Effect of the probiotic activity of the hydrolyzed Saccharomyces cerevisiae on the productive parameters of lactating sows

• Vicente Bryan Solís-Véliz Escuela Superior Politécnica Agropecuaria de Manabí, Posgrado de Zootecnia. Calceta, Manabí, Ecuador
• Manuel Octavio Rivera-Cedeño Escuela Superior Politécnica Agropecuaria de Manabí, Posgrado de Zootecnia. Calceta, Manabí, Ecuador
• Ernesto Antonio Hurtado Escuela Superior Politécnica Agropecuaria de Manabí, carrera de Medicina Veterinaria. Calceta, Manabí, Ecuador
• Mario Andrés Carreño-Arteaga Escuela Superior Politécnica Agropecuaria de Manabí, carrera de Medicina Veterinaria. Calceta, Manabí, Ecuador

DOI: https://doi.org/10.52973/rcfcv-e33209

Keywords: Genetic line, production parameters, brewer's yeast, microorganism, feed consumption

Abstract

The inclusion of hydrolyzed probiotic (HZP) in the diet can contribute to the performance and health of sows and piglets. This study consisted of evaluating the activity of HZP (Saccharomyces cerevisiae) as a productive response in lactating sows of the PIC genetic line. Forty-eight females between 1 to 6 parities were selected, distributed in three groups of 16 animals, which, from 85 days of gestation until weaning, received 0, 3 and 6 grams (g) of PHZ, respectively. The treatments (T) were organized in a completely randomized block design with yeast culture T as the main effect and parity number with blocking factor. Colostrum was collected parturition for compositional analysis. Data were analyzed by means of an ANAVA and Fischer's LSD test. The results obtained infer a significant effect (P<0.05) in the groups with the inclusion of 3 and 6 g; where the total births variable reached averages of 14.04 and 14.56; while live births were 13.21 and 13.43. In addition, the average weight of the piglets at weaning was 7.85 and 7.95 kilograms. Likewise, HZP improved the percentage of fat in milk (P<0.05). It is concluded that the inclusion of PHZ in late gestation and lactating sows has a supplementary effect on feeding.

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