The European Union evaluated the efficacy of Saccharomyces cerevisiae cncm i-1077 as a feed additive for cows, fattening cows and other animals
By: Date: 2022-07-20 Categories: newsguide Tags: ,
   Food partner online news  2022年7月19日,据欧盟食品安全局(EFSA)消息,应欧盟委员会要求,欧盟动物饲料添加剂和产品(FEEDAP)研究小组就酿酒酵母(Saccharomyces cerevisae )CNCM I-1077作为奶牛、育肥牛、小型反刍动物和骆驼科动物饲料添加剂的有效性发表科学意见。

After evaluation, the expert group believes that the additive may improve the performance of cattle fattening, small ruminants and camels for meat production, but it is unable to draw a conclusion on the efficacy of the additive on cows or other ruminants under the proposed conditions of use. Some original reports are as follows:
  Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the re-evaluation of the authorisation of the feed additive containing Saccharomyces cerevisae CNCM I-1077 (Levucell® SC) as a zootechnical additive for ruminants. The additive is already authorised for use in dairy sheep and dairy goats, lambs and horses, calves, all minor ruminant species (for rearing) other than lambs and camelids (for rearing) and dairy cows. The additive is intended for use in complete feed for dairy cows, minor ruminant species for milk production and all camelids at the minimum dose of 4 × teneight CFU/kg and for cattle for fattening and minor ruminant species for fattening at the minimum dose of 5 × teneight CFU/kg. In a previous opinion, the FEEDAP Panel concluded that the additive has a potential to improve the performance of cattle raised for fattening, minor ruminant species and camelids raised for meat production but could not conclude on the efficacy of Levucell® SC for dairy cows or extrapolate to minor dairy ruminant species or dairy camelids. The applicant has provided supplementary information to support efficacy of the additive in dairy cows. based on the data provided, the FEEDAP Panel is not in the position to conclude on the efficacy of the additive for dairy cows or other dairy ruminants under the proposed conditions of use.
  This article is edited by the food information center of food partners. If you have any questions, please contact [email protected]