Saccharomyces cerevisiae as Natural Growth Promoter in Broilers: Meta-analysis of Performance and Meat Quality

Document Type : Original Articles

Authors

1 Department of Animal Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia.

2 Research Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Bogor, Indonesia.

3 Research Center for Animal Husbandry, National Research and Innovation Agency, Jakarta Pusat, Indonesia.

4 Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Malaysia.

5 Department of Zoology, Wildlife & Fisheries, Faculty of Veterinary and Animal Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan.

6 Department of Occupational Health and Safety, Faculty of Public Health, Universitas Indonesia (UI), Jakarta, Indonesia.

10.32598/ijvm.20.2.1005799

Abstract

The global demand for meat is increasing, and recent bans on antibiotic growth promoters (AGPs) have heightened the need for sustainable, effective alternatives in poultry production. Probiotic yeast Saccharomyces cerevisiae has emerged as a promising natural growth promoter in this context. This meta-analysis aims to evaluate the effects of S. cerevisiae on growth performance, feed efficiency, and meat quality (both physical and chemical) by synthesizing findings from previously reported studies. This meta-analysis used data from PubMed and Scopus to screen 377 studies and identify 14 relevant trials published from 2000 to 2025. It examined the effects of S. cerevisiaeon broiler chicken growth and meat quality parameters (body weight (BW), feed conversion ratio (FCR), color, pH, dressing rate, cooking/drip loss, shear force, and water holding capacity [WHC]). Randomized controlled trials were analyzed with OpenMEE software to determine standard mean differences and heterogeneity. S. cerevisiae supplementation significantly improved broiler BW (standard mean difference [SMD]=0.446, P<0.001) and FCR (SMD=-0.442, P=0.001). S. cerevisiae also enhanced meat tenderness by reducing shear force (SMD=-4.662, P<0.001). Effects on other meat quality parameters (pH, cooking/drip losses, dressing rate, water-holding capacity (WHC), color) were not statistically significant. These findings suggest S. cerevisiae potential as a natural growth promoter for broiler performance and physical and chemical meat quality. S. cerevisiae supplementation enhances performance and meat quality. While some meat quality parameters were not significantly affected, S. cerevisiae shows promise as a natural alternative to AGPs in broiler production. 

Keywords

Iranian Journal of Veterinary Medicine
Volume 20, Issue 2
March and April 2026
Pages 219-232

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