Authoritative research report recommendation on the application of beer yeast

1、 Classic Basic Research: Pioneer Exploration of Nutritional Mechanisms

      The publication of 'Yeast as a Protein Supplement for Growing Pigs' by the Royal Agricultural Society in the Journal of Agricultural Science in 1943 was the foundational literature in this field. The study confirmed through comparative experiments that a feed containing 20% beer yeast can achieve a feed to meat ratio of 3.97:1 for Wessex Saddleback pigs, which is equivalent to the effect of the 16% fish meal group, and significantly reduces the incidence of anemia in piglets. This study systematically analyzed the amino acid composition of beer yeast for the first time (with a lysine content of 6.8%), and proposed its dual nutritional advantages of "high bioavailability protein+natural B vitamins", providing a scientific basis for the subsequent application of replacing fish meal and soybean meal

2、 Research on Intestinal Health and Growth Performance

      The impact of brewing yeast culture on intestinal development and immune function in weaned piglets, published in the Journal of Animal Nutrition in 2023, pointed out that adding 0.3% brewing yeast culture to the diet of 21 day old weaned piglets can increase the villus height of the small intestine by 24%, reduce crypt depth by 18%, and reduce diarrhea rate from 22% to 7%. Research has found that β - glucan in yeast cell walls can stimulate the proliferation of intestinal mucosal immune cells and significantly increase serum IgG levels (P<0.05), which is scientifically consistent with the observed 60% reduction in antibiotics at Tangshan pig farm in Hebei province.
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      The latest research from Oxford University in 2024 (published in the Journal of Animal Science) focuses on the application of lactating sows: field trials on 268 Camborough L42 sows showed that adding 1kg/t live yeast to the feed during lactation can increase the average weaning weight of piglets by 0.27kg (7.12kg vs 6.85kg), and reduce the proportion of vulnerable piglets weighing less than 7kg by 10%. Research has confirmed that yeast metabolites can improve the milk fat percentage of sows (by 1.2 percentage points), indirectly promoting piglet growth.
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3、 Research on feed substitution and cost-effectiveness

      The 2021 technical report of Chongqing Academy of Animal Sciences "Research on the Application of Baijiu Distiller's Grains Yeast Culture in Finishing Pigs" shows that adding 10% beer yeast fermentation products to the diet of 65-92kg finishing pigs has no significant impact on daily weight gain (810g vs 795g), but the feed cost is reduced by 8.6% and the cost per kg of weight gain is reduced by 0.42 yuan. The study specifically pointed out that the crude fiber content of distiller's grains can be reduced from 22% to 14% through a combined drying fermentation process (drying at 80 ℃ and fermenting at 30 ℃ for 48 hours), which solves the palatability problem of direct feeding.
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      The industrialization research of Beijing Zhongnong Hongke Biotechnology in 2023 has further verified the potential for substitution: promoting the "20% yeast protein substitution for soybean meal" program among 800000 live pigs in the Beijing Tianjin Hebei region has increased the average survival rate of piglets by 1.9 percentage points, reduced the amount of soybean meal used in feed by 180000 tons, equivalent to saving 300000 tons of imported soybeans. The functional yeast culture developed by it won the first prize of the Capital Workers' Independent Innovation Achievement Award, and the core data showed that the crude protein digestion rate increased to 82.3%.
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4、 Research on Ecological Breeding and Meat Quality Improvement

      The paper "Yeast Protein as a Sustainable Alternative in Pig Feed" published by the Swedish University of Agricultural Sciences in Science of the Total Environment in 2023 confirmed through life cycle assessment (LCA) that replacing 20% soybean meal with xylose fermented beer yeast can reduce carbon emissions in the pig farming industry chain by 28% and increase land use efficiency by 15%. The slaughter experiment showed that the content of unsaturated fatty acids in intermuscular fat increased by 12%, which is highly consistent with the actual feedback of the Guilin pig farm in Guangxi that the "meat tenderness score increased by 18%".

      These studies cover the entire chain of evidence from molecular mechanisms to industrial applications, providing systematic scientific support for the application of beer yeast in antibiotic free farming, cost control, and ecological transformation.