Efecto de la adición de dos levaduras a una dieta sin antibióticos sobre algunos aspectos de la función digestiva en lechones recién destetados
DOI:
https://doi.org/10.22319/rmcp.v17i3.7010Palabras clave:
S. cerevisiae, S. boulardii, Probiótico, Cerdos, Destete, Actividad enzimática, Ácidos grasos volátilesResumen
Se utilizaron 40 lechones Fertilis 20×G Performance de 19.8 ± 1.56 días de edad, con 6.5 ± 0.80 kg de peso, distribuidos entre cuatro dietas: basal sin antibiótico (C-), y basal con antibiótico (Ab), o S. cerevisiae (Sc) o S. boulardii (Sb). Al día 14 posdestete se sacrificaron cinco cerdos por dieta para medir el peso de los órganos digestivos, la actividad de enzimas pancreáticas, el pH de los contenidos gastrointestinales y la concentración de ácidos grasos volátiles (AGV) en el colon. El peso relativo de los órganos y el pH de los contenidos del estómago, yeyuno e íleon no varió entre los lechones; el pH de los contenidos de ciego y colon fue más ácido en los animales de las dietas Sc, Sb y C-. La actividad específica de las enzimas no mostró diferencias entre lechones. La actividad total de tripsina y quimotripsina no difirió entre animales, pero la actividad de la amilasa fue mayor en los lechones de la dieta C-; intermedia en los de Ab y menor en los demás. Las dos levaduras mostraron una alta capacidad fermentativa y acidificante del intestino grueso. El consumo de S. boulardii provocó la mayor producción de AGV totales y no ramificados. Los animales de la dieta C- tuvieron la mayor producción de AGV ramificados. Se concluye que S. cerevisiae o S. boulardii tuvieron efectos similares sobre la mayoría de las variables estudiadas, pero el perfil de fermentación fue distinto, mostrando ventajas para S. boulardii en la producción de los AGV no ramificados.
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