MVSc

A study was carried out to assess the influence 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 into
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), Tr control diet supplemented with 0.25 per cent baker's
yeast culture and T3- 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 3 100 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
Cl
(T,). Feed conversion efficiency was 4.36, 4.05 and 3.83 for the groups T" 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 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 than those fed with unsupplemented diet and there was no significant
difference between T, and T2 or T2 and T3. 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 containing 0 and 0.25 per cent yeast culture. Study of the carcass
characteristics revealed that the dressing percentage, carcass length, back fat
thickness and loin eye area were not significantly influenced by the inclusion of
yeast culture at different levels. The cost of feed per kg live weight gain was
Rs.36.63, 35.52 and 34.99, respectively for the treatments T}, T2 and T3. Feed
cost per kg live weight gain was lower in T3 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.