PSXVII-12 Effect of dietary supplementation with brewer’s yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs.

Zhang, J; Hu, Jing; Serpunja, Subin; Kim, I

doi:10.1093/jas/sky404.744

Cited by 5 publications

(8 citation statements)

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“…In 2016, studies of Waititu et al [ 30 ] showed that serum urea nitrogen in weaning pig has been increased by hydrolyzed yeast diet. Furthermore, Zhang et al [ 44 ] reported that the yeast extract had decreased the blood cholesterol content in pigs. While searching for the literature on the influence of yeast in animals blood profiles, we found that dietary supplementation with yeast could enhance the growth hormones (GH) and the immune response [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary Inclusion of Blood Plasma with Yeast (Saccharomyces cerevisiae) Supplementation Enhanced the Growth Performance, Nutrient Digestibility, Lactobacillus Count, and Reduced Gas Emissions in Weaning Pigs

Sampath

Baek

Shanmugam

et al. 2021

Animals

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This experiment was performed to examine the hypothesis that blood plasma (BP) with yeast (Saccharomyces cerevisiae) supplement in the diet of weaning pigs could provoke the growth performance, nutrient digestibility, fecal microbial, and reduce harmful gas excretion. A total of one hundred and eighty healthy piglets were taken and assigned (complete random blocks) to three dietary treatments as: Phase 1: Treatment (TRT) 1-6% BP; TRT 2-3% BP + 3% yeast; TRT 3-6% yeast. Phase 2: TRT 1-3%; BP., TRT 2-1.5% BP + 1.5% yeast; TRT 3- 3% yeast. Phase 3: TRT 1- Control (CON) (Basal diet); TRT 2- CON; TRT 3- CON for six- weeks. Each treatment had twelve replicates and five (three gilts and two barrows) pigs per pen. Dietary inclusion of BP with yeast supplementation significantly increased the body weight of piglets during phase 2 (p = 0.003) and phase 3 (p = 0.032). In addition, TRT2 group piglets had a significant improvement in average daily gain at the end of each phase and overall (p = 0.047, 0.025, 0.018 and 0.012, respectively). At phase 3, TRT2 group piglets showed a significant improvement on nutrient digestibility of dry matter (p = 0.012) and nitrogen (p = 0.040). The fecal microbiota of TRT2 group piglets showed a tendency to increase the number of Lactobacillus counts at phase 1 (p = 0.07) and phase 2 (p = 0.06) as well as, a significant improvement at phase 3 (p = 0.021). In addition, TRT2 group piglets had trend to decrease NH3 (p = 0.074) and H2S (p = 0.069) during phase 2, and significantly reduced NH3 (p = 0.038) and H2S (p = 0.046) at phase 3. However, the fecal score of piglets remains unaffected during the entire trial. At the end of phase 1 piglets’ IgG (p = 0.008) was significantly increased with the inclusion of BP with yeast supplementation. Based on the positive effects on body weight, average daily gain, nutrient digestibility, Lactobacillus count, and reduced gas emission, we suggest that dietary supplement with BP and yeast in the diet of weaned piglet could serve as an excellent alternative to antibiotics growth promoters.

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Section: Discussionmentioning

confidence: 99%

Dietary Inclusion of Blood Plasma with Yeast (Saccharomyces cerevisiae) Supplementation Enhanced the Growth Performance, Nutrient Digestibility, Lactobacillus Count, and Reduced Gas Emissions in Weaning Pigs

Sampath

Baek

Shanmugam

et al. 2021

Animals

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“…11,12,37 In addition, supplementing probiotics in basal diets had beneficial effects on meat quality of broilers. 38,39 By contrast, Zhang et al 40 found that dietary brewer's yeast hydrolysate had no effects on meat quality of finishing pigs; the reasons for such a discrepancy in the results might be the kinds of animals, raising environment and diet. It is worth noting that the high levels of polyunsaturated fatty acids existing in poultry meat make it susceptible to oxidative damage and free radical attack, thus destroying the muscle structure, accumulating noxious secondary products and conclusively affecting the meat quality and the nutritional values.…”

Section: Discussionmentioning

confidence: 94%

“…In addition, supplementing probiotics in basal diets had beneficial effects on meat quality of broilers 38,39 . By contrast, Zhang et al 40 . found that dietary brewer's yeast hydrolysate had no effects on meat quality of finishing pigs; the reasons for such a discrepancy in the results might be the kinds of animals, raising environment and diet.…”

Section: Discussionmentioning

confidence: 95%

Effects of yeast hydrolysate on growth performance, serum parameters, carcass traits, meat quality and antioxidant status of broiler chickens

Wang

Cheng

et al. 2021

J Sci Food Agric

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BACKGROUND Yeast hydrolysate (YH) has multiple salutary biological activities. Nevertheless, the application of YH in broiler production is limited. This study was conducted to evaluate the protective effects of YH derived from Saccharomyces cerevisiae by exploring growth performance, serum parameters, organs relative weight, carcass traits, meat quality and antioxidant status of broilers. RESULTS Supplementing YH linearly and quadratically improved (P < 0.05) body weight gain and gain‐to‐feed ratio compared to that in the control group. Triglycerides, low‐density lipoprotein cholesterol and total cholesterol in serum, the decline in pH and cooking loss of breast muscle, and malonaldehyde concentration in serum and liver were decreased linearly and/or quadratically by YH (P < 0.05), whereas high‐density lipoprotein cholesterol in serum, superoxide dismutase (SOD) and glutathione peroxidase (GSH‐Px) activities in serum, GSH‐Px activity in liver, glutathione content in serum and liver, eviscerated yield rate and chest muscle yield, and the relative weight of spleen and liver were linearly and/or quadratically increased (P < 0.05). Moreover, YH enhanced the mRNA levels of nuclear factor erythroid 2‐related factor 2, heme oxygennase‐1 (HO‐1), GSH‐Px1 and SOD1 (linear and/or quadratic, P < 0.05). CONCLUSION Dietary YH beneficially affected growth performance, serum parameters, organ relative weight, carcass traits, meat quality and antioxidant status in broilers, indicating its potential application as a promising feed additive in broiler production. © 2021 Society of Chemical Industry.

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“…Yeast cells or yeast extract have been used in animal feed for decades. Using the yeasts have been reported to increase the BW and feed intake in weaning pigs (Li et al, 2006; Zhang et al, 2019), while some yeast products can improve the FCR without any significant effect on feed intake (Ezema et al, 2015; Zhany et al, 2005). It is known that yeast cells can produce and/or release various proteolytic, glycolytic and lipolytic enzymes to digest organic matter, or to absorb amino acids and monosaccharides (Zhang et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Using the yeasts have been reported to increase the BW and feed intake in weaning pigs (Li et al, 2006; Zhang et al, 2019), while some yeast products can improve the FCR without any significant effect on feed intake (Ezema et al, 2015; Zhany et al, 2005). It is known that yeast cells can produce and/or release various proteolytic, glycolytic and lipolytic enzymes to digest organic matter, or to absorb amino acids and monosaccharides (Zhang et al, 2019). Furthermore, Martinez‐Puig et al (2007) found that nucleotides derived from yeast reduced villus atrophy after weaning, due to the building blocks of nucleic acids are required for new tissue (Lee et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

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

Namted

Poungpong

Loongyai

et al. 2021

Animal Science Journal

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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.

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PSXVII-12 Effect of dietary supplementation with brewer’s yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs.

Cited by 5 publications

References 0 publications

Dietary Inclusion of Blood Plasma with Yeast (Saccharomyces cerevisiae) Supplementation Enhanced the Growth Performance, Nutrient Digestibility, Lactobacillus Count, and Reduced Gas Emissions in Weaning Pigs

Dietary Inclusion of Blood Plasma with Yeast (Saccharomyces cerevisiae) Supplementation Enhanced the Growth Performance, Nutrient Digestibility, Lactobacillus Count, and Reduced Gas Emissions in Weaning Pigs

Effects of yeast hydrolysate on growth performance, serum parameters, carcass traits, meat quality and antioxidant status of broiler chickens

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

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