Addition of Pichia guilliermondii yeast to diets for finishing pigs (50-100 kg)

• Ahedo-Quero, Edgar A. ^[1] ; Figueroa-Velasco, José L. ^[1] ; Martínez-Aispuro, José A. ^[1] ; Sánchez-Torres, María T ^[1] ; Cordero-Mora, José L ^[1] ; Crosby-Galván, María M. ^[1] ; Miranda-Romero, Luis A. ^[2]
  1. [1] Colegio de Postgraduados

     Colegio de Postgraduados

     México

     
  2. [2] Universidad Autónoma Chapingo

     Universidad Autónoma Chapingo

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 19, Nº. 5, 2026 (Ejemplar dedicado a: Mayo), págs. 151-165
• Idioma: inglés
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• Resumen

  • Objective: Determine whether including Pichia guilliermondii in finishing diets can improve productive performance, carcass characteristics, blood metabolites, and modulate the gut microbiota in pigs.

    Design/methodology/approach: The study was conducted using a completely randomized block design with 28 hybrid pigs (Yorkshire×Landrace×Duroc). The blocks were defined by two consecutive fattening periods (Finishing I and Finishing II), with seven replicates per treatment. Four levels of additive inclusion in the diet were evaluated: T0: 0% (Control), T1: 0.1%, T2: 0.2%, and T3: 0.3%. The following variables were monitored: Body weight, ADFI, ADG, FGR, and FFLG. Carcass quality: BFT, LMA, and LMP. Blood metabolites: CT and UP, and fecal bacteria population: lactic acid and coliforms.

    Results: The direct addition of Pichia guilliermondii to finishing diets had no effect on most of the variables evaluated.

    Limitations on study/implications: The physiological stage of pigs is a factor that makes it difficult to modify their microbiota.

    Findings/conclusions: The direct addition of Pichia guilliermondii to finishing diets is not a strategy for improving production efficiency or modulating the intestinal microbiota in the final stage of fattening.