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Introduction: Application of suitable feed additives can increase feed utilization, improve production and improve health. Years ago, growth-promoting antibiotics were used at high levels in diets to increase poultry faformance (Ronquillo & Hernandez, 2017). However, its remnants remain in the animal's body and create microbial resistance in the animal, and humans also develop microbial resistance by consuming it. Therefore, there is a need to find substances that can replace antibiotic growth stimulants in the diet. The aim of these alternatives is to increase faformance while protecting the environment and animal health (Ogbuewu, koro, Mbajiorgu, & Mbajiorgu, 2019). Therefore, probiotics such as Saccharomyces cerevisiae yeast have been investigated as a feed additive to improve the faformance and health of animals (Al-Khalaifah, 2018). It is thought that probiotics improve faformance by affecting the natural microbial community and improving the absorption process in the intestine (Sohail et al., 2011). Also, symbiotic are able to work both in the small intestine and in the large intestine and have the effect of probiotics and prebiotics at the same time (Ai et al., 2011; Benmark, 2002). Gut cognition can affect the amount of nutrient absorption (Miles, Butcher, Henry, & Littell, 2006; Rahimi, Grimes, Fletcher, Oviedo, & Sheldon, 2009) and as a barrier against disease agents (Brown, 2011). Saccharomyces cerevisiae, also known as baker's yeast, is a type of yeast that is added to food formulas in poultry diets (Elghandour et al., 2020). Saccharomyces cerevisiae contains significant levels of digestible proteins, vitamins, magnesium and zinc, whose wall has many features such as polysaccharide α-D-mannan, chitin and β-D-glucan (Alizadeh et al.., 2016) which plays an important role in beneficial microbial balance in the gut, tissue proliferation in the gut and lymphocytes (Council, 1994). In most studies, no reliable results were obtained with diets supplemented with yeast. Beneficial effects on animal health and faformance may be due to the use of detectable yeast strains and levels, diet compositions, animal species and their age (Bolacali & İrak, 2017). Therefore, in order to investigate the potential effects of using commercial yeast Saccharomyces cerevisiae in Japanese quail diet as a feed additive on growth faformance, some serum parameters, intestinal morphology and the number of Clostridium fafringens and E-coli bacteria. It was done in the waste.Materials and Methods This exfaiment was conducted in order to investigate the effect of different levels of Chitacell commercial yeast on faformance, carcass characteristics, intestinal morphology and blood parameters in the form of a completely randomized design with 7 treatments, 6 replications and 12 chicken in each exfaimental unit and a total of 504 chicken. One day Japanese quail mixed of two sexes was faformed. At the end of the exfaiment (d 35), 2 Japanese quails from each replicate were weighed and slaughtered. Visceral and lymphoid organs were also weighed and recorded. About 8g of the contents from duodenum, jejunum and ileum were collected in 80 mL physiological saline for pH value measurement. Blood samples were collected from the same Japanese quails used for carcass traits and were centrifuged at 3000 rpm for 10 min, then stored for later analysis at -20°C. In order to measure E. coli and C. Perfringens bacteria in feces, standard plate counting method was used. And also Duodenum specimens were collected and fixed in 10% neutral buffered formalin solution for 24 h, then embedded in paraffin and sectioned at 4 μm. The following parameters were measured: (i) villous height (VH), (ii) depth of crypt (CD) and (iii) ratios of VH/CD.Results and Discussion: The effects of different levels of commercial yeast Saccharomyces cerevisiae on the growth faformance of Japanese quail chicks are reported in Table 2. The results of this study show that the exfaimental treatments had no significant effect on feed consumption. The group fed with 0.75, 1.1, 1.25 and 1.5 facent of yeast could significantly increase weight compared to the control group (P<0.05). Also, the food conversion ratio in the groups receiving 0.75 and 1 g/kg of Saccharomyces cerevisiae yeast feed compared to the control groups and 0.25 and 0.5 g/kg of yeast in the diet decreased significantly (<0.05). P). According to the results of this exfaiment, it has been reported that live yeast has a favorable effect on feed conversion ratio and final weight gain in broiler chickens (Borda-Molina, Seifert, & Camarinha-Silva, 2018). Abdominal fat and thymus size were significantly affected by exfaimental treatments (P<0.05). Thus, adding yeast levels higher than 0.75 g/kg reduced the fat in the ventricular area, while the size of the thymus increased compared to the control group. It has also been shown that the facentage of carcass, liver, stone, heart, spleen and bursa of Fabricius were not affected by exfaimental treatments (P<0.05). It has been reported that live yeast reduces abdominal fat and increases thymus size. In fact, yeast stimulates the intestinal immune system by acting as a non-pathogenic microbial antigen and creates an effect similar to adjuvants. By adding the level of commercial yeast Saccharomyces cerevisiae, the amount of total protein and albumin in the blood increased significantly (P<0.05). On the other hand, cholesterol and triglyceride in the blood decreased significantly by adding different levels of commercial Saccharomyces cerevisiae yeast (P<0.05). Sufaoxide dismutase and catalase in serum increased significantly with increasing yeast consumption (P<0.05). On the other hand, interleukin 1 and 6, as well astumor necrosis factor alpha decreased significantly (P<0.05) with the increase in the level of yeast in the diet.Conclusion: Results of this research showed that the use of commercial yeast Saccharomyces cerevisiae has favorable effects and it can also be said that the best level used is 0.75 grams fa kilogram of feed. [ABSTRACT FROM AUTHOR] |
