EFFECT OF BAKER’S YEAST (SACCHAROMYCES CEREVISIAE) SUPLEMENTATION AS PROBIOTIC ON AMINO ACID PROFILE OF BROILER CHICKENS
DOI:
https://doi.org/10.51791/njap.vi.7718Keywords:
Baker’s yeast, Probiotic, amino acid, broilers, meat qualityAbstract
An experiment was conducted to evaluate the effect of baker’s yeast (Saccharomyces cerevisiae) suplementation as probiotic on amino acid profile of broiler chicken. 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. Significant (P<0.05) differences were observed among the treatment groups; though the amino acid profiles of the groups treated with SC were higher than the control. It was concluded that supplementation of Baker’s yeast in the diet of broiler chicks (0-8weeks) improved the amino acid profile of the meat. It was therefore recommended that SC should be included at 1% level in broiler diet for better meat quality.
