Effect of Baker’s yeast (Saccharomyces cerevisiae) inclusion in feed on performance of broiler birds

Author(s)

Amaefule, K.U , Onwurah, F.B , Ahamefule, F.O ,

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Volume 2 - September 2013 (09)

Abstract

This study was designed to investigate the effect of Baker’s yeast (Saccharomyces cerevisiae) inclusion in feed on the performance of broiler birds. The study was laid out in Completely Randomized Design with each treatment replicated thrice.The study was carried out at the Teaching and Research Poultry Farm of Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State, Nigeria for 8 weeks. A total of 150 Anak broiler chicks were used for the study. Graded levels (0.5g kg-1, 1.0g kg-1, 1.5g kg-1 and 2.0g kg-1) of yeast in feed were given ad libitum only by day during the starter and finisher phases. Starter and finisher diets were formulated using Excel feed formulation and feeding models (Onwurah, 2011) and analyzed using Association of Official Analytical Chemists (AOAC,2000) while all data were analyzed using Statistical Package for Social Sciences (SPSS, 2006). Results of yeast supplementation in feed had significant effect (P=0.05) on broiler performance. Best results were in yeast inclusion levels of 0.5g and 1.0g at the starter and finisher phases respectively.This study recommends 0.5g yeast inclusion in feed.

Keywords

Yeast, Performance, Yeast inclusion and Anak broiler

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