Effect yeast and MOS tested in pigs

A total of 480 weanling pigs (27-d old and 7.8 ± 0.1
kg) were assigned to one of four experimental treatments:
1) diets without
AGP and without yeast culture (control diet);
2) diets with AGP but no yeast
culture;
3) diets without AGP but with 0.125% yeast culture;
4) diets
without AGP but with 0.125% yeast culture + 0.2%
MOS.

Performance
From day 1 to 35 post-weaning, average daily
gain tended to be lower and feed conversion ratio was lower in piglets that were
fed the control diet compared to piglets that were fed the other diets. Average
daily feed intake was not affected by dietary treatment. Performance was similar
in piglets that were fed diets supplemented with AGP, yeast culture, and yeast
culture + MOS.

Gut integrity
Villous length, crypt depth, and
microbial composition in the gut were not affected by dietary treatment. Blood
cell composition, villous length, crypt depth, and microbial composition,
however, were affected by time after weaning. Red blood cells, haemoglobin,
haematocrite value, mean cell volume, mean cell haemoglobin, percentage of
lymphocytes in the leucocyte (white blood cell) population, villous length, and
crypt depth were greater at five weeks post-weaning than at two weeks post-
weaning.

More insights needed
The results from this
study suggest that yeast culture could be an alternative to AGP in diets for
weanling pigs. The addition of MOS to diets containing yeast culture would not
improve performance and immunity of weanling pigs above that of yeast culture
alone. The researchers say that more insight into the mode of action is
needed.

Related link:
The full report (in Dutch)

Related
website:
Animal
Sciences Group

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