Yeast in broiler diets: its effects on growth performance and carcass quality

Abstract

This study investigated the effects of dietary inclusion of wine yeast (Saccharomyces cerevisiae, strains used in winemaking) on growth performance, carcass quality, and economic efficiency in broiler chickens. Broilers were fed diets containing different levels of wine yeast, and parameters such as body weight gain, feed intake, feed conversion ratio and carcass traits were evaluated. The results showed that appropriate inclusion of wine yeast improved growth performance, enhanced feed efficiency and led to better carcass quality compared to the control group. Analysis indicated potential cost benefits when partial substitution of conventional protein sources was applied. These findings demonstrate that wine yeast can be used as a functional and sustainable feed additive in broiler diets, supporting both productivity and animal health, while contributing to more efficient and environmentally friendly poultry production.