Diet supplemented with Saccharomyces cerevisiae from different fermentation media modulates the faecal microbiota and the intestinal fermentative products in dogs

Abstract

This study aimed at evaluating the coefficients of total tract apparent digestibility (CTTAD) of nutrients, metabolisable energy (ME), diet palatability, faecal fermentative products and microbiota of dogs fed yeasts from different fermentation media and its fractions. Four diets were evaluated: control, without yeast (CO); diet with 10 g/kg brewer's yeast (BY); diet with 10 g/kg brewer's yeast + corn yeast (BCY); and diet with 10 g/kg BCY + cell wall fractions (BCYF). Twelve adult dogs were distributed in a randomized block design (periods). Each of the four diets was fed to a group of three dogs per period of 20 days, totalling two periods and six repetitions per treatment. Sixteen adult dogs were used for the palatability test, which compared the CO diet versus each one of the yeast diets. Data with normal distribution were subjected to analysis of variance (p < 0.05). Means were compared by orthogonal contrasts (p < 0.05): (A) CO diet versus BY, BCY and BCYF diets; (B) BY diet versus BCY and BCYF diets; (C) BCY diet versus BCYF diet. There was no difference in the CTTAD and ME of the diets (p > 0.05). Yeast diets reduced faecal odour and indole peak area (p < 0.05). Faecal short-chain fatty acids concentration was greater in dogs fed yeast diets compared to those fed the CO (p < 0.05). Yeast diets showed a higher intake ratio compared to the CO (p < 0.05). The BCY and BCYF diets resulted in a greater abundance of Bacteroides, Faecalibacterium, Coprococcus, and Phascolarctobacterium in relation to the CO (p < 0.05). Our results suggest that dietary yeast supplementation results in beneficial changes in intestinal functionality indicators, mainly with the combination of yeasts from brewers and corn fermentation media. In addition, yeast supplementation improves diet palatability without compromising nutrient digestibility.

Nutricines and Derivatives of Nutrients in Animal Health and Disease Prevention

“…A diet based on wet crude olive cake in Iberian pigs resulted in a better growth performance compared with dry olive pulp (91), and the addition of olive cake in finishing pig diets also increased FI and BWG (37). Similarly, Joven et al (75) reported in pigs an higher consumption of feeds and higher growth rates after a dietary supplementation with 5% or 10% of olive cake (replacing an equivalent proportion of barley in the diet) (Table 2). In contrast, during the pig finishing period, dietary supplementation with 100 mg/kg of partially defatted olive cake had no effect on growth performances, showed only a tendency to increase FCR (p = 0.059) and significantly reduced loin depth (32).…”

“…Unaltered fecal concentrations of SCFA have been reported when yeast or yeast by-products were used (24,74,81,95,97). However, decreases in isovalerate and/or increases in propionate, butyrate, acetate and total SCFA when using yeast products have been reported by different authors (5,75,81,95). Van den Abbeele et al ( 85) also observed increases in acetate, butyrate and propionate when adding YCW in their in vitro experiment simulating the canine gut.…”

“…Dietary supplementation of a chicken diet with a high concentration of pâté led to a reduction of TBARS values in meat (34). Increasing levels of olive cake (up to 15%) led to healthy fatty acid profiles in pig fat by promoting a linear decrease in the proportion of total saturated fatty acids and an increase in the percentage of the total monounsaturated ones (75). The addition of partially defatted olive cake in pig diets did not shown a significant effect on carcass quality, microbial counts and subcutaneous fatty acids profile, but induced a lower pH and polyunsaturated fatty acid content and higher monounsaturated fatty acid concentration in the meat (32).…”

“…Another compound, resveratrol, obtained from grapes and wine, was also found to lessen inflammation, and regulate redox homeostasis (23). In cells, redox homeostasis is the balance between generation and elimination of ROS/RNS (75). A study by Cao et al (76) showed that resveratrol was effective in improving the redox status, decreasing mitochondrial damage, and promoting mitophagy in piglets injected with diquat.…”

“…Animal performance and quality of the derived products are markedly affected in monogastrics, especially chickens (16,28,33,44,73) and pigs (43,74,75). On the farm, the use of antioxidants is required during animal life conditions such as reproduction and growth, in order to maintain the oxidative balance in the biological systems of both cells and tissues (68).…”