, propionate proportion and protein degradation. Once absorbed in mammary glands after circulation in blood, they significantly alter the nutritional composition of milk.


They protect proteins from degradation and improve the efficiency of conversion of plant proteins to animal proteins (milk). By enhancing this conversion of dietary proteins, they also increase the delivery of amino acids for absorption in the small intestine, thereby improving the milk production and growth.


They serve as a growing medium for the beneficial flora found in the gut. They help in establishing a balance microflora in the intestine (eubiosis), They are also indirectly responsible for suppression of unwanted microbes. 

Thus all these actions work in synergy that takes care of diverse parameters which in turn have a positive influence on the animal.

Therefore, for those in quest for a product which not only provides their animal nutrition but also converts it into a better milk yield, Kifay is a reliable solution for the comprehensive growth of the animal which ultimately results into high yield and also ensures overall good health and development.

Significance of Volatile Fatty Acids (VFA) in Lactating Cow

Volatile fatty acids in lactating cow

Bacterial fermentation of organic matter like carbohydrates in the rumen produces Volatile Fatty Acid (VFA) that is readily absorbed and serves as a source of energy to the ruminant. VFA can have a major effect on the qualitative as well as quantitative production by the ruminant.

It is well-established that diets high in soluble carbohydrates (starch and sugar) can lead to over-production of VFA, particularly propionate and lactate, and consecutively lead to a drop in rumen pH and cause sub-acute ruminal acidosis (SARA) or acute acidosis. Cellulolytic bacteria operate within a narrow pH range and can only survive for a relatively short time below this range before their growth and activity are compromised. Thus, fiber digestion is inhibited if rumen pH remains low for long periods.

Vinyeast-P enables to fine-tune the rumen environment in such a way that there is a striking balance between productivity and acidosis. Vinyeast-P is composed of Live Yeast Culture Saccharomyces cerevisiae (LYC) and Propionibacteria. Their mode of action differs on the individual front although when administered as a combination they produce a better stimulating effect on the rumen synergistically.      LYC maintains the anaerobic condition of the rumen, itself being an oxygen scavenging organism, as well as stimulates the growth of other microbial anaerobes. It also enhances fiber digestion and thus improves the utilization of starch supplied in the diet. Lactic acid is prone to get accumulated in the rumen as its absorption is much slower than propionic acid. Propionibacterium being a lactic acid utilizing bacteria helps to convert the accumulated lactic acid to propionic acid, restoring the pH of the rumen back to normal. Thus keeps in check the detrimental effects of acidosis. Propionic acid is used by the ruminants to make blood glucose, milk protein, and milk sugar lactose, thus conferring the rumen wholesome nutrition. Hence, it can be concluded that tailored production VFA is the key that assures a better yielding ruminant.

A holistic approach to bovine rumen health

The rumen of bovine can also be called “the seat of production” which governs the extent of production by the animal. The rumen is a dynamic, continuous fermentation compartment that houses a variety of anaerobic bacteria, protozoa, and fungi. These microorganisms have a complex series of actions on the feed consumed by the ruminant. The rumen microbes ferment fiber, starch, sugar, and protein to form volatile fatty acids that serve as a readily available source of energy to the animal and microbial protein that helps the microorganisms to reproduce rapidly in the rumen. However, as the rumen serves as a fermentation chamber there are several parameters that are required to be in a specified range in order for its smooth functioning.

First and foremost the rumen is anaerobic. This means that there is little or no oxygen in it. Secondly, the rumen temperature is one degree above body temperature at 39°C, and pH ranges between 5.7 and 7.3. Any disruption to the delicate balance of the rumen environment will result in poor growth of the microbes, poor digestion, and ultimately, lower milk production. For instance, if there occurs any slight change in the oxygen concentrations of the rumen the conditions would turn aerobic where the anaerobic microbiota does not function efficiently.

Vinyeast is a product consisting of Live Yeast Culture (LYC) derived from Saccharomyces cerevisiae. Yeast is an oxygen scavenging organism that primarily helps to maintain the balance of anaerobic nature of the rumen. Yet another benefit of using a Vinyeast is that it is a fiber digesting organism that produces Volatile Fatty Acids (VFA) like acetate, propionate, and butyrate that are absorbed by the ruminant as it serves as a readily available source of energy thus beneficial to the animal. Vinyeast also releases a number of secondary metabolites like vitamins- Biotin, Thiamine, and Folic Acid which are essentially used by the microbiota for rapid growth which in turn converts into high fermentation, high VFA, high energy, and thus high production by the animal, hence ensuring holistic health of the rumen.  Thus fulfills the aforementioned phrase “seat of production” aptly.