Effect of yeast (Saccharomyces cerevisiae) supple-mentation on the growthperformance,haematological and serum biochemical parameters of broiler chicken

Abstract

A total number of one hundred and sixty five (165) unsexed day old Cobb® 500 broiler chicks were
randomly allotted into five (5) dietary groups in a completely randomized design to evaluate the effect of
yeast (Saccharomyces cerevisiae) supplementation on the growth performance, haematological and serum
biochemical indices of broiler chicken. The experiment lasted for 56 days. Yeast was incorporated into the
experimental diets at varying levels of 0.0, 1.5, 2.0, 2.5 and 3.0% to formulate five dietary treatments. Each
treatment group consisted of three (3) replicates of eleven (11) birds per replicate. Data were collected on
the growth performance and blood samples were collected and utilized in assessing haematological and
serum biochemical indices of broiler chicken. Results showed that yeast supplemented diets had
significantly (P<0.05) influenced growth parameters. Although there were no significant difference
(P>0.05) in birds fed yeast supplemented diets but those in 3% yeast supplemented diets recorded the
highest numerical values in total weight gain (2044.80 g/b) and the best feed conversion ratio (1.94).
Haematological parameters such as Packed cell volume, White blood cell, Heterophil, Monocytes,
Eosinophil and Mean corpuscular haemoglobin concentration were significantly (P<0.05) influenced by
the dietary treatments unlike the mean corpuscular haemoglobin, mean corpuscular volume, lymphocyte,
haemoglobin and Red blood cells count. Significant differences (P<0.05) were observed on all the serum
biochemical indices except the total protein, globulin and glucose. Nevertheless, values obtained in this
study fell within the normal range recommended for healthy broiler chickens. Conclusively, yeast can be
supplemented up to 3.0% in the diets of broiler chicken without any detrimental effect on the performance
and the health status of broiler chicken