Thomas F. Savage

The effect of autoclaving a yeast culture of Saccharomyces cerevisiae on turkey poult performance and the retention of gross energy, and selected minerals☆

A study was conducted to determine the effects on nutrient retention in turkey poults fed a diet containing an untreated or autoclaved yeast culture (YC). Isonitrogenous and isocalorific diets consisting of corn-soybean meal (CS, control), CS + YC (10 g kg−1 XP yeast culture®, Saccharomyces cerevisiae) or CS + 10 g kg−1 autoclaved YC (CS + AYC; autoclaved at 121 °C and 0.8 kg cm−2 for 35 min) were fed to Wrolstad Medium White poults from Days 1 to 28. Between Days 21 and 28, the diets were marked with 3 g kg−1 chromic oxide and feed and excreta samples were collected between Days 26 and 28. The samples were analyzed for gross energy (GE), Ca, P, B, Cu, Fe, K, Mg, Mn, and Zn. The addition of the untreated and autoclaved yeast culture to the poult diets had no effect (P > 0.05) on weight gains or feed conversion measured between Days 1 and 28. There were increased (P < 0.05) retentions of dietary GE, Ca, P, B, K, Mg, and Mn observed only in poults fed the CS + YC diet when compared with the CS and CS + AYC diets. These results indicate that autoclaving impairs the ability of the YC to increase the utilization of selected nutrients in starting poults.

Evaluation as a Feed Ingredient of Surimi Wash Water Protein Recovered Using a Chitosan-Alginate Complex

ABSTRACT Chitosan used for protein recovery from surimi wash water (SWW) appears to work by mechanical entrapment and electrostatic interaction of chitosan amino groups with anionic groups on proteins. Effectiveness is increased by chitosan (Chi) complexation with alginate (Alg). Insoluble solids from SWW (P1) and soluble solids coagulated by Chi-Alg (P2) were recovered by centrifugation and freeze-dried. Protein content of P1 and P2 was 61.4 and 73.1%, respectively. Histidine, lysine, methionine and phenylalanine in the recovered proteins were higher than in commercial feed ingredients. In a rat feeding trial, a casein control and diets formulated with SWW protein at 10% and 15% substitution showed no significant difference (p < 0.05) in protein efficiency ratio. Blood chemistries revealed no deleterious effect of protein substitution or chitosan.

The reproductive performance of two genetically distinct lines of medium white turkey hens when fed breeder diets with and without a yeast culture containing Saccharomyces cerevisiae

The suitability of a breeder diet containing a yeast culture as a means of improving the hen reproductive performance of two genetically divergent lines of Medium White turkeys for low (L) and high (H) semen ejaculate volumes was investigated in two experiments. A total of 200 hens of lines L and H (n = 100 per line) were housed in a curtain-sided breeder house (ten hens per line per pen). Starting at 31 weeks of age (WOA), the hens were fed either corn-soya bean (CS) or corn-soya bean plus yeast (CS + Y, 0.5% Diamond V. Mills XP yeast culture, Saccharomyces cerevisiae) diets. Between 33 and 45 WOA (Experiment 1), the hens were mated inter se and from 45 to 51 WOA, reciprocal line matings were established (Experiment 2). Hen reprodutive parameters measured between 31 and 51 WOA were: body weight (BW) change, feed intake, feed per dozen eggs, egg production, egg size, fertility, embryonic mortality, and hatchability of fertilized eggs from seven biweekly egg settings. Yeast culture supplementation of the diet did not influence (P > 0.05) changes in BW, egg production, egg weight, embryonic mortality, and hatchability of fertilized eggs (n = 5 biweekly hatches) of either line. Significant time by line (P < 0.01) and time by diet interactions were evident only in feed intake. In Experiment 1 there was an improved (P < 0.05) hen fertility in line H as a result of feeding the dietary yeast culture. In Experiment 2, when the hens of both lines were inseminated with semen of their reciprocal line, the hatch of fertilized eggs (n = 2 biweekly hatches) was substantially improved (P < 0.05) from hens fed the yeast culture containing diet. The results of this study suggest that there is a genetic factor associated with the feeding of a diet containing a yeast culture to turkey breeder hens.

The influences of pre-incubation storage duration and genotype on the hatchability of Medium White turkey eggs from hens fed a diet containing a yeast culture ofSaccharomyces cerevisiae

Abstract Two experiments were conducted to determine the effects of feeding turkey breeder hens of different genotypes a diet containing 5 g kg−1 yeast culture (YC) and its effect on pre-incubation egg storage duration (Experiment 1, eggs stored 0–7 and 8–14 days; Experiment 2, eggs stored 0–4, 5–9, and 10–14 days), hen reproductive performance, and the hatchability of fertile eggs. Wrolstad Medium White turkey hens, representing three distinct genetic lines, Low (L), High (H), and Cross (C), were fed pelleted 15.4% crude protein (CP) corn/soya breeder diets without or with 5 g kg−1 YC (XP yeast culture®,Saccharomyces cerevisiae, Diamond V. Mills Inc., Cedar Rapids, IA). The results of Experiment 1 indicated that early embryonic mortality (Days 0–10) of eggs stored from Days 0 to 7 was reduced (P The results of Experiment 2 were similar to those in Experiment 1; early embryonic mortality was reduced in eggs stored from Days 5 to 9 in Lines H and C. Significant genotype-dietary YC interactions were noted for egg storage times of Days 5–9 (P