Abstract The objective of this study was to evaluate the effects of dietary supplementation of yeast culture (YC) in pigs under heat stress conditions on growth performance, blood metabolites, carcass traits, quality, and sensorial values of the meat. Thirty pigs (29.487 ± 1.46 kg) were stratified by body weight (BW) and randomly assigned to the following treatments: 1) Control group animals received only the basal diet; 2) 0.2 % YC group animals received the basal diet with the addition of 0.2 % YC; 3) 0.3 % YC group animals received the basic diet supplemented with 0.3 % YC. The study was conducted in three phases based on BW: phase I (30–65 kg), phase II (65–95 kg), and phase III (95–128 kg). In phase I, the supplementation with YC at 0.2 % and 0.3 % produced average daily gain (ADG) values that were higher by 25.52 % and 23.701 %, respectively (P 0.05). In conclusion, YC improved both growth and carcass weight without markedly changing blood metabolites, carcass traits, quality, and sensorial values of the meat from pigs under heat stress conditions.

中文翻译：

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添加酵母培养物（酿酒酵母）对热应激下猪肉的生长性能、血液代谢物、胴体性状、质量和感官性状的影响

摘要 本研究的目的是评估热应激条件下猪日粮中添加酵母培养物 (YC) 对生长性能、血液代谢物、胴体性状、质量和肉的感官价值的影响。30 头猪 (29.487 ± 1.46 kg) 按体重 (BW) 分层并随机分配到以下处理： 1) 对照组动物仅接受基础饮食；2)0.2%YC组动物接受添加0.2%YC的基础饮食；3)0.3%YC组动物接受补充有0.3%YC的基础饮食。该研究基于 BW 分三个阶段进行：I 期（30-65 公斤）、II 期（65-95 公斤）和 III 期（95-128 公斤）。在第一阶段，补充 0.2% 和 0.3% 的 YC 产生的平均日增重 (ADG) 值分别高出 25.52% 和 23.701%，分别 (P 0.05)。总之，在热应激条件下，YC 改善了生长和胴体重量，而没有显着改变猪肉的血液代谢物、胴体性状、质量和感官价值。