Novel Saccharomyces cerevisiae Culture: Effects on Performance, Muscle Quality and Intestinal Microorganisms of Fattening Pig

doi:10.11924/j.issn.1000-6850.casb20190600268

Abstract

Abstract:

The purpose is to investigate the effects of the addition of new S. cerevisiae culture (YCB) in the diet on the performance, muscle quality and intestinal microbes of fattening pigs. 440 healthy three-way hybrid (Duroc × Landrace × Yorkshine) fattening pigs with an initial body weight of (61.49±0.36 kg) were randomly divided into 4 groups. The basal diet with no S. cerevisiae culture was test group I, adding 2.5% traditional yeast culture (YCA) was test group II, adding 2.5% new yeast culture (YCB) was test group III, and adding 5% YCB was test group IV. The test period was 60 days. The results showed that: (1) the addition of YCA and YCB in the basic diet improved the average daily gain and feed utilization rate of the fattening pigs, and the feed-weight ratio of the test IV group was the lowest, but no significant difference was shown (P >0.05); (2) compared with the test group I, the muscle drip loss rate and shear force in the test group II, III and IV were significantly reduced (P<0.05), and they were the lowest in the test group IV; compared with the test group I, the intramuscular fat in the test group II, III and IV increased by 2.8%, 6.7%, and 6.9%, respectively, but the differences were not significant; transmission electron microscopy revealed that the fibrillin protein in the test group II and IV was slightly degraded, and the myofibrillar proteins in the test group I and III were significantly degraded; (3) the abundance of genus Fibrinolytics such as Ruminococcus, Treponema, and Staphylococcus was increased in the feces of group III and IV, and lipid metabolism, carbohydrate metabolism, starch and sucrose metabolism were significantly enhanced (P<0.05), to improve bile acid metabolism and lipid metabolism. In summary, the addition of YCB to the fattening pig production can improve the performance and muscle quality of the fattening pigs. By regulating the intestinal microbes and then affecting the body metabolism, the suitable addition amount in the production is 5%.

Key words: novel Saccharomyces cerevisiae culture, fattening pig, production performance, muscle quality, intestinal microbes

CLC Number:

S828

Zheng Wenyong, Yang Tao, Li Shuangquan, Lv Changxu, Shi Min, Ma Libao, Yan Xianghua. Novel Saccharomyces cerevisiae Culture: Effects on Performance, Muscle Quality and Intestinal Microorganisms of Fattening Pig[J]. Chinese Agricultural Science Bulletin, 2020, 36(21): 145-154.

Figures/Tables 15

References 26

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成分	某传统酵母培养物(YCA)	新型酵母培养物(YCB)
粗蛋白CP	12	53.1
粗脂肪EE	3	1.7
粗纤维CF	6.5	10.1
粗灰分CA	8	8.4

成分	某传统酵母培养物(YCA)	新型酵母培养物(YCB)
粗蛋白CP	12	53.1
粗脂肪EE	3	1.7
粗纤维CF	6.5	10.1
粗灰分CA	8	8.4

原料	组别
原料	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
玉米	66.50	67.00	67.00	67.60
豆粕	20.50	17.50	17.50	14.40
麸皮	7.00	7.00	7.00	7.00
传统酵母培养物(YCA)	—	2.50	—	—
新型酵母培养物(YCB)	—	—	2.50	5.00
大豆油	2.00	2.00	2.00	2.00
预混料^a	4.00	4.00	4.00	4.00
合计	100.00	100.00	100.00	100.00
营养水平
消化能 DE/(Mcal/kg)	3.28	3.27	3.27	3.27
粗蛋白(CP)	15.25	15.29	15.29	15.29
粗脂肪(EE)	4.96	4.96	4.96	4.96
粗纤维(CF)	2.75	2.83	2.83	2.83
粗灰分(Ash)	2.46	2.50	2.49	2.49
钙(Ca)	0.61	0.61	0.63	0.62
总磷(TP)	0.47	0.47	0.49	0.48

原料	组别
原料	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
玉米	66.50	67.00	67.00	67.60
豆粕	20.50	17.50	17.50	14.40
麸皮	7.00	7.00	7.00	7.00
传统酵母培养物(YCA)	—	2.50	—	—
新型酵母培养物(YCB)	—	—	2.50	5.00
大豆油	2.00	2.00	2.00	2.00
预混料^a	4.00	4.00	4.00	4.00
合计	100.00	100.00	100.00	100.00
营养水平
消化能 DE/(Mcal/kg)	3.28	3.27	3.27	3.27
粗蛋白(CP)	15.25	15.29	15.29	15.29
粗脂肪(EE)	4.96	4.96	4.96	4.96
粗纤维(CF)	2.75	2.83	2.83	2.83
粗灰分(Ash)	2.46	2.50	2.49	2.49
钙(Ca)	0.61	0.61	0.63	0.62
总磷(TP)	0.47	0.47	0.49	0.48

指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
平均始重/kg	60.66±0.38	61.42±0.55	61.76±0.80	61.40±0.79
平均末重/kg	111.16±2.75	114.24±4.19	112.62±1.83	113.18±3.50
平均日增重/kg	0.84±0.05	0.88±0.07	0.85±0.03	0.86±0.05
平均日采食量/kg	2.68±0.27	2.68±0.08	2.56±0.02	2.58±0.07
料重比	3.20±0.46	3.06±0.23	3.02±0.08	3.00±0.21