PHOTO: VINCENT TER BEEK
A potential role for yeast to reduce mycotoxin effects
A live yeast may hold promises with regard to reducing the effects of mycotoxins. That was one of the major take-home messages at a recent technical meeting organised by Lalle- mand Animal Nutrition, held June 19, 2018 in Münster, Germany. Dr Imourana Alassane-Kpembi (pictured), a researcher from Lallemand working at INRA, discussed the effects of mycotoxins on swine health – and closed off mentioning various trials done by his team to investigate whether applying Lallemand’s Saccharomyces boulardii yeast (Levucell SB) would have an effect on the prevention of the intestinal and immune dam- age caused by the presence of mycotoxins in the feed. Without pretending the effect would be a silver bullet for all mycotoxin problems, the research team did conclude that there is a ‘protective’ ef- fect of the probiotic – especially on sub-clinical problems caused by mycotoxins.
Dr Alassane- Kpembi stated that the yeast product “can mitigate the effect of fumonisins B1 on intestinal tissue and internal organs.” Comparable effects were also observed with the mycotoxin desoxynivalenol (DON). Dr Alassane-Kpembi was one of the seven speakers at the 10th
International Levucell SB
Technical Meeting. It attracted 160 swine experts from 20 countries. The meeting was kicked off by the well-known French researcher Jean Noblet. He spoke about the main ways to look at energy in swine feed. He advised to use the calculation of ‘net energy’ for more accuracy and cost saving reasons. Yannig Le Treut, general manager at Lalle- mand Animal Nutrition, discussed the ongoing quest to demonstrate the mechanisms behind the effect of Levucell SB on sows. He said S. boulardii is oxygen scavenging in the cae- cum and the colon, creating a better condition for anaerobic bacteria, leading to better fermentation rates. Prof Bruno Silva from the Universidade Fed- eral de Minas Gerais, Brazil, zoomed in on the effects of heat stress on lactating sows. Creat- ing the right environment can help alleviating heat stress problems, he said, and so does the supplementation of live yeast to sow diets. Caroline Achard, research scientist at Lallemand Animal Nutrition presented a
characterisation of porcine microbiota. Under- standing the composition of the microbiome is essential as that allows the identification of the effects of Levucell SB, she said. Mathieu Castex, R&D director at Lallemand Animal Nutrition, discussed post-weaning disbyosis and introduced the PigutIVM – an in vitro model of a post-weaned piglet gut, in which many trials can be done without having to cull any animals. This way also the effect of probiotics in a piglet gut can be measured. The method, he demonstrated, provides many opportunities for the future. Raúl Herrer Barcos, a Spanish pig vet working for the French cooperative La Cavac, closed off with a practical presentation. He explained what kinds of strategies his company uses to produce without antibiotics as much as possible.
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▶ PIG PROGRESS | Volume 34, No. 6, 2018
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