EFFECT OF BAKER’S YEAST SUPPLEMENTATION ON CARCASS CHARACTERISTICS OF BROILER CHICKENS

Abstract

An experiment was conducted to evaluate the effect of baker’s yeast (saccharomyces cerevisiae) supplementation as probiotic in broiler chickens diet and its effect on carcass characteristics. Two hundred and fifty five day old chicks were used for the study. The birds were fed diets containing graded levels of saccharomyces cerevisiae (SC). There were five treatment groups for both starter and finisher phases. Each treatment group had three replicates with 17 birds per replicate and fifty one birds per group in a completely randomized design (CRD). Treatments 1, 2, 3, 4 and 5 contained 0, 0.5, 1.0, 1.5 and 2.0% SC respectively. The results of the study showed that dietary inclusion of SC had significant (P<0.05) effect on the primal cuts and abdominal fat. Treatment group supplemented with 1.0% SC had the best values for breast and thigh. The highest percentages of abdominal fat 4.26% was recorded in the control group compared to other treatment groups. It is concluded that 1% SC should be supplemented in broilers diet for better performance.