Indian Journal of Animal Research

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Research Article

Indian Journal of Animal Research, volume 54 issue 1 (january 2020) : 59-64

Effect of dietary supplementation of different levels of saccharomyces cerevisiae on growth performance and hematology in broiler

Kanwal Rafique1, Abdur Rahman1,*, Mubarik Mahmood1
1Department of Animal Sciences, University of Veterinary and Animal Sciences, Lahore (Jhang Campus) Pakistan.
Cite article:- Rafique Kanwal, Rahman Abdur, Mahmood Mubarik (2018). Effect of dietary supplementation of different levels of saccharomyces cerevisiae on growth performance and hematology in broiler . Indian Journal of Animal Research. 54(1): 59-64. doi: 10.18805/ijar.B-695.

ABSTRACT

Present study was planned to highlight the effects of inclusion of different levels of Saccharomyces Cerevisiae (SC) in broiler feed, on growth performance, hematology and farm economics. One hundred and fifty, one day old broiler chicks (Hubbard) were divided into five groups; each group was subdivided into three replicates of 10 birds each. Starter (CP 20% and ME 2860 Kcal/Kg) and finisher (CP 18.75% and ME 3000 Kcal/Kg) diets were fortified with levels of SC at 0.0, 0.5, 1.0, 1.5 and 2.0 g/Kg to prepare diets A, B, C, D and E respectively. Each dietary treatment was allotted to three replicates. Weight gain, feed consumption and feed conversion ratio improved significantly (p<0.05) as a result of feeding diet D containing 1.5 g/Kg SC in comparison to all other treatments. Dietary inclusion of SC significantly (P<0.05) reduced the levels of blood glucose and cholesterol in the birds of all treated groups when compared to those of control group. Maximum reduction in glucose and cholesterol levels was observed in the birds of treatment group D using SC @ 1.5g/Kg diet as compared to those of other treatment groups. Values regarding hemoglobin, PCV and DLC of the birds remained unaffected by dietary inclusion of SC in all treatment groups. However, numerical values of Hb and PCV in the birds consuming diet supplemented with 1.5g/Kg SC were apparently higher than those of control group. The treatment group D using SC @ 1.5g/Kg proved to be cost effective and fetched more profit per kg live weight which positively affected the farm economics.

INTRODUCTION

Development in the poultry sector has been commendable during the last four decades contributing 1.4% share in national GDP of Pakistan with 1.5 million people employed in this area. This sector is showing 8-10% development annually (Economic Survey of Pakistan, 2016). Use of different growth promoters and economical ingredients in poultry feed has been practiced to enhance growth and health parameters (Saegusa et al., 2004). These additives include antibiotics, prebiotics, probiotics, enzymes and coccidiostats (Saegusa et al., 2004). To find out the best suitable additive is not less than a challenge because many of them may be impacting human or poultry health (like antibiotics) severely or these may not be cost effective and increase cost of production (like enzymes or some other probiotics). So, there is continuous need to work out the feed additives which are simultaneously cost effective, growth promoters and healthy.
          
Incidentally, yeast is a fit runner to be supplemented in poultry feed for improving production performance in birds (Heugten et al., 2003; Zhang et al., 2005a) due to effective digestion resulting from improved intestinal villi length (Zhang et al., 2005b). Inclusion of yeast in diet of chicken considerably reduced mortality percentage (Kralik et al., 2004, Miles and Bootwalla, 1991; Madrigal et al., 1993; Bradley et al., 1994; Santin et al., 2001). Among group of yeast, Saccharomyces cerevisiae (SC) also called “baker’s yeast” has long been fed to improve quality of broiler meat, influences the normal caecal microbial population and when added to feed, act against aflatoxicosis in broiler chickens (Stanley et al., 1993; Devegowda et al., 1994). Higher weight gain and better FCR have been observed in birds fed diet containing SC (Nawaz et al., 2008). Its insertion in feed develops meat quality in terms of meat tenderness (Silva et al., 2010) and other parameters (Lee et al., 2002). Being rich in vitamin B complex and bearing 40-45% protein of high biological value, peculiar metabolic characteristics and culture growth, it is one of the most commercialized species used in poultry feed (Panda et al., 2011). Furthermore it is comparable to the famous protein source soybean meal in the sense of protein percentage and lysine levels. So the replacement of soybean meal, although to a minor level, with SC supplementation will reduce the cost of production by decreasing feed cost which is 70-75% of the total cost of production (Rahman et al., 2014). This large share shows that feeding of chicken is the area in which a minor change in composition can affect the cost of production tremendously. Protein is one of the most costly nutrients needed by poultry to execute best performance. Protein management can have a direct influence on cost of production.
        
The research work to report such an important supplement in feed needs to be addressed more and more keeping in view of its efficacy. So current  project was planned to add information in the pool of knowledge regarding the effect of supplementation of different levels of SC on performance, hematology and feed cost in broilers.

MATERIALS AND METHODS

The present research project was conducted at the Poultry Research Centre, University of Agriculture, Faisalabad, after approval from the directorate of advanced studies of the University for Ethical Use of birds. One hundred fifty, one-day old broiler chicks (Hubbard) were acquired from a commercial hatchery. During adaptation period of first week, the chicks were fed a commercial starter ration. At the start of 2nd week (day 8) of age, these chicks were randomly divided into fifteen experimental units of 10 chicks each. These replicates were further allotted to five treatment groups A, B, C, D and E in such a way that each treatment had three replicates. Two experimental rations i.e. starter (CP 20% and ME 2860 Kcal/Kg) and finisher (CP 18.75% and ME 3000 Kcal/Kg) were formulated and supplemented with Saccharomyces cerevisiae at the rate of 0.0, 0.5, 1.0, 1.5 and 2.0 g/Kg ration to be fed to the treatment groups A, B, C, D and E, respectively. The birds received ad libitum feed and water throughout the experimental period i.e. starter from 2-4 weeks and finisher from 5-6 weeks of age. The brooding temperature was maintained at 90°F during 1st week of age while it was then gradually lowered by 5°F every week till it reached 75°F. The ingredients used in the rations along with their proportions are presented in Table 1, whereas dietary nutrient composition was calculated by performing Weende analysis on diet samples using AOAC (2000) methods (Table 2).
 

Table 1: The ingredients used in the rations along with their proportions.


 

Table 2: Chemical composition of experimental rations.


        
Every chick was weighed at day one and then on weekly basis to calculate the final weight gain at the end of trial. Similar protocol was adopted to calculate final feed consumption. On the basis of feed intake and weight gain, feed conversion ratio (FCR) was computed. Mortality record was maintained on daily basis. At the end of performance trial, blood samples (5 ml each) were collected in sterilized disposable 24-guage needle syringes from 4 birds /replicate. The serum was collected from two blood samples and stored in eppendorf tubes and frozen at -20°C till analyzed for the determination of blood glucose and total cholesterol by using standard kit (Biomega) method in biochemistry analyzer (Tecno-786). The rest two blood samples were stored in vacutainer tubes containing EDTA anticoagulant screw top tubes for packed cell volume, hemoglobin and differential leukocyte count analysis. Hemoglobin concentration (Hb) and packed cell volume (PCV) were determined by hematology analyzer (Sysmex KX-21). Differential leukocyte count of the blood samples were determined using compound microscope. Economics of broiler production was calculated at the end of experimental period using expenditures incurred on various materials such as cost of chicks, brooding, feed, litter and vaccination etc. Production cost on the basis of per Kg live weight was calculated based on the expenditures, whereas the birds were sold on per Kg live weight basis. Finally profit/loss was calculated using these values on per Kg live weight basis.
 
Statistical analysis
 
Data collected was subjected to statistical analysis for the interpretation of results using analysis of variance (ANOVA) techniques with completely randomized design (CRD). Treatment means were compared by Least Significance Difference (Steel et al., 1996) test.

RESULTS AND DISCUSSION

Results revealed that addition of Saccharomyces cerevisiae (SC) at any level exhibited a significantly positive (P<0.05) effect on weight gain as compared to control group (Table 3). Study revealed significantly (P<0.05)  higher body weight gain in the birds of treatment group D containing SC at the rate of 1.5g/Kg of diet followed by groups C, B and E. Dietary supplementation of Saccharomyces cerevisiae significantly (P<0.05) improved body weight gain (Table 3). Improvement in weight gain may probably be due to improved digestion and absorption of nutrients (Oyofo et al., 1989b; Newman, 1994), perfection in intestinal lumen health (Bradley et al., 1995) and better digestibility of crude protein. These results confirmed the previous findings of Zhang et al., (2005a);  Angel et al., (2005); Nilson et al., (2004) and Santin et al., (2001) who reported that dietary inclusion of SC in the diets of broilers showed better body weight gain. Feeding 1.5 g yeast/Kg diet to the experimental birds improved their body weight gain but chicken fed higher level of yeast (2g/Kg diet) had similar body weight gain to those of control group (Table 3). These results suggested that yeast enhanced this parameter up to a level of 1.5 g/Kg diet, whereas its beneficial effects reduced when supplementation level exceeded this level, probably due to changes in activities of digestive tract. In consonance with the results of this study, Paryad and Mahmoudi (2008) observed improved body weight gain due to dietary inclusion of yeast at the rate of 1.5% of diet. The reason advocated that yeast culture contains yeast cells as well as metabolites such as organic acids, amino acids, peptide, oligosaccharides, aroma and flavour substances, and probably some unknown growth factors, which might have produced beneficial performance responses in animal production (Zhang et al., 2005a). Contrary to the findings of the present study, Bradley and Savage (1995) reported that the dietary inclusion of yeast products did not show any effect on performance in turkey poults. However, in the present study the effect of addition of yeast was tested in broilers diets. Therefore, the difference in the results of weight gain in these studies may be attributed to species difference. These findings are compatible with those observed by Zhang et al., (2005a) who reported that feed consumption was affected significantly in broilers fed diet supplemented with 1.5 % SC. The results of this study are similar to what was observed by Paryad and Mahmoudi (2008) when different levels of yeast culture were supplemented in the diets of broilers who observed improved feed intake at 1.5% of dietary inclusion level of yeast. Shareef et al. (2009) reported that baker’s yeast (Saccharomyces cerevisiae) supplementation into the diet of broilers at level of 1.0, 1.5 and 2.0%, significantly increased feed consumption of birds when compared to control group and the group in which baker’s yeast was added at 0.5%. Significantly (P<0.05) better FCR was documented in the birds of treatment group D using SC at the rate of 1.5g/Kg of diet followed by group C, E, B and A. The FCR of the birds of treatment group E, which used SC at the rate of 2.0g/kg diet, was the lowest amongst the treated groups (Table 3). Better FCR of the birds using the yeast culture may be attributed to the digestion of crude protein, which enhanced growth of the birds resulting in better efficiency of feed utilization. Furthermore, yeast cells as well as metabolites such as organic acids, amino acids, peptide, oligosaccharides, aroma and flavour substances, and probably some unknown growth factors are present in yeast culture which might have produced beneficial performance responses in production (Zhang et al., 2005b). Similar results were documented by Paryad and Mahmoudi (2008) who observed better FCR due to dietary inclusion of yeast upto1.5% of diet. The present results were agreed with the previous findings of various studies (Santin et al., 2001; Nilson et al., 2004; Angel et al., 2005; Zhang et al., 2005a). In agreement with the result of present study, Onifade et al., (1999) reported that SC enhanced efficiency of feed utilization. The results of this research are similar to those observed by Paryad and Mahmoudi (2008) who supplemented different levels of yeast culture in the diet of broilers and improved feed intake, body weight and efficiency of feed utilization was seen with 1.5% inclusion of yeast in feed. Yeast has been found to stimulate micro-organisms capable of modifying the gastrointestinal environment to improve health status and broiler performance (Dierick, 1989). Mode of action by which it showed better performance include changes in micro-flora, growth enhancement of nonpathogenic facultative anaerobic and gram positive bacteria forming lactic acid and hydrogen peroxide, suppression of growth of intestinal pathogens, enhancement of digestion and utilization of nutrients (Yeo and Kim, 1997). Due to proper managemental condition, skillful efforts, timely vaccination and prevention, literally no mortality was observed during the experimental period.
 

Table 3: Initial body weight (g), final body weight (g), weight gain (g), feed consumption (g) and feed conversion ratio of broilers fed rations supplemented with Saccharomyces cerevisiae.


        
The treatment group D having 1.5g/Kg SC manifested significantly (P<0.05) decreased blood glucose and total cholesterol level in the birds of treatment group D containing 1.5g/Kg SC while group C, B, E and A showed higher values in increasing order (Table 4). For both of these parameters significantly(P<0.05) higher values were observed in birds of treatment A (control) which was fed ration without SC and with maximum SC level as compared to other treatment groups showing the optimum values up to the level of 1.5g/Kg SC (Table 4). This reduced blood glucose level may be due to the suppressive effect of S. cerevisiae on glucagons, which otherwise increases blood glucose in chickens, thereby maintaining blood glucose homeostasis. The results of the present study agree with those observed by Gudev et al., (2008); Kannan et al., (2005) and Onifade et al., (1999) who stated that there was a decrease in blood glucose for chicks fed diets containing yeast. The results of the study also agree with those observed by Gudev et al., (2008) and Kannan et al., (2005) who stated that there was a decrease in plasma cholesterol in chicks fed diets containing yeast. It was concluded that yeast could contribute to regulate serum cholesterol concentrations by deconjunction of bile acids. However, emission of bile acids improves cholesterol production (precursor), more molecules are consumed for regaining of bile acids (De Smet et al., 1994). As an outcome of increased synthesis of bile acid, it may be expected that serum cholesterol level would be reduced. Klaver and Van Der Meer (1993) advised that co-precipitation with bile acids might be advantageous for reduction of serum cholesterol concentrations. Similarly, chickens fed diet containing 1.5% SC, showed decreased serum cholesterol concentration (Table 4) as compared to control group (Paryad and Mahmoudi, 2008). Results revealed no significant effect on hemoglobin of the birds of all treatment groups (Table 4). However, numerical values of Hb in the birds supplemented with SC @ 1.5g/Kg diet were apparently higher than those of control group (Table 4). This experiment showed no significant difference on the values of blood hemoglobin (Hb), packed cell volume (PCV), differential leukocyte count (DLC) i.e. heterophils count and lymphocytes count. However numerically highest values for all these parameters were manifested by group D holding 1.5g/Kg SC feed except for lymphocytes count in which control group showed numerically highest values than other yeast supplemented groups (Table 4). Normal limits of Hb, DLC and PCV are 9.48 g/dL, 65-80% and 33.05% respectively. The results of the study depicted the values of these parameters were within normal range in birds. This indicated that none of the treatment showed any effect upon concentration of these parameters, resulting in the value being in normal range. Therefore, Saccharomyces cerevisiae can be added in the diet of broilers without any harmful effect.
 

Table 4: Blood hematological mean values of glucose, cholesterol, Hb, PCV and DLC in broilers fed rations supplemented with Saccharomyces cerevisiae.

  
 
Economics of the experiment is shown in Table 5. The treatment diet D rendering 1.5 g/Kg SC reared the birds with minimum cost as compared to other groups including control. Feed cost per kg live weight was minimum in case of group D and the profit was found to be highest for the birds in group D. The results of the present study are in line with the findings of Paryad and Mahmoudi (2008) who reported that dietary inclusion of 1.5% SC was more beneficial in broilers. Zhang et al., (2005a) also reported a reduction in the cost of feed consumed at higher inclusion level of Saccharomyces cerevisiae.
 

Table 5: Economics of the birds.

CONCLUSION

Dietary inclusion of Saccharomyces cerevisiae, the best used yeast significantly (P<0.05) lowered blood cholesterol and glucose levels in broiler which are beneficial parameters to enhance broiler production. Improved feed intake, weight.

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