Abstract
Yeast products are extensively used as additives in livestock feed to improve their growth performance and intestinal health. A total of 90 crossbred finishing pigs were allocated to one of three treatments according to their BW and sex (2 barrows and 2 gilts) with 6 replicates per treatment and 5 pigs per pen for eight weeks. The dietary treatments were CON -basal diet, CON + 0.05% yeast hydrolysate (YH), CON + 0.1% YH. The yeast hydrolysate supplement used in this study was commercially prepared in the name of CALMORIN. The active ingredients of YH were 40% of crude protein, 3.5% of nucleotides, 23% of β-glucans,4.9% glutamic acid, and 15% of mannan-oligosaccharides. Data were subjected to the statistical analysis as a complete randomized design using the GLM procedures of SAS and the pen was used as the experimental unit. Linear and quadratic polynomial contrasts were performed to determine the effects yeast in the diet with P < 0.05 indicating significance. Dietary inclusion of YH supplement linearly increased (P < 0.05) body weight and average daily gain of pigs at wk 4,8, and overall trail period (respectively). Moreover, apparent total digestibility of dry matter, nitrogen, and energy showed linear (P < 0.05) improvement in pigs fed graded level of YH supplementation. Also, the inclusion of YH supplementation linearly increased (P < 0.05) the fecal microbial lactobacillus population. Furthermore, during the end of the trial, pigs fed YH tended to linearly increase (P < 0.05) backfat thickness and lean meat percentage and linearly reduce drip loss (P > 0.05) from meat sample on day 3 and 5 of storage. In conclusion the growth performance, nutrient digestibility, lactobacillus count, and meat quality of finishing pigs were positively enhanced by yeast hydrolysate supplement in the diet.
Effect of dietary fiber content on nutrient digestibility and fecal microbiota composition in growing-finishing pigs
