Furthermore, improvements in intestinal mucosal structure and nutrient digestibility were reported for weaning pigs fed 1.2 g/kg of a mixture of candida cells and cell walls [6]. to the HY supplementation levels were also observed for blood urea nitrogen (p=0.030), total protein (p=0.017), lymphocyte percentage (p=0.064), catalase Tarafenacin D-tartrate activity (p=0.089), malondialdehyde (MDA) level (p=0.001), spp. (p=0.024), (p=0.021), and spp. (p=0.048). Diet inclusion of HY at 1.0 and 1.5 g/kg resulted in improved immunoglobulin A and G secretions (p=0.042 and p=0.022, respectively) and decreased MDA concentration (p<0.01) and spp. (p=0.026) and (p=0.050). Summary: It was concluded that HY inclusion at 1.0 and 1.5 g/kg in the diet of weaning pigs improve BW, immunoglobulin secretion, and antioxidant enzyme activity, whereas it lowers diarrhea occurrence, lipid peroxidation, and pathogenic bacteria in weaning pigs. Keywords: antioxidant capacity, growth overall performance, hydrolyzed candida, immunity, weaning pigs Intro Post-weaning diarrhea (PWD) is definitely of essential concern in swine production worldwide and may typically result in lower feed intake, growth retardation, and immune suppression [1]. A earlier report has established that is the predominant pathogenic strain causing PWD in piglets [2]. During colonization of the epithelial cells of the small intestine from the cells, it generates one or Tarafenacin D-tartrate more enterotoxins that induce improved gut permeability, histological damage, and cytokine production [3], leading to improved morbidity and mortality in piglets. Numerous feed-based methods have been used to investigate the modulatory effects of particular feed health supplements on gut health and/or immunity in weaning pigs to improve disease resistance and growth overall performance [4,5]. Hydrolyzed candida (HY) is an end product of candida extraction through hydrolysis, and it typically consists of both candida draw out and candida cell walls. Yeast cells are composed of mannan-oligosaccharides (MOS), and -glucans, and their byproducts are known for their highly digestible protein, nucleotide, and amino acid (glutamic acid) material [6]. The previous report showed that pigs fed Tarafenacin D-tartrate with yeast-derived products exhibited recovery of intestinal integrity and immune reactions after incidences of diarrhea [6]. The positive functions of candida extract or candida cells in modulating growth performance, immunity, balanced intestinal microbiota, and antioxidant capability of weaning pigs have also been recorded [6-8]. Furthermore, improvements in intestinal mucosal structure and nutrient digestibility were reported for weaning pigs fed 1.2 g/kg of a mixture of candida cells and cell walls [6]. Similarly, growth overall performance and populations of beneficial bacteria improved with diet programs supplemented with 2 g/kg of HY, in lactating sows [9]. Moreover, Tuoi shedding decreased in piglets that were fed 1 g/kg of yeast-derivative product. The aim of this study was to investigate the results of various levels of HY supplementation in the feed of weaning pigs on growth performance, incidence of diarrhea, immunity, antioxidant capacity, and microbial populations. Materials and Methods Honest approval All animal procedures used in this study were examined and authorized by the Animal Care and Use Committee of Khon Kaen University or college (IACUC-KKU77/61). Study period and location This study was carried out from March to April 2019 in the University or college Farm of Khon Kaen University or college, Thailand. Animals, diet, and management A total of 144 piglets [Duroc Landrace Large White colored] weaned at 28 days of age with mean body weight (BW) of 7.46 kg were grouped in blocks by BW and Rabbit polyclonal to ABCA3 gender and were randomly allotted one of four dietary treatments inside a randomized complete block design. Each treatment consisted of six replicates, with six piglets (three gilts and three barrows) per pen. The weaning pigs were fed diets supplemented with numerous levels of HY for 5 weeks. The control basal diet did not include HY (Group 1), while the remaining groups were fed a basal diet with HY inclusion at 0.5 (Group 2, HY5), 1.0 (Group 3, HY10), and 1.5 (Group 4, HY15) g/kg of diet. The main active ingredients in HY were crude.