A Review: Using Yeast Extract as Feed Additive in Pig Diets

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Advances in Animal and Veterinary Sciences
November 2022 | Volume 10 | Issue 11 | Page 2384
INTRODUCTION
Currently, the use of antibiotics in animal feed is re-
stricted due to concerns that residues in animal prod-
ucts may be harmful to human health. In the European
Union, antibiotics have been banned as a growth promoter
from animal feed since 2006. Furthermore, the govern-
ment of ailand has also banned antibiotics as a growth
promoter in animal feed since 21 August 2015 (Gelband et
al., 2015). us, there has been a focus on identifying suita-
ble alternative feed additives to replace the use of antibiotic
growth promoters (Kaya et al., 2015; Lee et al., 2015) and
in particular, whole cell yeast cell or yeast cell wall produce
from Saccharomyces cerevisiae (Shang et al., 2018).
Using dierent dietary yeast products improve productive
performance, mucosal immunity, and intestinal develop-
ment, as well as adsorbing mycotoxins and gut microbi-
ota and reducing postweaning diarrhea in pigs have been
reported (Shen et al., 2009; Jiang et al., 2015, Yang et al.
2016). e benecial production responses in pigs have
been attributed to enzymes, vitamins, and other nutrients
or growth factors contained in the yeast products (Shen et
al., 2009).
Mannan-oligosaccharides (MOS) and β- glucans are the
large part of cell wall of yeast and are accountable for
eectiveness of the yeasts (Shen et al., 2009). Nucleotides
in the yeast also support rapid growth of tissue and organ
systems in piglets, since the synthesis of these depends on
the availability of the nucleotides (Waititu et al., 2017).
Hu et al. (2014) reported that supplementation of yeast
extracts rich in nucleotides positively transformed the gut
microbial prole in piglets. erefore, this article reviewed
the eects of extracted yeast (whole and fragments of yeast)
on the productive performance, immune response, and gut
Review Article
Abstract | Currently, there is interest in identifying alternative feed additives to replace antibiotic growth promoters in
pig diets. is article reviewed the eects of using dierent types of yeast extract (YE), their fractions, and the dosage
as feed additive on the growth performance, immune function, and gut morphology of pigs. Inconsistent results have
been reported for the various yeast products utilized in the animal feed industry, with diering types of YE processing
(autolysis or hydrolysis) and diering doses/responses. In a feed additive, the components of the cell wall (β-glucan and
mannan-oligosaccharides) and some of their cellular metabolites are key benecial factors in promoting the growth
performance, immunological response, gut morphology, gut microbiota, and feed consumption of pigs.
Keywords | Yeast extract, Yeast cell wall, Performance, Immune, Pig
Siriporn namted, KanoKporn poungpong, Wiriya Loongyai, ChoaWit raKangthong,
Chaiyapoom BunChaSaK*
A Review: Using Yeast Extract as Feed Additive in Pig Diets
Received | June 13, 2022; Accepted | August 30, 2022; Published | October 20, 2022
*Correspondence | Chaiyapoom Bunchasak, Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, ailand; Email:
agrchb@ku.ac.th
Citation | Namted S, Poungpong K, Loongyai W, Rakangthong C, Bunchasak C (2022). A review: using yeast extract as feed additive in pig diets. Adv. Anim.
Vet. Sci. 10(11): 2384-2395.
DOI | http://dx.doi.org/10.17582/journal.aavs/2022/10.11.2384.2395
ISSN (Online) | 2307-8316
Copyright: 2022 by the authors. Licensee ResearchersLinks Ltd, England, UK.
is article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.
org/licenses/by/4.0/).
Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, ailand.

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health and the appropriate inclusion rate in pig diets.
non-antiBiotiC feed additiveS in pig dietS
Before 2006, antibiotics were commonly added in feed as
growth promoters to reduce enteric infections (Budino
et al., 2005), to improve the ecology of intestinal micro-
organism and to reduce post weaning diarrhea in piglets
(Sorensen et al., 2009). However, the use of antibiotics
promoted resistant gene of pathogenic bacteria (Budino
et al., 2005) that contaminated the food chain (Chen et
al., 2005). Management and nutritional strategies must be
considered to avoid the adverse eects of eliminating an-
tibiotics from diets (Kil and Stein, 2010; Liu et al., 2017).
e adverse eects on productive performance of remov-
ing antibiotics from the diet are more pronounced during
the starter period rather than during the growing-nish-
ing period (Cardinal et al., 2021). Various alternative feed
additives (probiotics, prebiotics, organic acids, phytogenic
and yeast products), have been applied to replace the use of
antibiotics (Vondruskova et al., 2010).
yeaSt extraCt produCtS
e yeast extract was initially produced from brewer’s
yeast cells (In et al., 2005). After fermentation process,
the yeast cells were washed, centrifuged, heated, and dried
(Håkenåsen, 2017). ere are two yeast extraction produc-
tion processes: autolysis, using the yeast’s own enzymes or
hydrolysis, using added exogenous enzymes (Anwar et al.,
2017; Alves et al., 2021). Once the lysis process is com-
plete, the yeast extract (the intracellular soluble fraction)
and the cell walls are separated using centrifugation before
being dried (Bzducha-Wróbel et al., 2014).
Although autolysis is cheaper than hydrolysis, smaller frac-
tions of yeast are produced using hydrolysis (Mohd Azhar
et al., 2017); consequently, they contain higher levels of
yeast nucleotides in the extract (Anwar et al., 2017; Mohd
Azhar et al., 2017). Avramia and Amariei (2021) reported
that yeast produced using autolysis contains MOS on the
outside, while hydrolyzed yeast contains a mixture of MOS
and β-glucans on the outside. It seems that the hydrolysis
of yeast cells by enzymatic method is more applicable due
to a low salt concentration (Nagodawithana, 1992; Podpo-
ra et al., 2015). However, when the process of autolysis is
accurately performed, free amino acids and peptides from
the lysis yeast cell are also t to nutritional requirement
of animal (Podpora et al., 2015). On the other hand, yeast
from the bioethanol process has already been inactivat-
ed during the downstream processing of the bioethanol
(Mohd Azhar et al., 2017), with the addition of exogenous
proteases resulting in lysis of the yeast and more hydroly-
sis of the mannoproteins outside the yeast (Mohd Azhar
et al., 2017). Gao et al. (2021) reported that yeast extract
contained 41.31% CP, 7.38% ash, and 10.37% total nucleic
acid. However, inconsistencies in the composition of yeast
extracts are summarized in Table 1.
autoLyzed yeaSt (ay)
AY is produced from cell degradation by its own enzymes
(Bortoluzzi et al., 2009) and is considered an irreversible
process (Schiavone et al., 2014). e yeast from alcohol
production (molasses fermentation) is used to produce
AY (Berto et al., 2020). ere are 2 autolysis processes: 1)
induced autolysis; and 2) natural autolysis (Alexandre and
Guilloux-Benatier, 2006). Nucleotides, amino acids and
antioxidants from induced autolysis yeast cells are used for
the food and cosmetic industries (Liu et al., 2017; Wang et
al., 2018), while natural autolysis occurs during the process
of fermentation and aging (electrical, enzymatic, physical,
and chemical) (Alexandre and Guilloux-Benatier, 2006;
Liu et al., 2017). In term of autolysis, the environmental
pH and temperature of live yeasts are controlled and
drying with a process of spray dry (Berto et al., 2020).
Numerous enzymes such as protease, β (1-3), β (1-6)
glucanase, mannase, and kitanase are released from yeast
cell by autolysis process (Boonraeng et al., 2000; Torresi
et al., 2014). Although productivity and eciency of yeast
extraction yield and the separation process of solid-liquid
are low, it has several advantages, including no chemicals
or enzymes are needed in the process, which saved the cost
and reduce the steps of the process (Khan et at., 2020).
e composition of AY has been summarized as: 3.5–3.9%
nucleic acids, 11–22% of β-glucan, 3–12% MOS, 30.0–
41.1% crude protein, and 2.51–5.00 % crude fat (Berto et
al., 2020; Namted et al., 2021). Using 0.2–0.5% AY as a
feed additive in pig diets seemed to improve the perfor-
mance and immune function of weaned and nished pigs
(Upadhaya et al., 2019; Berto et al., 2020; Namted et al.,
2021) (Table 2).
hydroLySiS yeaSt (hy)
ere are two steps (autolysis and enzymatic or acid hy-
drolysis) in hydrolyzing yeast cells to extract their cell
content. Several investigators indicated that enzymatic
hydrolysis was an useful process to enhance the quality of
HY (Nagodawithana,1992; Jiang et al., 2010; Podpora et
al., 2015). However, the manufacturers do not prefer the
process of hydrolysis by acid due to the high salt and car-
cinogen contents in the products (Podpora et al., 2016).
e mixture of enzymes includes protease, cellulase, hemi-
cellulase, pectinase, glucanase and mannase are present in
yeast cell (Andrews and Asenjo, 1987; Łubek-Nguyen et
al., 2022).
e chemical components of HY include: 3.5% nucleic
acids, 22.43–23% β-glucan, 15–15.6% MOS, 40.0–53.2%
crude protein, and 1.8–2.3% crude fat (Hu et al., 2014;

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Table 1: Diering reports of yeast extract components
Glucans
(%)
Mannan-oligosaccha-
rides (%)
Chitin (%) Nucleotides, amino acids
and peptides (%)
Lipid (%) References
50–60 35–40 2 nd nd Eicher et al. (2006)
Anwar et al. (2017)
29–64 31 nd 13 9 Jaehrig et al., 2008)
11-22 3-12 nd 3.5-3.9 2.51-5.00 Berto et al. (2020) Namted et
al. (2021)
22.43-23.00 15-15.6 nd 3.5 1.8-2.3 Hu et al. (2014)
Zhang et al. (2019)
Boontiam et al. (2022)
Sampath et al. (2021)
Table 2: Dosage summary of autolyzed yeast in pig diets
Study Pig type Level Performance Digestibility Immune gut microbiota Meat
quality
Upadhaya et al. (2019) weaned 0.2 0 0 0 + nd
Upadhaya et al. (2019) weaned 0.4 + 0 0 + nd
Berto et al. (2020) weaned 0.4-0.5 + nd + 0 nd
Namted et al. (2021) nisher 0.5 + nd + nd +
+ = Improve, 0 = No eect, nd= No data
Table 3: Dosage summary of hydrolysis yeast in pig diets
Study Pig type Level Performance Villi Digestibility Immune Gut microbiota Meat
quality
Price et al. (2010) Weaned 0.2 + + nd nd + nd
Šperanda et al. (2013) Weaned 0.2 0 nd nd + nd nd
Jensen et al. (2013) Weaned 0.2 0 nd nd nd + nd
Molist et al. (2014) Weaned 0.2 + nd nd + 0 nd
Hasan et al. (2018) Sow 0.2 + nd nd 0 + nd
Keimer et al. (2018) Weaned 1 + + + nd nd nd
Zhang et al. (2019) Grower 0.05-1 + nd + 0 nd 0
Sampath et al. (2021) Finisher 0.1 + nd + nd + +
+ = Improve, 0 = No eect, nd=No data
Table 4: Yeast cell wall composition
Item Cell wall mass (%, dry weight) Molecular structure
β-Glucans 50–60 Branched beta-1,3- and beta-1,6-glucans
Mannan-oligosaccharides 35–40 Long chains of alpha-1,6-linked mannoses with short
branches of alpha-1,2 and alpha-1,3 mannoses
Chitin 1–2 Long linear homopolymer of beta-1,4-linked
N-acetylglucosamine
Sources: Bowman and Free, 2006; Shaun et al., 2006; Ponton, 2008; Anwar et al., 2017; Garcia-Rubio et al., 2020; Lee et al., 2021
Table 5: Summary of studies evaluating eects of supplementing pig diets with β-glucans from yeast cell wall
Dosage
(% of diet)
Response Reference
0.025 - Increased average daily gain and average daily feed intake Dritz et al. (1995)
0.1 - No eect on digestibility of dry matter, nitrogen or grossenergy Ko et al. (2000)
0.015, 0.03 - Increased feed intake
- No eect on immunity Hiss and Sauerwein (2003)

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0.0005 - No eect on growth hormone
- Benets on somatotropic axis and immune function Li et al. (2006)
0.02 -Increased digestibility of dry matter and gross energy Hahn et al. (2006)
0.01 - Increased immune functions Wang et al. (2008)
0.05, 0.075 - Reduced fecal excretion of F4+ Escherichia coli (enterotoxigenic E coli)Stuyven et al. (2009)
0.0025 - Reduced Enterobacteriaceae counts and pro-inammatory
- No inuence on performance Sweeney et al. (2012)
0.01 - Not eect on performance Zhou et al. (2013)
0.02 - Decreased fecal E coli
- Improved immune function (challenged with lipopolysaccharide) Zhou et al. (2013)
0.0015 - Improved growth
- Improved phagocytic activity and Interleukin-2 production
- Decreased cortisol and tumor necrosis factor alpha levels
Vetvicka and Oliverira (2014)
0.1 - Decreased synthesis of inammatory mediators Saleh et al. (2015)
Zhang et al., 2019; Sampath et al., 2021; Boontiam et al.,
2022). e eective inclusion rates of HY in diets for the
weaned, grower, and nisher periods are 0.1–0.2%, 0.05–
1.0%, and 0.1%, respectively (Table 3). erefore, com-
pared to AY supplementation, it seems that the inclusion
level of HY is lower.
mode of aCtion in yeaSt CeLL WaLL
Yeast extracts contain protein, nucleotides and polysac-
charides (β-glucan and α-mannan). ese compounds are
believed to promote the growth performance, immune
function, and gut function of piglets (Gallois et al., 2009;
Lee et al., 2021). e yeast extract contains cell wall poly-
saccharides (21.6 %), crude protein (32.7-43.8%), carbo-
hydrates (14.3 %), and nucleotides (1.1-6.0 %) (Pereira
et al., 2016; Waititu et al., 2016). e components in the
yeast cell wall are summarized in Table 4. Furthermore,
the extracted products from the inner cell wall of yeast can
be dene as functional nutrients since there are high con-
taining of peptides, inositol (growth promotion), glutamic
acid (improve palatability), and nucleotides (cell growth)
(Pereira et al., 2012).
Yeast cell walls contain three main polysaccharides:
β-glucans, mannan-oligosaccharides (MOS), and
chitin. e strain of yeast (for breweries or bioethanol)
signicantly inuences the nal composition of the cell
wall (Hajar et al., 2017). Mohd Azhar et al. (2017) reported
that carbon sources (sugar or starch), temperature, pH,
and oxygen availability aect the presence of sugars in the
walls, the structure of polymers, and the degree and length
of branching. Finally, the production process (autolysis
or hydrolysis) applied to the cell walls also inuences the
composition of the cell wall (Bzducha-Wróbel et al., 2014).
-gLuCanS
Vetvicka and Vetvickova (2014) reported that β-Glucans
are complex glucose polymers that found in the cell wall
of yeast, fungi, algae, and some cereal grains. e source
and the type of chemical bond in the polymers of glucose
cause dierence structure of β-glucans (Synytsya and No-
vak, 2014). Side-chain-linked glucose at the 1 and 6 C
atoms are seen in Fungal and yeast β-glucans (Schwartz
and Vetvicka, 2021), while the unbranched β-glucans with
glucopyranose molecules linked by 1,3-β and 1,4-β linkag-
es are found in the cell wall of cereal grains (Laroche and
Michaud, 2007).
About 50–60% of polysaccharides of total yeast cell wall
are β-Glucans that can stimulate biological functions of
animal (Eicher et al., 2006) due to the β-1,3/1,6 glycosidic
linkages of glucan from the cell wall increasing the mac-
rophages and neutrophils function, lowering immunosup-
pression, and decreasing adverse eects of gram-negative
bacteria after weaning (Eicher et al., 2006).
Li et al. (2006) showed that supplementing β-glucans from
yeast partly reduce proinammatory cytokines TNF- and
IL-6 synthesis, while up-regulating anti-inammatory cy-
tokine IL-10 that inhibits T cell proliferation in weaned
pigs. β-Glucans as a feed additive for early weaned pig-
lets showed protective eects against enterotoxigenic E
coli infection by reducing bacterial excretion and diarrhea
(Stuyven et al., 2009). Sweeney et al. (2012) showed that
β-glucans reduced the  17 signature cytokine IL-17a
expression in the colon of weaned pigs. Ryan et al. (2012)
reported that supplementing β-glucans reduced the  17
signature molecule IL-17a and reduced the  17-related
cytokines (IL-17a, IL-17F, and IL-22), receptor IL23R,
and IL-6 expression in the colon of piglets (aged 49 days).
e dosage of β-glucans supplementation and the respons-
es of pigs in various studies are presented in Table 5.
Improvements in productive performance or immune
functions have been reported after adding 0.0005–0.1%
β-glucans from the yeast cell wall to pig diets (Table 5),
though the eect of the additions was inconsistent. Vetvicka

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and Vetvickova (2020) suggested this inconsistency was
due to the dose-dependent manner. Additionally, this may
be caused by the solubility of β-glucan since Vetvicka and
Oliverira (2014) reported that β-glucan from S. cerevisiae
was 68.5% insoluble, while Sweeney et al. (2012) reported
that 90% water insoluble β-glucans are derived from the
yeast. Compared to inclusion rates for AY (0.2–0.5% of
diet) or HY (0.05–1.0% of diet), supplementing with
β-glucan has been at much lower levels than those for yeast
extracts.
mannan-oLigoSaCCharideS (moS)
MOS is a glucomannoprotein complex (in the form of
mannosylated proteins) isolated from the outer cell wall
of the yeast (S. cerevisiae) (Davis et al., 2002; Avramia and
Amariei, 2021). e mannan is extracted from soluble cell
wall of yeast (Li and Karboune, 2018). Brady et al. (1994)
and White et al. (2002) reported that whole cell yeast con-
tains approximately 5.2-7.75% MOS.
Mannan contains a high volume of mannan reactive units
(α− 1,3 mannan) associated with the phagocytic cell’s ag-
glutination and the recognition (Brümmer et al., 2010).
e ability has been reported that mannans attach man-
nose-binding proteins of bacteria surface, then protect the
colonization of bacteria in the intestinal tract (Spring et
al., 2000; Davis et al., 2004b). MOS are capable of adsorb-
ing entero-pathogens (Spring et al., 2000; Kocher et al.,
2004) and of increasing the population of benecial bacte-
ria in the gastrointestinal tract (Kogan and Kocher, 2007),
with a consequent improvement in nutrient utilization.
Shanmugasundaram and Selvaraj (2012) reported that
MOS increased the T-cell and IL-10 mRNA contents
and decrease the IL-1 mRNA content in the cecal tonsil,
resulting in enhanced net anti-inammatory production.
Supplementation of MOS in the range 0.05–0.4% from
the yeast cell wall was used as feed additive in pig diets
(Table 6). However, it should be noted that using MOS
may promote growth of pigs kept in a poor management
conditions and poor productive performance (Halas and
Nochta, 2012).
Chitin
Chitin is a linear (1 ,4)-linked 2-acetamido-2-deoxy-β-d-
glucopyranan (N-acetyl-β-d-glucosaminane); chitosan is
the deacetylated derivative of chitin (Lenardon et al., 2010).
Chitosan is a bioactive polymer (a copolymer of N-acetyl-
D-glucosamine and D-glucosamine) (Udayangani et al.,
2017). Chitin is a minor component of the yeast cell wall
(1–2% of dry wall) (Lesage and Bussey, 2006), while the
major source of animal feed chitin is derived from insects
(composed of 13–42% of chitin) (Xu et al., 2019). Adding
chitin in feed promoted the antioxidation defense system
via the scavenging capacity for free radicals (Xu et al., 2018).
Xu et al. (2014) reported that levels of chitosan (0.01–
0.2%, derived from the deacetylation of chitin) improved
the average daily gain of weaned pigs. Chitosan (0.01%
from the deacetylation of chitin) enhanced the productive
performance, capacity of antioxidation, immune function,
and intestinal function of weaned pigs (Wan et al., 2017).
However, there is few information available on dosage rec-
ommendations for chitin from yeast cell walls.
CeLLuLar ContentS of yeaSt extraCt
Nucleotides in yeast (NY): Yeast can be a source of nucle-
otides that are structure of DNA and RNA, a phosphate
group (adenine, cytosine, guanine, or thymine bases) and
a pentose sugar (Tibbets, 2002; Bacha et al., 2013). Yeasts
are a source of nucleobases, nucleosides, and nucleotides;
especially, adenosine (1,497 mg kg−1) and guanosine (1,445
mg kg−1) (Pastor-Belda et al., 2021). Nucleotides are sig-
nicantly required by cell replication process, particularly
intestinal epithelial and lymphoid cells, which have low ca-
pacity of nucleotides synthesis (Waititu et al., 2017).
Approximately, 12– 20% of total nitrogen in yeast are
derived from nucleic acids (purine and pyrimidine bases
of nucleoproteins) (Rumsey et al., 1992). NY may improve
nutrient digestibility, due to the development of jejunal
morphology of pig (Shen et al., 2009). Furthermore, NY
also promotes epithelium cell function in the intestinal
tract by increasing the synthesis of mucosal protein, and
increasing the ratio of the maltase/lactase enzyme (Uauy
et al., 1990; Pérez et al., 2004). Rumsey et al. (1992) found
that using RNA extract from yeast increased hepatic nu-
cleic acids, and providing nucleic acids in diet could be uti-
lized by the tissue.
Supplementing nucleotides in diet stimulate immune sys-
tem of the animal (Grimble and Westwood, 2001). Al-
though the mechanism of nucleotides on the stimulation
of gut immune system is unclear, being building blocks of
ATP, DNA, and RNA is emphasis (Grimble and West-
wood, 2001). e nucleotides from yeast extract also in-
volve with the functions of interleukin (IL)-1β, IL-6, IL-
10, TNF-α, and the programmed cell death gene-1 (PD-1)
(Waititu et al., 2017). e eects of supplementing NY in
pig diets are summarized in Table 7.
Other compounds: ere are other cellular chemical
components in yeast cells, such as amino acids, peptides,
proteins, lipids, long chain fatty acids, diacetyl, α-acetolactic
acid, ethyl decanoate, oxidized polyphenols, oxidized
α-acid, and alkaline substance (Wang et al., 2018). High
concentration of umami-taste amino acids, peptides, and
nucleotides in yeast improve the palatability and feed
intake of the animal (Foster, 2011; Keimer et al., 2018).
Jung et al. (2011) and Jung et al. (2016) reported that

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Table 6: Summarized eects of dietary mannan-oligosaccharides from yeast cell walls on growth performance and
immune response
Dosage (% of diet) Response Reference
0.2 - Improved gain and eciency
- Improved feed intake
- No eect on lymphocyte proliferation
Davis et al. (2002)
0.1 - Improved feed intake Davis et al. (2002)
0.05 - Improved feed intake
- Improved average daily gain Davis et al. (2002)
0.05, 0.1 - Improved growth performance
- Improved nutrient digestibility LeMieux et al. (2003)
0.20 - Increase average daily gain LeMieux et al. (2003)
0.3 - Reduce ratio of cluster of dierentiation (CD) CD3+CD4+:
CD3+CD8+ T lymphocytes from jejunal lamina propria tissue
- Improved gain and eciency
Davis et al. (2004a)
0.2, 0.3 - Improved gain: feed
- No eect on lymphocyte proliferation Davis et al. (2004b)
0.2, 0.3 - Increased average daily feed intake and average daily gain Rozeboom et al. (2005)
0.4 - Improved body weight gain Tassinari et al. (2007)
0.1 - Enhanced specic and non-specic immune responses Nochta et al. (2010)
0.10 - Improved growth performance
- Improved dry matter digestibility Zhao et al. (2015)
0.1, 0.2 - Improved growth performance
- Improved bacterial population balance
- Reduced incidence of diarrhea
Tuoi et al. (2016)
0.08 - Increased serum concentrations of Immunoglobulin (IgG and IgA),
complement (C3) and lysozyme
- Improved body weight gain
Duan et al. (2016)
0.2 - Enhanced immune responses and
- Reduced gut microbiota
- No eect on growth
Valpotić et al. (2018)
0.08 - Increased acetic acid concentrations
- Improved microbial richness and diversity
- Improved intestinal health
- Improved growth performance
- Improved nutrient digestibility
Zhang et al. (2021)
0.05 - Improved growth,
- Improved fecal dry matter, or antimicrobial resistance of fecal E. coli Chance et al. (2021)
Table 7: Summary of dosage eects of nucleotides yeast in pig diets
Study Pig stage Level Performance Villi Digestibility Immune Gut microbiota
Moore et al. (2011) Weaned 0.2 + nd nd = nd
Superchi et al. (2011) Weaned 0.1 + nd nd + nd
Sauer et al. (2011) Weaned 0.1 nd = = nd =
Waitutu et al. (2019) Weaned 0.1 = + nd + +
Patterson et al. (2019) Weaned 0.1, 0.2 + nd nd nd +
Gao et al. (2021) Sow 0.4 + + nd + nd
Chance et al. (2021) Weaned 0.05 = nd = nd =
+ = Improve, 0 = No eect, nd=No data
Cyclo‐His‐Pro (CHP) contained in yeast associate with
mechanism of leptin. is compound is generally found in body uids and gastrointestinal tract ( Jung et al., 2016).
Minelli et al. (2008) reported that the CHP may be in-

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volved with the mechanisms of presynaptic dopaminergic
and a leptin-like function in the central nervous system.
us, CHP clearly suppress feed intake, consequent re-
duce the glycemic index and body weight in obese animals
(Jung et al., 2011).
CONCLUSIONS
Using YE as a feed additive has benecial eects on pig
production via the improvement of immune function, gut
morphology, anti-inammation and increased gut micro-
biota (Figure 1). However, the physiological responses of
pigs dier depending on the type, dosage of YE (AY, HY, or
their components), and the conditions of the pigs. e ap-
propriate inclusion of HY in diets is at a lower rate than for
AY. It seems that β-glucan and mannan-oligosaccharides
from the cell wall are the main factors inuencing the
immune response, while nucleotides promote pig gut
morphology. Finally, other chemical compounds, such as
a peptide or CHP, may be involved with the mechanism
of feed intake.
Figure 1: Summary of diagram about the mechanism
of the yeast cell wall and cellular content on improving
immune function, gut morphology, and microbiota in pig.
ACKNOWLEDGEMENTS
is article was supported by the Graduate Program
Scholarship from e Graduate School, Kasetsart Univer-
sity. e authors would like to thank the Department of
Animal Science, Faculty of Agriculture, Kasetsart Univer-
sity, and Department of Agriculture, Faculty of Agricul-
ture and Technology, Valaya Alongkron Rajabhat Univer-
sity, ailand.
CONFLICT OF INTEREST
e authors have declared no conict of interest.
AUTHORS CONTRIBUTION
Conceptualization and Investigation: Namted, S., Poung-
pong, K., Loongyai, W., Rakangthong, C., Bunchasak, C.
Writing - Review & Editing: Namted, S., Bunchasak, C.
Funding Acquisition: Bunchasak, C.
Supervision: Poungpong, K., Loongyai, W., Rakangthong,
C., Bunchasak, C.
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