Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks

Abstract

The effect of feeding different levels of yeast Saccharomyces cerevisiae (SC) on growth performance, blood constituents and carcass characteristics of Ross broiler chicks was studied. An experiment of 42 days duration was conducted with a flock of 240 one day-old chicks. There were 4 dietary treatments each consisting of 6 replicates with 10 chicks in each replicate. The treatments were containing 0% (control), 0.5, 1.5 and 2% yeast (Saccharomyces cerevisiae) respectively. Data were collected for body weight, daily gain, feed intake and feed conversion ratio during the experimental period (0 – 42 d of age). At the end of the experiment carcass yield and percentage of breast, legs, liver, heart, gizzard and abdominal fat were recorded. On day 42, concentration of proteins, lipids in serum, WBC (white blood cells) and heterophil to lymphocyte ratio (H/L) in chick’s blood were evaluated. Results showed that chicks fed 1.5% yeast had higher (P<0.05) body weight gain (BWG), feed intake (FI) and the better (P<0.05) feed conversion ratio (FCR). Feeding ration containing 1.5 and 2% yeast reduced (P<0.05) plasma cholesterol and triglycerides concentration, while that containing 1.5% and 2% yeast increased (P<0.05) plasma HDL level. Chicks fed 1.5% S. cerevisiae had the higher (P<0.05) total plasma protein, albumin and globulin concentration. The inclusion of 1.5% of yeast improved (P<0.05) all of the carcass characteristics parameters. It is concluded that dietary S. cerevisiae could improve the performance, blood constituents and carcass characteristics of broiler chicks. Key words: Broiler chicks, yeast, growth, blood constituents, carcass.