A comparison between the effects of bakery yeast with organic acids and Avilamycin antibiotic on the performance and nutrient digestibility of broiler chickens

In order to study the effects of the Saccharomyces cerevisiae probiotic and organic acids on the performance, nutrient digestibility and gizzard and cecum pH of broiler chickens, 256 one day old Ross 308 chicks were used as a completely randomized design with 4 treatments and 4 replicates. The chickens were fed with a basal diet supplemented with one of the four additives including avilamycin antibiotic, Saccharomyces cerevisiae, an organic acids mixture or Saccharomyces cerevisiae plus organic acids. At 28 days of age, 2 birds per replicate were slaughtered and their ileal contents were collected. The results of the present study showed that administration of 10 mg/kg avilamycin antibiotic improved bird performance and nutrient ileal digestibility, compared to the diets containing 1.5% Saccharomyces cerevisiae, 0.15% organic acids or the mixture of the yeast and organic acids (P< 0.05). The experimental treatments containing yeast, organic acids or the mixture of organic acids and Saccharomyces cerevisiae yeast decreased gizzard and cecum pH (P< 0.05). The results of this study showed that the Saccharomyces cerevisiae yeast and the mixture of the organic acids couldnt act as a suitable substitute for the avilamycin effects on the performance of the broiler chickens and even using both the yeast and organic acids was not resulted in any additive effects on the performance traits of broiler chickens.