Addition of Pichia guilliermondii yeast to diets for finishing pigs (50–100 kg)

Abstract

Objective: Determine whether including Pichia guilliermondii in finishing diets can improve productive performance, carcass characteristics, blood metabolites, and modulate the gut microbiota in pigs.

Design/methodology/approach: The study was conducted using a completely randomized block design with 28 hybrid pigs (Yorkshire×Landrace×Duroc). The blocks were defined by two consecutive fattening periods (Finishing I and Finishing II), with seven replicates per treatment. Four levels of additive inclusion in the diet were evaluated: T0: 0% (Control), T1: 0.1%, T2: 0.2%, and T3: 0.3%. The following variables were monitored: Body weight, ADFI, ADG, FGR, and FFLG. Carcass quality: BFT, LMA, and LMP. Blood metabolites: CT and UP, and fecal bacteria population: lactic acid and coliforms.

Results: The direct addition of Pichia guilliermondii to finishing diets had no effect on most of the variables evaluated.

Limitations on study/implications: The physiological stage of pigs is a factor that makes it difficult to modify their microbiota.

Findings/conclusions: The direct addition of Pichia guilliermondii to finishing diets is not a strategy for improving production efficiency or modulating the intestinal microbiota in the final stage of fattening.