Yeast and yeast derivatives in feed additives and ingredients: Sources, characteristics, animal responses, and quantification methods

Shurson, Gerald C

doi:10.1016/j.anifeedsci.2017.11.010

Cited by 235 publications

(208 citation statements)

References 127 publications

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“…Another study showed that yeast culture residues were more effective in altering the coliform in the caeca of broilers than the antibiotic bacitracin (Reisinger et al, 2012). For instance, yeast cells fermented in the presence of molasses produce peptides, alcohols, esters and organic acids (Shurson, 2018), and these metabolites are the primary source of yeast biomass. For instance, yeast cells fermented in the presence of molasses produce peptides, alcohols, esters and organic acids (Shurson, 2018), and these metabolites are the primary source of yeast biomass.…”

Section: Introductionmentioning

confidence: 99%

“…They can maintain intestinal tract health, enhance immunity and improve livestock production (Masek et al, 2008;Murray et al, 2017). For instance, a yeast-derived carbohydrate fraction can effectively enhance the production performance, gut histomorphology and nutrient utilization in broilers during the starter phase (Shurson, 2018). Another study showed that yeast culture residues were more effective in altering the coliform in the caeca of broilers than the antibiotic bacitracin (Reisinger et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Yeast cultures offer many benefits because they contain various metabolites produced during fermentation, which depends on the composition of the medium and the fermentation conditions. For instance, yeast cells fermented in the presence of molasses produce peptides, alcohols, esters and organic acids (Shurson, 2018), and these metabolites are the primary source of yeast biomass. Therefore, it is important to understand how the supplementation of feed with yeast cultures can alter the gut microbiome and cause metabolic-related changes.…”

Section: Introductionmentioning

confidence: 99%

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Effects of yeast cultures with different fermentation times on the growth performance, caecal microbial community and metabolite profile of broilers

Sun

Wang

Aschalew

et al. 2019

Animal Physiology Nutrition

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The objective of this study was to investigate the effects of yeast culture (YC) on the growth performance, caecal microbial community and metabolic profile of broilers. A total of 350 1-day-old healthy Arbor Acres broilers were randomly assigned to seven treatment groups. The first group received a basal diet without YC supplementation, whereas the remaining groups received a basal diet supplemented with either YC fermented for 12, 24, 36, 48 or 60 hr, or a commercial YC product (SZ2). MiSeq 16S rRNA high-throughput sequencing was used to investigate the bacterial community structure, and gas chromatography-mass spectrometry was used to identify the metabolites in the caeca of broilers. The broilers that received a diet supplemented with YC had a higher average daily gain and average daily feed intake than those received YC-free or SZ2-enriched diets. The feed conversion ratio (FCR) of YCs fermented for 24 hr resulted in the best feed efficiency, whereas the FCR of YC fermented for 60 hr resulted in poor feed efficiency (p < .05). In the caeca of broilers, the bacterial communities were well separated, as determined by principal component analysis, and the proportions of the eight genera were significantly different among the seven groups (p < .05). The genus Akkermansia was the most abundant when the diet supplemented with YC fermented for 24 hr (p < .05). Furthermore, the Firmicutes/ Bacteroidetes ratio was positively correlated with the FCR in the caecum (r = .47, p < .005). Five differentially expressed metabolites (i.e., L-alanine, benzeneacetic acid, D-mannose, D-arabitol and cholesterol) were identified in the caeca of broilers that received diets supplemented with YCs fermented for 24 or 60 hr. In summary, the different fermentation times of the YCs can markedly improve the growth performance and FCR of broilers by altering the caecal microbial community, and the growth performance which is related to the changes in key metabolic pathways. K E Y W O R D Sbroilers, gas chromatography-mass spectrometry, growth performance, metabolite, microbiome | 213 SUN et al.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of yeast cultures with different fermentation times on the growth performance, caecal microbial community and metabolite profile of broilers

Sun

Wang

Aschalew

et al. 2019

Animal Physiology Nutrition

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“…The emergence of antibiotic‐resistant bacterial strains, together with restrictions and bans on the use of growth‐promoting antibiotics in animal feed, has led to significant interest in finding alternative products. Among several alternatives, the application of yeast products has gained momentum in recent years …”

Section: Introductionmentioning

confidence: 99%

“…Among several alternatives, the application of yeast products has gained momentum in recent years. 1 Yeasts belong to the fungi kingdom and are single-cell, eukaryotic microorganisms. 2 They are cosmopolitan in distribution and are found in abundant quantities in the environment.…”

Section: Introductionmentioning

confidence: 99%

Multi‐strain yeast fraction product supplementation can alleviate weaning stress and improve performance and health of piglets raised under low sanitary conditions

et al. 2019

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BACKGROUND This study was conducted to evaluate the health benefits to weaning pigs, raised under low sanitary conditions, of dietary supplementation with a multi‐strain yeast fraction product (Cyberlindnera jadinii and Saccharomyces cerevisiae). In total, 160 weaning pigs (7.21 ± 1.05 kg) were randomly allotted to two dietary treatments in a 6‐week feeding trial. The dietary treatments included a corn‐soybean meal‐based basal diet (CON) and CON + 2 g kg−1 multi‐strain yeast fraction product (MsYF) during weeks 1–2 and 0.4 g kg−1 MsYF during weeks 3–6. RESULTS The MsYF supplementation increased (P < 0.05) body weight (BW) at day 42 and average daily gain (ADG) during days 1–14 and days 1–42 (P < 0.05) compared to CON. The total tract digestibility of dry matter (DM), fecal Lactobacillus counts, and serum immunoglobulin G (IgG) concentration at day 42 were higher (P < 0.05) in pigs fed a MsYF supplemented diet. The concentration of serum haptoglobin in pigs receiving a MsYF‐supplemented diet was higher (P < 0.05) at days 7, 14, and 42 than those receiving CON. The mRNA expression for INF‐γ and TNF‐α genes were lower (P < 0.05) at days 14 and 7 respectively and the expression of IL‐6 and TLR‐2 genes was lower (P < 0.01) at days 7 and 14 in pigs fed an MsFY supplemented diet than those fed CON. CONCLUSION Supplementation with a multi‐strain yeast fraction product had a positive effect on ADG during the early post‐weaning period and led to better health in weaning pigs. © 2019 Society of Chemical Industry

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Cereal Grains, Cereal By‐products, and Other Energy Sources in Swine Diets

Jha¹,

Woyengo²

2022

Sustainable Swine Nutrition

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Yeast and yeast derivatives in feed additives and ingredients: Sources, characteristics, animal responses, and quantification methods

Cited by 235 publications

References 127 publications

Effects of yeast cultures with different fermentation times on the growth performance, caecal microbial community and metabolite profile of broilers

Effects of yeast cultures with different fermentation times on the growth performance, caecal microbial community and metabolite profile of broilers

Multi‐strain yeast fraction product supplementation can alleviate weaning stress and improve performance and health of piglets raised under low sanitary conditions

Cereal Grains, Cereal By‐products, and Other Energy Sources in Swine Diets

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