Lin Yan, Yu Chenglong, Ma Zhao, Che Lianqiang, Feng Bin, Fang Zhengfeng, Xu Shengyu, Zhuo Yong, Li Jian, Zhang Junjie, Yang Min, Chen Peng, Wu De
Key Laboratory of Animal Disease-Resistance Nutrition and Feed Science, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.
Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Chengdu 611130, China.
Animals (Basel). 2022 Aug 25;12(17):2177. doi: 10.3390/ani12172177.
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.
本研究旨在探讨添加酵母培养物（酿酒酵母）对生长育肥猪生长性能、肉质、肠道健康和微生物群落的影响。总共45头生长育肥猪被随机分配到三种处理组：玉米-大豆基础日粮组（CON，n = 15）、小麦-大米基础日粮组（GRA，n = 15）以及添加500 mg/kg酵母培养物的GRA组（YC，n = 15）。结果表明，与CON组相比，GRA组在采食量、日增重或饲料转化率方面无显著差异，但育肥猪每千克体重增重的饲料成本显著降低（p < 0.05）。与CON组相比，GRA组和YC组的屠宰率有所提高（p < 0.1）。YC组的肉色红度增加（p < 0.1），而24小时时的b*值降低（p < 0.1）。同时，添加YC显著提高了第30天的总超氧化物歧化酶活性和第60天的过氧化氢酶活性（p < 0.05），并降低了第60天的血清尿素氮含量（p < 0.05）。此外，添加YC增加了十二指肠抗炎因子IL-10的基因表达（p < 0.05），而显著降低了回肠促炎因子IL-8的基因表达（p < 0.05）。肠道微生物鉴定结果显示，与CON组相比，YC组结肠中乳酸杆菌、链球菌和梭菌的相对丰度增加，盲肠中拟杆菌、梭菌科和普雷沃氏菌的相对丰度降低。总之，以小麦-大米为基础日粮的猪的生长性能与以玉米-大豆为基础日粮的猪相似。在小麦-大米基础日粮中添加0.5%的YC可以提高生长育肥猪的屠宰率和肉色，这可能归因于氮利用率和抗氧化能力的提高、免疫系统的改善以及微生物群落的变化。
