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The Use of Yeast in Calf Meals and Pellets¹

Cornell University, Ithaca, N. Y.

ABSTRACT

Sixty-five calves were used in studying different calf starter formulas. The following conclusions seem to be warranted:

1. The dry calf starter method in these studies consistently produced calves above normal in weight and of desirable body and skeletal development.
   
2. The use of dried brewers' yeast and cereal yeast feed in the dry calf starter formulas resulted in greater growth and body development.
   
3. The total digestible nutrient requirement per unit gain in weight was lower for the yeast-containing calf starters than for the others.
   
4. The previous level of 20 per cent dried skimmilk can be reduced to 10 per cent without decreasing the effectiveness of the calf starter when yeast or a combination of yeast and soybean oil meal is used to keep the protein level the same.
   
5. Using a level of 30 per cent dried skimmilk lowered the palatability of the starter and resulted in slower growth.
   
6. Pelleting of the two formulas studied decreased the consumption of the calf starter by young calves and resulted in slightly slower growth.
   

¹ This work was made possible through the financial assistance of Anheuser-Busch, Inc., St. Louis, Missouri. The material included was also presented to the Faculty of the Graduate School of Cornell University, June, 1937, by Paul E. Newman in partial fulfillment of the requirements for the degree of doctor of philosophy.

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