PSVII-11 - Saccharomyces cerevisiae Fermentation Prototype Maintained Growth in Finishing Pigs Fed Diets with Reduced Energy and Protein

Abstract: During warm summer months, dietary intake levels of finishing pigs can drastically decrease, which may impact overall growth performance through macronutrient insufficiencies resulting from lower intake. The goal of this 77-d finishing pig trial was to investigate the inclusion of Saccharomyces cerevisiae fermentation prototype (SCFP) in diets with reduced nutrient content on growth performance. A total of 44 pens (237 finishing gilts and barrows) were assigned to one of 4 dietary treatments: CON formulated in 4 diet phases using corn, soybean meal, and DDGS, CON+ where 1% SCFP was added, and RED5+ and RED8+ where protein, amino acids, and energy were reduced 5% and 8%, respectively with the inclusion of soy hulls plus 1% SCFP. Dietary NDF was 16% and 17.5% in RED5+ and RED8+, respectively and 13% in CON and CON+. Pigs and feeders were weighed every 2 weeks; data was analyzed as a completely random design with pens as the experimental unit. In d28-d42, gain:feed ratio (G:F) was lower (P < 0.05) in RED8+ and RED5+ pigs than CON and CON+, and in d42-d56 G:F was lower (P < 0.05) in RED5+ than CON+ with CON and RED8+ intermediate. In d56-d70, average daily gain and BW were lower (P < 0.05) in RED8+ pigs than CON, and G:F was lower (P < 0.05) in RED8+ than CON and CON+. In all other weigh periods, BW was similar across all groups. There was no difference in dry matter digestibility of diets in any phase. The similar growth and feed intake between CON, CON+, and RED5+ pigs suggest that the SCFP may provide a nutrient uplift by way of enhanced nutrient digestion to offset the 5% reduction in dietary protein and energy.