Optimizing energy metabolism in fattening pigs is crucial for profitability, as 70% of feed costs are energy-related. S.c. var. boulardii CNCM I-1079 ( LEVUCELL SB ) is known for enhancing performance and gut health in sows and piglets. Studies show it also improves nutritional efficiency in fattening pigs, contributing 1.6% of the diet’s total net energy, which allows for more precise diet formulation and reduced production costs.
Global Swine Applications Manager
Lallemand Animal Nutrition
DUAL ACTION AT THE GUT LEVEL
LEVUCELL SB is a probiotic that enhances swine performance by stabilizing intestinal microbiota, improving gut integrity, and modulating natural defenses. These effects help explain the benefits of diet valorization in fattening pigs through:
1. Energy and Nutrient Absorption: By modulating physiology, behavior, and metabolism, the live yeast helps reduce energy diversion to inflammation, aiding growth, and enhances gut integrity and morphology, maximizing energy and nutrient absorption.
2. Fiber Fermentation: The live yeast balances gut microbiota, boosting fiber fermentation, increasing energy and nutrient extraction from fibrous diets, and resulting in higher short-chain fatty acid production.
+1.6% RETAINED ENERGY: PROOF IN METABOLIC CHAMBERS
The benefits of the probiotic on diet energy valorization were evaluated in metabolic chambers (Labussière et al., 2022*). Finishing pigs in controlled environments showed more efficient use of metabolizable energy with the live yeast compared to a control diet, as indicated by an increased Coefficient of Metabolizable Energy Retention. It was hypothesized that this efficiency is linked to an improved gut microbial environment and lower inflammation, saving nutrients for growth instead of the inflammatory process.
Under heat stress (28ºC for 2 weeks), the probiotic’s effect was even greater, with a 5.5% higher retention coefficient.
PROVEN IN REAL COMMERCIAL CONDITIONS
A large-scale trial in France with 27,000 pigs from 17 farms compared Control and LEVUCELL SB groups over one year. LEVUCELL SB diets had an energy valorization of 1.3% (31 kCal/kg). Results showed a significant 0.06-point improvement in feed conversion ratio, a 2.6% increase in average daily gain, and pigs reached final body weight three days faster. Additionally, LEVUCELL SB pigs tended to have better lean meat content, likely due to a better ability of the pigs supplemented with LEVUCELL SB to deposit protein as recently demonstrated in a study by Serviento et al, 2022*.
REDUCED PRODUCTION COST
Improved performance and optimized feed formulation with LEVUCELL SB at 1.3% energy resulted in a gain of €3 per pig and a 4.7:1 return on investment.
ONE STEP FURTHER: GLYCEMIA MANAGEMENT
In the study by Serviento et al 2022*, it was also been demonstrated that LEVUCELL SB has a positive effect on insulin sensitivity. Insulin is a key hormone in glucose metabolism; this study provides more insights into the possible involvement of the live yeast in glycemia management. This, along with reduced inflammation, may benefit pig carcass quality and behavior (Figure 1). Ongoing research aims to further explore LEVUCELL SB’s role in improving pig metabolic functions.
In conclusion, LEVUCELL SB enhances gut efficiency, diet valorization, and resilience to heat stress, reducing production costs. As research progresses, its impact on pig nutrition is expected to grow, offering new opportunities for sustainable and profitable pig production.
Discover the complete findings of our study by clicking here.
*References available upon request.
About David Saornil
David Saornil is a veterinarian specialized in Animal Production and Economy, Medicine and Health, with over 20 years of experience in Swine nutrition at an international level. In 2015, he joined Lallemand Animal Nutrition as Global Swine Applications Manager, responsible of probiotic solutions and yeast derivatives applied in pig production.
