PSIV-18 Live Yeast (Saccharomyces Cerevisiae) Improves Body Condition Score and Reduces Rectal Temperature in Sows at Weaning

Abstract

Abstract Achieving optimal health of the sow during gestation and lactation is important to ensure sow longevity and piglet performance. As an oxygen scavenger, live yeast suppresses the growth of undesirable bacteria and promotes fiber-degrading microbes. Consequently, yeast has the potential to promote a healthy gut microbiome and support immune status. Therefore, the objective of this study was to evaluate the effects of live yeast supplementation on sow performance during gestation and lactation. A total of 40 sows (Landrace × Yorkshire) were assigned to two dietary treatments based on parity and expected farrowing date. The two dietary treatments consisted of a basal diet without (control) or with supplementation of live yeast (Vistacell, AB Vista, UK). Gestation diets were fed for 4-weeks pre-farrowing with the live yeast treatment included at 0.5 kg/t. Lactation diets were fed from farrow until weaning at approximately 24 days with live yeast treatment included at 1.0 kg/t. Data were analyzed by ANOVA using the standard least squares option of the fit model platform in JMP 16.0 Pro. Treatment differences were deemed significant at P < 0.05. At farrowing, sows had comparable body weights, backfat thickness, muscle depth, rectal temperature (rTEMP) and body condition score (BCS), irrespective of treatment. At weaning, sows supplemented with live yeast had a greater BCS (3.4 vs. 3.0) than non-supplemented sows (P < 0.01). As average daily feed intakes were comparable across treatments, this suggests that live yeast fed sows were better able to retain condition during the lactation period. In addition, rTEMP was lower (38.6°C vs 39.1°C) in sows fed live yeast at the end of lactation compared with non-supplemented sows (P < 0.05). Although rTEMP was considered within the safe range for sows post-farrow, lowering rTEMP with live yeast may indicate health benefits to the sow. These findings demonstrate the potential of live yeast to improve body condition and reduce the risk of vulnerable sows at weaning.