In-feed nutritional additive probiotic Saccharomyces boulardii RC009 can substitute for prophylactic antibiotics and improve the production and health of weaning pigs
Julián Parada , Alejandra Magnoli , Maite Corti Isgro , Valeria Poloni , Analía Fochesato , María Pía Martínez , Alicia Carranza , Lilia Cavaglieri
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1
Department of Animal Pathology, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina; National Scientific and Technical Research Council (CONICET), Córdoba, Argentina
2
National Scientific and Technical Research Council (CONICET), Córdoba, Argentina; Department of Animal Production, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
3
Department of Animal Pathology, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina; National Scientific and Technical Research Council (CONICET), Córdoba, Argentina
4
National Scientific and Technical Research Council (CONICET), Córdoba, Argentina; Department of Animal Production, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
5
National Scientific and Technical Research Council (CONICET), Córdoba, Argentina; Department of Animal Production, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
6
National Scientific and Technical Research Council (CONICET), Córdoba, Argentina; Department of Animal Production, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
7
Department of Animal Pathology, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
8
National Scientific and Technical Research Council (CONICET), Córdoba, Argentina; Department of Animal Production, Faculty of Agronomy and Veterinary, National University of Rio Cuarto, Río Cuarto, Córdoba, Argentina
Parada et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License.
