FM Hayajneh
Department of Animal Production, School of Agriculture, The University of Jordan, 11942, Amman, Jordan
*Corresponding author: firashope@gmail.com
This study investigated the effects of dietary yeast supplementation on anticoccidial activity, antioxidant status, performance, and blood parameters in broiler chickens challenged with coccidiosis. A total of 375 one-day-old broiler chicks were randomly assigned to five experimental groups, with three replicates per group (25 chicks per replicate). Treatments included two yeast-supplemented groups (Ty1: 1 g/kg; Ty2: 3 g/kg), two negative control groups (unchallenged, untreated and challenged, untreated), and a positive control group treated with sulphonamide and diaveridine HCl. Birds were raised under standard management conditions for 35 days. Performance parameters, including body weight gain, feed intake, and feed conversion ratio, were recorded. Anticoccidial efficacy was assessed via lesion scoring and oocyst index, while additional evaluations included meat quality traits, blood biochemical profiles, and immune organ development. Yeast supplementation, particularly at 3 g/kg (Ty2), significantly reduced oocyst shedding (P<0.01) and mitigated intestinal lesions compared with infected controls. This was supported by histopathological findings in the Ty2 group, which showed preserved intestinal architecture with reduced necrosis. Enhanced meat quality was also observed, including improvements in water-holding capacity, cooking loss, and fillet weight. No adverse effects were noted in blood biochemistry or immune organ weights, indicating systemic safety. It was concluded that dietary yeast, especially at 3 g/kg, effectively improved gut health and meat quality, supporting its potential as a natural alternative for coccidiosis control in broiler production.