Dietary Supplementation of Mixed Yeast Culture Derived from &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; and &lt;i&gt;Kluyveromyces maxianus&lt;/i&gt;: Effects on Growth Performance, Nutrient Digestibility, Meat Quality, Blood Parameters, and Gut Health in Broilers

Sun, Haoyang; Kim, Inho

doi:10.2141/jpsa.0180052

Cited by 22 publications

(21 citation statements)

References 31 publications

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“…A combination of yeastderived carbohydrates and probiotics increased BWG of pullets (Yitbarek et al, 2015). Yang et al (2018) reported that Lactobacillus plantarum had antibacterial activity and affected nutrient digestibility, whereas β-glucan and chitin content in Saccharomyces cerevisiae inhibited the growth of pathogenic bacteria in the intestine (Anwar et al, 2017), and improved the intestinal health (Sun & Kim, 2019).…”

Section: Tasj-30494_revised By Authormentioning

confidence: 99%

Intestinal Morphology, Energy Availability, and Growth Performance of Broilers Treated with the Combination of Probiotic and Inulin

Julendra

Sofyan

Istiqomah

et al. 2021

Trop. Anim. Sci. J.

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Probiotic and prebiotic or their combinations can potentially function as an alternative to antibiotics growth promoters (AGPs) for broiler. This study was designed to investigate the growth performance, intestinal microstructure, and nutrients digestibility of broilers administered with probiotics of Lactobacillus plantarum AKK30 and Saccharomyces cerevisiae B18 in combination with inulin. A total of 275 male chickens (initial bodyweight of 47±0.05 g) were reared for growth performance evaluation. At the 32-d-old, 25 male chickens were necropsied for intestinal microstructural analysis, while the other 25 male chickens were selected for evaluation of digestibility (body weight= 1525±0.08 g). Treatments of probiotics in combination with different levels of inulin consisted of control with probiotics without inulin (S0), probiotics with 0.5% of inulin (S1), probiotics with 1.0% of inulin (S2), probiotics with 1.5% of inulin (S3), and commercial probiotics without inulin (Sc), which were arranged in a completely randomized design with five replications. Results showed that body weight gain and performance index in broilers treated prebiotics in combination with 0.5% inulin (S1), 1% inulin (S2), and commercial probiotic without inulin (Sc) were significantly higher (p<0.05) than those in control broiler chickens that were treated with probiotics without inulin. Feed intake showed no differences among treatments, whereas feed conversion ratios in broiler chickens treated with the commercial probiotics (Sc) or probiotics in combination with inulin at 0.5% (S1) and 1.0% (S2) were lower than control chickens. Metabolizable energy, nitrogen retention, and villi height in chickens treated with probiotics in combination with 0.5% inulin (S1) and 1.0% inulin (S2) were higher than those in the control group. In conclusion, the administration of probiotic combined with inulin at the level of either 0.5 or 1.0% improves broiler performance, intestinal microstructure, and nutrients digestibility.

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Section: Tasj-30494_revised By Authormentioning

confidence: 99%

Intestinal Morphology, Energy Availability, and Growth Performance of Broilers Treated with the Combination of Probiotic and Inulin

Julendra

Sofyan

Istiqomah

et al. 2021

Trop. Anim. Sci. J.

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“…The addition of YC at 2.5 g/kg activates macrophages, thereby increasing lysozyme content in the serum of laying hens, thus contributing to their resistance of pathogenic bacteria and enhancing their immunity ( Gao et al, 2008 ). Further, studies have also reported that this immunity induced by YC is passed on to offspring and reduces symptoms of coccidiosis infection ( Lu et al, 2019 ; Sun and Kim, 2019 ). In addition, some previous studies have shown that YC administration positively affects poultry laying performance and intestinal health ( Zhang J.C. et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Yeast Culture Improves Egg Quality and Reproductive Performance of Aged Breeder Layers by Regulating Gut Microbes

et al. 2021

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This study aimed to investigate the effects of dietary yeast culture (YC) supplementation on egg production, egg quality, reproductive performance, immune functions, antioxidant capacity, and intestinal microbial structure of aged hens. A total of 224 Hy-Line Brown layers (54 weeks old) were randomly assigned to two dietary treatments. The control group was fed a basal diet and the YC group was supplemented with YC at 2.0 g/kg of their diet. Each group had seven replicates with 16 hens each. The study was conducted over a period of 8 weeks. Results indicated that YC addition had no significant effect on laying performance. However, it significantly improved egg quality and hatching rate, enhanced ileum crude fat digestibility, increased the serum parameters of lysozyme (LZM) and total antioxidation capacity (T-AOC) (P < 0.05), and reduced serum aspartate aminotransferase (AST) levels (P < 0.05). Using 16S rRNA analysis, we found that addition of YC significantly altered ileum microbial composition. Linear discriminant analysis of effect size (LEfSe) showed significant enrichment of Bacilli and Lactobacilli in the YC group. PICRUSt analysis of the ileal microbiota found that glutathione metabolism, ubiquinone, and other terpenoid-quinone biosynthesis and lipopolysaccharide biosynthesis protein pathways were highly enriched in the YC group compared with the basal diet group. In summary, the addition of YC can improve egg quality, immune functions, antioxidant capacity, reproduction efficiency, and digestive absorption by increasing the abundance of Lactobacilli and Bacilli. Furthermore, it also improves the biosynthesis of lipopolysaccharide proteins, glutathione metabolism, and the synthesis of ubiquinone and other terpenoid-quinone metabolic pathways.

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“…Dietary YC supplementation in sows increased the milk lactose, protein and DM content, and changed the fecal microbiota of sows, resulting in improved growth performance of piglets [ 9 , 10 ]. Sun et al [ 11 ] reported that mixed yeast culture supplementation increased body weight gain, digestibility of dry matter, and population of Lactobacillus in broilers. These results suggest that yeast and yeast products have important effects on intestinal health and microbial flora.…”

Section: Introductionmentioning

confidence: 99%

Effects of Yeast Culture Supplementation in Wheat–Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing–Finishing Pigs

Lin

et al. 2022

Animals

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The aim of this study was to investigate the effects of yeast culture (Saccharomyces cerevisiae) supplementation on the growth performance, meat quality, gut health, and microbiota community of growing–finishing pigs. A total of 45 growing–finishing pigs were randomly allocated to three treatments: a corn–soybean-based diet (CON, n = 15), a wheat–rice-based diet (GRA, n = 15), and GRA supplemented with 500 mg/kg yeast culture (YC, n = 15). The results show that compared to the CON group, the GRA group exhibited no significant differences in feed intake, daily gain, or feed conversion ratio, but had significantly reduced feed cost per kilogram BW gain of the finishing pigs (p < 0.05). Compared to that of the CON group, the GRA and YC groups showed an increase in the dressing percentage (p < 0.1). The meat color redness of the YC group increased (p < 0.1), whereas the b* value at 24 h decreased (p < 0.1). Meanwhile, the addition of YC significantly increased total superoxide dismutase activity on day 30 and catalase activity on day 60 (p < 0.05), and decreased serum urea nitrogen content on day 60 (p < 0.05). Furthermore, YC supplementation increased the gene expression of the duodenal anti-inflammatory factor IL-10 (p < 0.05), while it significantly decreased the gene expression of the ileal pro-inflammatory factor IL-8 (p < 0.05). The intestinal microbial identification results show that compared to the CON group, the YC group showed an increase in the relative abundances of Lactobacillus, Streptococcus, and Clostridium in the colon, and a decrease in the relative abundances of Bacteroidea, Clostridae, and Prevotella in the cecum. In conclusion, the growth performance of pigs on a wheat–rice-based diet was similar to that of pigs on a corn–soybean-based diet. Supplementation of 0.5% YC in the wheat–rice-based diet could improve the dressing percentage and meat color of growing–finishing pigs, which might be due to the increase in nitrogen utility and antioxidant capacity, and the improvement of the immune system and changes in microbiota communities.

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Dietary Supplementation of Mixed Yeast Culture Derived from <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces maxianus</i>: Effects on Growth Performance, Nutrient Digestibility, Meat Quality, Blood Parameters, and Gut Health in Broilers

Cited by 22 publications

References 31 publications

Intestinal Morphology, Energy Availability, and Growth Performance of Broilers Treated with the Combination of Probiotic and Inulin

Intestinal Morphology, Energy Availability, and Growth Performance of Broilers Treated with the Combination of Probiotic and Inulin

Yeast Culture Improves Egg Quality and Reproductive Performance of Aged Breeder Layers by Regulating Gut Microbes

Effects of Yeast Culture Supplementation in Wheat–Rice-Based Diet on Growth Performance, Meat Quality, and Gut Microbiota of Growing–Finishing Pigs

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