Effect of Baker’s Yeast (Sachharomyces Cerevisiae) In Water on Blood Haematological Indices of Broiler Chickens
Journal Title: Academic Research International - Year 2014, Vol 5, Issue 5
Abstract
A total of 150 day-old Anak broiler chicks (mixed sexes) were used to determine the effect of yeast (Sachharomyces cerevisiae) as water additive on the performance and haematological indices of broiler chickens. This study was conducted at the Teaching and Research Poultry Farm of Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. The feeding trial involved 150 broilers with three replications of 10 birds each. The experiment was the determination of the effect of yeast in feed on the performance and haematological indices of broiler finisher chickens. Five graded levels (0, 0.5, 1.0, 1.5 and 2.0 g of yeast in water were investigated. The experimental design was completely randomised design (CRD). Results showed that the inclusion level of yeast in feed should not exceed 1.5 g per litre of water to enhance growth performance and haematological indices.
Authors and Affiliations
Onwurah, F. B, Okejim, J. C
Keywords
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