Effect of dietary supplementation of Baker`s Yeast (Saccharomyces cerevisiae) on the performance of broilers
By: Renjith P M.
Contributor(s): Amritha Viswanath (Guide).
Material type:
BookPublisher: Mannuthy Department of Poultry Science, College of Veterinary and Animal Sciences 2004DDC classification: 636.5 Online resources: Click here to access online Dissertation note: MVSc Abstract: An experiment was designed and conducted at the Department of Poultry
Science to investigate the effect of feeding baker's yeast on growth, feed
consumption and nutrient utilization of broilers. One hundred and forty four day
old commercial broiler chicks were reared under three different treatments with
four replicates per treatment. The treatment consisted of control diet with
standard broiler ration (Tl ) and 1'2 and T3 with 0.3 and 0.6 per cent baker's yeast
supplemented respectively with control diet. Chicks were reared under standard
managemental conditions up to 8 weeks of age. Broiler starter ration was fed up
to 6 weeks of age and finisher ration up to 8 weeks of age. Results of the study
revealed that cumulative body weight and body weight gain up to six weeks and
eight weeks of age were not affected by the inclusion of yeast. Mean weekly feed
consumption recorded significant (P<0.05) difference between treatment during
fifth, seventh and eighth weeks of age. Cumulative feed intake up to six weeks
and eight weeks of age did not dfffer significantly. But yeast supplemented
groups recorded numerically lower feed consumption compared to control group.
Feed conversion ratio revealed significant difference (P< 0.05) at sixth week of
age recording lower feed efficiency, in 1'2 and T3 compared to control (TJ). But
cumulative feed conversion ratio from zero to six weeks and zero to eight weeks
of age did not differ significantly. Supplementation of baker's yeast had no
effect on processing yields and losses. Numerically lower fat deposition was
recorded in yeast supplemented groups than in control group, eventhough there
was no significant difference. The addition of yeast at 0.3 per cent and 0.6 per
cent levels significantly increased (P<0.05) crude fiber digestibility. Other
parameters like retention of dry matter, nitrogen, calcium and phosphorus were
not affected by yeast supplementation. Serum protein, serum cholesterol and
livability were not affected by yeast supplementation. The net profit per bird was
less in yeast supplemented group compared to control group. The higher cost of
feed resulted in lower economical return from the treatment groups. The result
suggests that inclusion of yeast is not beneficial on economical point of view.
However the lower fat deposition consequent to yeast supplementation seems to
be advantageous.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 636.5 REN/EF (Browse shelf) | Available | 172286 |
MVSc
An experiment was designed and conducted at the Department of Poultry
Science to investigate the effect of feeding baker's yeast on growth, feed
consumption and nutrient utilization of broilers. One hundred and forty four day
old commercial broiler chicks were reared under three different treatments with
four replicates per treatment. The treatment consisted of control diet with
standard broiler ration (Tl ) and 1'2 and T3 with 0.3 and 0.6 per cent baker's yeast
supplemented respectively with control diet. Chicks were reared under standard
managemental conditions up to 8 weeks of age. Broiler starter ration was fed up
to 6 weeks of age and finisher ration up to 8 weeks of age. Results of the study
revealed that cumulative body weight and body weight gain up to six weeks and
eight weeks of age were not affected by the inclusion of yeast. Mean weekly feed
consumption recorded significant (P<0.05) difference between treatment during
fifth, seventh and eighth weeks of age. Cumulative feed intake up to six weeks
and eight weeks of age did not dfffer significantly. But yeast supplemented
groups recorded numerically lower feed consumption compared to control group.
Feed conversion ratio revealed significant difference (P< 0.05) at sixth week of
age recording lower feed efficiency, in 1'2 and T3 compared to control (TJ). But
cumulative feed conversion ratio from zero to six weeks and zero to eight weeks
of age did not differ significantly. Supplementation of baker's yeast had no
effect on processing yields and losses. Numerically lower fat deposition was
recorded in yeast supplemented groups than in control group, eventhough there
was no significant difference. The addition of yeast at 0.3 per cent and 0.6 per
cent levels significantly increased (P<0.05) crude fiber digestibility. Other
parameters like retention of dry matter, nitrogen, calcium and phosphorus were
not affected by yeast supplementation. Serum protein, serum cholesterol and
livability were not affected by yeast supplementation. The net profit per bird was
less in yeast supplemented group compared to control group. The higher cost of
feed resulted in lower economical return from the treatment groups. The result
suggests that inclusion of yeast is not beneficial on economical point of view.
However the lower fat deposition consequent to yeast supplementation seems to
be advantageous.
There are no comments for this item.