The Influence of Yeast on Pheasant Performances

  • Csilla K. DEZSI „Lucian Blaga” University, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu
  • Letitia OPREAN
Keywords: biotechnology, wine yeast, bakery yeast, brewer yeast, enzyme activity, physical-chemical properties, growing pheasants

Abstract

Study objectives are developed in line with modern techniques of analysis and aim: the analysis of physical-chemical implications of pheasants given hay and outstanding results in their weight gain, determination of crude protein, crude fat, lysine, methionine and yeast of fodder given the three categories of feeding pheasants, weight gain registration in the three categories of pheasants considered (pheasant chicks, pheasants for growth and maintenance). Pheasant food problem, the level and quality of administrated forage is one of the factors under the breeder control, and who may ultimately decide, economic growth and operating profitability pheasants. After improving enzymatic activity of nine strains of yeast Saccharomyces genus were identified and chosen the best strains of yeast, one of each kind, that a strain of bread, bakery and wine yeast. These three strains were gradually added in advanced feeding ration of pheasant chicks, pheasants for growth and maintenance. The addition of yeast in feed ration influences positively the weight gain of pheasants. The most complete and beneficial for growth and development of the three pheasant categories (pheasant chicks, pheasants for growth and for maintenance) was a feed ration with bread added yeast, followed by the addition of beer yeast.

Published
2013-02-22