Effect of Dietary Incorporation of Spent Brewer’s Yeast on Carcass Characteristics in Three Line Cross Bred Pigs

Abstract

A feeding experiment was carried out for a period of 95 days on thirty-six weaned cross bred (Large White Yorkshire X Duroc X Desi) piglets to find out the effect of dietary incorporation of spent brewer’s yeast on carcass characteristics. The piglets were divided into three identical groups having six replicates in each group with two piglets in each replicate. The three groups were randomly allotted to one of the three dietary treatments T1, T2 and T3 consisting of standard diets with 0, 2.5 and 5 per cent spent brewer’s yeast respectively. All the animals were maintained on their respective dietary regimen from weaning to an average slaughter weight of 70 kg.  The experimental pigs attained an early average slaughter weight of 70 kg in 95 days post weaning. Carcass characteristics of pigs maintained on three experimental rations were found statistically similar. On summarizing the overall results of the study, it could be inferred that spent brewer’s yeast can be effectively utilized as a protein supplement in pig diet.