University of Khartoum

Inclusion of Yeast in Broiler Rations

Inclusion of Yeast in Broiler Rations

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Title: Inclusion of Yeast in Broiler Rations
Author: Woda Jeremaih Odok, Jago
Abstract: A fourty nine day feeding trial was performed using 160 day-old Lohman unsexed chicks, to evaluate the effect of yeast saccharomyces cerevisiae as a source of single cell protein on broiler general performance, blood chemistry, meat quality and carcass characteristics. The experimental design used was completely randomized (40 chicks/ treatment), with 4 replicates. The diets were formulated to be iso-caloric and iso-nitrogenous. The diets contain 0.0, 2.5, 5.0 and 7.5% yeast levels. Feed intake, body weight gain and feed conversion ratio were significantly reduced (P< 0.01) by addition of yeast at all levels. However, 7.5% level gave the best performance results compared to the other levels of yeast. Total serum protein was reduced progressively by the yeast supplementation (P<0.01). Moreover, dietary yeast reduced serum cholesterol. However serum uric acid was significantly higher in the birds receiving 7.5% yeast. Serum lipids, calcium, inorganic phosphorous, magnesium, sodium, and potassium were not altered by the addition of yeast (P >0.05). Cold carcass weight and dressing percentage were not significantly affected by the yeast supplementation. Similarly, organs weight, head, shanks, abdominal fat, liver and heart were not significantly affected by the yeast addition. The only exception was gizzard weight which was significantly increased by yeast supplementation. The 5% yeast feed birds recorded heavier gizzard weights. The lightness of colour of the breast muscle was increased (P <0.01) while yellowness and redness were not altered by the yeast treatment. The thigh muscle colour was not affected (P < 0.05) but the thigh skin colours were inconsistently affected. The sensory evaluation of the broiler meat fed dietary yeast was not negatively affected in all its attributes, and the meat was acceptable to the panelists. Moisture content, ether extract and ash content of the muscle were significantly affected by the yeast treatment (p<0.05) whereas crude protein content was not changed by the yeast supplementation.There was a significant improvement in the water holding capacity caused by addition of 2.5% and 5% yeast to the diet, cooking weight loss was inconsistently affected by the inclusion of yeast in the diet while sheer force of the muscle was not affected by the supplementation. Due to the reduction of serum cholestrol resulting from the inclusion of yeast, it may be beneficial to use yeast in layers rations. Like wise the improvement in the health and meat quality of broiler diets suggest a practical use for yeast in broiler diets.
URI: http://khartoumspace.uofk.edu/handle/123456789/13886
Date: 2015-06-22


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