Effect of Feeding Yeast (Saccharomyces cerevisiae) Fermented Rice Bran with Urea on the Performance of Broiler

Abstract

Rice bran (RB) was fermented by baker’s yeast (Saccharomyces cerevisiae) along with urea to know the effect on crude fiber (CF) and crude protein (CP) level as well as fed broiler to know the effects on the growth performance. A total of Ninety day-old Cobb 500 commercial broiler chicks were randomly allocated to 3 dietary groups with 3 replicate cages and 30 birds in each for 35 days feeding trial. Dietary groups were, 1- 7.0% Rice Bran (control); 2- 3.5% RB + 3.5% yeast fermented RB along with urea (YUFRB), and 3- 7.0% YUFRB. All groups were under same management practices following ad libitum feed and water. Live weight, feed offered and feed refusal was recorded weekly. At the end of the trial, total 9 broilers (one bird/replicate cage) were slaughtered to collect blood sample and to determine carcass characteristics. Due to fermentation of RB by yeast, significant (p< 0.05) increase were observed in proximate components. Crude protein has increased at 7.72%, but crude fiber has decreased at 2.3% in YUFRB. Significantly (p< 0.05) higher live weight (1418 g/bird), cumulative weight gain (1348 g/bird), and better (1.69) feed conversion ratio (FCR) was observed in 7.0% YUFRB group. Better performance observed in 3.5% YUFRB group (p< 0.05) than control. Dressed carcass weight observed more or less similar in all the dietary groups (p> 0.05). Cholesterol concentration was low in fermented groups (p< 0.05). It can be concluded that fermentation of rice bran by baker’s yeast along with urea improves protein content and reduces fiber contents; its addition in broiler diet improves growth performances and lowers cholesterol level in broiler.

Rice bran, Urea, Baker’s yeast, Fermentation, Production performance