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Revista Computadorizada de Producción Porcina Volúmen 7 Número 3 (2000)
torula yeast as the only protein source, can determine differences in N digestibility of the
diet (see, for example Ly et al 1984; Ly 1992). Even from the point of view of the yeast per
se, it has been shown that the level of feed intake can influence N digestibility of the diet
(Pearson et al 1978).
Other Cuban experiments conducted to compare torula yeast and soybean meal as source
of protein for pigs, have revealed no great differences between both sources of protein if
measurements were conducted at the terminal ileum (74.8 and 73.7% respectively).
However, in this same study (Maylin et al 1987), a rather low total tract digestibility for N
from torula yeast was found as compared to soybean meal (78.6 and 85.1% respectively).
According to data arising from the experiment of Maylin et al (1987), the role played by the
large intestine is determinant in differences of digestibility data between torula yeast and
soybean meal. Obviously, it is felt that more information about digestion processes of
torula yeast in pigs is needed.
Table 2. Digestibility values in pigs
Torula yeast
Syrup off plus
Soybean meal SE ±
Faecal DM, %
Digestibility, %
23.2 31.9 2.3**
DM 90.6 90.1 0.3
Organic matter 92.5 92.0 0.4
Energy 90.8 90.2 0.3
N
** P