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

Abstract

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.

Effects of yeast hydrolysate supplementation on intestinal morphology, barrier, and anti-inflammatory functions of broilers

“…The growth performance might be affected by many factors. Referring to our previous study, dietary YH supplementation enhanced intestinal digestive enzyme activities, antioxidant, and immune function of broilers [ 19 , 20 ]. Moreover, we could conclude that the positive effects of YH on growth performance might be also related to the improvement of intestinal morphology, barrier and anti-inflammatory functions of broilers based on this study.…”

“…However, the existing literature on YH has mainly studied ruminants, pigs or aquatic animals, little information is available regarding the effects of YH supplementation in broilers, especially in terms of intestinal development and health. According to our previous study, we have found that YH supplementation had beneficial effects on growth performance, intestinal antioxidant, and immune functions of broilers [ 19 , 20 ]. To explore further, this study aimed to evaluate different levels of YH addition on intestinal morphology, barrier, and anti-inflammatory functions of broilers, which might provide evidence for the scientific application of YH in broilers production.…”

Use of Additives and Evaluation of the Quality of Broiler Meat

“…However, some studies observed that heat stress increases drip and cooking loss [79,144] of the breast meat [167]. In contrast, lower cooking loss was observed in S. cerevisiae supplement diet [155], and lower drip and cooking losses of broiler breast muscles were observed when using the probiotic in broiler [133,160]. An increase in drip loss in broiler muscle under heat stress has been attributed to protein denaturation or loss of protein functions due to a rapid decline in pH when carcass temperature is high [144,164].…”

“…The decreased pH relates to the generation of lactic acid through the anaerobic pathway, and probably promotes the denaturation of myofibrillar proteins, and reduces the ability of these proteins to maintain water [154]. Wang et al [155] observed the decline in pH, however, pH24h (6.01) was increased by S. cerevisiae supplementation in relation with the control (5.80). Similar results have reported the inclusion in the diet of S. cerevisiae [156] and mixture Pediococcus acidilactici and S. cerevisiae [157].…”

“…The MDA concentration shows the intensity of the lipid peroxidation rate in the body and indirectly shows the degree of damage by tissue peroxidation [155]. Some studies have reported an antioxidant effect of probiotic feeding on lipid oxidation, suggesting that the improved meat quality might be closely connected with its enhanced antioxidant capacity by yeast supplementation in broilers [110,133,135,155,156,160,169,170,180]. Thus, it can improve the quality parameters of broiler meat under heat stress.…”