Response and Economic Efficiency of Broiler Chickens fed graded levels of Baker's Yeast (Saccharomyces cerevisiae) supplement

Abstract

Two hundred and fifty-five day-old Ross White strain broiler chicks were used to evaluate the Response and economic efficiency of broiler chickens fed graded levels of baker's yeast (saccharomyces cerevisiae) supplement during the harmattan season in the northern guinea savannah zone of Nigeria. There were five treatment groups for both starter and finisher phases. The experiment lasted for eight weeks. Each treatment group had three replicates with 17 birds per replicate and fifty-five birds per group in a completely randomized design (CRD). Treatments 1, 2, 3, 4 and 5 contained 0.0, 0.5, 1.0, 1.5 and 2.0% SC respectively. Results of the starter phase showed significant (P<0.05) differences in terms of final weight gain and feed conversion ratio (FCR). Treatment groups fed the control diet (0.0%), 0.5% and 1% SC had the best final body weight and body weight gain during the starter phase. The FCR was significantly (P<0.05) higher in the treatment group fed 0.5% SC during the starter phase. Mortality was higher (11.76%) in the control group compared to other treatment groups in the starter phase. During the finisher phase, treatment group fed 1.0% SC had significantly (P<0.05) higher final body weight, body weight gain and FCR. Apparent digestibility of crude protein, crude fibre, ether extract, ash, dry matter and nitrogen free extract were better in treatment groups containing SC. The economic efficiency results of this study indicated that the birds fed 1.0% SC were more profitable compared to those fed the control diet. The net profit of the treatment group fed 1.0% SC was N 650.01 compared to the control (N554.35). This study concluded that the optimum inclusion level of Baker's yeast (Saccharomyces cerevisiae) in the diet of broilers starter was 0.5% and 1.0% for finisher diet for improved performance in terms of weight gain and feed conversion ratio (FCR). It is suggested that broiler chicken farmers should be encouraged to include Baker's yeast in the diet of broiler chickens for improved weight productivity and better feed utilization.