Effects of dietary yeast beta-1,3-1,6-glucan on growth performance, intestinal morphology and chosen immunity parameters changes in Haidong chicks

Abstract

Objective This study investigated the effects of 1,3-1,6 beta-glucan added to the diet of Haidong chicks reared under hypoxic conditions, to ascertain the growth performances, immunity and intestinal morphology changes. Methods A total of 750 chicks were divided into five groups and fed diets containing 0.5 g/kg, 1.0 g/kg, and 2.0 g/kg 1,3-1,6 beta-glucan from yeast (G1, G2, G3, respectively), 0.2 g/kg Taylor rhizomorph and a control feed. Results The body weight and body weight gain were higher in chicks fed 1,3-1,6 beta-glucan and Taylor rhizomorph than in control group. Feed conversion ratio significantly differed for G2 and G3 groups in comparison to control group. The relative weight of bursa was higher in G1, G2, and G3 groups. The white blood cells and lymphocytes were significantly increased in groups fed 1,3-1,6 beta-glucan. The immunoglobulin G of serum peak appeared in the G3 group. The villous height of the duodenum was higher in 1,3-1,6 beta-glucan feed groups. In the jejunum, the villous height was higher in G2 and G3 groups and crypt depth for all the groups fed β-glucan. At ileum level the villous height and crypt depth was higher for groups G1, G2, and G3. Conclusion The growth performance of Haidong chicks is improved when 10 and 20 g/kg 1,3-1,6 beta-glucan is included in the diet; hence, it is suggested that 1,3-1,6 beta-glucan be included in poultry diet to reduce and replace the use of antibiotics.

Effects of live yeast (Saccharomyces cerevisiae) as a substitute to antibiotic on growth performance, immune function, serum biochemical parameters and intestinal morphology of broilers

“…It was believed that live yeast may have a beneficial role on antibody production in host (Gao et al 2008;Shen et al 2009;Haldar et al 2011). Dietary inclusion of yeast-derived products could increase serum IgG in broilers (Ding et al 2019) which justified our current finding for serum immunity. Live yeast cell wall could produce some trophic substances and has a role as an immune cofactor (Wang et al 2017).…”

“…A recent study (Sousa et al 2019) reported that when broilers are fed with 6% yeast resulted higher body weight gain with lower FCR during the finisher period, but no differences were observed on feed intake in broilers. Similarly, inclusion of yeast-derived products in broilers diets could improve body weight gain and FCR (Ding et al 2019). In addition, higher ADG and lower FCR were also recorded in layer chicks fed with live yeast cell wall from one day to 60 days of evaluation period (Gurbuz et al 2011).…”

“…Live yeast has a role to reduce gut pH via production of a wide range of organic acids resulting in acidic environment in the intestine and ultimate inhibition in the growth of pathogenic bacteria in the intestine (Ogbuewu et al 2019). Furthermore, the cell wall component of live yeast, especially beta glucans, may have a role to enhance immune function via producing natural antibodies in swine and chickens (Shen et al 2009;Wang et al 2017;Ding et al 2019). Immune-suppression, caused by infections, has huge economic importance in the poultry industry, due to the poor response to vaccines and overall performance (Umar et al 2017).…”

Use of brewer’s yeast (Saccharomyces cerevisiae) in broiler feeds to replace corn gluten meal with or without probiotic additives

“…Aghdamshahriar et al (2006) indicated that the use of yeast (S. cerevisiae) with 60 percent replacement of fish meal protein could improve broilers GP. Gao et al (2017) and Ding et al (2019) reported that the inclusion of yeast culture or yeast-derived products in broilers diets could improve BWG and FCR. Likewise, Zhang et al (2019) noted that the dietary supplementation of 0.8% to 1% yeast culture (S. cerevisiae) increased average daily gain, but decreased FCR.…”

“…Gao et al (2017) and Ding et al (2019) reported that the inclusion of yeast culture or yeast-derived products in broilers diets could improve BWG and FCR. Likewise, Zhang et al (2019) noted that the dietary supplementation of 0.8% to 1% yeast culture (S. cerevisiae) increased average daily gain, but decreased FCR. In another research by Sousa et al (2019) described that when broilers are fed with 6% yeast resulted in higher BWG with lower FCR during the finisher period, but no differences were detected on FI in broilers.…”