Effects of Yucca Extract on Nutrient Digestibility, Antioxidant Status, Estrus and Faecal Microorganism in Gilts

The objective of this study was to investigate the effects of yucca extract (YE) supplementation on estrus, nutrient digestibility, antioxidant capacity and fecal microorganisms of gilts. Twenty gilts were randomly divided into two groups: basal diet (CONT) and basal diet + 0.25 g/kg YE (YETG). The results showed that supplementing 0.25 g/kg YE in the diet of gilts significantly increased the apparent digestibility of dietary energy, crude fat and crude protein (<i>p</i> < 0.05). In addition, YE could also improve the antioxidant capacity of gilts, significantly increase the serum total antioxidant capacity (T-AOC) activity and decrease the malondialdehyde (MDA) content of gilts (<i>p</i> < 0.05). In terms of fecal microorganisms, YE significantly increased the Shannon index and Simpson index of fecal microorganisms of gilts (<i>p</i> < 0.05), decreased the abundance of <i>Proteobacteria</i>, <i>Actinobacteriota</i> and <i>Streptococcus</i> sp., and increased the abundance of <i>Muribaculaceae</i> and <i>Prevotalla</i> sp. in the feces of gilts (<i>p</i> < 0.05). In conclusion, dietary YE increased the apparent digestibility of nutrients, improved the antioxidant status of gilts and increased the α diversity of fecal microorganisms. These results provide a reference for the application of YE in gilts production.