Effect of High Efficiency Digestion and Utilization of Organic Iron in Saccharomyces cerevisiae on Antioxidation and Caecum Microflora in Weaned Piglets

Iron is one of the most important and necessary trace elements for the growth and development of livestock and poultry. It participates in many important biochemical reactions. Although the content in the body is small, the lack or abnormal distribution will cause metabolic disorder, which will lead to the occurrence of many diseases and malnutrition. Weaned piglets grow fast, and due to the influence of weaning stress, it is easy to lead to insufficient iron content in the body, and iron deficiency anemia is very easy to occur. Therefore, it is particularly important to timely and effectively supplement iron sources for weaned piglets. Non-heme iron can be divided into inorganic iron and organic iron according to different ligand types. The biological potency of different iron sources is different. Generally, inorganic salts such as ferrous sulfate are used as iron supplement sources. However, due to its antagonism with some trace elements and anti nutritional factors, its biological potency is not high, its absorption efficiency is reduced, and it will also affect the absorption of other elements. The accumulation of inorganic iron in animals will also produce toxicity, It is not conducive to animal health and further causes food safety problems. Studies have proved that compared with inorganic iron sources, organic iron sources have many advantages: first, they have high biological potency and are more conducive to animal absorption; Second, the chemical property is stable, and it is not easy to cause diseases; third, it has good coordination with other ingredients in food and feed, and does not affect the absorption of other trace elements and vitamins; Fourth, it is environmentally friendly. As a probiotic approved by the Ministry of Agriculture to be added to feed, yeast has the ability to enrich and store iron stably, and it contains high-quality bacterial protein with rich nutritional value. Studies have shown that Saccharomyces cerevisiae culture has a unique role in animal production performance, digestive ability, immune ability, etc, especially in young animals. At present, there are few studies on yeast iron, including some studies on yeast iron in mice and broilers, but few studies on weaned piglets. At present, the main yeast used as feed additive is Saccharomyces cerevisiae. Therefore, this experiment uses Saccharomyces cerevisiae iron as an additive to explore the effects of yeast iron, ferrous sulfate and different levels of Saccharomyces cerevisiae iron on the growth performance, intestinal morphology, immune function, microbial flora, organ iron content and nutrient digestibility of weaned piglets. The relative biological potency and the optimum addition amount of organic iron in Saccharomyces cerevisiae were evaluated to provide scientific basis and reference data for the establishment of iron nutritional requirements of weaning piglets for Saccharomyces cerevisiae, and also provide new ideas for the application of feed additives in animal husbandry.