Saccharomyces cerevisiaeas a probiotic feed additive to non and pseudo‐ruminant feeding: a review

Abstract

The production of livestock and poultry faces major challenges to meet the global demand for meat and dairy products and eggs due to a steady increase in the world’s population and the ban of antibiotics in animal production. This ban has forced animal nutritionists to seek for natural alternatives to antibiotics. In this context, the yeast Saccharomyces cerevisiae has received considerable attention in the last decade. It has been reported that feed supplementation with live yeast cells improve feed efficiency, enhance feed digestibility, increase animal performance, reduce the number of pathogenic bacteria, improve animal health and reduce the negative environmental impacts of livestock production. The current review sheds light on the effects of the use of live S. cerevisiae cells in the diets of nonruminant and pseudo‐ruminant’s animals and the mechanisms by which they exert its effects. This review work revealed that the addition of S. cerevisiae in poultry feed causes a phenomenon called competitive exclusion of pathogenic bacteria capable of causing disease adhere to the yeast surface, and so removing a large amount of harmful micro‐organisms and allowing the Animal defend more effectively, the production of antimicrobial agents, the balancing the gut microbiota and stimulation of host adaptive immune system and improving gut morphological structure, thus these benefits are reflected on the overall poultry health. In addition, in the presence of live S. cerevisiae cells, the immunity of rabbits was improved due to the high number of white blood cell. In addition, apparent digestibility of acid and neutral detergent fibre was improved in horses and rabbits. Saccharomyces cerevisiae in pig diets augment mucosal immunity by increasing IgM and IgA activity against pathogens, enhance intestinal development and function, adsorb mycotoxins, modulate gut microbiota and reduce postweaning diarrhoea.

Impact of Yeast-Derived β-Glucans on the Porcine Gut Microbiota and Immune System in Early Life

“…As recently reviewed by Atanasov et al, several fungal polysaccharides, including yeast-derived β-glucans, are already being sold as commercial products due to their high bio-activity [ 18 ]. In the last few decades, a small number of studies investigated the effects of yeast-derived products on the intestinal health of pigs [ 19 ]. In a recent study that used an autolyzed dried yeast cell product, no effects were shown on caecal microbiota composition [ 20 ].…”

Effects of Yeast Addition to the Diet of Japanese Quails on Growth Performance, Selected Serum Parameters and Intestinal Morphology as well as Pathogens Reduction

“…Saccharomyces cerevisiae (also known as 'baker's yeast') is considered as one of the most yeast species that are added to dietary formulations in poultry diets (Duarte et al, 2012). Saccharomyces cerevisiae contain substantial levels of digestible proteins, vitamins, magnesium, zinc and its wall have many characteristics such as polysaccharides α-D-mannan, chitin and β-D-glucan RESEARCH ARTICLE (Elghandour et al, 2019) which play an important role in microbial balance in intestine towards beneficial organisms. Furthermore, proliferation of tissues in intestine and lymphocytes with a rapid cell turnover depend mostly on dietary nucleotides where de novo synthesis of nucleotides cannot meet their demand (Alizadeh et al, 2016).…”

Titration of supplemental Bacillus subtilis subsp. subtilis American Type Culture Collection PTA-125135 to broiler chickens fed diets of 2 different metabolizable energy concentrations

“…The cell wall of S. cerevisiae has been shown to induce trophic effects on the intestinal mucosa of broilers, increase body weight gain, and improve feed efficiency ( Santin et al., 2001 ). Similarly, a recent review ( Elghandour et al., 2019 ) has discussed the application of live S. cerevisiae in poultry diets, whereby the organism improves feed efficiency and increases growth performance by causing competitive exclusion of pathogenic bacteria and stimulating the host immune system. In US patent 6,524,574, Spangler et al.…”