Author(s)

N’sa Koky Marc Celaire¹, Ake Moussan Désirée Francine¹, Kimse Moussa², Dje Koffi Marcellin¹, Djeni N’Dede Theodore^1*

¹Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d’Ivoire.
²Pôle de Recherche Production Animale, UFR Sciences de la Nature, Université Nangui Abrogoua, Abidjan, Côte d’Ivoire.

This study investigated the effects of dietary supplementation of indigenous phytase producing live yeast cultures on growth performance, phytate degradation and blood biochemical parameters of weanling rabbits. Fifty-six rabbits (28 males and 28 females) were allotted randomly into four groups containing a control and three groups administrated each with the yeasts Saccharomyces cerevisiae ADR1B1, Hanseniaspora jakobsenii ADR3E1, Hanseniaspora guilliermondii RD31 during 8 weeks. The results showed that the administration of the three yeast strains accelerated the weight gain and improved rabbits growth performance in comparison to the control group, but did not affect the serum biochemical and hematological parameters. The highest weight gain (1715.95 ± 236 g), and phytate degradation rate (73.82% ± 0.92%) and the lowest biochemical parameters (triglycerides, cholesterol, HDL and LDL) were observed on rabbits fed with the yeast Hanseniaspora jakobsenii ADR3E1. This indigenous yeast species, which is used for the first time in animal feeding provided the best beneficial effects in rabbit breeding. Therefore, based on this finding, Hanseniaspora jakobsenii ADR3E1 can be recommended to supplement rabbit diets for growth performance and profitability enhancement.

Feed, Growth Performance, Indigenous Yeasts, Phytate Digestion, Rabbit

Celaire, N. , Francine, A. , Moussa, K. , Marcellin, D. and Theodore, D. (2022) Effect of Indigenous Phytase-Producing Yeast Cultures on Growth Performance, Digestion and Health of Rabbits (Oryctolagus cuniculus). Advances in Bioscience and Biotechnology, 13, 73-91. doi: 10.4236/abb.2022.132003.