The Nutritive Value of Yeast Grown on Hydrocarbon Fractions for Broiler Chicks

Waldroup, P. W.; Hillard, C. M.; Mitchell, R. J.

doi:10.3382/ps.0501022

Cited by 32 publications

(12 citation statements)

References 10 publications

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“…However 15 and 20% baker's yeast in quail (up to 35 days of age) diets (Şehu et al 1997) and 15% yeast protein produced from molasses in broiler diets (Daghir and Abdul-Baki 1977) significantly depressed growth. Waldroup et al (1971) explained the reduction in body weight of broilers fed diets containing more than 15% yeast by the reduction in the palatability of diets rich in yeast and the reduction in feed intake due to the powdery nature of yeast. The values for feed intake and protein intake were not significantly affected by dietary treatments over the 14 week period.…”

Section: Resultsmentioning

confidence: 97%

“…Yeast obtained as an agricultural byproduct or produced industrially was utilized in poultry diets as a protein source but its level of inclusion in practical diets varied widely from 5 to 30% in different studies (Waldroup et al 1971;Önol and Yalçın 1995;Şehu et al 1997). Some studies were carried out on yeast for broilers (Yalçın et al 1993), quails up to 35 days of age (Şehu et al 1997) and laying hens (Shyam Sunder et al 1990;Önol and Yalçın 1995) but there are no published reports on the feeding value of baker's yeast for laying quails as we know.…”

Section: Introductionmentioning

confidence: 98%

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Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Yalçın

Oğuz

Güçlü

2008

Trop Anim Health Prod

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This study was conducted to investigate the effects of dietary dried baker's yeast on laying performance, egg traits and some blood parameters of quails. In the experiment a total of 342 Japanese quails (Coturnix coturnix japonica) aged ten weeks were equally divided into six groups of 57 (three replicates of 19 quails each). Six levels (0, 4, 8, 12, 16 and 20%) of dried baker's yeast were included in isonitrogenous and isocaloric diets. The experimental period lasted 14 weeks. At the end of the experiment, there were no significant differences among the groups in body weight, feed intake, protein intake, egg production, feed efficiency, egg yolk index and egg haugh unit. Blood serum levels of total protein, triglyceride and cholesterol were not affected by dietary dried baker's yeast. Diets containing 4 and 8% of dried baker's yeast increased the egg weight significantly (p < 0.01). The inclusion of dried baker's yeast at the level of 20% to the diets reduced egg shell thickness and egg albumen height. It is concluded that dried baker's yeast can be used up to 16% in the diets of laying quails without adverse effects on the measured parameters.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 98%

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Yalçın

Oğuz

Güçlü

2008

Trop Anim Health Prod

View full text Add to dashboard Cite

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“…However, Daghir and Abdul-Baki (1977) observed a growth depression when one-third of the soyabean meal and all the fish meal were replaced by 10% molasses-grown yeast and this was attributed to the deficiency or poor availability of methionine in the yeast. Waldroup et al (1971) also reported that the reduction in body weight of broilers fed diets containing more than 15% yeast was explained by the reduction in feed intake and the reduction in the palatability of diets rich in yeast due to the powdery nature of yeast.…”

Section: Resultsmentioning

confidence: 99%

“…Shannon and McNab (1972) have shown that n-paraffin yeast can be used successfully at levels up to 10% in broiler starter diets and up to 20% in broiler finisher diets. At higher inclusion rates, however, there was a decreased growth rate and poorer performance (Waldroup et al, 1971;Daghir and Abdul-Baki, 1977;Oguntona et al, 1983). There is no published study about the usage of dried brewing yeast (Saccharomyces cerevisiae) in laying quail diets to our knowledge.…”

Section: Introductionmentioning

confidence: 92%

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Yalçın

Erol

Özsoy

et al. 2008

Animal

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This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters. A total of 240 Japanese quails (Coturnix coturnix japonica) aged 10 weeks were randomly allocated into one control group and three treatment groups. Each group was divided into five replicates as subgroups, comprising 12 quails each. Dried brewing yeast (Saccharomyces cerevisiae) was used at the levels of 1.5%, 3.0% and 4.5% in the diets of the first, second and third treatment groups, respectively. Soyabean meal was replaced with dried brewing yeast. The diets were formulated to be isocaloric and isonitrogenous. The experimental period lasted 18 weeks. Dietary treatments did not significantly affect body weight, daily feed intake, daily protein intake, egg production, egg weight, feed efficiency, mortality, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, the percentages of egg shell, albumen and yolk, excreta moisture and small intestinal pH. Inclusion of 3% and 4.5% dried brewing yeast in diets reduced egg yolk cholesterol concentration as mg per yolk and mg per g yolk ( P , 0.01). Blood serum cholesterol of groups fed diets with dried brewing yeast was significantly lower ( P , 0.01) than that of the control group. Feeding diets containing 3.0% and 4.5% dried brewing yeast resulted in significant increases ( P , 0.01) in blood serum levels of total protein, alanine aminotransferase at the end of the experiment. Blood serum levels of uric acid, triglyceride, aspartate aminotransferase and alkaline phosphatase were not affected by dietary dried brewing yeast. It is concluded that dried brewing yeast can be used up to 4.5% in the diets of laying quails without adverse effects on the measured parameters.

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“…Most studies of the use of SCP in chick diets report growth depression when the dietary content exceeds 100 or 150 g/kg, and the highest concentrations still yielding optimal performance appear to range from 75 to 100 g/kg Van Weerden et al, 1970;Waldroup et al, 1971;Shannon and McNab, 1972;D'Mello, 19736;Edwards and Duthie, 1973;Woodham and Deans, 1973;Tiews etal, 1974;Vogt et al, 1974Vogt et al, , 1975Erbersdobler etal, 1975;D'Mello and Acamovic, 1976;Daghir and Abdul-Baki, 1977;Hewitt and Labib, 1978). The results obtained in the present study were even more extreme, possibly because of the intentional use of suboptimal protein concentrations, or perhaps due to the specific composition of our diets, e.g., lack of fishmeal (Daghir and Abdul-Baki, 1977).…”

Section: Growth Performancementioning

confidence: 97%

Evaluation of methanol‐grown bacteria and hydrocarbon‐grown yeast as sources of protein for poultry: Studies with young chicks

Plavnik

Bornstein

Hurwitz

1981

British Poultry Science

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The Nutritive Value of Yeast Grown on Hydrocarbon Fractions for Broiler Chicks

Cited by 32 publications

References 10 publications

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails

Evaluation of methanol‐grown bacteria and hydrocarbon‐grown yeast as sources of protein for poultry: Studies with young chicks

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