Effects of yeast culture supplementation during the green grass period on growth performance, immune function, and rumen health in grazing yak.

Simple SummaryAntibiotics benefit animal growth performance and health. However, an overuse of antibiotics can lead to antibiotic residue and the development of drug-resistant bacteria. Considering the possible serious consequences of antibiotic overuse, non-antibiotic alternatives, such as yeast and yeast products, are widely used in animal diets to improve growth and productive performance. Geese are important poultry, and their meat provides high-quality protein to humans, but studies showing how yeast culture affect geese are limited. On this basis, the effects of dietary yeast culture supplementation on growth performance, nutrient digestibility, blood metabolites, and immune functions of geese were studies. The results showed that the dietary addition of yeast culture could improve growth performance and nutrient digestibility and can modulate the immune response of geese. This dietary strategy based on feed additives is an effective method for improving the growth efficiency of the geese.The present study was conducted to investigate the effects of dietary yeast culture (YC) supplementation on growth performance, nutrient digestibility, blood metabolites, and immune functions in geese. One-day-old Sichuan white geese (n = 300) were randomly divided into five groups containing 0 (control), 0.5%, 1.0%, 2.0%, and 4.0% of YC in the diet for 70 days. In general, the dietary supplementation of YC significantly increased the average daily gain and feed conversion ratio (p < 0.05) in which the 1.0% or 2.0% levels were better and significantly reduced the average daily feed intake at the 2.0% level (p < 0.05). YC supplementation increased digestibility of P (quadratic, p = 0.01) and gross energy (quadratic, p = 0.04) from days 23 to 27 and crude protein from days 23 to 27 and days 64 to 68 (quadratic, p ≤ 0.05), with the 2.0% level being the most effective. Serum metabolites were significantly affected by dietary YC (p < 0.05). Supplemental YC increased IL-2 on day 28 (linear, p = 0.01; quadratic, p = 0.04) and lysozyme on day 70 (quadratic, p = 0.04) and decreased complement C4 on day 70 (linear, p = 0.05). Interferon-γ, interleukin-2, and tumor necrosis factor-α genes were mostly up-regulated after YC supplementation, and interferon-γ and interleukin-2 gene expression levels were significantly increased at the 2.0% level (p < 0.05). Taken together, dietary YC supplementation improved growth performance and affected nutrient digestibility, serum metabolites, and immune function in geese, which was optimized at the 2% YC level in the present study.

The effects of yeast culture (YC) supplementation and the dietary ratio of non-structural carbohydrate to fat (NSCFR) on growth performance, carcass traits and fatty acid profile of the longissimus dorsi (LD) muscle in lambs were determined in a 2×3 full factorial experiment. Thirty-six Small-tailed Han lambs were randomly divided into six groups with six replicates per group. The lambs were fed one of the six pelleted total mixed rations (TMRs) for 60days after 15 adaption days. The six rations were formed by two NSCFRs (11.37 and 4.57) and three YC supplementation levels (0, 0.8 and 2.3g/kg dietary dry matter). The average daily gain (ADG), dry matter intake (DMI) and feed conversion ratio (FCR) data of each lamb were recorded and calculated. All the lambs were slaughtered for determining carcass traits and fatty acid profile of the LD muscle. DMI was significantly increased (p<0.05) in a quadratic fashion with 0.8g/kg of YC supplementation. Carcass weight (CW) and dressing percentage (DP) were significantly increased (p<0.05) in a linear fashion with 2.3g/kg of YC supplementation. Animals fed with high-NSCFR diet had higher (p<0.05) contents of myristoleic acid (C14:1), pentadecanoic acid (C15:0) and cis-10-heptadecenoic acid (C17:1), and lower (p<0.05) stearic acid (C18:0) content in LD muscle than those fed with low-NSCFR diet. Moreover, ADG, growth rate (GR), backfat thickness (BFT), percentages of crude fat (CF) and crude protein (CP), SFAs, MUFAs and PUFAs in LD muscle, were significantly affected (p<0.05) by interaction of dietary NSCFR and supplemental YC level. Overall, YC not only improved the growth performance and carcass traits of the animals but also modified the fatty acid profile of the LD muscle. Furthermore, the effects of YC supplementation may depend on dietary compositions.

Simple SummaryIn recent years, the soaring price of corn–soybean meal has led to an increase in the price of feed, which has brought significant challenges to the pig industry. The addition of more grains to pig diets will help develop new feed resources and improve profits. In this study, we focused on the effects of yeast culture (YC) supplementation on growth performance, meat quality, and gut microbiota of growing–finishing pigs. Three experimental diets were compared: a corn–soybean-based diet (CON), a wheat–rice-based diet (GRA), and a wheat–rice-based diet supplemented with YC. The growth performance of pigs on the wheat–rice-based diet was similar to that of pigs on the corn–soybean-based diet, but the feed cost reduced by 6.7% compared with CON. The dressing percentages of pigs in GRA and YC also increased by 1.43% and 2.15%, respectively. Meat color and antioxidant capacity improved after YC supplementation. YC supplementation promotes the proliferation of probiotics, inhibits the growth of harmful bacteria, and improves intestinal health. Application of a cereal-based diet and YC supplementation in growing pigs appears to be a very promising strategy for cost saving and economic benefits for the swine industry. The aim of this study was to investigate the effects of yeast culture (Saccharomyces cerevisiae) supplementation on the growth performance, meat quality, gut health, and microbiota community of growing–finishing pigs. A total of 45 growing–finishing pigs were randomly allocated to three treatments: a corn–soybean-based diet (CON, n = 15), a wheat–rice-based diet (GRA, n = 15), and GRA supplemented with 500 mg/kg yeast culture (YC, n = 15). The results show that compared to the CON group, the GRA group exhibited no significant differences in feed intake, daily gain, or feed conversion ratio, but had significantly reduced feed cost per kilogram BW gain of the finishing pigs (p < 0.05). Compared to that of the CON group, the GRA and YC groups showed an increase in the dressing percentage (p < 0.1). The meat color redness of the YC group increased (p < 0.1), whereas the b* value at 24 h decreased (p < 0.1). Meanwhile, the addition of YC significantly increased total superoxide dismutase activity on day 30 and catalase activity on day 60 (p < 0.05), and decreased serum urea nitrogen content on day 60 (p < 0.05). Furthermore, YC supplementation increased the gene expression of the duodenal anti-inflammatory factor IL-10 (p < 0.05), while it significantly decreased the gene expression of the ileal pro-inflammatory factor IL-8 (p < 0.05). The intestinal microbial identification results show that compared to the CON group, the YC group showed an increase in the relative abundances of Lactobacillus, Streptococcus, and Clostridium in the colon, and a decrease in the relative abundances of Bacteroidea, Clostridae, and Prevotella in the cecum. In conclusion, the growth performance of pigs on a wheat–rice-based diet was similar to that of pigs on a corn–soybean-based diet. Supplementation of 0.5% YC in the wheat–rice-based diet could improve the dressing percentage and meat color of growing–finishing pigs, which might be due to the increase in nitrogen utility and antioxidant capacity, and the improvement of the immune system and changes in microbiota communities.

Effects of yeast culture supplementation from late gestation to weaning on performance of lactating sows and growth of nursing piglets

The objective of this experiment is to evaluatethe effects of yeast culture (YC) supplementation on blood characteristics, body size, carcass characteristics, organ weights, intestinal morphology, and enzyme activities. Five groups of geese were randomly assigned to five dietary treatments: the basal diet (control) and basal diets plus 0.5%, 1.0%, 2.0%, or 4.0% YC. Compared with the controls, YC supplementation at 0.5% and 1.0% increased the serum total protein (TP), albumin (ALB), and globulin (GLO) and decreased the uric acidand creatine kinase (CK) contents (p < 0.05). YC supplementation at 2.0% and 4.0% increased the CK, growth hormone, catalase and glutathione reductase contents, and relative proventriculus weights, and decreased the TP, ALB, and GLO contents, relative liver, gizzard, jejunum, ileum, and thymus weights (p < 0.05). YC supplementation at 2.0% improved fossil bone length, breast muscle percentage, jejunal villus height, ileal and jejunal villus height/crypt depth ratios, pepsin, lipase, amylase and pancreatic trypsin activities, and decreased abdominal fat percentage (p < 0.05). Furthermore, YC inclusion increased the body slope length (linear, p = 0.002; quadratic, p = 0.02), breast width (quadratic, p = 0.02), ileal (linear, p = 0.04; quadratic, p = 0.01) and duodenal villus height (cubic, p = 0.04), and decreased the relative gizzard (quadratic, p = 0.04) and thymus (linear, p = 0.002; quadratic, p = 0.02; cubic, p = 0.02) weights, liver (linear, p = 0.002; quadratic, p = 0.02), and serum (linear, p = 0.006; quadratic, p = 0.03) malondialdehyde contents, and jejunal crypt depth (quadratic, p = 0.03). The findings indicated that the YC supplementation had a positive effect on the growth and development of geese, with 2% YC being the most effective.

Effects of yeast culture supplementation and the ratio of non-structural carbohydrate to fat on rumen fermentation parameters and bacterial-community composition in sheep

Effects of Dietary Fat and Yeast Culture Supplementation on Total Tract Digestibility by Horses

A total of 216 weaning pigs were used in 2 experiments to determine the effects of dietary supplementation of yeast culture (YC) at different dose levels on the growth performance, nutrient digestibility, intestinal morphology, intestinal microflora, and immune response in weanling pigs and to determine whether YC can be a candidate to replace antibiotic growth promoters (AGP). In Exp. 1, 192 pigs (7.5 +/- 0.2 kg of BW) weaned at 28 d of age were randomly allotted to 6 treatments: 1) control (without AGP or YC); 2) AGP (chlortetracycline, 80 mg/kg); 3) 2.5 g/kg of YC (Diamond V XP Yeast Culture); 4) 5 g/kg of YC; 5) 10 g/kg of YC; and 6) 20 g/kg of YC. Each treatment had 8 replicated pens with 4 pigs per pen. Pigs were fed the experimental diets for 21 d. Average daily gain of pigs fed 5 g/kg of YC was greater (P < 0.05) than that of pigs in the control and other YC groups. However, there was no difference between the YC and AGP group. Pigs supplemented with 5 g/kg of YC, 10 g/kg of YC, and AGP had a greater (P < 0.01) ADFI than the control; however, G:F was not affected by treatment. Thus, 5 g/kg of YC supplementation level was chosen for Exp. 2. In Exp. 2, to elucidate the mode of action of YC, 24 nursery pigs (5.8 +/- 0.1 kg of BW; 21 d of age) were randomly allotted into 3 treatments for a 21-d trial. Treatments consisted of 1) control (without AGP or YC), 2) AGP, and 3) 5 g/kg of YC. Blood samples were collected weekly to measure CD4(+), CD8(+) percentage, and blood cytokine content. All pigs were harvested to determine treatment effects on gut microbiota, morphology, and immune function. Dietary supplementation of 5 g/kg of YC improved (P < 0.05) ADG of pigs compared with the control group, but performance of pigs fed YC was similar to those fed AGP. Pigs receiving 5 g/kg of YC had greater (P < 0.05) digestibility of DM, CP, GE, and jejunal villus height and villus height:crypt depth ratio (P < 0.05) compared with pigs fed the control diet. However, no differences in performance, digestibility, or gut morphology were observed between pigs fed YC and AGP. Gut interferon (IFN)-gamma concentrations were greater (P < 0.01) for pigs supplemented with YC compared with control pigs and pigs supplemented with AGP on d 21. However, plasma IFN-gamma concentrations were decreased (P < 0.01) in pigs supplemented with YC and AGP compared with control pigs on d 7, and CD4(+) was decreased (P < 0.01) in pigs supplemented with YC and AGP on d 14. Results indicate that dietary YC supplementation at 5 g/kg had a positive effect on growth performance of nursery pigs by improving jejunal villus height and villus height:crypt depth ratio and by modulating gut immune response. The comparable effect of 5 g/kg of YC supplementation and AGP on the growth performance of nursery pigs indicates that YC may be a good candidate as an antibiotic alternative.

Multiple challenges during the transition phase can lead the piglets are deprived of growth, reduce feed efficiency and immune functions. In recent years, yeast culture has been used to weanling piglets as an alternative antimicrobial growth promoter. The influence of dietary supplementation with yeast culture on growth performance, fecal score and nutrient digestibility was evaluated in weaned pigs in a 6-week feeding trial. A total of 50 weaning pigs with an initial average body weight (BW) of 7.46 ± 1.60 kg were randomly allotted into 1 of 2 dietary treatments according to initial BW. There were 5 replicate pens in each treatment with 5 pigs per pen. The dietary treatments included: 1) control, basal diet (CON); 2) 0.10% yeast culture (Saccharomyces cerevisiae), basal diet supplemented with 0.1% yeast culture (YC). Duncan’s multiple range test was used to compare the means of increasing yeast culture levels on the treatments. The average daily feed intake was significantly improved with the dietary supplementation of yeast culture compared with control during phases 1 (CON: 391, YC: 425) and 3 (CON: 901, YC: 937). At the overall (0 to 6 weeks), dietary supplementation with 0.1% yeast culture had significant effect on gain to feed ratio (G/F) (CON: 0.652, YC: 0.64). There was no significant difference in the fecal score between CON and YC dietary treatments. In addition, no difference on apparent total tract digestibility was observed between CON and YC dietary treatments. Collectively, the results of this study indicate that dietary supplementation of 0.1% yeast only improved feed intake of weaning pigs, but there were no effects of yeast culture supplementation on average daily gain, feed efficiency, total tract digestibility of dry matter, nitrogen and energy,as well as fecal scores.

Can, A, Denek, N., Seker, M. and Ipek, H. 2007. Effect of yeast culture supplementation on nutrient digestibility and fattening performance of Awassi rams fed different levels of straw containing diets. J. Appl. Anim. Res., 31: 73–77. Two apparent digestion trials, an in-vitro trial and a fattening trial were conducted to evaluate the effect of yeast culture (YC). In trial I and II, nine 3 years old Awassi rams were allocated for three treatments at random. In trial I, 0, 5 and 10 g/d of a YC was supplemented to a basal diet containing 70% wheat straw (WS) and 30% commercial concentrate pelleted feed (CCPF) with low CP level (12%). In trial II, 0, 10 and 20 g/d of a YC was supplemented to a basal of 30% WS and 70% CCPF with high CP level (16%). In trial III, in vitro dry matter disappearances (IVDMD) of alfalfa hay (AH), WS, CCPF with low and high CP levels were determined using two inoculants with or without YC supplementation (20g/d/ram). In trial TV, 12 Awassi lambs (5–6 month old) were equally allotted among dietary treatments for control and 10 g/d YC supplementation groups. Yeast culture supplemental on did not change DM and OM digestibility in both in vivo digestion trials (P>0.05), but IVDMD of AH, WS and CCPF with high CP improved with YC supplementation (P<0.05). While digestibility of ADF and CP was decreased with 10 g/d YC supplementation in trial 1, digestibility of NDF and CP was improved (P<0.05) with 20g/d YC supplementation in trial 2. The YC supplementation of 20gl d in trial 2 increased ruminal pH and NH3-N. In fattening trial, YC supplementation had no effect. Thus, there was no advantage of supplementing YC on DM and OM digestibility of diets and fattening performance of Awassi lambs.

Aim: A study was conducted to evaluate the effect of supplemental yeast culture (Diamond V XPC Yeast Culture; YC) in broiler diets on carcass characteristics and humoral immune response. Materials and Methods: A total of 240 one-day-old broiler chicks (Ross 308) were randomly assigned to four YC dietary treatments of 60 birds each. The dietary treatments were 0 (control), 1, 1.25 and 1.5 g YC/kg diet over 42 d. Results: The results revealed that the birds fed yeast cultures had statistically increased (P &lt; 0.05) body weight from control birds only at 5-6 weeks of age. The highest inclusion level (1.5g/kg) recorded the best weight. The broiler chicks fed a diet supplemented with 1.25g/kg had the lowest mortality rate over the whole period of the experiment. The birds given the highest level of yeast (1.5g/kg) had significantly (P &lt; 0.05) higher percentage of major and minor breast muscles compared with the others that fed a basal diet. A significantly (P &lt; 0.01) increase in IgM titer was noticed in birds fed diet containing YC levels more than 1g/kg at 7 days post-injection with sheep red blood cells. Likewise, broilers fed a diet containing 1.25g/kg exhibited a higher level of antibody titer against Newcastle disease virus at latter age (on d 42) compared with the other groups. Conclusion: The data suggest improvement in growth performance, carcass yield and humoral immunity of broilers fed yeast culture supplementation diet. [Vet World 2012; 5(11.000): 651-657]

Effects of yeast culture supplementation on lactation performance and rumen fermentation profile and microbial abundance in mid-lactation Holstein dairy cows

A total of 335 sows at a commercial operation (Hitch Pork Producers Inc, Guymon, OK) was used to determine dietary effects of yeast culture supplementation (XPC™, Diamond V Mills) on litter performance. Sows were grouped by parity (parity 1 to 12). Pigs within a group were then allotted to treatments. Treatments consisted of: CON (no added yeast culture) and YC (12 and 15 g/d XPC during gestation and lactation, respectively). Sows were housed individually and fed their assigned gestation and lactation diets from d 35 of gestation to d 21 of lactation. Sows were fed 2.0 kg/d during gestation and ad libitum during lactation. Voluntary feed intake was measured daily during lactation. At farrowing, numbers of pigs born total and alive were measured. Weights of litters were measured at birth and weaning on d 21 of lactation. Litter weight gain of the YC treatment was 6.9% greater (p<0.01) than that of the CON. However, voluntary feed intake of sows and litter size did not differ between treatments. This study indicates that dietary yeast culture supplementation benefits sow productivity by improving litter weight gain. At present, it is not confirmed if improved litter weight gain was due to milk production, which remains to be investigated.

IntroductionThe effects of maternal addition of yeast cultures on offspring gut development and intestinal microorganisms are not yet known, so the aim of this study was to investigate the effects of maternal addition of yeast cultures to the diet of sows during late gestation and lactation on growth performance, antioxidant properties and intestinal microorganisms of offspring weaned piglets.Methods40 Landrace × Yorkshire sows (3–7 of parity) with similar backfat were randomly divided into two treatment groups: control diet (CON) and control diet +2.0 g/kg yeast culture (XPC), and the trial started on day 90 of gestation and ended on day 21 of lactation.ResultsThe results showed that maternal addition of yeast culture significantly increased weaned piglet weight and mean daily gain (p < 0.05), with a tendency to increase litter weight gain (p = 0.083) and liver weight (p = 0.076) compared to the control group. The content of thymus malondialdehyde (MDA) was significantly higher (p < 0.05) and the content of colon total antioxidant capacity (T-AOC) was significantly lower (p < 0.05) in the offspring weaned piglets of the XPC group compared to the control group. The expression of thymus SOD1 and SOD2, spleen SOD1, jejunum SOD2, and colon GPX1, SOD1, and SOD2 were significantly downregulated in the XPC group of offspring weaned piglets compared with the control group (p < 0.05). The intestinal morphology and the content of short-chain fatty acids in colonic chyme did not differ between the two groups (p > 0.05). Compared with the control group, the XPC group significantly increased the relative abundance of colonic chyme Bacteroidetes (p < 0.05), tended to decrease the relative abundance of Lactobacillus (p = 0.078), and tended to increase the relative abundance of Alloprevotella (p = 0.055). The XPC group significantly upregulated Blautia and Fournierella (p < 0.05) and significantly downregulated Candidatus_Competibacter, Nitrospira, Dechloromonas, Haliangium, and Oscillospira (p < 0.05).DiscussionIn conclusion, maternal addition of yeast cultures improved the growth performance of offspring weaned piglets and changed the intestinal microbial community, but did not improve their antioxidant performance.

This study aimed to evaluate the effects of garlic skin as a feed ingredient on growth performance, antioxidant capacity, immune function, and rumen health in goats. Twelve male black goats with similar body conditions were randomly assigned to two groups. The control group (CON) was fed a basal diet, while the experimental group (GAS) received a diet supplemented with garlic skin for 60 days. Results showed that goats' final weight and average daily gain significantly increased in the GAS group compared to the CON group (p<0.05). The GAS group exhibited enhanced activities of total superoxide dismutase, glutathione peroxidase, catalase, and higher total antioxidant capacity levels, while malondialdehyde content significantly decreased (p<0.05). Immunoglobulin A and immunoglobulin G levels were significantly elevated, along with increased concentrations of anti-inflammatory cytokines interleukin-4 and interleukin-10, whereas pro-inflammatory cytokines interleukin-1β, interleukin-6, and tumor necrosis factor-α were significantly reduced (p<0.05). The rumen fluid of GAS group showed significant increases in ammonia nitrogen, acetate, propionate, and total volatile fatty acids, with a reduction in the acetate-to-propionate ratio (p<0.05). Significant improvements were also observed in rumen papilla height, width, and density (p<0.05). 16S rDNA analysis revealed enhanced microbial diversity and enrichment of functional bacterial groups, such as Firmicutes and Christensenellaceae_R-7_group, involved in fiber degradation and volatile fatty acid production. Key metabolites, including 5-methylthioribose and glucose 6-phosphate, were positively correlated with growth and antioxidant capacity. In conclusion, garlic skin supplementation enhanced antioxidant and immune function, optimized rumen fermentation, improved microbial composition, and promoted goat health and productivity.