Abstract: The aim of the study was to determine the effect of yeast probiotic on body weight, and the activities of anti-oxidant enzymes: superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), and malondialdehyde (MDA) concentration of broiler chickens. The experiment was carried out on hybrid Hubbard broiler chickens (n = 200). Two-hundred day-old chicks were randomly selected and distributed into four groups of 50 day-old chicks each: Control, C, and treatment groups comprising T1, T2 and T3 administered with 0.25 mL, 0.5 mL and 1.0 mL yeast probiotic, respectively. Chicks were fed a commercial starter diet for the first 28 days of age, followed by pelleted finisher diet from 29 to 42 days. Chickens in T1 had a significantly (p < 0.01) higher body weight at 4th week of age when compared with the control. SOD activity in all treatment groups was not significantly (p > 0.05) different when compared with the control. GPx activity was significantly (p < 0.01) higher in T1, when compared with the control. GPx activity in T2 was higher (p < 0.01) when compared with the control. There was no significant (p > 0.05) difference in MDA level in all the treatment groups. In conclusion, administering yeast probiotic supplement increased body weight and enhanced serum anti-oxidant enzyme activities of broiler chickens.
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Aluwong, T.; Kawu, M.; Raji, M.; Dzenda, T.; Govwang, F.; Sinkalu, V.; Ayo, J. Effect of Yeast Probiotic on Growth, Antioxidant Enzyme Activities and Malondialdehyde Concentration of Broiler Chickens. Antioxidants 2013, 2, 326-339.
Aluwong T, Kawu M, Raji M, Dzenda T, Govwang F, Sinkalu V, Ayo J. Effect of Yeast Probiotic on Growth, Antioxidant Enzyme Activities and Malondialdehyde Concentration of Broiler Chickens. Antioxidants. 2013; 2(4):326-339.
Aluwong, Tagang; Kawu, Mohammed; Raji, Moshood; Dzenda, Tavershima; Govwang, Felix; Sinkalu, Victor; Ayo, Joseph. 2013. "Effect of Yeast Probiotic on Growth, Antioxidant Enzyme Activities and Malondialdehyde Concentration of Broiler Chickens." Antioxidants 2, no. 4: 326-339.