A Review of The Effectiveness of Probiotic Use on The Productivity of Dairy Cows
DOI:
https://doi.org/10.34145/ivas.v1i1.3824Keywords:
Dairy Cattle, , Feed Efficiency, Lactobacillus Rhamnosus, Probiotics, Rumen HealthAbstract
Dairy cattle are an important livestock commodity that provide milk as a vital source of protein, fat, vitamins, and minerals for humans. Production in Indonesia still faces major challenges such as low feed efficiency, gastrointestinal disorders, and suboptimal milk quality. A promising strategy to address these issues is the use of probiotics, particularly Lactobacillus rhamnosus, which are live microorganisms that, when administered in adequate amounts, can inhibit pathogenic bacteria, stabilize rumen pH, enhance populations of fiber-degrading microbes, and strengthen immune function. Studies indicate that probiotic supplementation improves crude fiber digestibility, optimizes rumen fermentation, and increases energy availability through volatile fatty acid (VFA) production, leading to higher milk yield, improved protein and fat contents, and enhanced microbiological quality as shown by reduced somatic cell count (SCC). Probiotic effectiveness is not always consistent, as outcomes are influenced by microbial strain, dosage, ration composition, lactation stage, and the physiological status of the animal. Despite these variations, probiotics demonstrate strong potential as a sustainable nutritional approach to improve the productivity, health, and welfare of dairy cattle. This article will review the mechanisms by which probiotics affect rumen fermentation, feed efficiency, and milk quality, as well as the factors influencing variability in probiotic outcomes.
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