Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2022 , Vol 28 , Issue 4
Effects of Adding Different Dosages of Saccharomyces cerevisiae in Diet on Growth Performance, Carcass Characteristics, Intestinal Morphology, and Gut Microfl ora of Broilers
1Feix Nutrition D.O.O., Bulevar Kralja Petra I 55/20, 21000 Novi Sad, SERBIA
2Department for Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, Belgrade 11000, SERBIA
3Department of Nutrition and Botany, Faculty of Veterinary medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, SERBIA
4Department of Histology and Embryology, Faculty of Veterinary medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, SERBIA
DOI : 10.9775/kvfd.2022.27458 Th e aim of this study was to evaluate the eff ect of adding diff erent dosages of live yeast (Saccharomyces cerevisiae) in diet on growth performance, carcass characteristics, intestinal morphology, and gut microfl ora of broilers. Th e study was conducted on 270 oneday old chickens (Ross 308) during a 42-day period. Broilers were randomly allocated to one of three dietary treatments that diff ered in the content of added yeast: no additional yeast; with 0.25 g/kg; and with 0.65 g/kg of added yeast. Each experimental group contained 90 animals. Th e results from our study showed that diet supplemented with 0.25 g/kg of yeast resulted in better growth performance and carcass quality (P<0.05), improved intestinal morphology (P<0.001), higher development of beneficial microfl ora (Lactobacillus spp.) (P<0.01), and reduction of pathogenic bacteria (Escherichia coli) in guts of broilers than in the group fed only with the basic diet (P<0.05). On the other hand, the group with the highest inclusion of yeast in diet (0.65 g/kg) achieved similar results for the examined parameters as did the group with no added yeast. Th erefore, the adequate dose of S. cerevisiae in diet was 0.25 g/kg of yeast, while higher dose of live yeast in broiler diet (0.65 g/kg) did not achieve better results. Keywords : Broiler, Live yeast, Performance, Carcass characteristics, Intestinal morphology, Intestinal microfl ora