Efeitos da utilização de leveduras vivas sobre o desempenho de suínos

Abstract

The objective of this work was to evaluate the effects of live yeasts on the performance of pigs in the finishing phase. The experiment was conducted at the Swine raining and Research Unit of UTFPR Campus Dois Vizinhos. Twelve crossbred (Large White x Landrace) pigs with a mean initial weight of 65 kg, with 110 days of age, were istributed in a completely randomized design with two treatments: T1- Basal ration without inclusion of additives and T2- Basal ration + 0.2% live yeast (Saccharomyces cerevisae), with 3 replicates and 2 animals per experimental unit. The evaluated parameters were weight gain (GP), feed intake (CR), feed conversion (CA) and feed cost per kg of pig produced. The performance data were submitted to analysis of variance, being the difference between the means verified by the test F. There was no effect (P> 0.05) of the treatments for any of the evaluated parameters. Thus, it is concluded that the use of live yeasts as a probiotic, did not improve the productive performance of the pigs and was economically unfeasible.