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Yeast (Saccharomyces cerevisiae) as a Probiotic of Choice for Broiler Production

  • Chapter
Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas

Part of the book series: Microbiology Monographs ((MICROMONO,volume 29))

Abstract

A good probiotic should be a strain capable of exerting beneficial effects on the host, be nonpathogenic and nontoxic, be present as viable cells, and be stable in storage and field conditions. The beneficial effects of probiotics in animal production have been related to different modes of action. The effects will depend on a number of factors, including the strain chosen, level of consumption, duration and frequency of exposure, and the physiological condition of the host. Probiotics are growth promoters and their mechanism of action are varied with some not yet clearly understood. Saccharomyces cerevisiae exerts probiotic influence in broilers by promoting the metabolic processes of digestion and nutrient utilization. It has also been demonstrated that S. cerevisiae improved the immune status of broilers. Part of the probiotic mechanism of action is to maintain the microbiota of the gastrointestinal tract by excluding pathogens and increasing the population of useful microbes. Saccharomyces cerevisiae cells respond to oxidative stress by altering their transcriptional program in a complex manner. Probiotic S. cerevisiae generally improved the health status of broilers and positively affected the meat quality of broiler chicken.

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Authors and Affiliations

  1. Department of Animal Health and Production, Faculty of Veterinary Medicine, University of Nigeria, Nsukka, Nigeria

    Chuka Ezema

  2. Department of Animal Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology (FUTO), PMB 1526, Owerri, Imo, Nigeria

    Clifford Chidozie Ugwu

Authors
  1. Chuka Ezema
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  2. Clifford Chidozie Ugwu
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Correspondence to Clifford Chidozie Ugwu .

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Editors and Affiliations

  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Ezema, C., Ugwu, C.C. (2015). Yeast (Saccharomyces cerevisiae) as a Probiotic of Choice for Broiler Production. In: Liong, MT. (eds) Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas. Microbiology Monographs, vol 29. Springer, Cham. https://doi.org/10.1007/978-3-319-23183-9_4

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