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Effects of Dietary Saccharomyces cerevisiae on Growth Performance and Meat Quality in Broilers  

A. W. Zhang (Department of Animal Science, Chungnam National University)
Lee, B. D. (Department of Animal Science, Chungnam National University)
H. R. Oh (Department of Animal Science, Chungnam National University)
Lee, S. K. (Department of Animal Science, Chungnam National University)
G. H. An (Department of Food Technology, Chungnam National University)
Publication Information
Korean Journal of Poultry Science / v.31, no.1, 2004 , pp. 1-7 More about this Journal
Abstract
An experiment was conducted to investigate whether Saccharomyces cerevisiae(S. cerevisiae) could improve the growth performance and meat quality of broiler chicks. Day old 160 male broiler chicks were fed one of the two experimental diets without (0.0 %) or with S. cerevisiae (3.0 %) for five wks. Each treatment consisted of eight cages with 10 chicks per cage. Feed and water were provided ad libitum. Although not significant, BW gains of S. cerevisiae fed chicks tended to increase during 4∼5 wk of age. The addition of S. cerevisiae into the control diet significantly lowered the shear force in raw drumstick meat (P＜0.05). After 10 d of incubation, significantly lower levels of oxidation products were found (P＜0.05) in drumstick meats and skin samples from broiler chicks fed diets enriched with S. cerevisiae compared to those of the control group, while in breast meats the significant difference was monitored after 6 d of incubation. It is concluded that dietary S. cerevisiae could improve the tenderness and oxidative stability of broiler meats.
Keywords
S. cerevisiae; growth performance; meat tenderness; oxidative stability; broilers;
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