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Review

Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition

by
Wafaa A. Abd El-Ghany
Poultry Diseases Department, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
Agriculture 2025, 15(9), 1003; https://doi.org/10.3390/agriculture15091003
Submission received: 21 March 2025 / Revised: 27 April 2025 / Accepted: 29 April 2025 / Published: 6 May 2025
(This article belongs to the Section Farm Animal Production)
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Abstract

:
Restrictions on antimicrobial use in food animal production have been imposed due to concerns over residue accumulation and the development of antibiotic resistance. Thus, there is a need to find potential and safe alternatives to antimicrobials. Some of these natural alternatives include yeasts and their derivatives. Yeasts are single-cell facultative anaerobic ascomycetous eukaryotic fungi that are comprehensively incorporated into poultry nutrition for their potential beneficial effects. They are available as probiotics (whole living yeast cells) or as prebiotics (bioactive derivative components, such as mannan-oligosaccharides, β-glucans, or chitin), along with nucleotides found in distillery yeast sludge or hydrolyzed yeast. The beneficial effects of yeasts and their derivatives stem from their ability to enhance production performance, stimulate immune responses, modulate gut microbiota, and reduce oxidative stress. This review explores the potential roles of yeasts and their derivatives in poultry nutrition. Their effects on productive performance (in broilers, layers, and breeders), carcass traits, immune response, gut health, and oxidative stress are investigated.

1. Introduction

Sustainable poultry production is crucial to meet the growing protein demands of an increasing population. One of the major challenges the poultry industry faces worldwide is optimizing production efficiency. To meet this challenge, there is a growing interest in using poultry feed additives to promote the utilization of nutrients, enhance the immune system, and improve performance [1].
The past decade has seen increasingly stringent limitations on veterinary antibiotic use, implemented in response to public health concerns regarding drug residues’ accumulation in animal products and the emergence of antimicrobial resistance [2]. While functional feed ingredients show promise, they require further systematic investigation. Therefore, there is a great demand to identify safe and effective antibiotic alternatives capable of enhancing the production performance parameters and gut health and promoting the immune response in livestock. Several alternatives, including acids, probiotics, prebiotics, synbiotics, phytobiotics, paraprobiotics, and postbiotics, have been recently introduced into poultry production systems with successful results [3,4,5,6,7,8,9,10].
Yeasts and their fermentation byproducts are also potential alternatives in livestock production [11]. Yeasts are single-cell facultative anaerobic ascomycetous or basidiomycetous eukaryotic fungi [12]. They are ubiquitous in the soil and the skin of humans and animals. Approximately, there are 100 known yeast species, exhibiting remarkable diversity in their shapes and colors, along with numerous yeast derivatives or products. Yeast species are generally ellipsoid in shape, with greatly varying sizes according to the species and the environmental conditions [13]. Saccharomyces cerevisiae (S. cerevisiae), also known as baker’s yeast, and S. boulardii are the most common probiotic cultures introduced into poultry feed formulations [14,15,16,17,18].
Numerous studies have investigated the role of yeasts and their derivatives in animal and poultry nutrition [19,20,21,22]. To ensure antibiotic-free production, yeasts and their byproducts are crucial feed ingredients in the poultry production system [23]. They are used as an alternative protein source to soybean and fish meals in the poultry diet [24,25]. Moreover, they have been incorporated into poultry rations to improve the production performance, immune response, and gut health [25].
Based on the nutritional and health benefits, characteristics, and composition, yeast supplements can be broadly categorized into active dry yeast, yeast culture, and nutritional yeast. The different forms of yeasts and their derivatives are illustrated in Figure 1. Several yeast derivatives and yeast-based feed ingredients, including yeast culture, yeast-fermented products, and yeast extracts, are used [26]. Yeasts are available either in a viable form (probiotic) [27] or in a non-digestible form, including fractionated cell wall glucans and mannans (prebiotics) [18,28]. The new term “postbiotics” refers to the products or metabolic byproducts that are specifically secreted by S. cerevisiae or released after fermentation or lysis, with physiological benefits to the host [29,30]. In addition to live and dry yeasts, cell wall components (prebiotics) like mannooligosaccharides (MOSs) (mannoproteins, 40%), fructooligosaccharides (FOSs), glucooligosaccharides, β-D-glucans (glucose, 60%), and N-acetylglucosamine (chitin, 2%), distillery yeast sludge (DYS), and hydrolyzed yeast (HY), like nucleotides, vitamins, and other compounds, are the most popular yeast products [23,31,32,33,34,35]. DYS is a byproduct of the brewing industry that principally possesses S. cerevisiae, which is characterized by its high protein content. It consists of sedimented yeast cells and residual fermentation metabolites following molasses fermentation, containing proteins and macro- and micronutrients. HY is developed through an enzymatic treatment of S. cerevisiae [36], and it is rich in peptides, amino acids, glucans, mannans, and nucleotides with many benefits to the health, productivity, and immunity of poultry [37,38,39,40,41,42,43]. Yeast culture comprises yeast cells and metabolites, such as oligosaccharides, amino acids, peptides, organic acids, flavor/aroma ingredients, and unidentified growth factors. Moreover, it has phytase, an enzyme that enhances feed digestion [44]. Yeast autolysate is an important source of proteins, nucleotides, vitamins, fiber, and micronutrients [22]. It results from a degradation process by stimulating the yeast’s autolytic enzymes (nucleases and proteases) to solubilize cell wall proteins and nucleic acids. Whole-cell, inactive Candida guilliermondii or Meyerozyma guilliermondii (also known as Pichia guilliermondii (P. guilliermondii)) is a novel yeast spp. It is a citric acid byproduct, showing probiotic and prebiotic properties [45].
This review article aims to highlight some potential uses of yeasts and their byproducts in poultry nutrition. Their effects on the productive performance of broilers, layers, and breeders, as well as carcass traits, immune response, gut health, and oxidative stress, were investigated.

2. The Different Effects of Yeasts as Dietary Feed Additives for Poultry (Figure 2)

The different impacts of yeasts and their derivatives on the broilers, layers, and breeders are represented in Table 1 and Table 2, respectively.
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Figure 2. The different effects of yeasts and their derivatives as dietary feed additives for poultry.
Figure 2. The different effects of yeasts and their derivatives as dietary feed additives for poultry.
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2.1. Productivity

2.1.1. Growth Performance of Broilers

The inoculation of viable or nonviable yeast cells in the diets of broilers has shown promising potential for improving performance and health [85,86,87,88,89,90] and reducing mortality [17,78,91,92] in broiler chickens. The different possible modes of action of yeasts and their derivatives in broilers are illustrated in Figure 3.
The feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR) were improved by the dietary supplementation of broiler chickens with S. cerevisiae, MOS, or HY during the starter period [68,93] or the grower period [41,51,94,95,96] of production. The dietary supplementation with yeast cell wall improved the FCR of broiler chickens at day 44 [35] and Eimeria spp.-infected broilers [77,97]. An average 5.4% increase in BWG and a 2% decrease in FCR were reported in broilers fed on MOS due to improved digestion and absorption [98]. In addition, Hooge and Connolly [99] found that the dietary incorporation of MOS improved BWG by 1.48% and FCR by 2.11% and decreased mortality by 0.76% in broiler chickens. MOSs are rich in mannans and glucans (30% for each) and mannoproteins (12.9%), which have beneficial influences on the growth of broiler chicks. The dietary addition of HY or autolyzed yeast (AY) ameliorates the growth performance parameters in broiler chickens [38,39,43,67,68,100,101,102,103] and quails [104]. Generally, yeasts have been reported to improve the multiplication of helpful intestinal microbiota, activate the innate immune response, stimulate digestive enzyme production and activity, and compete with pathogens for adhesion sites in the gut, thus preventing their multiplication in the intestine.
Yeasts and their derivatives play a key role in ameliorating the intestinal structures and modulating the gut microbiota, which directly contributes to enhanced nutrient utilization and growth performance in broilers [20,56]. The benefits of using yeasts to improve the productivity of broilers may be associated with the presence of glucans and MOSs that modulate the intestinal microbiome and increase the production of short-chain fatty acids, which act as a source of energy for the enterocytes [96]. Yeast cells could stimulate the brush border disaccharidases, including lactase, maltase, and sucrose, in the host gut [105]. The metabolic products of yeast culture could act synergistically with phytase to increase nutrient utilization, decrease phytate content, and, finally, improve growth performance [22]. Moreover, S. cerevisiae could enhance the bioavailability of nutrients by increasing the production of lactate dehydrogenase, aspartate aminotransferase, alanine aminotransferase, and creatine phosphokinase [106].
Yeast may reduce the microbial population and promote the gut’s nutrient retention and digestibility by decreasing the pH to the optimum range and improving the intestinal health and broilers’ performance status [44]. The supplementation with yeast cell wall has a trophic effect on gut health, with major effects on the digestion, absorption, and metabolism of nutrients, which may positively improve growth performance. M’Sadeq [77] showed improved jejunal histomorphology in yeast cell wall-treated broilers. Moreover, the yeast supplementation may be linked with the reduced energy partitioning toward tissue turnover [107,108,109]. Yeasts may protect the villus structure by beneficially modifying the intestinal microbiota. Yeast supplementation may increase villus height (VH) by activating the growth of anaerobic and cellulolytic bacteria, which enhances the utilization of lactate and sustains a satisfactory intestinal pH, thereby leading to better nutrient retention, digestibility, and growth [110,111]. The microbial flora can promote lactate production and gut utilization, hence keeping a favorable pH of the intestine for the multiplication of their type; however, the unwanted microbial species are unable to maintain themselves. Jazi et al. [112] demonstrated that supplementation of Salmonella typhimurium (S. typhimurium)-infected broiler chickens with MOS mitigated the adverse effects of infection and promoted broiler performance. Similar results were obtained in broiler chickens fed on MOS and challenged with Clostridium perfringens (C. perfringens) [113].
The presence of vitamin B complex, proteins, and minerals in yeast has beneficial effects on the FI of birds. In addition, yeast can maintain a balanced intestinal microbiota that helps maintain the integrity of a healthy gut, which indirectly stimulates FI [114]. Improving the anti-inflammatory responses [115], immunomodulatory effects, and antioxidant properties is another possible mechanism of yeast actions [116].
Sedghi et al. [117] observed no effect of yeast cell wall on the broilers’ performance. A significant reduction in BWG was reported in broilers fed on diets treated with different levels of S. cerevisiae [47,76,78,118]. Also, no effects on the performance parameters were detected after supplementation of broiler chickens and turkeys with S. cerevisiae [66,74,119]. The variability in research findings may be attributed to differences in the breed of bird used, ingredient/diet composition, form or type, and the level of yeast product inclusion in poultry diets.

2.1.2. Production Performance with Layers and Breeders

The dietary supplementation of layers with DYS has shown beneficial effects on overall health and performance [120,121,122]. Also, the dietary addition of HY or AY ameliorates egg production and egg weight in layers [40,123,124,125]. Shashidhara and Devegowda [126] demonstrated that supplementing male breeder flocks with MOSs improved sperm density, hatchability, and maternal antibody titers in progeny. The inclusion of AY in laying hens’ feed increased the total saturated fatty acids and the ratio of saturated/unsaturated fatty acids but decreased the total monounsaturated fatty acids and egg-yolk-cholesterol content [81,124]. Moreover, the supplementation of a probiotic containing P. guilliermondii reduced ammonia production by 46% in layer hens [127]. HY positively affected the body weight at sexual maturity and the development of lymphoid organs in response to the E. coli lipopolysaccharide in broiler breeder pullets [128]. Özsoy et al. [83] detected modulation in the yolk fatty acid composition, especially in the C18:2 n6 content, following dietary feeding on S. cerevisiae. In breeders, the different forms of yeast products can promote gut health and improve feed utilization, which consequently increases the nutrients’ delivery for an embryo’s development and improves the BWG and FCR in hatched chicks [68,101].

2.2. Carcass Traits

The dietary supplementation with yeasts improved the carcass characteristics in broilers [129]. Similarly, AY increased the slaughter weight and the hot and cold carcass weights of quails [104], while it decreased the relative abdominal-fat weight in chickens [93,130]. It has been reported that chitin and β-glucans [131] have hypolipidemic factors that can reduce the amount of body fat in broilers. Moreover, Aristides et al. [61] found that reduced muscle pH and lipid oxidation followed dietary administration of yeast culture. Similarly, Hoque et al. [132] demonstrated no effect of the yeast culture on the pH values of the breast muscles, muscle color parameters (brightness and intensity of yellow and red), water-holding capacity, cooking loss, and shear force of broiler meat. The observed positive effects of the yeast culture on the slaughtering performance and the product quality could be reconducted to ameliorating the gut environment, which leads to better feed utilization and nutrient delivery and enhances the immune response [32,61,133,134].
However, other studies revealed that the administration of a yeast culture induced no effect on the carcass yields in broiler chickens [54,135,136] or turkeys [52]. Also, Ullah et al. [67] could not find any significant contribution of AY to the slaughter performance. These discrepancies in the results could be attributed to many factors, including breed, age, diet composition, environmental conditions, and the duration of the experiment.

2.3. Immune Response

The different types of immune responses were enhanced in birds following supplementation with yeasts or their derivatives, such as MOS, β-glucan, DYS, yeast autolysate, and yeast protein concentrate [81,137,138]. In layers, diets supplemented with yeast autolysate boosted the immune responses and antibody titers [81]. A dietary blend of probiotics, yeast, vitamin E, and vitamin C improved the immune response of laying hens in a high-temperature environment [139].
S. cerevisiae could produce β-glucans or PGG-glucans (betafectin), which can promote the immune response via stimulating white blood cell propagation and function. In addition, S. cerevisiae can promote immunity via the stimulation of neutrophils/heterophils, monocytes, macrophages, and dendritic cells. MOSs and β-glucans stimulate the humoral immune response and, hence, increase the levels of immunoglobulin (Ig)A and IgG [140]. A diet incorporated with a yeast-derived prebiotic (inulin) could increase the expression of IgA in the cecal and mucin mRNA in the jejunum tissues of broiler chickens [141].
Yeast cell walls (mannans) can stimulate the cell-mediated [142] and mucosal immune systems [143] of poultry. Moreover, it can promote innate immune cells, such as macrophages and dendritic cells, and support the production and regulation of cytokines [144], such as interleukin (IL-4) and IL-10 [145], as well as their expression [146]. Therefore, yeast-derived prebiotics could improve the immune system by increasing the expression of anti-inflammatory cytokines but decreasing the expression of pro-inflammatory cytokines. Saccharomyces spp. could attach to receptors on the cell surfaces of monocytes, macrophages, and dendritic cells to upregulate the expression of toll-like receptors and modulate cytokine secretion [147]. Feeding broilers a diet fortified with 0.2% MOS enhanced the expression of cytokines, such as IL-12 and interferon-γ (IFN-γ) [148]. Also, β-glucans in yeast cell walls have been shown to activate the Th1 pathway in resting cells, as evidenced by increased IFN-γ production [149]. Yeast cell wall polysaccharides (glucans, zymosans, and carboxymethylglucan) increase the number and functions of intraepithelial lymphocytes in the gut’s lamina propria. These polysaccharides bind to specific receptors, such as Dectin-1 and CR3, on macrophages, dendritic cells, monocytes, and granulocytes, stimulating the immune response of the gut mucosa [149]. Macrophages have receptors (CR3) for β-1, 3–1, 6-branched glucans. By recognizing specific sugars found in glycoproteins on the epithelial surface, prebiotics would bind to macrophage reception sites, causing a cascading reaction that would activate macrophages and release cytokines, thus triggering an acquired immune response and causing higher antibody responses to antigens [150].
β-Glucans can stimulate the innate and adaptive immunity, activate and promote the phagocytic activity of antigen-presenting cells such as macrophages and dendritic cells [151,152], elevate cytokine and chemokine levels, and enhance oxidative bursts in macrophages, neutrophils, and dendritic cells [140,153]. Moreover, both oligo-mannans and yeast β-glucans can enhance the circulation of new immune cells, increase the number of goblet cells and the production of mucin-2, trigger heightened expression of intestinal tight junctions, and act as anti-inflammatory immunomodulators in poultry [154,155,156].
In the case of bacterial infections, HY showed positive influences on the immune response of broilers against a C. perfringens challenge [157], which may be attributed to the richness of HY with β-glucans and mannans [158] and may potentially have affected the immune system [159]. Purified β-glucan has also been shown to enhance the innate immune system in S. enteritidis-challenged broilers [160]. Similarly, adding MOS to broiler diets promoted the immune response by increasing cytokine mRNA expression and reducing intestinal C. perfringens and Escherichia coli (E. coli) populations [148,161]. The administration of yeast cell walls stimulates the gut microflora and competes with pathogens by competing for nutrients, antimicrobial metabolite production, or adhering to receptor sites that pathogens otherwise would occupy [162]. Moreover, yeast cell walls contain mannans and β-1, 3–1, 6-glucans that can act as microbial molecular templates and modulate the expression of recognition receptors [163]. The dietary inoculation with S. cerevisiae increased the secretion of local mucosal IgA in broilers [97]. Additionally, yeast extracts can enhance the immune response indirectly via changing the population and composition of gut microbiota or probiotics [164,165]. Yeast inoculation in the broiler diet also showed promise in mediating heat shock responses in the epithelial barrier by suppressing the migration of bacterial metabolites and increasing the production of pro-inflammatory cytokines, such as IL-6, which may stimulate the hypothalamic–pituitary–adrenal axis. The small size of P. guilliermondii enables it to chelate the enteric pathogens and modulate the host immunity [166].
The treatment of Eimeria spp.-infected broilers by inactive whole yeast cell products enhanced the performance and nitric oxide production by splenic macrophages, upregulated IL-1 mRNA expression, reduced oocyst shedding, and improved gut architecture [167]. Inflammatory cytokines (IL-1) and macrophage nitric oxide production were increased in broiler chickens fed yeast cell walls, which can be expected to diminish the pathogenesis of Eimeria spp. infection [117,167,168]. Gomez-Verduzco et al. [97] reported that the yeast cell walls can modulate the immune system via increasing humoral and cellular immune responses, decreasing Eimeria spp. shedding in challenged chickens, and enhancing the secretion of mucosal IgA.
The better immune response of supplementing yeast-based products in poultry diets on serum antibodies against viral diseases is due to the beneficial effects of mannans, glucans, and nucleotide contents of yeast [44,47,126,169,170]. Yeasts and their derivatives boosted the antibody titers in terms of cellular, humoral, and mucosal immune response of broilers [171,172], resulting in a better response to vaccination. Broiler chickens fed diets containing xylooligosaccharides showed a higher antibody titer against the highly pathogenic avian influenza virus (AIV H5N1) [173]. Similar results were observed in broilers supplemented with MOS and vaccinated with the AIV (H9) vaccine [174]. In addition, β-glucans enhanced the immune response to the Newcastle disease virus (NDV) vaccine and changed mRNA expression in the spleen of chickens [155,156]. Similarly, El-Manawey et al. [73] reported an increase in the titers against NDV in broilers fed a mixture of S. cerevisiae, yeast cell walls, and yeast extracts. In contrast, the supplementation of yeast could not improve the immunological status of birds against NDV and infectious bursal disease [175], which might be attributed to the adverse surrounding conditions of the experiments and the different doses of inoculated yeast in the diets.
A significant increase in the relative bursa of Fabricius weights was observed in broilers being fed a diet containing yeast powder [47] or Kluyveromyces marxianus [176]. The dietary β-glucans increased the weight of the lymphoid organs and the production of plasma globulin, cytokines, IgA, and IgG in broilers [177]. In addition, β-glucans produced by Schizophyllum commune significantly increased the relative weight of the bursa of Fabricius [165], thus improving the immune response.

2.4. Gut Health

Yeasts have shown promise in maintaining gut health and modulating the intestinal microflora in poultry [26,85,178,179]. Prebiotics are administered in ovo before hatching to increase the gut microbiota population, improve immunity, and, therefore, reduce the need for antibiotics [144]. In addition, the functionality of yeast bioactives as growth promoters makes them attractive for reducing the antimicrobial dependence in poultry production [180]. The supplementation of diets with S. cerevisiae has proved useful in modulating the birds’ intestinal microflora to inhibit the colonization of the gut by bacterial pathogens [118,181]. Modulation of a bird’s gut health by the inclusion of yeast cell walls (MOS and FOS) is mediated by promoting intestinal microbial diversity via favoring the growth of beneficial microbes while inhibiting pathogenic microbial populations and enhancing the intestinal microbial diversity with positive influences on the gut and overall host health [13,32,51,118,182].
Yeast cell wall-derived mannose and MOS act as decoy receptors for the binding of lectins in bacteria and prevent pathogen colonization [183]. Therefore, yeasts containing prebiotics are able to inhibit colonization of the poultry gut and reduce the competition between pathogens and host cells for nutrients [184]. Saccharomyces spp. can produce acetic acid, which has an inhibitory effect on E. coli [185]. In addition, S. boulardii produces fatty acids, like capric acid, caprylic acid, caproic acid, and 2-phenylethanol [186], polyamines [187], and antimicrobial peptides, such as leucocin C [188]. Therefore, S. boulardii can inhibit the growth of C. perfringens [189], S. typhimurium [190], Campylobacter jejuni (C. jejuni) [191,192], and Listeria [186]. The fermentation products, short-chain fatty acids (SCFAs), such as acetate, propionate, and butyrate, can change the bacterial ecosystem by decreasing the pH, which is intolerant to pathogenic enteric bacteria. Furthermore, they offer energy to the gut and may effectively substitute for antibiotics. Diets incorporated with prebiotics showed increased SCFAs and antibody production [193] in broilers with necrotic enteritis [95]. Moreover, SCFAs are included to regulate cell proliferation in the gut mucosa [169,194]. They reduce the pH of the brush border microenvironment and block the adhesion of pathogenic bacteria [163]. Yeasts have a role in diminishing the gut pH through the production of different organic acids, resulting in an acidic intestinal environment, the crucial inhibition of pathogenic bacterial growth, and increased abundance of beneficial bacteria [21,195,196].
Adding MOS to broilers’ diets reduced the populations of intestinal C. perfringens and E. coli [197,198], as well as Salmonella spp. [199,200]. Mannans and MOSs inhibit the intestinal epithelium attachment of enteric pathogens expressing type-I fimbriae, such as C. perfringens [95,201], Salmonella spp. [183], E. coli [202], and C. jejuni [191]. MOSs can mediate the mass of goblet cells in the villus membrane of the intestinal epithelium [179,203], which is very specialized for synthesizing glycoprotein mucin, which blocks the pathogens at the entry portal [204]. Additionally, mucin has a specific mannosyl-containing receptor, which competitively binds with imH of type-1 fimbriae in Gram-negative bacteria and, thus, helps to eliminate pathogens from the host intestine. This results in the passage of bacteria through the intestine without being colonized [199,203,205]. During feed fermentation, the beneficial bacteria, which yield lactic acid or acetic acid, reduce the number and inhibit the proliferation of putrefactive and pathogenic bacteria, such as Clostridia, Campylobacter, and Salmonella spp. [32,196,198,206]. Further, prebiotics (MOS or FOS) favor the proliferation and increase the abundance of beneficial endogenous gut microflora, such as Lactobacillus crispatus, Lactobacillus salivarius, and Bifidobacteria, which prevent the adhesion and colonization of Salmonella [207] and Eimeria spp. [208]. In addition, yeast derivatives, such as MOS, can enhance the population of beneficial Bifidobacteria by enhancing the synthesis of mucin from epithelial goblet cells. Bifidobacteria depend on glycoprotein mucin, which is produced by goblet cells via secreting the 1,2-α-L-fucosidase and endo-α-N-acetylgalactosaminidase [209]. These beneficial bacteria can compete against pathogenic types for space and resources and diminish pathogenic load by a competitive exclusion mechanism [210]. Moreover, Lactobacilli are regarded as beneficial lactic acid-producing bacteria that produce bacteriocins [211], whereas Bifidobacteria secrete some organic acids and bactericidal substances with a bactericidal effect [212]. Maina et al. [43] reported that diets containing HY tended to have higher levels of acetic acid in the caecum of chickens compared to the control diet, which is likely attributed to the bioactive compounds in HY acting as prebiotics. These compounds improve the beneficial cecal bacterial proliferation involved in acetic acid fermentation. Moreover, the enhanced nutrient absorption and gut health associated with HY contribute to the increased fermentable substrates available for these bacteria, thus supporting further acetic acid production in the ceca.
Yeast cells may inhibit the binding of pathogens to enterocytes by steric hindrance due to their larger size. In addition, increasing lysozyme production mediated by yeast cultures can break the polysaccharide wall of different bacterial types, which protects the poultry from diseases [44]. The in vitro study of Cardozo et al. [166] showed that P. guilliermondii exhibits higher aggregation of S. enterica and E. coli compared to S. cerevisiae and hydrolyzed S. cerevisiae. Additionally, P. guilliermondii showed in vitro anticoccidial infection, especially against Eimeria tenella (E. tenella), E. acervulina, E. maxima, and E. praecox [213]. The secreted proteins of P. guilliermondii disturb the wall of Eimeria oocysts, causing the release of sporocysts and, hence, preventing coccidiosis. Moreover, S. cerevisiae cell walls (MOSs and glucans) can bind mycotoxins in poultry feed and reduce their toxic effects and improve digestion and absorption [214,215]. Overall, the yeast cell wall of MOS or β-glucan components can decrease the colonizing and adhering of pathogens in the intestine and increase intestinal goblet cells, thus improving the intestinal morphology and growth performance [216].
The modulation of epithelial microarchitecture and the enhancement of colonization of lactic acid-producing bacteria in the intestinal tract of broilers are some mechanisms by which yeasts can maintain gut health [88,217]. The dietary incorporation of live yeast has revealed modulation of the gut morphology, as increased ileal villus width and surface area were reported in supplemented chickens [218]. Increasing the VH and crypt depth (CD) increased the diffusion pathway and the surface area available for microbial activity, which, in turn, improved the nutrient absorption [44,219,220]. Likewise, broilers fed a basal diet containing yeast protein concentrate pellets efficiently developed more VH [118]. Yeasts have been shown to enhance ileal epithelial tissue maturation, just like bacitracin methylene disalicylate, in broilers (Fasina and Thanissery, 2011) [111]. A nucleotide-rich yeast extract ameliorated the destructive effects of Eimeria spp. infection in terms of improved BWG, FCR, and VH in broilers [221]. These modulations in gut tissues were mediated by less cell renewal and turnover, leading to lower energy expenditure for intestinal epithelial maintenance. Moreover, longer villi secrete more enzyme, which accelerates the nutrient digestion and absorption [222]. Hussein et al. [223] reported that a coccidial challenge reduced the VH and VH:CD ratio and increased the CD ratio, villus base, tip width, and jejunum muscle thickness, which were ameliorated by the treatment with a probiotic yeast. The higher villous base and tip width caused an increased surface area. Similar results were obtained by Sedghi et al. [117], who noticed that yeast cell walls improved the VH, CD, and VH:CD ratio in broiler chickens. Also, Alkhulaifi et al. [224] demonstrated that chickens fed yeast cell wall diets had increased VH and better intestinal health under the C. perfringens and S. typhimurium challenges. The dietary supplementation with nucleotide-rich yeast alleviated the lesion scores, improved the intestinal morphology and barrier function, and increased intestinal IgA production in C. perfringens-challenged broiler chickens [225].

2.5. Oxidative Stress

Yeast cells and their derivatives can reduce the oxidative stress in poultry by improving the activities of antioxidant enzymes and reducing the reactive oxygen species and lipid peroxidation production. β-Glucan is a highly potent free radical scavenger [226]. In addition, yeast cells and their wall components can stimulate the production of superoxides by macrophages and neutrophils and increase their phagocytic activity [227]. Additionally, yeast cells can upregulate the expression of enzymatic and non-enzymatic antioxidants, including superoxide dismutase and glutathione, respectively, thus preventing damage to the structure and function of cell membranes, proteins, and nucleic acids [140]. Al-Afifi et al. [106] demonstrated that incorporating S. cerevisiae into broiler diets improved the activity of glutathione peroxidase and superoxide dismutase enzymes in poultry. In addition, HY may show antioxidative properties [36], which may play a role in removing free radicals, potentially even in the gut, when administered orally. Therefore, controlling oxidative stress using yeasts or their derivatives may have a direct positive effect on poultry production parameters.

3. Conclusions

Yeasts and their derivatives are increasingly recognized as valuable feed additives in poultry nutrition. Dietary yeasts have demonstrated significant benefits, such as improving growth performance parameters in broilers, layers, and breeders and carcass characteristics; boosting immunity; promoting gut microbiome, development, integrity, and nutrient absorption/utilization; and enhancing the antioxidant status in poultry. The diverse and potential biological properties of yeasts or byproducts make them auspicious natural feed additives to replace frequently used antimicrobial growth promoters. This review article provides insights into the multiple functional roles of yeasts and their derivatives in poultry nutrition and highlights their significance as a viable substitute for feeding antibiotics in the poultry feed industry.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Data Availability Statement

Not applicable.

Conflicts of Interest

The author declares that there are no conflicts of interest regarding the publication of this paper.

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Agriculture 15 01003 g001
Figure 1. The different forms of yeasts and their derivatives.
Figure 1. The different forms of yeasts and their derivatives.
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Figure 3. The different possible modes of action of yeasts and their derivatives in broilers.
Figure 3. The different possible modes of action of yeasts and their derivatives in broilers.
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Table 1. The different impacts of yeasts and their derivatives on broilers’ production.
Table 1. The different impacts of yeasts and their derivatives on broilers’ production.
Type and Concentration of Yeast/Kg FeedEffectsReference
DYS (30, 50, and 70%) ✓ ↓ FI and BW
✓ Poor FCR
✓ ↓ Phosphorus absorption		[46]
S. cerevisiae (0.1, 0.2, and 0.3%)✓ No effect on BW, BWG, FI, and FCR
✓ ↑ bursa of Fabricius weight		[47]
S. boulardii (6.5 × 1010 CFU/kg) ✓ ↑ growth indices
✓ ↑ meat quality
✓ ↑ Ileal mucosa development		[26]
β-glucans (0.05%)✓ ↑ antibody titers against NDV and IBDV [48]
Yeast culture (2.5 g)✓ ↑ feed-to-gain ratio
✓ ↑ small intestine weight		[44]
S. cerevisiae (2%)✓ ↑ serum albumin
✓ ↑ carcass and meat yield		[49]
β-glucans (0.02–0.1%)✓ ↓ lesion scores of coccidiosis[50]
S. cerevisiae (0.2%)✓ ↑ BWG and FI[51]
S. cerevisiae (1 g/kg)✓ ↓ BWG
✓ No effect on carcass traits		[52]
Yeast (1.5 g/kg) ✓ ↑ VH, cryptal depth, mucosal height, and area of cryptal glands [13]
DYS 2% + 500 ppb ochratoxin✓ Improved FCR[53]
Yeast culture (3 kg/t) ✓ Improved growth performance
✓ No effect on carcass characteristics
✓ ↓ reduced abdominal fat		[54]
S. cerevisiae (2 × 106 CFU/g) + Lactobacillus fermentum (1 × 107 CFU/g)✓ ↑ CD3, CD4, and CD8 T lymphocytes in the intestine[55]
Yeast cell wall (200 g/ton)✓ ↑ FI[56]
S. cerevisiae (0.1%)✓ ↑ BWG[57]
MOS (0.1% and 0.2%)✓ ↑ humoral and cell-mediated immune responses
✓ ↑ weights of the bursa of Fabricius and thymus glands		[58]
Yeast single-cell protein (10.5 g/kg)✓ ↑ BW
✓ Improved FCR		[24]
Yeast–carbohydrate fraction (1 g/kg diet)✓ ↑ performance traits[59]
MOS (50 and 100 g/kg)✓ ↑ FI and BWG
✓ Improved FCR
✓ ↑ VH, CD, and goblet cells		[60]
Yeast culture (0.25, 0.75, and 1.5 g/kg)✓ ↑ drumstick yield[61]
S. cerevisiae (1.5 g/kg)✓ Optimum production of lactic acid bacteria
✓ ↓ gut pH and E. coli growth		[62]
MOS and FOS (0.25% for each)✓ ↑ growth of Lactobacilli
✓ ↓ C. perfringens and E. coli		[63]
S. cerevisiae (1, 1.5, and 2 g/kg)✓ ↑ serum albumin[64]
S. cerevisiae (2.5%)✓ ↑ FI and BWG
✓ Improved FCR
✓ ↑ carcass evisceration percentages
✓ ↑ WBC, PCV, and Hb		[17]
Yeast (6%)✓ ↑ BWG
✓ ↓ FCR
✓ No effect on FI		[65]
S. cerevisiae + Kluyveromyces maxianus (1:1) at 0.1% and 0.2%✓ No effect on FI
✓ No effect on serum glucose		[66]
AY (1.5 g) ✓ ↑ BWG
✓ Improved FCR
✓ No effect on carcass traits		[67]
Whole yeast and yeast cell walls (1.5–2 g/kg)✓ Improved growth performance
✓ Improved meat yield		[68]
S. cerevisiae (0.5, 0.75, and 1%)✓ ↑ BWG [69]
Yeast (<10 g/kg)✓ ↑ BWG and FI
✓ ↓ FCR		[70]
S. cerevisiae (0.5, 1.0, 1.5, and 2.0 g/kg)✓ No effect on BW
✓ ↓ serum glucose		[71]
S. cerevisiae (25%)✓ Improved BWG, FI, and FCR
✓ No effect on carcass traits
✓ ↑ Bacillus spp. and Enterococcus spp. count
✓ ↓ total coliforms and Clostridium spp. count		[72]
S. cerevisiae (0.1%), yeast cell wall (0.3%), and yeast extract (0.07%)✓ Improved BW, BWG, and FCR
✓ ↑ serum protein and albumin
✓ ↓ serum lipids, cholesterol, ALT, AST, and ALP
✓ ↑ spleen, bursa of Fabricius, and thymus weights
✓ ↑ antibody titers against SRBCs and NDV		[73]
S. cerevisiae (0.5 and 1 g/kg)✓ No effect on FI and FCR
✓ No effect on protein, triglyceride, and urea nitrogen		[74]
S. cerevisiae (0.3%)✓ ↑ relative weight of liver[75]
S. cerevisiae (5%)✓ ↓ BW and BWG
✓ ↑ serum creatinine		[76]
Yeast cell wall (0.1% or 0.2%) + salinomycin (60 mg/kg)✓ ↑ BWG
✓ Improved FCR
✓ ↓ intestinal CD, villous tip width, villous base width, villus surface area
✓ ↑ VH and VH:CD ratio
✓ ↓ bursa of Fabricius follicle length
✓ ↓ serum ALT and AST		[77]
S. cerevisiae (0.25, 0.5, and 0.75%)✓ No effect on FI, BWG, and FCR
✓ Improved carcass characteristics
✓ ↑ serum albumin and creatinine
✓ No changes in protein, glucose, triglyceride, and urea		[78]
↑: increased; ↓: decreased; AY: autolyzed yeast; DYS: distillery yeast sludge; S. cerevisiae: Saccharomyces cerevisiae; S. boulardii: Saccharomyces boulardii; MOSs: mannooligosaccharides; FOSs: fructooligosaccharides; CD: clusters of differentiation; FI: feed intake; BWG: body weight gain; FCR: feed conversion ratio; C. perfringens: Clostridium perfringens; E. coli: Escherichia coli; NDV: Newcastle disease virus; IBDV: infectious bursal disease virus; WBC: white blood cells; Hb: hemoglobin; PCV: packed cell volume; ALT: alanine transaminase; AST: aspartate aminotransferase; VH: villus height; ALP: alkaline phosphatase; SRBCs: sheep red blood cells; CD: crypt depth.
Table 2. The different impacts of yeasts and their derivatives on layers and breeders’ production.
Table 2. The different impacts of yeasts and their derivatives on layers and breeders’ production.
Type and Concentration of Yeast/Kg FeedType of BirdsEffectsReference
Yeast culture (2 g/kg)Laying hens✓ ↓ cholesterol content in egg yolk[79]
Yeast culture (0.4, 0.8, 1.2, and 1.6%)Laying hens✓ ↑ number of eggs[80]
Yeast autolysate (2, 3, or 4 g/kg)Laying hens✓ ↑ antibody titer[81]
Yeast cell wall components (225, 450, and 900 ppm)Laying hens✓ ↑ 4.9% higher egg production with a 3.68% better FCR/dozen eggs[82]
HY (5 g)Broiler breeder hens✓ ↑ BWG
✓ Improved FCR
✓ ↑ egg production (+2.14%), fertility (+1.77%), and hatchability for incubated and fertile eggs (+4.79% and +2.56%, respectively)		[33]
S. cerevisiae (0.05, 0.1, and 0.2%)Laying hens✓ ↑ BWG
✓ Improved FCR
✓ ↑ egg production		[83]
S. cerevisiae (0.15 and 0.20%)Laying hens✓ ↑ egg production rate[84]
HY (0.05%)Broiler breeder pullets✓ No effects on growth, BW, or BW uniformity
✓ No effects on breast, gastrointestinal, liver and bursa weights, serum antibody titers to NDV and IBV, plasma biochemistry, SCFA and bone attributes
✓ ↑ spleen weight and AST		[43]
↑: increased; ↓: decreased; S. cerevisiae: Saccharomyces cerevisiae; HY: hydrolyzed yeast; BWG: body weight gain; FCR: feed conversion ratio; NDV: Newcastle disease virus; IBV: infectious bronchitis virus; AST: aspartate aminotransferase; IBV: infectious bronchitis virus; SCFA: short-chain fatty acid.
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Abd El-Ghany, W.A. Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition. Agriculture 2025, 15, 1003. https://doi.org/10.3390/agriculture15091003

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Abd El-Ghany WA. Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition. Agriculture. 2025; 15(9):1003. https://doi.org/10.3390/agriculture15091003

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Abd El-Ghany, Wafaa A. 2025. "Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition" Agriculture 15, no. 9: 1003. https://doi.org/10.3390/agriculture15091003

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Abd El-Ghany, W. A. (2025). Yeasts and Their Derivatives as Functional Feed Additives in Poultry Nutrition. Agriculture, 15(9), 1003. https://doi.org/10.3390/agriculture15091003

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