EFFECT OF BAKER'S YEAST ON GROWTH AND NUTRIENT UTILIZATION IN CROSSBRED (LARGE WHITE YORKSHIRE X DESI) PIGS
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Date
2003
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR
Abstract
A study was carried out to assess the innuence of baker's yeast culture on growth performance, digestibility of nutrients and carcass characteristics in Large White Yorkshire x Desi (75;25) crossbred pigs. Thirty weaned piglets (15 barrows and 15 gilts) with an average body weight of 13.5 kg were divided ,nto three homogeneous groups with regard to age, sex and body weight. Ten piglets In each group were randomly distributed into five replicates of two piglets each. The three groups were randomly allotted to three dietary treatments viz., T,control (standard ration), Tj- control diet supplemented with 0.25 per cent baker's yeast culture and T,- control diet supplemented with 0.5 per cent baker's yeast culture. The piglets were fed on their respective grower rations which contained 18 per cent crude protein and 3200 kcal digestible energy per kg until they attained an average body weight of 50 kg and thereafter changed to finisher rations which contained 14 per cent crude protein and 3100 kcal digestible energy per kg until the pigs were slaughtered. A digestibility trial was conducted towards the end of the experiment using chromic oxide as external indicator. On completion of seven months of age six pigs from each treatment were slaughtered
to study the carcass characteristics.
Average daily gain of 352, 383 and 405 g were recorded for the groups T,, T2 and T3, respectively. The pigs fed with diet containing 0.5 per cent baker's yeast (T3) had higher (P<0.05) average daily gain than those fed with unsupplemented diet (T,). But, there was no significant difference between T, and T2 as well as T2 and T3. However, there was a trend for a higher average daily gain for those fed 0.25 per cent yeast culture (T2) over those fed control diet (Ti). Feed conversion efficiency was 4.36, 4.05 and 3.83 for the groups Ti, T2 and T3, respectively. The pigs fed with diets containing 0.25 (T2) and 0.5 per cent baker's yeast (T3) had higher (P<0.01) feed conversion efficiency than those fed with unsupplemented diet (T,). The digestibility coefficient for dry matter and ether extract were significantly higher (P<0.05) for pigs fed 0.5 per cent yeast
culture thau those fed with unsuppletttented diet and there was no s.gnificant difference between T, and Tr or Tr and T„ Pigs fed diet containing 0,5 per cent baker's yeast had higher (P<0.05) crude fibre digestibility than those fed with the diets eonuining 0 and 0.25 per cent yeast culture. Study of the carcass characteristics revealed that the dressing percentage, carcass length, back fat thickness and ioin eye area were not significantly influenced by the inclusion of yeast culture at different ieveis. The cost of feed per kg live weight gam was Rs.36.63, 35.52 and 34.99, respectively for the treatments Ti, T; and T3. Fee cost per kg live weight gain was lower in T, compared to other treatments.
It is concluded that baker's yeast can be economically included at 0.5 per cent level in the diet for better growth and feed conversion efficiency in crossbred pigs.
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