A comparative study of feeding three sources of yeast on performance of broiler chicks

Proximate analysis and biological studies were conducted to evaluate the performance of broiler chickens fed diets containing three sources of yeast. Brewer`s yeast slurry, local alcoholic yeast (BKT) and Bakers’ yeast were assayed for their proximate composition, metabolizable energy, calcium and phosphorus contents. Generally, the proximate composition of Dried brewer`s yeast slurry was similar to that of baker`s yeast but was slightly higher (P 0.05) difference across the dietary treatments in terms of final weight, feed intake, feed conversion ratio, protein efficiency ratio and the cost per Kg gain. It was concluded that in view of the high protein and fairly balanced amino acid profile of yeast products, yeast can be used as a growth promoter in broiler chickens diets. Keywords : Dried brewer`s yeast slurry, Baking yeast, local alcoholic yeast (Burukutu yeast), performance, broiler chicks.