Effects of yeast culture on production performance,nutrient digestibility,and serum immune function of fattening pigs
The aim of this study is to investigate the effects of yeast culture on the production performance,nutrient digestibility,and serum immune function of fattening pigs.160 Duroc fattening pigs with an average body weight of(60.24±0.89)kg were randomly divided into 4 groups,with 5 replicates in each group and 8 pigs in each replicate.The trial lasted for a total of 92 days,with a pre trial period of 5 days and a formal trial period of 87 days.Add 0,5,10,and 15 g/kg of yeast culture to the basic diet as the experimental diet.The experimental results showed that the addition of 10 and 15 g/kg yeast culture significantly increased the final body weight,average daily gain,and average daily feed intake of finishing pigs(P＜0.05);Adding 10 and 15 g/kg of yeast culture to the diet significantly reduced the feed to weight ratio of fattening pigs(P＜0.05).The addition of 10 and 15 g/kg yeast culture to the diet significantly increased the apparent digestibility of crude protein and crude fiber in fattening pigs(P＜0.05);The addition of yeast culture to the diet did not significantly affect the apparent digestibility of dry matter,crude fat,energy,and organic matter in fattening pigs(P＞0.05).The addition of 10 and 15 g/kg yeast culture significantly increased the levels of serum immunoglobulin A,M,and G in finishing pigs(P＜0.05);and had no significant effect on the contents of Serum IL-1β、L-6 and IL-10(P＞0.05).In summary,the results of this experiment indicate that the optimal amount of yeast culture added to the diet of fattening pigs is 10 g/kg.
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