Advances in the use of active yeast in raising chickens

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:07Z
Fecha de publicación2025-01-01
ResumenThe broiler industry supplies quality protein, which is in constant development. It seeks productive strategies that improve production, health, growth, and survival and reduce the poultry industry's diseases, stress, and long-term environmental impact. Broiler chickens are exposed to numerous microorganisms that alter production, and this is an opportunity for yeasts to promote the growth of organisms, stimulate the immune system, improve health, promote changes in intestinal structure, and inhibit pathogens. This review summarizes the current knowledge and effect of active yeast species on raising chickens, nutrition, immunity, digestibility, changes in intestinal structure, and pathogens on those organisms. Due to their nutritional value, active yeasts are used as natural and alternative ingredients in broiler chickens. They are a source of b-glucans, chitin, nucleic acids, mannan-oligosaccharides, b-carotene, and vitamins. Enzymes they produce improve intestinal maturity and digestion. The immune and antioxidant properties of yeasts play an essential role as probiotics and immunostimulants to enhance the resistance of broilers against common viral and bacterial diseases. Bioactive products generated by active yeasts can improve intestinal microbiota and positively alter the immune response, phagocytosis, encapsulation, etc. Different active yeast species and strains have been used and have generated exciting results. They are popular as beneficial candidates for nutrition by maintaining broiler chickens' health's and well-being conditions. Future studies must understand the functioning and effect of species and strains on broiler chickens in their different processes, the use of new research tools (proteomics, radioisotopes, real-time molecular biology,es_ES
Doihttps://doi.org/10.17268/sci.agropecu.2025.009es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/3989
Idiomaenes_ES
EditorialUNIV NACL TRUJILLO, FAC CIENCIAS AGROPECUARIASes_ES
RelaciónScientia Agropecuariaes_ES
URL relacionadohttps://doi.org/10.17268/sci.agropecu.2025.009es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteScientia Agropecuaria
Palabra clavebroiler environmentes_ES
Palabra clavepoultry industryes_ES
Palabra claveraising conditionses_ES
Palabra claveyeastes_ES
Palabra claveanimal welfarees_ES
TítuloAdvances in the use of active yeast in raising chickenses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorAguirre-Guzman, Gabriel
AutorMerino-Charrez, Jose Octavio
AutorTorres-Rodriguez, Maria Lorena
AutorGuevara-Guerrero, Miguel Angel
AutorAguirre-Guzman, Gabrieles_ES
AutorMerino-Charrez, Jose Octavioes_ES
AutorTorres-Rodriguez, Maria Lorenaes_ES
AutorGuevara-Guerrero, Miguel Angeles_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
Rango de páginas93-111es_ES
URL relacionadahttps://doi.org/10.17268/sci.agropecu.2025.009
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen16es_ES

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