Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems the future, such as competitive availability, extra productive induced costs, human health risks relayed on sole ingredients commonly used animal food feeds. A total 320-day-old chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 1.3 g/kg) Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), sensorial evaluation performed at end Dietary SC supplementation had significant effect fat deposits (p < 0.05), thigh protein content breast lightness 0.05). Meanwhile, RM positively affected all color parameters Considerable interactions (SC RM) obtained moisture yellowing index. lyophilizes yeasts an composition. Furthermore, investigation is needed elucidate effects microbial pigment supplements biochemistry its metabolism.