RESUMO
The objective of the current study was to conduct an initial comparison of commercial yeast products in layer hen diets on egg production parameters and the corresponding impact on the cecal microbiota. A short-term feeding study was conducted with 35 laying hens receiving either a control, or 1 of 4 different yeast fermentation products, Immunowall, Hilyses (both from ICC, São Paulo, Brazil), Citristim (ADM, Decatur, IL), and Maxi-Gen Plus (CBS Bio Platforms, Calgary, Canada) with 7 hens per treatment from 40 to 46 wk of age. At the end of the trial, hens were euthanized, the ceca removed and prepared for denatured gradient gel electrophoresis (DGGE) microbial compositional analyses. Although initial shell weight and shell thickness were similar among the treatment groups, hens fed Hilyses had lower shell weight and thickness at the end of the experiment. The most predominant DGGE bands with the strongest intensity were identified as Lactobacillus species and excised double bands were identified as Bacillus, Clostridium, or Lachnospiraceae. In this short-term feeding trial, the commercial yeast products tested had little effect on egg production and shell quality, and only moderately impacted the composition of mature layer hen cecal microbiota.
Assuntos
Galinhas , Fermento Seco , Animais , Feminino , Ração Animal/análise , Brasil , Ceco , Dieta/veterinária , Casca de OvoRESUMO
A study was conducted using 3 groups of gestating gilts and sows (n = 98) to determine the effects of Pichia guilliermondii (Pg), a whole cell-inactivated yeast product (CitriStim; ADM Alliance Nutrition), on performance and immune parameters of dams and litters. Within 24 h of breeding, gilts and sows were allotted to 1 of 3 treatments consisting of a control (SC) diet or SC diet supplemented with 0.1 (S1) or 0.2% (S2) Pg. Dietary treatments were maintained through lactation. Colostrum and milk (day 14) samples were collected for IgA, IgG, and IgM analysis. Blood samples were collected from sows on day 110 of gestation (group 3 only), while at weaning for all 3 groups, and from piglets at 14 d of age for peripheral white blood cell counts and serum IgA, IgG, and IgM analysis. Inclusion of Pg resulted in an increase in number born alive as the level of Pg increased (12.49, 13.33, and 13.43 born alive per litter for SC, S1, and S2, respectively; linear effect [LS], P = 0.003). Additionally, the percentage of piglets weighing less than 0.9 kg at birth was reduced in sows provided Pg at 0.1% or 0.2% compared with control (LS, P = 0.006). Sows receiving Pg during gestation and lactation also weaned a greater number of piglets (10.31, 10.55, and 10.60 weaned per litter in control, 0.1% and 0.2% Pg, respectively; LS, P = 0.02). However, percent preweaning mortality was 17.58%, 19.38%, and 19.61% for control, 0.1%, and 0.2% Pg, respectively (LS, P = 0.02). There were no differences in gestation BW gain, farrowing (days 110 to 48 h postfarrowing) or lactation (day 110 to weaning) BW loss, number of mummies or stillborn, or piglets' individual birth or weaning weight. On day 110 of gestation, the neutrophil concentration (quadratic effect [QS], P = 0.03) and neutrophil:lymphocyte ratio (QS, P = 0.04) in peripheral blood were greater in S1 than SC, with S2 being intermediate. At weaning there was a linear increase in neutrophil concentration (P = 0.03), neutrophil:lymphocyte ratio (P = 0.01), and percentage of neutrophils in the leukocyte population (P = 0.01) as level of Pg increased in sow diets. In conclusion, Pg inclusion in sow diets linearly increased total number born alive and weaned, with no change in average birth or weaning weight, and decreased the number of lightweight pigs at birth. However, inclusion of Pg had no effect on immune parameters measured in milk, colostrum, or day 14 piglet serum, but increased the peripheral blood neutrophil concentration of gilts and sows.
Assuntos
Ração Animal/análise , Suplementos Nutricionais/análise , Pichia , Suínos/fisiologia , Animais , Colostro , Dieta/veterinária , Feminino , Lactação , Linfócitos , Leite , Neutrófilos , Parto , Gravidez , DesmameRESUMO
Commercial inactive dry-yeast based (IDYB) products have been shown to impact positively in different ways on the winemaking process, including sensory enhancement. Despite their relevance little information about physicochemical characteristics of individual IDYB products is available. This study aimed to physicochemically characterize a group of ten commercial IDYB products. Organic, protein and carbohydrate contents by spectrophotometric methods, protein diffusion on cellulose membranes and electrophoretic protein profiles were assessed. Interaction of a IDYB product (CP10) with either salivary protein or a proanthocyanidin-rich extract (binary mixtures) or with both of them (ternary mixtures) was also assessed. Marked physicochemical differences were observed among all ten products. CP10 was found to interact with seed extract and salivary protein. Also, as part of CP10-SE complexes, CP10 interacted with the salivary protein to form ternary complexes. Due to their huge diversity, physicochemical characterization of IDYB products before use in winemaking is recommended.
Assuntos
Glicoproteínas de Membrana/química , Vinho/análise , Glicoproteínas de Membrana/análise , Polissacarídeos , Proteínas/metabolismo , Saccharomyces cerevisiae/metabolismoRESUMO
In the present study, we investigated the effects of acidified dried whey and acidified yeast product and their combination on broiler growth characteristics, intestinal microflora and gut morphology. Seven hundred and fifty day-old Ross 308 male broilers were fed one of 10 dietary treatments with 5 replicates in a randomized design. A corn-soybean meal based diet (control group) was supplemented with 3 levels (0.15, 0.30 and 0.45%) of acidified whey powder (AW), acidified yeast product (AY), and acidified whey powder and yeast product (AWY). Acidified yeast product improved ADG and FCR at d 42, but the effects of additives on productive performance were not significant across the entire rearing period. The highest level of AY increased the population of Lactobacillus spp., decreased that of E. coli and did not affect the bacterial total count at d 42. Birds fed 0.45% AY showed higher villus height and better gut morphology compared to control birds. In conclusion, acidified yeast product increased the population of Lactobacillus, inhibited the growth of E. coli and improved gut morphology and structure, but did not affect growth performance and relative organ weight.
Assuntos
Masculino , Animais , Galinhas/anatomia & histologia , Galinhas/fisiologia , Galinhas/imunologia , Galinhas/metabolismo , Ração Animal , Ração Animal/análise , Ração Animal/efeitos adversos , SoroRESUMO
In the present study, we investigated the effects of acidified dried whey and acidified yeast product and their combination on broiler growth characteristics, intestinal microflora and gut morphology. Seven hundred and fifty day-old Ross 308 male broilers were fed one of 10 dietary treatments with 5 replicates in a randomized design. A corn-soybean meal based diet (control group) was supplemented with 3 levels (0.15, 0.30 and 0.45%) of acidified whey powder (AW), acidified yeast product (AY), and acidified whey powder and yeast product (AWY). Acidified yeast product improved ADG and FCR at d 42, but the effects of additives on productive performance were not significant across the entire rearing period. The highest level of AY increased the population of Lactobacillus spp., decreased that of E. coli and did not affect the bacterial total count at d 42. Birds fed 0.45% AY showed higher villus height and better gut morphology compared to control birds. In conclusion, acidified yeast product increased the population of Lactobacillus, inhibited the growth of E. coli and improved gut morphology and structure, but did not affect growth performance and relative organ weight.(AU)