Effect of diet supplementation with the addition of <i>Saccharomyces cerevisiae</i> upon stress response in slaughter lambs

Sowińska, Janina; Tański, Zenon; Milewski, Stanisław; Ząbek, Katarzyna; Wójcik, Anna; Sobiech, Przemysław; Illek, Josef

doi:10.2754/avb201685020177

Acta Veterinaria > Archive > 2016, Vol. 85 > Issue 2 > Effect of diet supplementation with the…

Acta Vet. Brno 2016, 85: 177-184

https://doi.org/10.2754/avb201685020177

Effect of diet supplementation with the addition of Saccharomyces cerevisiae upon stress response in slaughter lambs

Janina Sowińska¹, Zenon Tański², Stanisław Milewski², Katarzyna Ząbek², Anna Wójcik¹, Przemysław Sobiech³, Josef Illek⁴

¹University of Warmia and Mazury in Olsztyn, Faculty of Bioengineering, Department of Animal Hygiene and Environment, Olsztyn, Poland
²University of Warmia and Mazury in Olsztyn, Faculty of Bioengineering, Department of Sheep and Goat Breeding, Olsztyn, Poland
³University of Warmia and Mazury in Olsztyn, Faculty of Veterinary Medicine, Department of Internal Diseases, Olsztyn, Poland
⁴University of Veterinary and Pharmaceutical Sciences, Faculty of Veterinary Medicine, Clinic of Ruminant Diseases, Brno, Czech Republic

Received April 20, 2015
Accepted May 2, 2016

The study included 2 groups of lambs (GL): control (C) and experimental (E) which since day 11 of life was receiving an addition of dried Saccharomyces cerevisiae preparation. At the age of 100 days, 12 lambs from each group were weaned from mothers for 12-h pre-slaughter fasting, and transported to a slaughter house. Blood was sampled for analyses: before weaning from mothers (BST 1), before and after transport (BST 2 and 3). Blood samples were assayed for: values of neutrophils and lymphocytes, N:L (neutrophils to lymphocytes ratio), cortisol and glucose. After 24-h chilling of lamb carcasses, musculus longissimus dorsi was subjected to measurements of final acidity (pH₂₄) and colour (CIE Lab), and muscle samples were collected for evaluation of water absorption and shear force. The GL and BST had a significant effect on the N:L ratio. No significant differences were found in the cortisol concentration between groups of lambs. This indicator was significantly different in the analyzed blood sampling time (P < 0.01). In the entire period of pre-slaughter handling, in group C cortisol concentration increased × 8.5, whereas in group E it increased × 4.3 compared to the baseline value. In both groups, the study showed an increase (P < 0.01) in glucose concentration in BST 3 compared to BST 1 and BST 2. Meat of lambs from group E was characterized by lower (P < 0.05) values of pH₂₄, WHC, SF, and indicator a*. The obtained results suggest the advisability of applying a preparation of dried brewer’s yeast in rearing slaughter lambs in order to strengthen their immunity and to alleviate effects of pre-slaughter stress.