EFFECT OF VARIOUS YEAST LEVELS ON BROILER PERFORMANCE

Abstract

A forty nine day feeding trial was performed using 150 dayold Ross (308) 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 complete randomized (30 chicks/treatment), with 3 replicates. The diets were formulated to be isocaloric, isonitogenous, each diet was formulated at 0.0, 2.5, 5.0, 7.5 and 10% yeast levels respectively. Feed intake, body weight gain and feed conversion ratio were not significant with the addition of yeast at all levels (P > 0.05). Total serum protein was increased with 7.5% yeast level (P < 0.05) and decreased at 10% yeast level. Dietary yeast reduced serum cholesterol at levels of yeast 2.5, 5.0 and 7.5% but serum cholesterol increased significantly (P < 0.05) at 10% yeast level. However serum uric acid was not affected significantly in all treatments. Serum lipids and inorganic phosphorus were not altered by the addition of yeast (P > 0.05). Cold carcass weight and evaporative weight loss were significantly increased in the control group, but dressing percentage was not affected. Also organ weights (liver and gizzard) were not affected except the heart weight which was significantly increased by yeast supplementation. The 7.5% yeast fed birds recorded heaviest heart weight. Crude protein, moisture, ether extract and ash content was not changed by the yeast supplementation