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Leal K, Truong L, Maga E, King A. Lactobacillus (L. plantarum & L. rhamnosus) and Saccharomyces (S. cerevisiae): effects on performance, biochemical parameters, ammonium ion in manure, and digestibility of broiler chickens. Poult Sci 2023; 102:102525. [PMID: 36848757 PMCID: PMC9982685 DOI: 10.1016/j.psj.2023.102525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
Two strains of Lactobacillus combined with Baker's yeast (Saccharomyces cerevisiae) used as probiotics were evaluated to replace antibiotics in poultry flocks by reducing ammonia emissions in manure of broilers without comprising performance or health. One-day-old Cobb 500 broilers (600) were fed starter, grower, and finisher diets as control (CON); probiotic S. cerevisiae, inclusion rate at 4.26 × 106 CFU/kg of feed (SCY); probiotic L. plantarum and L. rhamnosus, inclusion rate at 4.35 × 108 CFU/kg of feed (LPR) for each; and a combination of Lactobacillus plantarum and L. rhamnosus at 4.35 × 108 CFU/kg of feed for each plus Saccharomyces cerevisiae and 4.26 × 106 CFU/kg of feed (SWL). The 4 treatments had 5 replicates (pens), each with 30 broilers. Performance was measured weekly as feed consumption, weight gain, BW, and feed conversion ratio (FCR) over a 6-wk grow-out period. Accompanying biochemical analyses included lipase activity of the pancreas, liver weight, and uric acid (UA) concentration in liver. Albumin, total protein, UA, ammonia, and blood urea nitrogen (BUN) were measured in serum. Ammonium (NH4+) in manure and apparent ileal digestibility from digesta were also measured. Significance was determined at P ≤ 0.05. Results showed that biochemical analyses had no significant treatment effect; however, there were significant temporal changes in performance measures for individual treatments. Feed consumption increased over time for all treatments (P = 2.00 × 10-16). CON had lower weight gain in wk 2 (P = 0.013) compared to all treatment and the lowest BW in wk 5 (P = 0.0008) and wk 6 (P = 0.0124) compared to SWL. Specific probiotic strains, with well-defined inclusion rates, and surrounding environmental analyses of present microbes are needed to ascertain effects of probiotics. Other important areas for investigation include 1) confirmation of probiotics present in the digesta/ceca and how they alter the microbiota within the gastrointestinal (GI) tract and 2) the serum heterophil:lymphocyte ratio to further examine potential immune responses to the probiotics.
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Affiliation(s)
- Kirsten Leal
- Animal Science Department, University of California - Davis, Davis, CA, USA.
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Lin Y, Yu C, Ma Z, Che L, Feng B, Fang Z, Xu S, Zhuo Y, Li J, Zhang J, Yang M, Chen P, Wu D. Effects of Yeast Culture Supplementation in Wheat-Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing-Finishing Pigs. Animals (Basel) 2022; 12:ani12172177. [PMID: 36077898 PMCID: PMC9454582 DOI: 10.3390/ani12172177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Yan Lin
- 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
- Correspondence: author: (Y.L.); (D.W.)
| | - Chenglong Yu
- 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
| | - Zhao Ma
- 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
| | - Lianqiang Che
- 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
| | - Bin Feng
- 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
| | - Zhengfeng Fang
- 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
| | - Shengyu Xu
- 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
| | - Yong Zhuo
- 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
| | - Jian Li
- 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
| | - Junjie Zhang
- College of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Min Yang
- Key Laboratory of Animal Disease-Resistance Nutrition and Feed Science, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Pet Nutrition and Health Research Center, Chengdu Agricultural College, Chengdu 611130, China
| | - Peng Chen
- Beijing Enhalor International Tech Co., Ltd., Beijing 100081, China
| | - De Wu
- 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
- Correspondence: author: (Y.L.); (D.W.)
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Yeast-Derived Products: The Role of Hydrolyzed Yeast and Yeast Culture in Poultry Nutrition—A Review. Animals (Basel) 2022; 12:ani12111426. [PMID: 35681890 PMCID: PMC9179594 DOI: 10.3390/ani12111426] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/26/2022] [Accepted: 05/30/2022] [Indexed: 12/20/2022] Open
Abstract
Simple Summary Yeast and yeast-derived products are largely employed in animal nutrition to support animals’ health and to improve their performance. Thanks to their components, including mannans, β-glucans, nucleotides, vitamins, and other compounds, yeasts have numerous beneficial effects. Among yeast-derived products, hydrolyzed yeasts and yeast cultures have received less attention, but, although the results are somewhat conflicting, in most of the cases, the available literature shows improved performance and health in poultry. Thus, the aim of this review is to provide an overview of hydrolyzed-yeast and yeast-culture employment in poultry nutrition, exploring their effects on the production performance, immune response, oxidative status, gut health, and nutrient digestibility. A brief description of the main yeast bioactive compounds is also provided. Abstract Yeasts are single-cell eukaryotic microorganisms that are largely employed in animal nutrition for their beneficial effects, which are owed to their cellular components and bioactive compounds, among which are mannans, β-glucans, nucleotides, mannan oligosaccharides, and others. While the employment of live yeast cells as probiotics in poultry nutrition has already been largely reviewed, less information is available on yeast-derived products, such as hydrolyzed yeast (HY) and yeast culture (YC). The aim of this review is to provide the reader with an overview of the available body of literature on HY and YC and their effects on poultry. A brief description of the main components of the yeast cell that is considered to be responsible for the beneficial effects on animals’ health is also provided. HY and YC appear to have beneficial effects on the poultry growth and production performance, as well as on the immune response and gut health. Most of the beneficial effects of HY and YC have been attributed to their ability to modulate the gut microbiota, stimulating the growth of beneficial bacteria and reducing pathogen colonization. However, there are still many areas to be investigated to better understand and disentangle the effects and mechanisms of action of HY and YC.
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