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Mode of action of Saccharomyces cerevisiae in enteric methane mitigation in pigs

Published online by Cambridge University Press:  24 July 2017

Y. L. Gong ,
J. B. Liang ,
M. F. Jahromi ,
Y. B. Wu ,
A. G. Wright  and
X. D. Liao
Y. L. Gong
Affiliation:
College of Animal Science, South China Agricultural University, Guangzhou 510642, China
J. B. Liang
Affiliation:
Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia
M. F. Jahromi
Affiliation:
Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia
Y. B. Wu
Affiliation:
College of Animal Science, South China Agricultural University, Guangzhou 510642, China
A. G. Wright
Affiliation:
School of Animal and Comparative Biomedical Sciences, College of Agriculture and Life Sciences, University of Arizona, Tucson, AZ 85721, USA
X. D. Liao*
Affiliation:
College of Animal Science, South China Agricultural University, Guangzhou 510642, China
*
†E-mail: xdliao@scau.edu.cn
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Abstract

The objectives of this study were to determine the effect and mode of action of Saccharomyces cerevisiae (YST2) on enteric methane (CH4) mitigation in pigs. A total of 12 Duroc×Landrace×Yorkshire male finisher pigs (60±1 kg), housed individually in open-circuit respiration chambers, were randomly assigned to two dietary groups: a basal diet (control); and a basal diet supplemented with 3 g/YST2 (1.8×1010 live cells/g) per kg diet. At the end of 32-day experiment, pigs were sacrificed and redox potential (Eh), pH, volatile fatty acid concentration, densities of methanogens and acetogens, and expression of methyl coenzyme-M reductase subunit A gene were determined in digesta contents from the cecum, colon and rectum. Results showed that S. cerevisiae YST2 decreased (P<0.05) the average daily enteric CH4 production by 25.3%, lowered the pH value from 6.99 to 6.69 in the rectum, and increased the Eh value in cecum and colon by up to −55 mV (P<0.05). Fermentation patterns were also altered by supplementation of YST2 as reflected by the lower acetate, and higher propionate molar proportion in the cecum and colon (P<0.05), resulting in lower acetate : propionate ratio (P<0.05). Moreover, there was a 61% decrease in Methanobrevibacter species in the upper colon (P<0.05) and a 19% increase in the acetogen community in the cecum (P<0.05) of treated pigs. Results of our study concluded that supplementation of S. cerevisiae YST2 at 3 g/kg substantially decreased enteric CH4 production in pigs.

Keywords

Saccharomyces cerevisiaemethanemethanogenmitigationpig
Type
Research Article
Information
animal , Volume 12 , Issue 2 , February 2018 , pp. 239 - 245
Copyright
© The Animal Consortium 2017 

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