Effect of a trub, hops, and yeast mixture on jejunal mucosal immune status, oxidative stress status, structure, and growth performance of nursery pigs.

ABSTRACT: The craft brewing process results in the generation of co-products that have potential value in replacing traditional feedstuffs. A trub, hops, and yeast mixture (THYM) derived from the craft brewing process contains high levels of hop acids and yeast cells. The purpose of this study was to investigate the effects of increasing levels of THYM in diets of nursery pigs on the jejunal mucosal immune and oxidative stress status, morphological parameters, and growth performance. Thirty-two pigs (6.8 ± 0.3 kg body weight) weaned at 3-wk-of-age were allotted into 4 dietary treatments, using a randomized complete block design, with sex and initial body weight as blocks. The dietary treatment consisted of the basal diet supplemented with 0.0, 0.7, 1.4, or 2.1% THYM. The THYM replaced a mixture of 4

SUBMITTER: Gormley AR 

PROVIDER: S-EPMC12759022 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature