Li Jieyun, Li Defa, Gong Limin, Ma Yongxi, He Yonghui, Zhai Hengxiao
National Key Laboratory of Animal Nutrition, China Agricultural University, Beijing.
Arch Anim Nutr. 2006 Aug;60(4):277-88. doi: 10.1080/17450390600785343.
Two experiments were conducted to evaluate the effects of live yeast supplementation on performance, nutrient digestibility, enteric microbial populations and volatile fatty acid (VFA) concentration of weanling pigs, receiving diets supplemented with aureomycin and elevated doses of CuSO4. In experiment 1, 90 crossbred pigs (7.20 +/- 0.44 kg, 28 d of age) were randomly allotted to one of five dietary treatments containing either 0, 4.0 x 10(6), 9.0 x 10(6), 2.6 x 10(7), or 5.1 x 10(7) cfu Saccharomyces cerevisiae per gram with six replicate pens per treatment and three pigs per pen. BWG and feed intake increased quadratically during days 1-14 and days 1-28 as live yeast levels increased (p < 0.01). Pigs fed the diet containing 2.6 x 10(7) cfu yeast per gram had the highest BWG and feed intake among the treatments. In experiment 2, 48 crossbred pigs (7.64 +/- 0.72 kg, 28 d of age) were fed diets containing live yeast at 0 or 3.2 x 10(7) cfu of S. cerevisiae per g with six replicate pens per treatment and four pigs per pen. The yeast supplementation improved BWG and feed intake during days 1-14 (p < 0.01) and days 1-28 (p < 0.05). Treatment differences were not observed in any of the bacterial populations, yeast numbers or VFA concentrations, at any of the sites of the gastrointestinal tract tested. Total tract nutrient digestibility was also not different between treatments. Overall, dietary supplementation of live yeast had a positive effect on BWG and feed intake of weanling pigs, receiving diets supplemented with aureomycin and elevated doses of CuSO4. The improvement in BWG appears to be partly related to an increase in feed intake. The mechanism of yeast improving feed intake of piglets needs to be explored.
进行了两项试验，以评估添加活酵母对采食含金霉素和高剂量硫酸铜日粮的断奶仔猪生产性能、养分消化率、肠道微生物菌群和挥发性脂肪酸（VFA）浓度的影响。在试验1中，将90头杂交仔猪（7.20±0.44千克，28日龄）随机分配到五种日粮处理之一，日粮每克分别含0、4.0×10⁶、9.0×10⁶、2.6×10⁷或5.1×10⁷cfu酿酒酵母，每个处理6个重复栏，每栏3头猪。随着活酵母水平的提高，1至14天和1至28天期间的平均日增重（BWG）和采食量呈二次曲线增加（p<0.01）。日粮中每克含2.6×10⁷cfu酵母的仔猪在各处理中BWG和采食量最高。在试验2中，将48头杂交仔猪（7.64±0.72千克，28日龄）饲喂每克含0或3.2×10⁷cfu酿酒酵母的日粮，每个处理6个重复栏，每栏4头猪。添加酵母提高了1至14天期间的BWG和采食量（p<0.01）以及1至28天期间的BWG和采食量（p<0.05）。在所检测的胃肠道任何部位，各细菌菌群、酵母数量或VFA浓度均未观察到处理差异。各处理间全消化道养分消化率也无差异。总体而言，日粮中添加活酵母对采食含金霉素和高剂量硫酸铜日粮的断奶仔猪的BWG和采食量有积极影响。BWG的提高似乎部分与采食量增加有关。酵母提高仔猪采食量的机制有待探索。
