Carcass and organ characteristics of finishing broilers fed diets containing probiotics (Saccharomyces cerevisiae)

Abstract

A five-week study was conducted to determine the effect of feeding varying levels of S. cerevisiae on carcass and organ characteristics of finishing broilers. One hundred and twenty 4-weeks old broilers of cobb strain were randomly assigned to four treatments (T1 = 0.6 g Saccharomyces cerevisiae (SC) kg–1 diet; T2 = 0.8 g SC kg–1 diet; T3 = 1.0 g SC kg–1 diet and T4 = 0.0 g SC kg–1 diet) with 30 birds per treatment and replicated twice with 15 birds per replicate in a completely randomized design. Feed and water were provided ad libitum to the birds in a deep litter system. In the end, data on growth, carcass and organ indices generated from the study were analyzed using one-way analysis of variance (ANOVA). Results showed no significant difference (p > 0.05) among the treatments in the birds’ growth performance indices. However, significant differences (p < 0.05) were observed in the birds’ values for liver weight, heart weight, shank length and thigh length with birds in T3 recording highest values of 61.30 g, 16.93 g and 12.00 cm for liver weight, heart weight and thigh length, respectively. It was thus concluded that finishing broilers fed 1.0 g of S. cerevisiae had superior carcass and organ characteristics than birds on the control and lower levels of inclusion.

Efficacy of yeast and garlic extract mixture on growth performance, tract digestibility, excreta microbiota, gas emission, blood profile, and meat quality in broiler

“…Moreover, yeast-included group significantly increased BWG and FCR while FI remained unchanged (Eltazi et al 2014). Nevertheless, inclusion of S. cerevisiae (Ugwuoke et al 2021) and GEO (Kırkpınar et al 2011) in broiler diets showed no significant difference among BWG, FI, and FCR. In agreement with the current study, Ahmed et al (2015) noted that the growth response (BWG, FI) significantly increased in broilers fed with different levels of S. cerevisiae.…”

Probiotics: Symbiotic Relationship with the Animal Host

“…These probiotics produce enzymes and vitamins and have antioxidant and microbial properties [21]. Live yeasts of the genus Saccharomyces have also shown probiotic activity in farm animals, modifying the intestinal microbiota, reducing the risk of dysbiosis and producing vitamins and enzymes [22,23]. Those most often used are Saccharomyces boulardii and Saccharomyces cerevisiae [24].…”