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This study was conducted to evaluate the effects of lysophosphatidylcholine (LPC) supplementation on egg production, fat digestibility, blood lipid profile and gene expression related to nutrients transport in brown egglaying hens. In total, 384 commercial laying hens were divided into 4 groups (8 replicates, 12 animals each): 1. positive control (PC), 2. negative control (reduced energy to 75 ME kcal/kg; NC), 3. NC-LPC 0.05%, and 4. NC-LPC 0.1%, accordingly to a completely randomized design. There were no significant effects on productive performance during 33-41 weeks of age. Feed intake and feed conversion ratio (FCR) significantly increased (P < 0.05) in the NC group in comparison to the PC group during 42-49 weeks of age. Supplementation of LPC (at both levels) significantly reduced feed intake and FCR (P < 0.05). Consequently, it significantly reduced feed cost per egg weight (P < 0.05). In animals supplemented with LPC increased (P < 0.05) digestibilities of dietary fat, low-density lipoprotein cholesterol (LDL-C), triglyceride and cholesterol in blood were found. The expression of gene BAT in the epithelial layer of the jejunum significantly increased in the NC group, however it decreased in the NC-LPC 0.1% group (P < 0.05). The expression of CAT-1 gene in the NC-LPC 0.1% group was higher than that of the PC group (P < 0.05). The supplemental LPC (both levels) also significantly increased the expression of the NPC1 gene in comparison to the NC group (P < 0.05). So, supplementation of LPC to the diet improved the feed efficiency via the increase of fat digestibility and the uptake of some amino acids or cholesterol to the enterocyte up-regulating the expression of some amino acids and cholesterol transporter genes.

The 63 commercial pigs were divided into three groups consisting of seven replicates of three piglets each. The experimental diets were (1) control diet, (2) diet with autolyzed yeast (AY) 0.5%, and (3) diet with AY 1.0%. Compared to the control group, using AY 0.5% in the diet reduced average daily feed intake (ADFI) and improved feed conversion ratio (FCR) (p < 0.05). The blood urea nitrogen (BUN) and neutrophil/lymphocyte ratio (N/L) in blood decreased with the addition of AY 0.5% (p < 0.05). The pH at 6‐h postmortem of meat in the 0.5% AY diet group was higher than for the control group (p < 0.05). Backfat thickness (p = 0.09) and P2‐backfat thickness (p = 0.07) tended to decrease, while the fat free index (FFI; p = 0.07) tended to increase with 0.5% AY supplementation. The protein percentage (p = 0.07) and the a* value (redness) (p = 0.08) in the meat tended to increase, and the springiness increased with 0.5% AY supplementation (p < 0.05). An appropriate level of AY supplementation can impact positively on the physiological functions in swine with a consequent seems to improve in qualitative traits of the meat quality.

| Currently, there is interest in identifying alternative feed additives to replace antibiotic growth promoters in pig diets. This article reviewed the effects of using different types of yeast extract (YE), their fractions, and the dosage as feed additive on the growth performance, immune function, and gut morphology of pigs. Inconsistent results have been reported for the various yeast products utilized in the animal feed industry, with differing types of YE processing (autolysis or hydrolysis) and differing doses/responses. In a feed additive, the components of the cell wall (β-glucan and mannan-oligosaccharides) and some of their cellular metabolites are key beneficial factors in promoting the growth performance, immunological response, gut morphology, gut microbiota, and feed consumption of pigs.

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