Spark M, Paschertz H, Kamphues J
Institute of Animal Nutrition, University of Veterinary Medicine Hannover, D-30173 Hannover, Germany.
J Anim Physiol Anim Nutr (Berl). 2005 Apr-Jun;89(3-6):184-8. doi: 10.1111/j.1439-0396.2005.00552.x.
The aim of this study was to examine the feeding value of different yeasts as a substitute for soya bean meal, the main protein source in diets of weaned piglets. Tested two yeasts were already available on the market, Saccharomyces cerevisiae and Kluyveromyces lactis (beer and milk yeast), which replaced 40% of the soya bean meal in the diets. Furthermore, a yeast (Kluyveromyces fragilis) grown on whey, a side-product of cheese production, was used in increasing concentrations in the diets, so that increasing amounts of the soya bean meal (20%, 40% and 60%) could be replaced. As proved in these experiments, a replacement of 60% of the soya protein with whey yeast protein had positive effects on the performances (daily weight gain) and on the N-metabolism and did not have negative effects on the health or the faeces consistency. The whey yeast stands out because of its high protein quality (N-digestibility and N-retention). Furthermore, the replacement of soya bean meal with highly digestible yeasts is welcomed under the aspect of animal health, because of the reduction of anti-nutritive soya components (stachyose, glycinin) in diets of weaned piglets. The controlled production conditions of the yeasts result in a high feed safety; in addition, the yeast as an end-of-pipe-product is a resource conserving and valuable feed. A main stimulus for the use of yeasts, however, in a food production controlled by economic standpoints, is their price and the costs of other competing feeds.
本研究的目的是检验不同酵母作为断奶仔猪日粮中主要蛋白质来源豆粕替代品的饲用价值。测试的两种酵母已在市场上有售，即酿酒酵母和乳酸克鲁维酵母（啤酒酵母和乳酵母），它们在日粮中替代了40%的豆粕。此外，一种以奶酪生产副产品乳清为培养基培养的酵母（脆壁克鲁维酵母），在日粮中的添加浓度逐渐增加，以便能替代越来越多的豆粕（20%、40%和60%）。这些实验证明，用乳清酵母蛋白替代60%的大豆蛋白对生长性能（日增重）和氮代谢有积极影响，且对健康或粪便稠度没有负面影响。乳清酵母因其高蛋白质量（氮消化率和氮保留率）而脱颖而出。此外，从动物健康角度来看，用高消化率的酵母替代豆粕是受欢迎的，因为这能减少断奶仔猪日粮中抗营养性大豆成分（水苏糖、大豆球蛋白）的含量。酵母的可控生产条件使其具有较高的饲料安全性；此外，酵母作为终端产品是一种资源节约型且有价值的饲料。然而，从经济角度控制食品生产时，使用酵母的一个主要刺激因素是它们的价格以及其他竞争性饲料的成本。
