Comparative study on the nutrient digestibility of diets containing brewer’s yeast products processed by different techniques fed to T-cannulated growing pigs

Abstract To investigate the effect of processing techniques on the nutrient digestibility of diets containing whole brewer’s yeast products, i.e., directly dried (BDY); thermal-induced autolyzed (AYC); and fine-ground yeast (GDY) prepared from the same yeast filter mud, 3 diets, each contains one of the 3 products with similar energy and protein concentration, were formulated, respectively. Six growing pigs (bodyweight = 25.1 ± 2.0 kg) fitted with T-cannula at terminal ileum were allotted to a replicated 3 × 3 Latin square with 3 diets and 3 periods. The ileal digesta and feces were collected in each period and the digestibility coefficients were calculated using the concentration of nutrients and marker (Cr2O3) in tested diet, ileal digesta and feces. The results indicated that the processing methods significantly affect the digestion of most of diet nutrients especially in the foregut of pigs. Compared with BDY diet, the digestion of DM, CP, energy, Ca, total non-starch polysaccharides (TNSP), insoluble non-starch polysaccharides (INSP), total and insoluble mannose, insoluble glucose, and total and 12 individual amino acids was significantly increased in GDY diet in the foregut of pigs (P