Advanced SearchSearch Tips
Effects of Graded Levels of Dietary Saccharomyces cerevisiae on Growth Performance and Meat Quality in Broiler Chickens
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Graded Levels of Dietary Saccharomyces cerevisiae on Growth Performance and Meat Quality in Broiler Chickens
Zhang, A.W.; Lee, B.D.; Lee, K.W.; Song, K.B.; An, G.H.; Lee, C.H.;
  PDF(new window)
An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p<0.05). Upon incubation, 2-thio-barbituric acid-reactive substances (TBARS) values increased gradually in breast and thigh meats while more dramatic increase was noted in skin samples. The TBARS values of either breast or thigh meats were not significantly affected (p>0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.
S. cerevisiae;Growth Performance;Meat Qualities;Broiler Chickens;
 Cited by
Effects of Mannan-oligosaccharides and Live Yeast in Diets on the Carcass, Cut Yields, Meat Composition and Colour of Finishing Turkeys,;;;

아세아태평양축산학회지, 2009. vol.22. 4, pp.550-556 crossref(new window)
Akiba, Y., L. S. Jensen and M. S. Lilburn. 1982. Effect of estrogen implants on hepatic lipid deposition in chicks fed different isonitrogenous and isocaloric diets. J. Nutr. 112:189-196.

Akiba, Y., L. S. Jensen and C. X. Mendonca. 1983. Laboratory model with chicks for assay of nutritional factors affecting hepatic lipid accumulation in laying hens. Poult. Sci. 62:143-151.

Akiba, Y., K. Sato and K. Takahashi. 2001. Meat color modification in broiler chickens by feeding yeast Phaffia rhodozyma containing high concentrations of astaxanthin. J. Appl. Poult. Res. 10:154-161.

Ampel, M., N. Mirsky and S. Yannai. 2000. Prevention of lipid oxidation by glucose tolerance factor. Czech J. Food Sci. 18:142-143.

Bolden, S. L., L. S. Jensen and K. Takahashi. 1984. Responses in calcium and phosphorus metabolism and hepatic lipid deposition among estrogenized chicks fed various dietary ingredient. J. Nutr. 114:591-597.

Bolden, S. L. and L. S. Jensen. 1985. The effect of marginal levels of calcium, fish meal, torula yeast and alfalfa meal on feed intake, hepatic lipid accumulation, plasma estradiol and egg shell quality among laying hens. Poult. Sci. 64:937-946.

Bonomi, A., B. M. Bonomi, A. Quarantelli and A. Orlandi. 1999. Organic chromium in the feeding of broiler chickens. Riv. Sci. Aliment. 28:385-397.

Bouton, P. E., P. V. Harris and W. R. Shorthose. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. J. Food Sci. 36: 435-439.

Bradley, G. L., T. F. Savage and K. I. Timm. 1994. The effects of supplementing diets with Saccharomyces cerevisiae var. boulardii on male poult performance and ileal morphology. Poult. Sci. 73:1766-1770.

Brenes, A., L. S. Jensen, K. Takahashi and S. L. Bolden. 1985. Dietary effects on content of hepatic lipid, plasma minerals, and tissue ascorbic acid in hens and estrogenized chicks. Poult. Sci. 64:947-954.

Guignot, F., C. Touraille, A. Ouali and M. Renerre. 1994. Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Sci. 37: 315-325.

Jeremiah, L. E., A. K. W. Tong and L. L. Gibson. 1991. The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups. Meat Sci. 30:97-114.

Lee, J. I., Y. D. Kim, D. Y. Kim, Y. I. Choi, J. N. Ahn, H. S. Chae and J. H. Choi. 2002. Effects of Saccharomyces cerevisiae on growth performance and meat quality of broiler chickens. Proc. J. Anim. Sci. Technol. p. 34.

Line, J. E., J. S. Bailey, N. A. Cox and N. J. Stern. 1997. Yeast treatment to reduce Salmonella and Campylobacter populations associated with broiler chickens subjected to transport stress. Poult. Sci. 76:1227-1231.

Line, J. E., J. S. Bailey, N. A. Cox, N. J. Stern and T. Tompkins. 1998. Effect of yeast-supplemented feed on Salmonella and Campylobacter populations in broiler. Poult. Sci. 77:405-410.

Madriqal, S. A., S. E. Watkins, M. H. Adams, A. L. Waldroup and P. W. Waldroup. 1993. Effect of an active yeast culture on performance of broilers. Poult. Sci. 72:87 (Abstr.).

Mendonca, C. X. Jr., K. Takahashi and L. S. Jensen. 1984. Effect of fractions of fish meal and hepatic lipid deposition in estrogenized chicks. Poult. Sci. 63:1020-1026.

Meyer, A. S., R. Karen and A. N. Jens. 1994. Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods. Food Chem. 51:171-175.

National Research Council. 1994. Nutrients Requiremenys of Poultry. 9th rev. ed. National Academy Press, Washington, DC.

Onifade, A. A., A. A. Odunsi, G. M. Babatunde, B. R. Olorede and E. Muma. 1999. Comparison of the supplemental effects of Saccharomyces cerevisiae and antibiotics in low-protein and high-fiber diets fed to broiler chicken. Arch. Anim. Nutr. 52:29-39.

Onifade, A. A., A. A. Odunsi, Q. A. Adebisi, A. Abubakar, A. E. Enowebot, E. Muma and O. A. Akinsoyinu. 2000. Comparison of the performance of starting pullets fed supplemental baker's or feed-grade yeast in diets containing high levels of palm kernel meal. Arch. Geflugel. 64:264-268.

Purchas, R. W. 1990. An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Sci. 27:129-140. crossref(new window)

Purchas, R. W. and R. Aungsupakorn. 1993. Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers. Meat Sci. 34:163-178.

Santin, E., A. Maiorka and M. Macar. 2001. Performance and intestinal mucosa development of broiler chickens fed diets containing Saccharomyces cerevisiae cell wall. J. Appl. Poult. Res. 10:236-244. crossref(new window)

SAS. 2000. SAS/STAT User’s Guide: Version 6. SAS Institute Inc., Cary, North Carolina.

Silva, J. A., L. Patarata and C. Martins. 1999. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52:453-459.

Sushil, K. J. and P. Meliss. 1997. The effect of oxygen radicals metabolites and Vitamin E on glycosylation of proteins. Free Rad. Biol. Med. 22:593-596.

Takahashi, K. and L. S. Jensen. 1984. Effect of dietary composition and estradiol implants on hepatic microsomal mixed function oxidase and lipid deposition in growing chicks. Poult. Sci. 63:2217-2224.

Takahashi, K. and L. S. Jensen. 1985. Liver response to diet and estrogen in White Leghorn and Rhode Island Red chickens. Poult. Sci. 64:955-962.

Valdivie, M. 1975. Sacccharomyces yeast as a by-product from alcohol production on final molasses in diets for broilers. Cuban J. Agric. Sci. 9:327-331.

Yoon, K. S. 2002. Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. Poult. Sci. 1910-1915.