Use of different levels of yeast (Saccharomyces cerevisiae) and its effects, on carcass and abdominal fat in broilers - DOI: 10.4025/actascianimsci.v25i2.2004

• Autor(a) principal: Silva, Josefa Deis Brito
• Data de Publicação: 2008
• Outros Autores: Guim, Adriana, Silva, Ludmila da Paz Gomes da, Jacome, Ianglio Marcio T. D., Galão, Alexandre Fernandes, Almeida, Morgana Maria, Pereira, Viviane Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2004
• topic: aves; frango de corte; carcaça; nutrição; performance; 5.04.00.00-2 Zootecnia

The objective of this work was to study performance, carcass yield and abdominal fat of cut chickens fed with different yeast levels (Saccharomyces cerevisiae). 288 one-year-old chickens were used, distributed in an outline of randomized blocks, factorial 3x2, (3 yeast levels - 0%; 5% and 10% and two sexes), four repetitions, 12 birds per portion. There was not any significant effect on the performance of cut chickens with the yeast inclusion in the diet until 21 days of age, however, in the fattening phase on the level of 10%, there was a worsening in weight earnings and in feeding conversion. At the end, the inclusion of 10% of yeast (Saccharomyces cerevisiae) to in diets of cut chicken affected the performance. However, the carcass yield and the abdominal fat were not affected.