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Objective: To determine whether the inclusion of Pichia guilliermondii in finishing diets improves productive performance, carcass characteristics, blood metabolites, and modulates the gut microbiota in pigs.
Design/methodology/approach: The study was conducted using a completely randomized design with 28 hybrid pigs (Yorkshire × Landrace × Duroc), 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 analyzed: body weight, average daily feed intake (ADFI), average daily gain (ADG), feed gain ratio (FGR), and fat-free lean gain (FFLG). Carcass characteristics included backfat thickness (BFT), Longissimus dorsi muscle area (LMA), and lean meat percentage (LMP). Blood metabolites included total cholesterol (TC) and plasma urea (PU). Fecal bacterial populations of lactic acid bacteria and coliforms were also evaluated.
Results: The inclusion of Pichia guilliermondii to finishing pig diets had no effect on most of the variables evaluated, except for an increase in plasma cholesterol levels.
Limitations on study/implications: The physiological stage of pigs is a factor that makes modulation of the gut microbiota difficult.
Findings/conclusions: The inclusion of Pichia guilliermondii in finishing diets is not an effective strategy for improving production efficiency or modifying the intestinal microbiota during the finishing stage of fattening pigs, although cholesterol concentration increased in response to supplementation during the Finishing II stage.