Improving Phosphorus Availability

Microbes such as yeast and Aspergillus are known to produce phytase, and Aspergillus phytase has been used as a feed additive for improving phytate-phosphorus bioavailability in monogastric animals. Japanese researchers measured phytase activity in some by-products from fermented food and beverage productions by yeast and Aspergillus. The phytase activity was as high as 3577 and 2225 PU/kg DM in raw and dried brewer's yeasts, respectively. Pepsin reduced phytase activity and phytase activity was lower in brewer's yeast compared to that of an Aspergillus preparation. The addition of raw brewer's yeast effectively degraded phytate phosphorus in a corn-soybean meal diet during soaking. These results suggest that a soaking treatment with a raw brewer's yeast is an alternative method for improving phytate-phosphorus bioavailability in corn-soybean meal diets for pigs.

Chu, Gyp-Moon and co-workers. 2009. Brewer's yeast efficiently degrades phytate phosphorus in a corn-soybean meal diet during soaking treatment. Animal Science Journal (Japanese Soc. of An. Sci.) 80(4):433-437.