Effects of Acidified Yeast and Whey Powder on Performance, Organ Weights, Intestinal Microflora, and Gut Morphology of Male Broilers

• Main Authors: H Kermanshahi, RM Heravi, A Attar, AR Abbasi Pour, E Bayat, M Hossein Zadeh, A Daneshmand, SA Ibrahim
• Format: Article
• Language: English
• Published: Fundação APINCO de Ciência e Tecnologia Avícolas
• Series: Brazilian Journal of Poultry Science
• Subjects: Broilers; microbial population; yeast product; gut morphology; growth performance
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200309&lng=en&tlng=en

ABSTRACT In the present study, we investigated the effects of acidified dried whey and acidified yeast product and their combination on broiler growth characteristics, intestinal microflora and gut morphology. Seven hundred and fifty day-old Ross 308 male broilers were fed one of 10 dietary treatments with 5 replicates in a randomized design. A corn-soybean meal based diet (control group) was supplemented with 3 levels (0.15, 0.30 and 0.45%) of acidified whey powder (AW), acidified yeast product (AY), and acidified whey powder and yeast product (AWY). Acidified yeast product improved ADG and FCR at d 42, but the effects of additives on productive performance were not significant across the entire rearing period. The highest level of AY increased the population of Lactobacillus spp., decreased that of E. coli and did not affect the bacterial total count at d 42. Birds fed 0.45% AY showed higher villus height and better gut morphology compared to control birds. In conclusion, acidified yeast product increased the population of Lactobacillus, inhibited the growth of E. coli and improved gut morphology and structure, but did not affect growth performance and relative organ weight.