<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The study was conducted on 112 broiler chickens fed for 35 and 37 days with various levels of distiller’s yeast in diets – 3% in starter, 6% in grower, and 9% in finisher feeds. The results showed that as the level of distiller’s dried yeast in the broiler diets increased, the total number of bacteria in the mucosa of the small intestine, cecum, and colon decreased, including mainly <italic>Enterobacteriaceae, Enterococcus</italic>, and <italic>E. coli.</italic> The addition of 9% yeast to the diet significantly reduced the abundance of <italic>Lactobacillus</italic> sp. in the intestinal mucosa of broiler chickens. There was no significant effect of the level of distiller’s dried yeast in the diet of broiler chickens on carcass quality, pH, water holding capacity, sensory characteristics, and macronutrient and micronutrient content in breast muscle. On the other hand, there was a significant effect of the analyzed distiller’s yeast on color characteristics and basic chemical composition of breast muscle. The highest lightness (L*), yellowness (b*), and chroma (C*) and the lowest dry matter content were found in the meat of chickens receiving 6% and 9% distiller’s dried yeast in their diets. The results of the study indicate that for the best results in terms of carcass and meat quality, the optimal content of the analyzed yeast in the diet of broiler chickens should not exceed 3%.</p>
</abstract>

The study was conducted on 112 broiler chickens fed for 35 and 37 days with various levels of distiller’s yeast in diets – 3% in starter, 6% in grower, and 9% in finisher feeds. The results showed that as the level of distiller’s dried yeast in the broiler diets increased, the total number of bacteria in the mucosa of the small intestine, cecum, and colon decreased, including mainly Enterobacteriaceae, Enterococcus, and E. coli. The addition of 9% yeast to the diet significantly reduced the abundance of Lactobacillus sp. in the intestinal mucosa of broiler chickens. There was no significant effect of the level of distiller’s dried yeast in the diet of broiler chickens on carcass quality, pH, water holding capacity, sensory characteristics, and macronutrient and micronutrient content in breast muscle. On the other hand, there was a significant effect of the analyzed distiller’s yeast on color characteristics and basic chemical composition of breast muscle. The highest lightness (L*), yellowness (b*), and chroma (C*) and the lowest dry matter content were found in the meat of chickens receiving 6% and 9% distiller’s dried yeast in their diets. The results of the study indicate that for the best results in terms of carcass and meat quality, the optimal content of the analyzed yeast in the diet of broiler chickens should not exceed 3%.

Effect of distiller’s dried yeast on selected microbiotic fractions and the carcass and meat quality of broiler chickens

Department of Animal Nutrition and Feed Science

Wrocław University of Environmental and Life Sciences

Department of Applied Microbiology and Human Nutrition Physiology

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The study was conducted on 112 broiler chickens fed for 35 and 37 days with various levels of distiller’s yeast in diets – 3% in starter, 6% in grower, and 9%...

Effect of distiller’s dried yeast on selected microbiotic fractions and the carcass and meat quality of broiler chickens

Online veröffentlicht: 10. Mai 2024

Seitenbereich: -

Eingereicht: 23. Jan. 2024

Akzeptiert: 29. Apr. 2024

DOI: https://doi.org/10.2478/aoas-2024-0059

Schlüsselwörter
chicken, microbiota, slaughter value, meat quality, chemical composition

© 2024 Artur Rybarczyk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Effect of distiller’s dried yeast on selected microbiotic fractions and the carcass and meat quality of broiler chickens

Online veröffentlicht: 10. Mai 2024

Seitenbereich: -

Eingereicht: 23. Jan. 2024

Akzeptiert: 29. Apr. 2024

DOI: https://doi.org/10.2478/aoas-2024-0059

Schlüsselwörterchicken, microbiota, slaughter value, meat quality, chemical composition

© 2024 Artur Rybarczyk et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
chicken, microbiota, slaughter value, meat quality, chemical composition