Abstract

Objectives: Despite numerous studies on Saccharomyces cerevisiae, most focus on single-ingredient fermentation, with limited applicability to fermented complete moist feed with gradual replacement of the control diet. Therefore, this study aimed to explore the impact of different inclusion levels of yeast-fermented moist feed on the overall productivity of broiler chicken.
Materials and Methods: Corn-soy-based mash feed was fermented for 48 h at 29 °C in a controlled environment with 2% yeast and 40% water. A feeding trial was conducted with 300 Indian River day-old chicks for a period of 35 days. Birds were divided into five dietary treatment groups: CD = Control Diet; YFM-25 = 75% Control + 25% yeast-fermented moist feed; YFM-50 = 50% Control + 50% yeast-fermented moist feed; YFM-75 = 25% Control + 75% yeast-fermented moist feed; YFM-100 = 100% yeast-fermented moist feed having six replications (10 birds/replication).
Results: Broilers fed with 75% and 100% yeast-fermented moist feed had significantly (p < 0.05) better growth performance, higher final body weights (1843 gm and 1860 gm), improved FCR (1.76 and 1.73), and carcass traits with increased (p < 0.05) dressing percentages and higher (p < 0.05) meat yields in certain cuts than the other treatment groups. Additionally, incorporating 100% fermented moist feed improved (p < 0.05) nutrient digestibility, bone mineralization, and meat quality, including higher crude protein and lower fat content (p < 0.05). This study also demonstrated that 100% yeast-fermented moist feed significantly (p < 0.05) reduced production costs and increased profit margins.
Conclusions: Overall, incorporating yeast-fermented moist feed, especially at 75% and 100% levels, offers an effective natural strategy to improve broiler performance, enhance meat quality, and increase economic returns.

Key words: Yeast; fermentation; moist feed; feed nutrient; broiler performance