Baker’s Yeast (Saccharomyces cerevisiae) and its application on poultry’s production and health: A review

Abstract

The poultry population has substantially grown in recent years, and measures to ensure meat quality have also improved significantly. The exponential growth of the human population eventually resulted in increasing meat demand. In particular, poultry meat has been the more favorable and nutritive option. Research on feed additives has sparked an interest in many poultry specialists looking for ways to increase poultry performance. The use of baker's yeast, Saccharomyces cerevisiae, as an antibiotic alternative by acting as prebiotics and probiotics has received significant attention. Baker's yeast contains β-glucans and mannan-oligosaccharides as its main components. Recent studies have shown that baker's yeast, as an alternative protein source, positively affects poultry growth performance, blood parameters, and immune response. Furthermore, the application of baker's yeast as a fermented feed additive showed promising results for poultry production. The use of baker's yeast in the diet improves the morphological structure of the poultry gut, thus increasing growth performance. More informatively, it stimulates feed intake, increases body weight gain, and improves the feed conversion ratio. Baker's yeast also improves the immune system of poultry animals by reducing various numbers of harmful microorganisms by combating poultry diseases more effectively and eventually increasing poultry health. This paper aims to synthesize all aspects of the effect of baker's yeast on the poultry industry and the role and application of baker's yeast in poultry productivity.

Promotores de crecimiento de origen estándar en la producción avícola

“…Enterococcus [19], y Lactobacillus [20], y en algunos casos levaduras como Saccharomyces [21]. La mayoría de las investigaciones analizaron los efectos de los probióticos en la reducción de microorganismos patógenos en el tracto gastrointestinal [14].…”

“…Los estudios concluyeron que la inclusión de probióticos aumentó la ganancia de peso corporal, mejoró la eficiencia alimenticia, y mejoró la función inmunológica de los pollos de engorda, como lo demuestran los niveles aumentados de inmunoglobulina en suero/plasma [17,18,20]. También mostraron que la aplicación de probióticos a través del agua fue más eficaz que a través del alimento [15], y que los intestinos de los pollos de engorda que recibieron probióticos mostraron un mejor desarrollo [21], y un aumento en la altura de las vellosidades y la profundidad de las criptas en comparación con los controles [18,19].…”