Getting Better Intestinal Health through the Addition of Yeast (Saccharomyces Cerevisiae) Combined with Threonine in Broilers Diets

María F. Peralta, Armando J. Nilson, Raúl D. Miazzo


The aim was to evaluate the association of Saccharomyces cerevisiae (Sc) with Threonine (T) in broiler diets, on performance, carcass quality and gut histomorphometric variables. One hundred Ross male broilers (1 to 43 days old) were distributed into four treatments. D1: commercial type, plus 5 g Sc/Kg food, D2: D1 plus 15% T, D3: D1 plus 30% T, D4: D1 plus 45% T. Performance productive were measured as Average Daily Weight Gain (ADWG) (g/broiler/day), Average Daily Consumption Feed (ADCF) (g/broiler/day) and Feed Conversion Ratio (FCR). Carcass quality was determined as Breast Weight (BW) (g), Thigh Weight (TW) (g) and Abdominal Fat Weight (AFW) (g). In gut were measured: Villus Height (VH) (µ), Crypt Depth (CD) (µ) and VH/CD Ratio. Results: BW and TW increased and AFW decreased in D3 and D4 groups (p ? 0.05). In gut, all groups received T decreased VH/CD Ratio (p ? 0.05) and increased goblet cells number producing higher mucus. Conclusion: Sc associate with T increased carcass quality of broiler through a healthy gut, that could be generated by more mature epithelia that enhancing absorptive function through the efficient use of nutrient and increasing protective function through mucosal hypersecretion by increased goblet cell number.

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