Effect of Yeast Supplementation on the Composition Of Gastrointestinal Microbiota of Broiler Chickens

Abstract

This study focused on the gut microbiota of broiler chickens fed a diet with yeast included. The study also examines the impact of yeast as a supplement in the diet and its effect on bird faeces. 120-day-old broiler chicks were kept in four treatment groups in three replicates. With T1 being the control, the inclusion level of yeast was T2= 100g, T3=150g, and T4= 200g per 100kg of feed to determine the level of inclusion favourable for the gastrointestinal tract microbiota. The experiment lasted for 7 weeks. Faecal samples were collected from each treatment at different stages (weeks 1, 4, and 7), and all data collected were subjected to a one-way analysis of variance (ANOVA), Using the general linear model of SAS (2002). Differences in treatment means were separated using the Duncan Multiple Range Test. The results obtained showed that the values for raw total coliform count (RTCC) were significantly different (P<0.05) with values obtained highest at T3(46.22±13.89 ), and lowest at T1(10.56 c ±7.09 ). The results obtained based on age showed that Total Bacteria count (TBC) was not significantly different with alues obtained highest at week 7 (3.69±0.83), and the lowest at v week 4 (3.23±0.79). The result shows that, despite variations in raw counts, the overall total bacterial counts remain relatively consistent across different batches, suggesting stability in bacterial populations. In conclusion, varying levels of yeast inclusion(100g,150g and 200g) in diets led to distinct effects on microbial counts and species proliferation, indicating the role of yeast in modulating the gut microbiota.><0.05) with values obtained highest at T3(46.22±13.89), and lowest at T1(10.56±7.09). The results obtained based on age showed that Total Bacteria count (TBC) was not significantly different with Values obtained highest at week 7 (3.69±0.83), and the lowest at week 4 (3.23±0.79). The result shows that, despite variations in raw counts, the overall total bacterial counts remain relatively consistent across different batches, suggesting stability in bacterial populations. In conclusion, varying levels of yeast inclusion (100g,150g and 200g) in diets led to distinct effects on microbial counts and species proliferation, indicating the role of yeast in modulating the gut microbiota