scholarly journals Response and Economic Efficiency of Broiler Chickens fed graded levels of Baker's Yeast (Saccharomyces cerevisiae) supplement

2021 ◽  
Vol 43 (2) ◽  
pp. 304-313
Author(s):  
W. Buba ◽  
T. S. Olugbemi ◽  
J. J Omage ◽  
S. Duru ◽  
A. O Iyiola-Tunji
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Body Weight ◽  
Weight Gain ◽  
Treatment Group ◽  
Economic Efficiency ◽  
Broiler Chickens ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Treatment Groups

Two hundred and fifty-five day-old Ross White strain broiler chicks were used to evaluate the Response and economic efficiency of broiler chickens fed graded levels of baker's yeast (saccharomyces cerevisiae) supplement during the harmattan season in the northern guinea savannah zone of Nigeria. There were five treatment groups for both starter and finisher phases. The experiment lasted for eight weeks. Each treatment group had three replicates with 17 birds per replicate and fifty-five birds per group in a completely randomized design (CRD). Treatments 1, 2, 3, 4 and 5 contained 0.0, 0.5, 1.0, 1.5 and 2.0% SC respectively. Results of the starter phase showed significant (P<0.05) differences in terms of final weight gain and feed conversion ratio (FCR). Treatment groups fed the control diet (0.0%), 0.5% and 1% SC had the best final body weight and body weight gain during the starter phase. The FCR was significantly (P<0.05) higher in the treatment group fed 0.5% SC during the starter phase. Mortality was higher (11.76%) in the control group compared to other treatment groups in the starter phase. During the finisher phase, treatment group fed 1.0% SC had significantly (P<0.05) higher final body weight, body weight gain and FCR. Apparent digestibility of crude protein, crude fibre, ether extract, ash, dry matter and nitrogen free extract were better in treatment groups containing SC. The economic efficiency results of this study indicated that the birds fed 1.0% SC were more profitable compared to those fed the control diet. The net profit of the treatment group fed 1.0% SC was N 650.01 compared to the control (N554.35). This study concluded that the optimum inclusion level of Baker's yeast (Saccharomyces cerevisiae) in the diet of broilers starter was 0.5% and 1.0% for finisher diet for improved performance in terms of weight gain and feed conversion ratio (FCR). It is suggested that broiler chicken farmers should be encouraged to include Baker's yeast in the diet of broiler chickens for improved weight productivity and better feed utilization.

scholarly journals Response and Economic Efficiency of Broiler Chickens fed graded levels of Baker's Yeast (Saccharomyces cerevisiae) supplement

2021 ◽  
Vol 43 (1) ◽  
pp. 304-313
Author(s):  
W. Buba ◽  
T. S. Olugbemi ◽  
J. J. Omage ◽  
S. Duru ◽  
A. O. Iyiola-Tunji
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Body Weight ◽  
Weight Gain ◽  
Treatment Group ◽  
Economic Efficiency ◽  
Broiler Chickens ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Treatment Groups

Two hundred and fifty-five day-old Ross White strain broiler chicks were used to evaluate the Response and economic efficiency of broiler chickens fed graded levels of baker's yeast (saccharomyces cerevisiae) supplement during the harmattan season in the northern guinea savannah zone of Nigeria. There were five treatment groups for both starter and finisher phases. The experiment lasted for eight weeks. Each treatment group had three replicates with 17 birds per replicate and fifty-five birds per group in a completely randomized design (CRD). Treatments 1, 2, 3, 4 and 5 contained 0.0, 0.5, 1.0, 1.5 and 2.0% SC respectively. Results of the starter phase showed significant (P<0.05) differences in terms of final weight gain and feed conversion ratio (FCR). Treatment groups fed the control diet (0.0%), 0.5% and 1% SC had the best final body weight and body weight gain during the starter phase. The FCR was significantly (P<0.05) higher in the treatment group fed 0.5%SC during the starter phase. Mortality was higher (11.76%) in the control group compared to other treatment groups in the starter phase. During the finisher phase, treatment group fed 1.0% SC had significantly (P<0.05) higher final body weight, body weight gain and FCR. Apparent digestibility of crude protein, crude fibre, ether extract, ash, dry matter and nitrogen free extract were better in treatment groups containing SC. The economic efficiency results of this study indicated that the birds fed 1.0% SC were more profitable compared to those fed the control diet. The net profit of the treatment group fed 1.0% SC was N 650.01 compared to the control (N554.35). This study concluded that the optimum inclusion level of Baker's yeast (Saccharomyces cerevisiae) in the diet of broilers starter was 0.5% and 1.0% for finisher diet for improved performance in terms of weight gain and feed conversion ratio (FCR). It is suggested that broiler chicken farmers should be encouraged to include Baker's yeast in the diet of broiler chickens for improved weight productivity and better feed utilization.

The use of β-glucan extracted from baker’s yeast (Saccharomyces cerevisiae) to increase non-specific immune system and resistence of tilapia (Oreochromis niloticus) to Aeromonas hydrophila

2013 ◽  
pp. 92
Author(s):  
Ida N Jamal ◽  
Reiny A Tumbol ◽  
Remy E.P Mangindaan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Immune System ◽  
Aeromonas Hydrophila ◽  
Phagocytic Activity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Randomized Design ◽  
The Difference ◽  
Motile Aeromonas Septicaemia

Motile Aeromonas Septicaemia disease (MAS) attacking tilapia has increased in recent years as a consequence of intensive aquaculture activities, which led to losses in aquaculture industry. The agent causing MAS disease is Aeromonas hydrophila. The disease can be controlled with the β-glucan. As immunostimulants, β-glucans can also increase resistance in farmed tilapia. Studies on the use of β-glucan extracted from baker's yeast Saccharomyces cerevisiae was intended to evaluate the non-specific immune system of tilapia that were challenged with Aeromonas hydrophila. The method used was an experimental method with a completely randomized design consisting of four treatments with three replicats. The dose of β-glucan used as treatments were 0 mg.kg-1 fish (Control), 5 mg.kg-1 fish (B), 10 mg.kg-1 fish (C) and 20 mg.kg-1 fish (D), each treatment as injected three times at intervals of 3 days, the injection volume of 0.5 ml/fish for nine days and resistance surveillance for seven days. The results showed that the difference in the amount of β-glucan and the frequency of the injected real influence on total leukocytes, phagocytic activity and resistance. Total leukocytes, phagocytic activity and resistance to treatment was best achieved by the administration of C a dose of  10 mg.kg-1 of the fish© Penyakit Motil Aeromonas Septicaemia (MAS) yang menyerang ikan nila mengalami peningkatan selama beberapa tahun terakhir sebagai konsekuensi dari kegiatan akuakultur intensif, yang menyebabkan kerugian dalam industri budidaya. Agen utama penyebab penyakit MAS adalah Aeromonas hydrophila. Untuk mengendalikan penyakit tersebut dapat dilakukan dengan pemberian β-glukan. Sebagai imunostimulan, β-glukan juga dapat  meningkatkan resistensi pada ikan nila yang dibudidayakan. Pengkajian mengenai pemanfaatan β-glukan yang diekstrak dari ragi roti Saccharomyces cerevisiae dimaksudkan untuk menguji sistem imun non spesifik ikan nila yang diuji tantang dengan bakteri Aeromonas hydrophila. Metode yang digunakan yaitu metode eksperimen dengan rancangan acak lengkap yang terdiri dari empat perlakuan dan tiga ulangan. Dosis β-glukan  yang digunakan sebagai perlakuan sebesar 0 mg.kg-1 ikan (Kontrol), 5 mg.kg-1 ikan (B), 10 mg.kg-1 ikan (C) dan 20 mg.kg-1 ikan (D), masing-masing perlakuan diinjeksi sebanyak 3 kali dengan interval waktu 3 hari selama 9 hari, volume injeksi 0,5 mL/ekor ikan dan pengamatan resistensi selama tujuh hari. Hasil penelitian menunjukkan perbedaan jumlah β-glukan dan frekuensi pemberian yang diinjeksikan memberikan pengaruh nyata terhadap total leukosit, aktivitas fagositosis dan resistensi. Total leukosit, aktivitas fagositosis dan resistensi terbaik dicapai pada perlakuan C dengan dosis 10 mg.kg-1 ikan©

scholarly journals Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 2 ◽  
Author(s):  
Antonio Alfonzo ◽  
Raimondo Gaglio ◽  
Marcella Barbera ◽  
Nicola Francesca ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Titratable Acidity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Total Titratable Acidity ◽  
Bread Production ◽  
Kinetics Of

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

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