Effect of Graded Levels of Baker’s Yeast (Saccharomyces Cerevisiae) In Water on Carcass and Organ Characteristics of Broiler Chickens
Journal Title: Academic Research International - Year 2014, Vol 5, Issue 5
Abstract
A total of 450 day-old Anak broiler chicks (mixed sexes) were used to determine the effect of yeast (Sachharomyces cerevisiae) as water additive on the carcass characteristics of broiler chickens. The study was conducted at the Teaching and Research Poultry Farm of Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Five graded levels (0, 0.5, 1.0, 1.5 and 2.0 g per litre of drinking water) of yeast were investigated in drinking water. The experimental design was completely randomised design (CRD). Parameters measured were broiler starter and finisher performance, and broiler finisher carcass and organ characteristics. Results showed that starter broiler and finisher administered with 0.5 g yeast in drinking water had significantly (P<0.05) higher daily weight gain (23.72 and 56.13 g), final live weight (611.11 and 2182.66 g) and better feed conversion ratio ( 2.33 and 2.20) respectively, than those given 0 g and 2.0 g yeast in drinking water. The inclusion of 0.5 g per kg yeast in water significantly (P<0.05) improved daily weight gain (51.66 g) and final live weight (1908.85 g). Carcass and organ characteristics were not negatively affected (P<0.05). The conclusion was that yeast should be used to supplement in drinking water for broiler starters and finishers with inclusion levels up to 1.5 g per litre of water to enhance growth performance, carcass and organ characteristics.
Authors and Affiliations
F. B. Onwurah, J. C. Okejim
Keywords
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