Baker’s Yeast (Saccharomyces cerevisiae) and its application on poultry’s production and health: A review

The poultry population has substantially grown in recent years, and measures to ensure meat quality have also improved significantly. exponential growth of the human eventually resulted increasing demand. In particular, been more favorable nutritive option. Research on feed additives sparked an interest many specialists looking for ways increase performance. use baker's yeast, Saccharomyces cerevisiae, as antibiotic alternative by acting prebiotics probiotics received significant attention. Baker’s yeast contains β-glucans mannan-oligosaccharides its main components. Recent studies shown that baker’s protein source, positively affects performance, blood parameters, immune response. Furthermore, application a fermented additive showed promising results production. diet improves morphological structure gut, thus More informatively, it stimulates intake, increases body weight gain, conversion ratio. system animals reducing various numbers harmful microorganisms combating diseases effectively health. This paper aims synthesize all aspects effect industry role productivity.