Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality

Abstract

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.

Effects of Yeast Culture Supplementation in Wheat–Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing–Finishing Pigs

“…In this study, we found that dietary YC supplementation significantly decreased the TP, ALB, and urea nitrogen levels on day 60. Meanwhile, Namted et al [ 3 ] reported that BUN decreased with the addition of 0.5% autolyzed yeast. Pigs fed diets containing mycotoxins and yeast cell wall extract showed increased apparent ileal digestibility of crude protein, and the GE of nursery piglets [ 23 ].…”

“…Furthermore, the GRA-based diet and YC tended to improve the meat quality of finishing pigs. Namted et al [ 3 ] reported that 0.5% autolyzed yeast in the diet of pigs increased their springiness and tended to increase the redness and pH of the meat at 6 h postmortem. The improvement in beef tenderness following active dry yeast supplementation of finishing bulls is related to an increase in the level of CAT in the serum and glutathione reductase in the meat [ 4 ].…”

“…Recent research has shown that yeast products have a positive effect on meat quality, as an economically important trait. Namted et al [ 3 ] found that autolyzed yeast supplementation in pigs showed an increase in the protein percentage and a* value (redness) in the meat but reduced feed intake. Active dry yeast (ADY) and yeast cultures (YC) improve beef tenderness, while ADY improves the growth performance and carcass traits of bulls [ 4 ].…”

A Review: Using Yeast Extract as Feed Additive in Pig Diets

“…The composition of AY has been summarized as: 3.5-3.9% nucleic acids, 11-22% of β-glucan, 3-12% MOS, 30.0-41.1% crude protein, and 2.51-5.00 % crude fat (Berto et al, 2020;Namted et al, 2021). Using 0.2-0.5% AY as a feed additive in pig diets seemed to improve the performance and immune function of weaned and finished pigs (Upadhaya et al, 2019;Berto et al, 2020;Namted et al, 2021) (Table 2).…”