Evaluation of Local Yeast as a Probiotic Supplement for Broiler Chickens in Gombe State

This study evaluates locally isolated yeast as a probiotic supplement for improving growth performance and gut health of broiler chickens in Gombe State, North East Nigeria. Concerns about antibiotic resistance from routine growth promoter use in poultry production have driven interest in natural alternatives including probiotic microorganisms. Saccharomyces cerevisiae isolated from local fermented beverages offers a potentially economical probiotic option, but its efficacy in broiler diets under North East Nigerian conditions requires evaluation. This study isolates a Saccharomyces cerevisiae strain from locally produced burukutu and sorghum beer in Gombe markets, prepares standardised yeast preparations, and tests three inclusion rates of 0, 1, and 2 grams per kilogram of feed in a completely randomised design with 90 Ross 308 broiler chicks in groups of 30 per treatment. Body weight, feed intake, feed conversion ratio, intestinal morphology, and caecal microbial populations are measured at 21 and 42 days. Findings reveal that 1 gram per kilogram yeast supplementation significantly improves body weight gain by 8 percent and feed conversion ratio at 42 days compared to the unsupplemented control. Intestinal villus height to crypt depth ratio is significantly improved at 21 days, indicating enhanced absorptive capacity. Caecal Lactobacillus populations are higher in supplemented birds. The 2 gram per kilogram treatment shows no additional benefit over 1 gram. The study concludes that locally isolated Saccharomyces cerevisiae at 1 gram per kilogram is an effective probiotic supplement for broilers in Gombe State. It recommends scaling indigenous yeast isolation for commercial probiotic preparation.

Keywords: local yeast, probiotic, broiler performance, gut health, Gombe State.