[Effect of a yeast preparation on the blood indices of swine].

Abstract

Studied was the effect of a preparation of yeasts of the Saccharomyces cerevisiae species, obtained by the authors, on the fattening of pigs. Some blood parameters, characterizing the physiologic status of the animals, were followed up to ascertain the effect of the preparation of the animals' body. Determined was the activity of the serum enzymes aspartate-aminotransferase (AST), alanine-aminotransferase (ALT), and alkaline phosphatase (AP) as well as the erythrocyte and leukocyte counts, the concentration of haemoglobin, the haematocrit value, and the differential white blood picture. Results of the biochemical investigations with the activity of AST, ALT, and AP showed that the yeast preparation most probably raised the biologic value of the dietary plant protein, which resulted in more intense growth at lower feed intake. Investigations on the blood indices referred to confirmed that all was normal with the test animals.