Effects Of Fermentation Time On Yeast Culture On Performance And Immunity Of Arbor Acres Broiler

A study was conducted to evaluate the effect of supplemental yeast culture(Diamond V XP Yeast Culture; YC) in broiler diets on performance, digestibility and immunity. One-day-old Arbor Acres chicks(n = 288) were randomly assigned into 7 dietary treatments based on corn, fish meal and soybean meal, containing T0(Control), T1(12 hours), T2(24 hours), T3(36 hours), T4(48 hours) T5(60 hours) and(Diamond V XP) of yeast culture in the diet for 42 days. Each treatment consisted of 6 replicates of 8 broilers each. Diets formulated to be fed during starter(d 7 to 21) and grower(d 22 to 42) periods. Broilers were vaccinated with Newcastle disease vaccine drop on day 7. On d 21 and 42, 12 birds per treatment were sacrificed to evaluate intestinal morphology, VFA, serum biochemical, haemological parameters and growth performance.The dietary treatment containing YC2 and YC3 were significantly(P<0.05) higher In ADG on 21 d. Dietary YC4 showed a significant difference in ADG on 42 d. Chicks fed YC1 had the highest feed intake while chicks fed C diet had the lowest feed intake on the 21d; however YC4 had the highest feed intake than other treatments on the 42 d. Dietary YC3 showed the significant difference(P<0.05) on the overall ADF. There was no significant difference on the overall ADFI on 7-42. The dietary control treatment was significantly(P<0.05) higher in F:G on 7-21 d. Dietary XP showed the significant difference(P<0.05) on ALB(21d). Dietary YC3 showed the significant difference(P<0.05) on TB(21d). The inclusion of dietary YC3 and YC4 showed the significant difference(P<0.05) on ALB(42d). Dietary YC4 showed the significant difference(P<0.05) on ALB(42d). Urea did not show significant difference on 42 d.The relative weight of muscular stomach on the dietary YC3, YC4 and XP showed a significant difference(P>0.05) Spleen showed the significant difference(P>0.05) among the treatments at the finisher stage(42d). The inclusion of dietary XP showed a significant difference(P<0.05) in acetic acid concentration. Dietary YC2 and XP were significantly higher(P<0.05) in propionic acid concentrations. Concentration of butyric did not show significant difference. The inclusion of dietary YC2, YC3 and XP showed the significant different(P>0.05) in Ig A on 21 d. Dietary YC3 and YC4 showed the significant different(P>0.05) in Ig G on 21 d. Dietary YC3 showed the significant different(P>0.05) in both Ig A and Ig G on 42 d.The results of present study showed that dietary inclusion of yeast culture as probiotic source has beneficial effect on growth performance and immunity. Yeast supplement of broilers maybe more helpful during periods of nutritional and other stress, but under normal environmental and management condition, it seems to have minimal influence gut morphology. Therefore, attention must be given to search more and more appropriate and novel candidate as probiotics. Exploring more and more knowledge and gaining experiences on understanding yeast culture, their exact mode of action and exploring their full applicability for safeguarding poultry health and productivity in the coming years would help in making further improvements.