Effects of Live Yeast (Saccharomyces cerevisiae) on Growth Performance, Meat Quality and Health Status of Sonali Chicken
M, Hossen MH, Nimmi AK, DasM, AhmedM, Momu JA, Mamun MA, Shuva MM, Azzam MR, Jha RU, Mahfuz S
This experiment aimed to investigate the impact of live yeast (Saccharomyces cerevisiae) on growth, meat quality and health of Sonali chicken. A total 144 male Sonali chickens were randomly assigned to three dietary treatments: Control, Antibiotic (chlortetracycline, 100 mg/kg) and LY (live yeast, 600 mg/kg), consisting of 8 replications with 6 chicks. Growth, blood, meat and cecal samples were considered to analyze the performance and health status of Sonali chickens. The live yeast group had higher (p<0.05) final body weight and average daily body weight gain on days 1-60 than the control and antibiotic groups. Feed conversion ratio was lower (p<0.05) in the live yeast-fed group than the other groups on days 01-15, 16-30, and 01-60. The live yeast and antibiotic groups had lower (p<0.05) drip loss on day 30 than the control group, while the cooking loss was lower (p<0.05) in the live yeast group than other groups. In the live yeast-fed group, serum calcium and albumin concentration were higher (p<0.05), while the serum urea-N and Serum glutamic pyruvic transaminase were lower (p<0.05) than in both other groups. Serum total cholesterol, low density lipoprotein cholesterol, and triglyceride concentrations were lower (p<0.05) in live yeast group than the control group. Live yeast group had lower (p<0.05) Escherichia coli and higher (p<0.05) Lactobacillus spp. count than the control group. Supplementation of live yeast improved growth performance, meat quality and gut health of Sonali chickens, showing it can be an efficient alternative to antibiotics for sustainable poultry production.(AU)
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