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Growth Performance, Meat Quality, Welfare and Behavior Indicators of Broilers Fed Diets Supplemented with Yarrowia lipolytica Yeast

Author

Listed:
  • Anna Dedousi

    (Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, GR 57001 Thessaloniki, Greece)

  • Sotiris I. Patsios

    (Laboratory of Natural Resources and Renewable Energies, Chemical Process & Energy Resources Institute (CPERI), Centre for Research and Technology-Hellas (CERTH), Thermi, GR 57001 Thessaloniki, Greece)

  • Maria-Zoi Kritsa

    (Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, GR 57001 Thessaloniki, Greece)

  • Konstantinos N. Kontogiannopoulos

    (Ecoresources P.C., 3 Kolchidos Str., GR 55131 Thessaloniki, Greece)

  • Maria Ioannidou

    (Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, GR 57001 Thessaloniki, Greece)

  • Antonios Zdragas

    (Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, GR 57001 Thessaloniki, Greece)

  • Evangelia N. Sossidou

    (Veterinary Research Institute, Hellenic Agricultural Organization DIMITRA, GR 57001 Thessaloniki, Greece)

Abstract

This study investigated the dietary impact of dried Yarrowia lipolytica yeast (YLP) on the growth performance, meat quality, welfare and behavior indicators of broilers. It was performed in a commercial poultry farm using 108 13 day-old Ross 308 male broilers. The chicks were randomly and equally divided into three dietary groups CON, YLP3 and YLP5, according to the incorporation rate of YLP in the feed (0%, 3%, and 5%, respectively). A positive effect on foot pad dermatitis (FPD) of YLP-fed broilers was observed without any adverse effects on welfare, behavior, meat quality and the overall growth performance of the broilers. YLP significantly decreased the malondialdehyde (MDA) values in breast and thigh meat. YLP3 birds presented a superior nutrient quality of breast meat, as indicated by the increased concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), decreased levels of saturated fatty acids (SFAs), a better PUFA/SFA ratio and improved health lipid indices. A significant elevation of n-3 PUFAs was observed in the thigh meat of YLP-fed groups, compared to the CON groups. A positive effect on the overall sensory acceptance of thigh meat was detected in the YLP5 group. YLP feeding, at the rate of 3%, seems to be beneficial for improving the meat nutrition quality.

Suggested Citation

  • Anna Dedousi & Sotiris I. Patsios & Maria-Zoi Kritsa & Konstantinos N. Kontogiannopoulos & Maria Ioannidou & Antonios Zdragas & Evangelia N. Sossidou, 2023. "Growth Performance, Meat Quality, Welfare and Behavior Indicators of Broilers Fed Diets Supplemented with Yarrowia lipolytica Yeast," Sustainability, MDPI, vol. 15(3), pages 1-24, January.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:3:p:1924-:d:1041406
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    References listed on IDEAS

    as
    1. Sotiris I. Patsios & Anna Dedousi & Evangelia Ν. Sossidou & Antonios Zdragas, 2020. "Sustainable Animal Feed Protein through the Cultivation of YARROWIA Lipolytica on Agro-Industrial Wastes and by-Products," Sustainability, MDPI, vol. 12(4), pages 1-23, February.
    2. Anna Dedousi & Maria-Zoi Kritsa & Mirjana Đukić Stojčić & Themistoklis Sfetsas & Antonios Sentas & Evangelia Sossidou, 2022. "Production Performance, Egg Quality Characteristics, Fatty Acid Profile and Health Lipid Indices of Produced Eggs, Blood Biochemical Parameters and Welfare Indicators of Laying Hens Fed Dried Olive Pu," Sustainability, MDPI, vol. 14(6), pages 1-23, March.
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    Cited by:

    1. Apostolos Malamakis & Sotiris I. Patsios & Lefteris Melas & Anna Dedousi & Konstantinos N. Kontogiannopoulos & Konstantinos Vamvakas & Nikos Tsotsolas & Eleni Koutsouraki & Evangelia N. Sossidou & Geo, 2023. "Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm," Sustainability, MDPI, vol. 15(19), pages 1-23, September.

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