Influence of dietary supplementation of autolyzed whole yeast and yeast cell wall products on broiler chickens

Abstract

Objective: This study evaluated the effect of yeast products on growth performance, visceral organ weights, endogenous enzyme activities, ileal nutrient digestibility and meat yield of broiler chickens fed diets containing autolyzed whole yeast (WY) and yeast cell walls (YCW) at varying levels of inclusion.Methods: Nine dietary treatments consisting of WY or YCW included at 0.5, 1.0, 1.5, or 2.0 g/kg diet and a control diet without yeast supplementation was used in the experiment. Each of the nine treatments was replicated six times with nine birds per replicate. Birds were housed in cages, in climate-controlled rooms and fed starter, grower and finisher diets.Results: There was an improvement (p<0.05) in body weight gain and feed conversion ratio on d 10, 24, and 35 for birds fed 1.0 to 2.0 g/kg WY or YCW diet. Small intestine weight was heavier on d 10 and 24 for birds on higher levels of WY and YCW compared to the control group. On d 10 and 24, there was a significant increase (p<0.05) in tissue protein content and pancreatic enzyme activities (trypsin and chymotrypsin) of birds on 1.5 to 2.0 g/kg WY and YCW diets compared to the control group. Compared to the control group, birds on WY (2.0 g/kg diet) and YCW (at 1.5 and 2.0 g/kg diet) had better (p<0.05) protein digestibility on d 24. On d 35, there was significant improvement (p<0.05) in percentage of carcass, absolute and relative breast weight for broiler chickens fed WY and YCW mostly at 2 g/kg diet compared to birds on the control diet.Conclusion: Supplementation of diets with autolyzed WY and YCW products especially at 1.5 to 2.0 g/kg diet improved broiler chicken performance and meat yield through their positive effects on ileal protein digestibility and pancreatic enzyme activities.

Yeast culture promotes the production of aged laying hens by improving intestinal digestive enzyme activities and the intestinal health status

“…Interestingly, dietary YC supplementation significantly increased the activities of chymotrypsin and ɑ-amylase in duodenal chyme. These findings are similar to a previous study that showed yeast products—autolyzed whole yeast and yeast cell wall—can improve pancreatic function and increase digestive enzyme synthesis of broilers ( Ahiwe et al., 2020 ). These results indicated that YC supplementation improved the digestibility of the protein and starch components of the feed.…”

Influence of yeast hydrolysate supplement on growth performance, nutrient digestibility, microflora, gas emission, blood profile, and meat quality in broilers

“…Recently, YH has become a trending supplement in broiler feed and showed a potential approach in enhanced feed intake and reduced environmental pollution [ 21 , 22 ]. In this trial, we observed that dietary supplement with YH had linearly increased BWG of broilers which was consistent with Emmanuel et al [ 23 ] who noted that broilers fed yeast products as yeast cell wall (1.5 g/kg) and autolyzed whole yeast (2.0 g/kg) had increased the BWG during starter, grower, and finisher phases. Furthermore, Onifade, [ 24 ] reported that dried yeast containing S. cerevisiae had improved the BWG of broilers.…”

A comparison of two probiotics Aspergillus oryzae and, Saccharomyces cerevisiae on productive performance, egg quality, small intestinal morphology, and gene expression in laying Japanese quail

“…In the present experiment, the improvement of productive performance traits by dietary inclusion of S. cerevisiae in laying quails could be related to the influence on the gut health that led to better FCR. It has been reported that dietary supplementation of S. cerevisiae in the animal diets increased the activities of A-amylase, trypsin, and chymotrypsin in duodenal chyme that may result in higher protein digestibility and nutrient utilisation (Ahiwe et al 2020). Moreover, yeast is a rich source of nutrients and it may act as an efficient substrate for beneficial microorganisms, which leads to the increase in proliferation of these gut microbiota (Zhang et al 2005).…”