The effect of an aqueous extract of yeast-fermented rice to growth performance and carcass traits of chickens

Nguyen Thuy Linh, T R Preston¹, Nguyen Hoang Qui, Le Cong Van, Vo Huynh Anh Thu and Nguyen Van Vui

Tra Vinh University, No. 126 Nguyen Thien Thanh Street, Ward 5, Tra Vinh City, Tra Vinh Province, Viet Nam
hoangquinguyen@mail.ugm.ac.id
¹ Centro para la Investigación en Sistemas Sostenibles de Producción Agropecuaria (CIPAV), Carrera 25 No 6-62 Cali, Colombia

Abstract

A total of 120 local crossbred chickens from 3-8 weeks of age were conducted to determine the effect of an aqueous extract of yeast - fermented rice on growth performance and carcass characteristics. The experiment was a completely randomized design with four treatments (0, 2, 3 and 4% of an aqueous extract from yeast-fermented rice in the diet) and three replicates per treatment (5 male and 5 female chickens per replicate). The treatments were the aqueous extracts from four levels of yeast-fermented, polished rice (0, 2, 3 and 4% of the daily allowances of DM) that were sprayed on the daily feed allowance of the chickens.

There was a positive curvilinear response in growth rate and feed conversion as the the level of the yeast-fermented rice extract was increased with overall improvements of 20% over the control when the level of yeast extract was 4%.

Keywords: local crossbred, prebiotics

Introduction

Poultry industry, particularly chicken production has been developing in Vietnam. Due to the increasing consumption of chicken meat, it is crucial to improve the quality of chicken in Vietnam, especially, local crossbred chicken as the most preferable meat for Vietnamese consumers. Linh et al (2020) mentioned that these chickens own similar characteristics with Noi chickens but growht performance is much better. Besides, these chickens have also become a popular topic for recent researches.

Photo 1. Local crossbred chickens

Fermented rice is one of the local ingredients uses in local animal feed. To make rice fermented, Saccharomyces Cerevisiae (S. Cerevisiae) was mostly used as one of the most widely commercialized yeast species that contains numerous enzymes from different sources of feed ingredients (Abdel-Azeem 2002) and it has been recommended to be the most important source of protein, vitamins,and amino acids (Paryad and Mahmoudi 2008; Özsoy and Yalçin 2011; Adebiyi et al 2012). Some researchers used S. Cerevisiae for fermented rice bran, and add in the diets to improve animal production (Rafique et al 2017; Kumar et al 2019; Santos et al 2021). S. Cerevisiae supplement had a significant influence on growth parameters (Lawrence-Azua et al 2018) and carcass parameters of broiler chickens (Paryad and Mahmoudi 2008). It was also seen in the research of Afsharmanesh et al (2018) with a significant interaction between S. cerevisiae and wet feeding, S. cerevisiae improved body weight and feed intake.

As the importance of supplement of local ingredients in the diets, this study was implemented to determine the effect of an aqueous extract from yeast-fermented rice with Saccharomyces cerevisiae on growth performance and carcass characteristics of the chickens.

Materials and Methods

Location

The experiment was implemented at an experimental farm of School of Agriculture and Aquaculture, Tra Vinh University from December 2020 to March 2021

Animals and experimental design

A completely randomized design was used for this study to determine growth performance and carcass traits of local crossbred chickens. The experimental animal in the study was local crossbred chickens (between Noi chickens and Binh Dinh chickens). A total of 120 chickens from 3 to 8 weeks of age was allotted in four treatments (10 chickens per replicate and balanced for sex). The chickens had ad libitum accessed to feed and water. These treatments were the aqueous extracts from four levels of yeast-fermented, polished rice (0, 2, 3 and 4% of the daily allowances of DM) that were sprayed on the daily feed allowance of the chickens.

Four treatments in the experiment consisted of 0, 2, 3 and 4% of an aqueous extract from yeast-the fermented rice (YFR0, YFR2, YFR3 and YFR4). The birds in each replicate were kept in pens with 5 m² of size. Balasa bio-yeast and rice husk were used to cover the floor. The pens were equipped with drinking nipples to apply an automatic drinking system.

Photo 2-3. The birds in the experiement

The birds were vaccinated to prevent common diseases such as Newcastle, Chronic Respiratory Disease, and Avian Influenza.

Feed preparation

Polished rice was soaked in water for 5h (1kg rice: 1.5 kg water). Then was added 5 g of yeast (S.cerevisiae; 1 g is equal to 15 x 109 CFU) to the mixture which was covered and kept for 7 days at room temperature (27-30 ⁰C). The aqueous extract from the fermented was used to spray on the experiment feeds. After fermentation, the aqueous extract was separated from the mixture by filtering through a cloth. The weight of solid (rice) after separating was 1474.6 g and of the aqueous extract was 1026.8 g (59% and 41% respectively). The treatments were: 0, 2, 3, and 4kg of aqueous extract added to 100kg of feed, designated: YFR0, YFR2, YFR3 and YFR4

NB: The propotion of original rice solids that were extracted into the aqueus phase was not measured but it was probably less than 20%. Thus, feed value of the solid phase (not used in the experiment) would have considerable nutritive value. This feature of the method will be investigated in follo-up research).

Photo 4. Yeast-fermented rice at 7th day
Photo 5. An aquaous extract	Photo 6. Rice after extraction

Basic ingredients (Table 1) were analyzed following the methods of AOAC (1990).

Data collection

The chickens were weighed individually at the beginning of the experiment and every 7 days throughout the experiment. The feed was calculated every morning. Every morning, the fresh feed allowance for 24h was sprayed with the required amount of aqueous extract of yeast-fermented rice.

The chickens were slaughtered at the end of the experiment to determine the weight of carcass, breast, thigh, and internal organs (heart, liver, and gizzard). The pH of breast meat and thigh meat was estimated after 3 and 6h post-slaughter.

Data analysis

Data were analyzed as a completely randomized design using the ANOVA procedures. Sources of variation were treatments and error. Polynomials regression equations were fitted to the performance data with Y values for live weight gain, feed intake and feed coversion and the X values the quantity of yeast-fermented rice extract.

Results

Growth performance of the chickens

There were positive cirvulunear relationhips between performance data and level of yeast extract added to the diet (Table 2; Figures 1-3). With 4% of added yeast extract, there were improvements of the order of 20% for growth rate and feed conversion while feed intake was depressed by 10%.

Figure 1. The effect of yeast-fermented rice extract on feed intake	Figure 2. The effect of yeast-fermented rice extract on daily weight gain
Figure 3. The effect of yeast-fermented rice extract on feed conversion

Effects of yeast-fermented rice extract on carcass traits

Table 3 showed the effect of different levels of fermented in the diets on carcass traits of chickens. Carcass weight, breast weight, and thigh weight in the treatment of 4% of aqueous extract of yeast-fermented rice were bigger than other treatments (P<0.05).

Effects of yeast-fermented rice extract on pH-value

Table 4 showed the effect of yeast-fermented rice extract in the diets on pH-value of male and female chickens. We can see that pH-value ranged from 6.4-7.0 after 3 hours and ranged from 6.5-7.1 after 6 hours. The research showed that pH-value from males chicken was higher than female chickens and thigh meat had a higher pH-value.

Discussion

The use of water from yeast-fermented rice or the use of S. Cerevisiae as a prebiotic can help chickens in the experiment increase their weight gain and feed conversion significantly. The positive results were recorded in many studies of Rafique et al (2017), Lawrence-Azua et al (2018), Afsharmanesh et al (2018), Kumar et al (2019), Santos et al (2021). It is because S. Cerevisiae makes the better intestinal morphology and cell proliferation in terms of increased villi height and density (Lawrence-Azua et al 2018). Besides, S. Cerevisiae encourages the development of beneficial bacteria in the gut and S. Cerevisiae also discourages the multiplication of bad bacteria (Yang et al 2008). Thus, it leads to better utilization of the feed.

Paryad and Mahmoudi (2008) recorded that all carcass characteristics of chickens were improved with S. Cerevisiae. The use of water from yeast-fermented rice is known as the supplementation of beta fructans in the diet, which had produced a low level of abdominal fat pad (Paryad and Mahmoudi 2008). Additionally, the increase of carcass cutting yield is related to the supplement of S. cerevisiae as a dietary tool that can provide a better absorption and digestibility of some nutrients such as minerals and vitamins (Aristides et al 2018). It led to the increase of carcass of the chickens

pH-value from chicken meat is different between kinds of meat. Besides, pH-value was affected by many aspects such as breeding line, gender, age (Ristic and Damme 2013). pH-value of chicken meat decreased gradually after slaughter due to many influences from breeding, cooling, storage period (Glamoclijaa et al 2015).

Conclusion

• There was a positive curvilinear response in growth rate and feed conversion as the the level of the yeast-fermented rice extract was increased with overall improvements of 20% over the control when the level of yeast extract was 4%.

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