Effect of yeast culture (Saccharomyces cerevisiae) supplementation on growth performance, blood metabolites, carcass traits, quality, and sensorial traits of meat from pigs under heat stress

Dávila-Ramírez, J. L.; Carvajal-Nolazco, M.R.; López-Millanes, M.J.; González‐Ríos, Humberto; Celaya‐Michel, Hernán; Sosa-Castañeda, Jesús; Barrales-Heredia, Susana Marlene; Moreno-Salazar, Sergio Francisco; Barrera-Silva, Miguel Ángel

doi:10.1016/j.anifeedsci.2020.114573

Cited by 11 publications

(20 citation statements)

References 26 publications

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“…In agreement with our results, Dávila-Ramírez et al. (2020) reported an improvement in ADWG and FC ratio when S. cerevisiae (N. Strain 7907) (0.2-0.3%) was added to weanling pigs feed.…”

Section: Discussionsupporting

confidence: 92%

“…On the other hand, in the present work, the blood metabolite levels were maintained with the addition of yeasts. Similarly, Dávila-Ramírez et al. (2020) demonstrated that levels of leukocytes, lymphocytes, monocytes, erythrocytes, haemoglobin, haematocrit, mean corpuscular volume, MCHC, and AED did not exhibit changes with S. cerevisiae N .…”

Section: Discussionmentioning

confidence: 85%

See 1 more Smart Citation

Respiratory tract clinometry, fat thickness, haematology and productive parameters associated with direct-fed microbials used as growth promoter antibiotic alternative in weaned piglets

Magnoli

Parada

Torre

et al. 2022

Veterinary and Animal Science

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“…In agreement with our results, Dávila-Ramírez et al. (2020) reported an improvement in ADWG and FC ratio when S. cerevisiae (N. Strain 7907) (0.2-0.3%) was added to weanling pigs feed.…”

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 85%

Respiratory tract clinometry, fat thickness, haematology and productive parameters associated with direct-fed microbials used as growth promoter antibiotic alternative in weaned piglets

Magnoli

Parada

Torre

et al. 2022

Veterinary and Animal Science

View full text Add to dashboard Cite

“…Similar results have reported the inclusion in the diet of S. cerevisiae [156] and mixture Pediococcus acidilactici and S. cerevisiae [157]. Other studies showed that yeast products or culture improved the meat quality of broilers and pigs by decreasing the yellowness and stabilizing the pH of meat [102,158,159]. However, the study of fresh quail meat observed an increased pH value with the probiotic treatment in the diet of groups T4 (B. toyonensis-BT) for T6 (B. bifidum; 6.71-6.83) and decreased for T2 (lowest level of BT, pH 6.02) in comparison with the control (6.31) and the remaining groups (6.33-6.43) [143].…”

Section: Meat Qualitysupporting

confidence: 73%

Use of Additives and Evaluation of the Quality of Broiler Meat

Soares¹,

Silva²

2022

Broiler Industry

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In the poultry industry, the demand for safe and quality meat in the market has increased considerably. The type of feed used and the management of poultry have a significant impact on the safety and quality characteristics of poultry meat. The use of additives that increase productivity and improve meat quality has generated much research. Nanoparticles, prebiotics, and probiotics have been used as growth promoters to increase and improve growth rate, performance, immunity, resistance to pathogens, as well as to improve meat quality. The type and level of these additives incorporated in the diets influence the animal’s development and meat quality parameters. The aim of the study was to report the results of scientific research on the use of food additives used in broiler nutrition and their effect on meat quality.

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“…Similarly, previous studies showed that yeast products or culture improved meat quality of broilers and pigs by decreasing the yellowness and stabilizing the pH of meat. 11,12,37 In addition, supplementing probiotics in basal diets had beneficial effects on meat quality of broilers. 38,39 By contrast, Zhang et al 40 found that dietary brewer's yeast hydrolysate had no effects on meat quality of finishing pigs; the reasons for such a discrepancy in the results might be the kinds of animals, raising environment and diet.…”

Section: Discussionmentioning

confidence: 99%

Effects of yeast hydrolysate on growth performance, serum parameters, carcass traits, meat quality and antioxidant status of broiler chickens

Wang

Cheng

et al. 2021

J Sci Food Agric

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BACKGROUND Yeast hydrolysate (YH) has multiple salutary biological activities. Nevertheless, the application of YH in broiler production is limited. This study was conducted to evaluate the protective effects of YH derived from Saccharomyces cerevisiae by exploring growth performance, serum parameters, organs relative weight, carcass traits, meat quality and antioxidant status of broilers. RESULTS Supplementing YH linearly and quadratically improved (P < 0.05) body weight gain and gain‐to‐feed ratio compared to that in the control group. Triglycerides, low‐density lipoprotein cholesterol and total cholesterol in serum, the decline in pH and cooking loss of breast muscle, and malonaldehyde concentration in serum and liver were decreased linearly and/or quadratically by YH (P < 0.05), whereas high‐density lipoprotein cholesterol in serum, superoxide dismutase (SOD) and glutathione peroxidase (GSH‐Px) activities in serum, GSH‐Px activity in liver, glutathione content in serum and liver, eviscerated yield rate and chest muscle yield, and the relative weight of spleen and liver were linearly and/or quadratically increased (P < 0.05). Moreover, YH enhanced the mRNA levels of nuclear factor erythroid 2‐related factor 2, heme oxygennase‐1 (HO‐1), GSH‐Px1 and SOD1 (linear and/or quadratic, P < 0.05). CONCLUSION Dietary YH beneficially affected growth performance, serum parameters, organ relative weight, carcass traits, meat quality and antioxidant status in broilers, indicating its potential application as a promising feed additive in broiler production. © 2021 Society of Chemical Industry.

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Effect of yeast culture (Saccharomyces cerevisiae) supplementation on growth performance, blood metabolites, carcass traits, quality, and sensorial traits of meat from pigs under heat stress

Cited by 11 publications

References 26 publications

Respiratory tract clinometry, fat thickness, haematology and productive parameters associated with direct-fed microbials used as growth promoter antibiotic alternative in weaned piglets

Respiratory tract clinometry, fat thickness, haematology and productive parameters associated with direct-fed microbials used as growth promoter antibiotic alternative in weaned piglets

Use of Additives and Evaluation of the Quality of Broiler Meat

Effects of yeast hydrolysate on growth performance, serum parameters, carcass traits, meat quality and antioxidant status of broiler chickens

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