Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives

Ienczak, Jaciane Lutz; Pereira, Isabela de Oliveira; Silveira, Jussara María

doi:10.1007/978-3-031-17346-2_7

Cited by 1 publication

(1 citation statement)

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“…In our study, the juiciest meat score was obtained from the negative control group (1), with the interpretation as least juicy from the experimental group who received inactive yeast supplements (2)(3)(4)(5)(6)(7)(8). In discordance with our results, there could be a positive effect of administrating inactive SC on broiler cooked meat quality, due to the fact that SC possesses 5 -guanosine monophosphate and 5 -inosine monophosphate enzymatic nucleases [52], that might be appropriate as flavor enhancers, featuring the supposed umami taste.…”

Section: Discussioncontrasting

confidence: 77%

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

et al. 2023

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The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p < 0.05), thigh meat protein content (p < 0.05), and breast meat lightness (p < 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p < 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

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