Why and how to properly feed chickens feed yeast, mash composition and instructions

Yeasting of cattle feed

The conditions for fermenting food for cattle are the same as when preparing nutritional mixtures for chickens - a room with a stable temperature and cleanliness of all equipment.
The process of preparing a nutrient mixture has some features and can be carried out in several ways - the main ones are sponge and straight. There is also a starter method, but it is rarely used due to the complexity of the process. Yeasting enriches feed with proteins and other beneficial substances

Sponge method

The process of yeasting using the sponge method consists of two stages - preparation of the dough and yeast itself.

1. For the dough, you need to take 500-1000 g of pressed culinary yeast per 100 kg of feed, dilute it with water at room temperature (not hot or cold, but lukewarm). Pour 40-50 liters of warm water into a separate container and pour in the yeast solution. Next, you need to pour in 20 kg of feed and stir the resulting mixture for 5 minutes every half hour. The dough will be ready in 4-6 hours.
2. To carry out yeasting, you need to add 110-150 liters of warm water to the dough and pour in 80 kg of feed, constantly stirring the mass. Leave the food for 3 hours, stirring it every 30 minutes.

If the yeast is of high quality, fermentation will begin almost immediately

Safe way

With the non-dough method, the stage of preparing the dough is eliminated. For 100 kg of feed concentrate you need 500-1000 g of pressed culinary yeast, dilute it with warm water. Pour 150-200 liters of warm water, yeast mixture into a container, add food and mix well. Stir the resulting mass well every 20 minutes, and the mixture will be ready in 6-9 hours.

Video - Yeasting feed

Yeast feed should be given to animals gradually - first replace 10-15% of the usual food with a mass, then increase the amount to 40-50%. It is recommended to use such mixtures periodically - 20-30 days of feeding, after which take a break for 10-15 days.

Attention! Concentrated feeds (bran, vegetable flour) are most often subjected to yeasting, and in the case of cake, it is better to avoid the procedure. It is very difficult to carry out the process correctly with this product, and the resulting mixture will lose a large amount of protein

Manufacturing Process Principles

Most large-scale microbial growth occurs under aerobic conditions in a humid environment at certain levels of acidity and temperature and the introduction of suitable sources of carbon, nitrogen and mineral salts.

Depending on the microorganisms used and the fermentation conditions, under favorable conditions the next generation can reproduce in less than one hour, but in general this period is a maximum of 5 hours.

In contrast to aerobic processes for the production of feed protein, various alcoholic fermentation processes under predominantly anaerobic conditions are dominated by the enzymatic properties of yeast.

The cellular substance formed during fermentation in a small volume settles in containers and is used as protein-rich feed raw materials. Of practical importance in this case, first of all, is brewer's yeast, which, due to its composition, can be compared with the so-called growing or protein yeast.

Biomass production occurs in large containers. The mass in the fermentor is concentrated, going through successively various processes (for example, separation, evaporation, filtration), while most of the substrate is removed, and the remainder is again sent for fermentation.

In thermolysis (the process of decomposition of chemical compounds under the influence of temperature without the use of catalysts), microbial cells are destroyed, since the cell walls of most compounds consist of polymeric carbohydrates with fats and proteins, which are difficult to digest enzymatically by monogastric animals.

Finally, drying occurs (by spray, roller or vortex drying), possibly granulating or spraying oil (vegetable oil up to 1%), in order to avoid dustiness of the dried microorganism cells.

The simplest process flow diagram for microbial biomass production is shown in Figure 1 (dashed lines indicate special steps depending on the production method).

Figure 1. Technological scheme for the production of microbiological biomass. 1 = NH3 - nutrient salts; 2 = source C; 3 = water; 4 = air; 5 = sterilization; 6 = CO2, heat; 7 = fermentation; 8 = separation, filtration, coagulation (also flocculation (from Latin flocculi - shreds, flakes) - the physical and chemical process of small particles of dispersed systems sticking together into larger ones under the influence of adhesion forces with the formation of coagulation structures); 9 = evaporation; 10 = drying; 11 = granulation, pelletized; 12 = solvent extraction; 13 = finished product; —- = possible production steps depending on the specific raw material

An overview of carbon sources for microbial biomass production is shown in Table 1 (after Rife 1962, Preve et al. 1982).

Table 1. Carbon sources for microbial biomass production

The data in the table is very general and can only reflect the variety of technical methods, as well as the differences between production methods, carbon sources and microorganisms.

If microorganisms are cultivated on traditional raw materials that have not previously been used in animal feeding or human nutrition, or if they grow on raw materials that are not feed or food in nature, then such microbial products are designated non-traditional protein raw materials (see Table 1) and before their introduction In feed practice, strict testing is carried out, the same as for medicines.

Therefore, along with studies on feed value, all kinds of toxicological tests are carried out to prove the safety of these feed raw materials, which also include testing of products of animal origin. There are international and country-level regulations governing the testing of non-traditional protein products.

How to make it yourself at home

Yeast helps make cattle's food more nutritious and wholesome. The essence of this process is that the feed is saturated with lactic acid bacteria, which improves its taste and causes appetite in cows.

Yeasting is carried out in a warm and absolutely clean room, where the temperature is kept within +18 °C. The equipment used to carry out the procedure must also be kept clean. If these conditions are not met, yeasting will not be successful. To dilute 1 kg of grain mixture, take from 1 to 1.5 liters of water.

Yeast is added to the grain mixture mixed with water (10 g per 1 kg of feed). For yeast to succeed, the feed must be heated to +25 °C. This temperature must be maintained for 5–6 hours: during this time, the contents must be stirred every hour. At the end of this time, the mixture is ready for use by cattle.

Video: how to make yeast food for animals There are three ways of yeasting: with dough, without dough, with sourdough. The starter method is used only when there is an acute deficiency of yeast.

On dough - the cooking process is divided into two stages.

First stage (preparing the dough):

1. Take 1 kg of baker's yeast, which is diluted in 2 liters of lukewarm water.
2. Pour 50 liters of lukewarm water and liquid with pre-diluted yeast into a container of suitable size. Everything is thoroughly mixed.
3. 20 kilograms of concentrated feed is poured into the same container and mixed until smooth to saturate the solution with oxygen.
4. The solution is left to mature for 5–6 hours.

Without sponge - differs from the sponge method in that the yeast process begins immediately:

1. Take 1 kg of baker's yeast, which dissolves in 2 liters of warm water.
2. 200 liters of slightly warmed water are poured into a container of suitable size, and yeast, previously dissolved in the liquid, is poured into it. Everything is mixed until smooth.
3. Next, 100 kilograms of feed are poured into the tank, gradually mixing.
4. To complete the yeasting process, you need to leave the resulting mixture for 9 hours. During the ripening process, the mixture must be thoroughly stirred every 60 minutes to saturate it with oxygen.

With sourdough - as in the case of the sponge method, yeasting with sourdough is divided into two stages.

First stage (preparing the dough):

1. 1 kg of baker's yeast is diluted in 1–2 liters of water.
2. Diluted yeast is added to 40 kg of carbohydrate feed, everything is mixed. No more liquid is added to the feed at this stage.
3. The thick mixture is stirred every 20 minutes.
4. After 6 hours, half of the resulting mixture (dough) is poured out for use in yeast. The remaining half of the dough is mixed with 20 kilograms of fresh feed and again left to mature.

Second stage (yeast):

1. The selected half of the prepared dough is mixed with 100–150 liters of warm liquid.
2. 80 kilograms of feed are poured into the liquid with continuous stirring.
3. Yeast feed matures within 3 hours, the mixture needs to be thoroughly mixed every hour.

This procedure helps saturate the resulting feed with proteins, gives it a pleasant sourness and aroma, which contributes to the appetite of the cattle. The resulting products are saturated with vitamins, which can subsequently prevent the occurrence of diseases in cattle such as rickets in calves, skin diseases, and paratyphoid fever. Yeast feed introduced into animal nutrition has a beneficial effect on the growth, development, weight gain and milk yield of cattle. For more than a hundred years, the beneficial effects of yeast feed mixtures in raising cattle have been known all over the world.

Yeast enriches the diet of animals with proteins, vitamins and beneficial microelements and makes it possible to obtain high-quality products - milk and meat - at low cost.

Just recently, feed for livestock was considered a rarity. It was often used on large livestock complexes. Today, the situation has changed radically, and the market is saturated with various mixtures. Such an abundance of feed can confuse an inexperienced livestock breeder, because not everyone knows what additives a cow needs and how much.

Brewer's and feed yeast in animal and poultry feeding

Yeast is cultivated on sugar-containing raw materials and has been used in animal feeding since the beginning of the last century.

Yeast Nutrients

Dry yeast usually contains between 900 and 950 g of dry matter per kilogram (Table 2).

Table 2. Average nutrient content of feed yeast (in g/kg dry matter)

1. molasses made from cane sugar with a high sugar content; 2. trade names for the former GDR (fermozine) or USSR (paprin)
They store very well. But, in principle, you can save on drying and feed the yeast in liquid form. The dry matter content of whey yeast and brewer's yeast in liquid form varies greatly. When using them as local protein sources, hygienic rules must be observed to ensure that pathogenic microorganisms, such as salmonella, do not multiply in the substrate.

The crude protein content of yeast primarily depends on the type of raw material on which the yeast population is grown and the technological conditions and usually lies between 400 and 700 g per kilogram of dry matter (Table 2).

Good quality crude protein from plant or animal protein sources consists almost exclusively (>90%) of amino acids and contains only a small amount of non-protein nitrogen. In microbial protein products, on the contrary, due to the high proportion of microbial cell particles, the content of non-protein nitrogen, especially in the form of nucleic acids and individual nucleotides, is relatively high (Table 3).

Table 3. Average content of nucleic acids, amino nitrogen x 6.25, lysine and methionine + cystine (in g/100 g of crude protein)

Other non-protein nitrogenous compounds are also present (hexoamines, choline, residues of nitrogen-containing nutrient salts), so that per 100 g of crude protein, on average, amino acids account for about 80 g.

Nucleic acids consumed orally are both broken down in the intestine under the influence of enzymes and excreted along with feces, and a large proportion of them are absorbed as purines and pyrimidines. Most of the purines are broken down in the liver to urea (birds) or further to allantoin (mammals other than primates) and in this form are excreted through the kidneys. Pyrimidines break down to CO2, NH3, and volatile fatty acids.

Nucleic acids should be considered for both nutritional yeast and other microbial protein feeds a typical unavoidable nutrient without protein value. The nucleic acid content shown in Table 3 when introducing yeast into diets at a level of 10-15% for pigs or poultry did not show a physiological load with undesirable consequences on productivity.

The composition of amino acids in various yeast proteins is generally stable, since it is largely determined genetically and, in practice, culture conditions in the fermentor can only slightly affect it (see Table 3).

Yeast typically has a high lysine . The amount of lysine in yeast can be compared to the lysine content in soy protein and corresponds, in some yeast varieties, to high-quality animal protein.

The methionine and cystine content of yeast cannot be compared with soy protein. Other amino acids are also not of great importance for diets used in practice, with a proportion of yeast <10%.

Yeast crude fat content ( see Table 2) and its composition can be influenced by changing fermentation and processing conditions (eg extraction). The fat contained in yeast is rich in phosphatides. 60-70% of fatty acids are unsaturated. Yeast fats can be rich in linoleic acid (18:2) (10-40% of total fatty acids).

In n-alkane yeasts, depending on the substrate, odd fatty acids are found, the proportion of which can be 30-40% of the total fatty acids (Kemmerer 1974), as well as hydrocarbons, primarily n-alkanes. Both odd fatty acids and hydrocarbons are absorbed by animals without adverse effects on their health and productivity. Along with the metabolism of these compounds, a certain accumulation of them occurs in the fatty tissues of animals. In this way they can also transfer to humans.

Although no direct impairment of human health and productivity has been reported based on current knowledge, avoidance of these substances as much as possible should be sought. This can occur, for example, through the extraction of n-alkane yeast, due to which the fat and carbohydrate content of the yeast can be significantly reduced (Pokrovsky 1972).

The nutrient fractions of carbohydrates in yeast have a very heterogeneous composition. Cell walls contain polymeric carbohydrates such as mannan, glucan and chitin, which are partially chemically bound to lipids and proteins (Grimmeke and Reuther 1981). The structure of these compounds suggests that they can only be partially broken down by digestive enzymes.

The content of easily soluble and easily hydrolyzed carbohydrates ( sugar and starch) for various yeasts is between 50-100 g/kg DM and comes from the contents of the cells, namely glycogen and pentose nucleic acids, and in carbohydrate yeasts also from substrate residues. These fractions are easily digested.

Yeast has long been known as a good source of B vitamins (except vitamin B12) (Table 4).

Table 4. Average content of some vitamins in yeast (in mg/kg DM)

But.
- not determined In addition, due to ultraviolet radiation, ergosterol (about 0.5% in yeast) can be converted into vitamin D2. The content of vitamin E in yeast also deserves attention (Table 4).

Minerals in microbial biomasses come primarily from carbon sources used (eg, molasses, sulfite liquor, whey), but also from additions of nutrient salts and, to a minor extent, from wear and tear on metal equipment. For these reasons, the crude ash content of different batches and yeast varieties varies greatly (see Table 2). The raw ash indicator should, if possible, not exceed 100 g/kg DM.

In general, yeast is poor in calcium and rich in phosphorus (Table 5).

Table 5. Average values ​​for the content of certain minerals in yeast

But.
- not determined If calcium bisulfite is used as a reagent in pulping, as well as lime to regulate the pH of the sulfite liqueur before fermentation, then the yeast may contain a fairly high calcium content .

In whey yeast, calcium comes from the breakdown of casein-calcium complexes during acid extraction.

Yeast phosphorus (Table 5) is readily available to animals. Also, the content of other macro- and microelements, despite the fact that it varies in yeast of various origins, exceeds their content in most plant raw materials, and partly also in raw materials of animal origin.

The content of toxic elements (for example, As, Cd, Hg, Pb) is usually significantly below the permissible limit level.

Protein quality, digestibility and energy feed value of yeast

Thanks to nitrogen balance methods, proteins from plant (including microbial) and animal origin can be quickly and easily tested for protein quality.

The biological value of yeast protein in experiments on white rats without the addition of methionine averages about 60% (chicken protein = 100%). If the yeast protein is supplemented with 3% DL-methionine, then the biological value increases to 90%, which means that it practically reaches the quality of high-value animal proteins.

It follows that for practical diets, yeast should be combined with feed raw materials that contain higher levels of methionine or also cystine (for example, cereals, protein raw materials of animal origin, extraction meal from rapeseed and sunflower), and thereby supplement the protein from yeast.

The digestibility of raw nutrients and the energy concentration calculated from it varies greatly both between yeast products of different origins and depending on the substrate, type of microorganisms and production methods (Table 6).

Table 6. Average crude digestibility and energy concentration

n.a. - not defined 1. HCl treatment 2. calculation of the Rostotsky feed evaluation system
In general, n-alkane yeast has the best digestibility coefficients for both animal species. The figures, especially for crude protein, are very comparable to soybean meal.

Yeast on sulfite liqueur in most cases has poorer digestibility. This is due to the residual sulfite liquor that remains on the yeast during drying. The main reason for the reduced digestibility of yeast on sulfite liqueur is associated with soluble lignin compounds, which occupy about 50% of the organic matter of sulfite liqueur.

Molasses yeast, as well as whey and brewer's yeast, fall slightly short of the digestibility of n-alkane yeast.

Thanks to brewing, as was established back in 1940 by Nehring and Schramm, the digestibility of brewer's yeast can be slightly increased (Table 6). At the same time, this improves shelf life. But due to energy costs, cooking is usually not used. The assumption that feeding uncooked brewer's yeast leads to digestive problems has been refuted by new research that has shown positive dietary effects when feeding fresh, uncooked brewer's yeast to pigs. It was also found in experiments that fresh brewer's yeast in an amount of 4 to 6 liters per head per day for fattening pigs was tolerated without problems.

The energy concentration in yeast determined by calculation (Rostotsky nutritional evaluation system) is comparable to other protein-rich concentrates, so these products are primarily valuable as protein feed raw materials. Only sulfite liqueur yeast has a lower energy concentration that is closer to fiber-rich concentrates such as wheat bran.

Recommendations for the use of yeast in feeding animals and poultry

Due to its high lysine content, yeast is used as a protein raw material in feeding pigs, poultry and calves, with the goal of reducing the share of soybean meal and fish meal in diets without losing lysine.

When preparing diets, in addition to energy, you also need to balance lysine and methionine plus cystine. In poultry diets, especially broilers, the low content of methionine plus cystine in yeast limits its introduction to 50-70 g/kg. When adding synthetic methionine, a higher proportion of input is fundamentally possible (100-150 g/kg). At the same time, especially in feeding poultry, it is necessary to more carefully consider the properties of feed yeast.

Spray-dried foods in these diets lead to beak build-up, reduced feed intake, feed wastage, dust and reduced performance.

The use of other drying methods, such as vortex drying, roller drying, or post-processing such as granulation or spraying of vegetable oil, can significantly reduce the dustiness of the product.

Another option is to pellet diets with >7% spray-dried biomass.

Liquid yeast, such as brewer's or whey, can in principle be used as the only protein raw material in diets for fattening pigs, as long as their dry matter content is not too low. Due to their very rapid deterioration, depending on the storage temperature, such products can generally be stored for a maximum of 2-3 days, and even less in the summer heat.

For brewer's yeast, deactivation of living yeast cells and preservation for up to several weeks is possible thanks to the addition of 1% propionic acid. The addition of 1% feed salt makes storage possible for up to one week.

Dry feed yeast has a particularly pronounced dietary effect on piglets, since, compared to fishmeal and soybean meal, it neutralizes less gastric juice. Thanks to this, the proliferation of colibacteria in the digestive tract is slowed down and the amount of diarrhea is reduced.

The components of yeast cell walls, as well as nucleic acids, can contribute to the activation of the physiologically positive flora of lactic acid bacteria. This is especially pronounced when feeding fresh, uncooked brewer's yeast, when live yeast cells, under the influence of gastric juice and digestive enzymes, no longer multiply and enter the large intestine.

Section 11 of the book “The Study of Feed” by H. Jeroch, G. Flakhovsky and F. Weisbach.
Gustov Fischer Publishing House, Stuttgart. Compilation and translation by Elena Babenko especially for soft-agro.com
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How to give yeast for laying hens?

Good afternoon, experienced and novice poultry farmers. Many people practice using yeast for laying hens in winter and yeasting feed. The most difficult time for domestic feathered animals is in winter, when the diet lacks greens (a source of biologically active substances), pasture in the form of worms, and insects.

Add to this the rare days that allow birds to be released into the walking area. All this is the reason for the need to enrich the chicken diet with various additives, including yeast.

Does poultry need yeast?

Looking ahead, the answer is yes.

A common way to increase the nutritional value of feed mixtures is by yeasting one or more of its ingredients. This trick has a positive effect on the cost of feeding egg and meat products.

We have already talked about the scarcity of the winter diet according to biologically active substances. This phenomenon usually makes itself felt in winter. Therefore, laying hens and brood hens at this time are fed mixtures that include fermented ingredients.

Fermentation is more effective when the fungus is provided with the amount of carbohydrates required for normal life, which are abundant in the grain. Therefore, yeast is added to the grain portion of the diet. Completed or passive fermentation is the result of starvation of the microorganism. How to solve such a problem? It is necessary to enrich the wort with sugar (2 tablespoons).

About the pros and cons of using yeast

Thanks to yeast:

• The likelihood of vitamin deficiencies is excluded;
• chickens are more willing to consume and pay for feed better in products;
• the digestibility of nutrients improves;
• poultry resistance to pathogens increases;
• metabolic processes, work and condition of the endocrine system are optimized;
• The size, yield of fertilized eggs and egg production increases in winter (by 15-20%).
• quantitative and qualitative indicators of meat productivity are improved.

Average daily gains in muscle tissue of broilers increase by 13-14%. By the way, without yeast, poultry often gets fat.

Abuse of yeast in the summer is fraught with:

• Firstly, diarrhea;
• secondly, inflammatory processes affecting the joints and cloaca;
• thirdly, egg pecking and cannibalism.

Just wondering! About 0.5 thousand species of yeast fungi are known. Thousands of strains have been identified within each species. Just imagine, 5000 years ago yeast was used by Egyptian brewers.

How to give yeast for laying hens

Nuances of yeast technology:

• Of course, finely grind the grain.
• Using 36-38 degree water.
• The maximum volume of steamed feed with yeast is 40% of the container volume.
• Using yeast diluted to a uniform consistency.

Mastering yeast.

The method consists of kneading the dough and actually yeasting it.

The dough is made. For example, ground food (190-210 g) + dry yeast (10 g) + water (0.5 l). A prerequisite is the use of 36-38 degree water. After thorough mixing, the mixture is kept warm.

It takes about 3 hours (+/- half an hour) for the dough to mature. After this time, water (1 l) and 0.8 kg of feed mixture are reintroduced into the composition. The whole thing sits for up to 5 hours in a warm room.

You can do without dough. In this case, the list of ingredients consists of ground grain (1 kg), water (1.5 l) and baker's yeast (20 g). The well-mixed mass is kept warm for 7-8 hours. Periodic stirring is required.

Secrets of improving feeding

Using our tips, you will increase the efficiency of yeast:

• Replace water with 36-38 degree whey. It contains a lot of carbohydrates, protein, and BAS.
• In order to increase the nutritional value of the mixture, supplement it with sugar - a nutritional element for yeast fungus.
• Enrich winter mash with grated vegetables, for example, zucchini, potatoes, beets. This will improve the carbohydrate, mineral and vitamin part of the feed mixtures.
• Before adding yeast, include sprouted grain in the composition, which is beneficial for all age and sex groups of poultry.

Feed yeast for laying hens or regular baker's yeast?

Instead of a conclusion, we will introduce you to the most interesting facts:

• Nature has deprived some representatives of the species of the ability to lay eggs. The reason for this is a narrow pelvis and other natural defects;
• egg production indicators of chickens increase until 2 years of age, and then decrease by 10% per year;
• chickens remember the “faces” of their “neighbors”;
• according to scientists, chickens have Asian roots;
• the oviposition process stops in the absence of light;
• the formation of an egg is a 25-hour process, the Brown Nick breed can have 2 eggs a day, don’t be surprised;
• In the last century, a record was set in America for the life expectancy of a rooster after partial cutting off its head - 1.5 years.

Application by farmers

It is worth noting that yeast is introduced into the diet not only for pigs. A valuable component of feeding can significantly enhance the growth and productivity of poultry, large and small livestock. But for each specific category, there are individual standards for the administration of the additive and an appropriate diet that complements its effect. Thus, it is recommended to add no more than 5% yeast to cow feed. For chickens the figure increases to 7%. Pigs are the most demanding in this regard. Yeast should make up about 10% of their diet.

In the course of studying the beneficial properties of this type of feed for farm animals, it was found that with 1 ton of product it is possible to obtain:

• 8.4 thousand liters of milk when introduced into the diet of lactating cows;
• 500-600 kg of quality meat when fed to pigs;
• up to 30 thousand eggs when fermenting bird feed.

Of course, its low cost also plays an important role in the use of feed additives. It allows you to increase productivity and improve animal health at minimal cost.

Additives for pigs

If we compare pigs with other animals, they require a more demanding approach to nutrition. Any errors in feeding can lead to weight loss and excessive consumption of feed, and all this will lead to losses.

Feed additives are beneficial for pig productivity. During the lactation period in pigs, their use increases milk growth, which promotes the growth of piglets.

After 10 days, feed additives can already be added to the piglets’ diet, gradually increasing the amount of feed to 10%. The piglets grow up healthy and almost never get sick.

Compound feed for piglets and pigs:

• crushed barley - 400 g;
• sunflower cake - 80 g;
• alfalfa flour – 160 g;
• oats – 300 g;
• meat and bone meal – 120 g;
• salt – 10 g;
• chalk – 10 g.

It is imperative to use animal supplements in agriculture. Because this is the most effective and inexpensive way to increase the productivity of animals both in a private home and on a farm. The use of feed additives will not lead to undesirable consequences. All products from animals are safe for humans after using additives.

Additives for cows

When producing milk, yeast is included in the diet in the following cases:

For highly productive cows with high milk yield , the milk yield should be more than 20 kg per day at the lactation stage. The optimal dose per day is 500–800 g after lactation; this period of use should be about 40 days.

Dairy cows should receive feed in the form of pulp, acid silage or starchy waste of about 20 kg per day. Yeast ensures good digestion, protects against acids and promotes good fetal development.

With the introduction of supplements into the diet, milk yield can increase by 2 kg per day. The maximum amount of feed additives per day is 1000 g per head. Yeast must be included in grain mixtures and feed.

Compound feed for cows:

• Yeast - 8%;
• Barley - 61%;
• Soybean meal - 8%;
• Bran - 4%;
• Monocalcium phosphate - 2%;
• Salt - 1%;
• Premix - 1%.
• Flax meal - 6%;
• Chalk - 1%.

What is yeast

Yeast is a single-celled fungus that is used to ferment the liquid mass of a product. Feeder yeast is a light brown bulk substance used to stimulate the growth of birds. Yeasting is the process of fermenting ground grain feed with yeast starter. During processing, the mixture is additionally enriched with vitamins and plant insulin. The biological value of the product increases, and the digestibility of nutrients also increases.

The purpose of yeast is to improve the appetite of chickens, increase egg production, and accelerate weight gain in meat breeds. Nutrition using fortified feed is especially important in the winter season, because... enriches the chickens' diet with missing vitamins and microelements. You can ferment grains, cereals, and components of plant origin. When fortifying, meat and bone meal can be added to the diet to increase nutritional value.

Did you know?
Yeast
is
the oldest microorganism used by humans. The activities of these beneficial fungi have been exploited since 6000 BC. in ancient Egypt in the production of beer.

Kinds

The action of yeasts has been used in food production for thousands of years. The fungi themselves today number more than 1,500 species. They can be obtained from almost any raw material of plant origin, as well as from milk. Only a few of them are widely used in the food industry. The name of yeast reflects the main purpose of its use.

• bakery - used for baking. They are grown in an environment enriched with oxygen, sugar and nitrogen compounds. Available in dry and wet form.
• wine - can be observed in the form of a coating on grape berries. They help improve the taste of wine products.
• dairy - are formed in the leaven. Used for the preparation of lactic acid products.
• beer - prepared by fermenting beer wort, which is obtained from high-quality hops.
• alcohol strains are strains created specifically for the alcohol industry. Their task is to ferment the product as quickly as possible.

Feed yeast can be:

• hydrolytic - created from wood and dry agricultural waste;
• classical - obtained from alcohol production waste;
• protein-vitamin - grown on waste non-plant raw materials.

Did you know?
Brewer's yeast was the first to be produced and used in beer production since 1995. And they were first obtained from wild yeast when making wort by the Danish botanist Emil Hanson in the 19th century.

What is included in yeast mash?

By simply introducing yeast into the feed mixture, it is impossible to meet the poultry’s need for all vitamins and microelements.

The basis of bird food is carbohydrate feed - this is grain. It is not advisable to give it in its entirety; it is much more profitable to crush or flatten it. In winter, grain is sprouted to enrich the product with vitamins.

The basis of bird food is carbohydrate feed - this is grain

The following additives must be added to the food: vegetables, fresh or dried chopped grass, fruits and berries, dairy products (skim milk, curdled milk, cottage cheese), sunflower oil or cake, meat trimmings.

For broilers

The menu for broilers is designed so that the protein content in the feed does not fall below 22-24%.

An example of a self-composed daily diet for a broiler aged 1.5-2 months:

• crushed grain (corn, wheat, barley, peas) – 100 g;
• sunflower cake – 10-15 g;
• yeasted product – 20 g;
• boiled potatoes – 40 g;
• salt – 1 g.

For laying hens

Unlike feeding a broiler, the diet of a laying hen is not as nutritious. It is richer in vitamins.

Be sure to read:

Why broilers do not grow and what needs to be done to make broilers quickly gain height and weight

Approximate winter feeding of laying hens when preparing their own diet:

• crushed grain mixture (corn, wheat, barley, peas) – 70 g;
• yeast product based on the specified grain mixture – 20 g;
• wheat bran – 15-20 g;
• boiled potatoes, raw carrots and pumpkin, cabbage (in equal parts) – 20 g;
• herbal flour – 5-7 g;
• salt – 1 g.

For high productivity of laying hens in winter, the birds are provided with plenty of crushed shells, lime or chalk. These substances serve as a source of calcium necessary for the strength of egg shells.

For turkeys

Modern fast-growing turkey-broiler crosses are demanding in terms of feeding. They need a balanced composition, rich in protein and energy.

Modern fast-growing turkey-broiler crosses are demanding in terms of feeding

It is impossible to make such food at home. Heavy-cross turkey poults should be fed high-quality fresh industrial feed developed specifically for them.

It is allowed to additionally give fresh herbs and dairy products (cottage cheese, yogurt) to improve the taste of meat.

Turkey poults of light and medium-heavy breeds are more unpretentious.

The following mixtures are prepared for them at home:

• crushed grain (corn or peas, wheat) – 60%;
• yeast product – 20%;
• greens and vegetables – 20%.

Yeast Methods

The grain mass is pre-ground

For a proper process it is important that the fractions are as fine as possible

Yeast methods are:

• sponge;
• unpaired;
• sourdough

Find out what vitamins laying hens need.

Peculiarities:

• The water temperature should not exceed body temperature i.e. 36-38°C. At higher temperatures, the fungi die.
• The container in which the mass is stirred should be 2/3 larger than the volume of the diluted feed, because During fermentation the volume increases.
• The yeast must be completely dissolved, without forming lumps. To speed up the process, you can add 1-2 tablespoons of sugar.

Dough method

The sponge preparation method consists of two stages:

• kneading the dough;
• yeasting of feed.

The dough is prepared from 200 g of grain mass and 10 g of yeast, diluted in 0.5 liters of warm water. The dough is suitable for 4-5 hours. Then it is mixed with the rest of the grain - 800 g and a liter of warm water. Leave for 4 hours.

Important! Some types of yeast are opportunistic pathogens that, when interacting with the body, cause inflammatory processes. Therefore, use only yeast obtained from a proven source when preparing feed for laying hens.

Method without dough

Recipe: for 1 kg of grain mass take 1.5 liters of warm water and 0.2 g of yeast. Combine the yeast mass and grain, mix and leave to ferment for 6-7 hours. During the fermentation process, the mass must be stirred periodically, because Air access is important for work. If during the fermentation process the liquid is completely absorbed into the mixture, you need to add 1-2 cups of warm water. The mass can be given to chickens after 8 hours, at the rate of 20 g per 1 chicken. Yeast can be given daily or every other day. Ready-made enriched food can be stored for no more than 1 day. It is permissible to freeze part of the feed for several days, but the benefit from use is significantly reduced.

Sourdough method

10 g of yeast are dissolved in 0.5 liters of warm water. Add 0.5 kg of grain mass. Leave for 6 hours. Then add the remaining grain - 0.5 kg and 0.750 liters of water, stir and leave for a day. Feed is given to birds at the rate of 20 g per 1 chicken.

Supplements for birds

In industrial production, additives are used for geese and ducks; the use of yeast during the incubation period is considered the best remedy. To get the best result, yeast is used before the formation of the egg, on average 15 grams per day per duck, it all depends on the weight of the feed.

The B vitamins found in yeast supplements increase the vitamin content of egg yolks.

Supplements help increase muscle mass and have a delayed effect on fat formation. As a result, poultry meat will contain less fat and be classified as a dietary product.

Compound feed for birds:

• Corn - 30%;
• Fish meal - 4%;
• Barley - 30%;
• Yeast - 5%;
• Soybean meal - 21%;
• Monocalcium phosphate - 2%;
• Chalk - 2%;
• Premix - 1%.

Yeast Methods

In winter, there are fewer and fewer vitamins left in the feed of domestic laying hens - they decompose during long-term storage, and the chickens do not receive enough nutrients that they need to lay high-quality eggs. In addition, chickens spend most of their time indoors with artificial lighting, the process of formation of vitamin D in their bodies slows down, they begin to lay eggs poorly, and the eggs become of poorer quality, with pale yolks.

But it is at the end of winter that they begin to collect eggs for incubation, and the survival, vitality and health of the future young depend on their quality. In addition, with good nutrition, the fertilization of eggs increases and the chances of getting a good brood increase.

Therefore, feed for laying hens must be enriched with vitamins and minerals, especially in late winter - early spring. To enrich the feed, various additives are mixed into it, and they can also be yeasted. The vitamin content in feed is also increased by other methods - for example, by sprouting wheat grain. Sprouted wheat grains are a healthier and more valuable food than regular grain.

Yeasting feed for chickens and other poultry is easy to do at home. This proven method allows you to increase the nutritional value of feed, increase the content of vitamins, especially B vitamins. In addition, the palatability of the feed increases, and chickens are more willing to eat it, and in return produce higher-quality eggs.

At home, yeasting of feed for laying hens can be done in two ways. Let's describe the first method. A flock of 50 chickens will require 5 liters of warm and clean water, 50 grams of regular baker's yeast, wheat bran or barley. Yeast is dissolved in water and placed in a warm place for 30 minutes, after which bran is added in such an amount to form a thick mash. The mash sits for 5-6 hours, after which the chickens are fed with it. Feed enriched with yeast is given to chickens twice a week, the rest of the time they are fed with regular grain mixtures and given clean warm water. You can add grated vegetables and boiled potatoes to the yeast food.

The second method of yeasting feed is more complex, but it can also be done at home. First you need to make a dough - for 1 liter of warm water you will need 20 grams of baker's yeast and 400 grams of flour mixture. The components are mixed and placed in a warm place.

After 5 hours, add 3 liters of warm water and another 1.5 kilograms of flour mixture to the dough, mix all the ingredients again and leave for another 2 hours. In both recipes, you need to take only warm water - in hot water, the yeast will die, and the mixture will be useless, and in cold water, their action will slow down significantly.

What are the benefits of feed yeast

By adding feed yeast to the poultry diet, the fertility of eggs and the hatchability of young animals increases

It is believed that each animal or bird needs about 110 g of protein per feed unit. But at the moment, the amount of protein per unit of finished food is 85 g on average. This is very little, so all sorts of productivity problems arise. To increase the amount of protein in the diet, dry feed yeast is used.

The main value of this dietary supplement is the abundance of protein in the composition. With regular addition of the additive to the feed, the nutritional value of the food increases. It is much better absorbed and helps in winter, during a deficiency of micro- and macroelements and vitamins. Feed yeast, among other things, improves metabolic processes and reduces feed consumption. Some animals, thanks to yeast in the feed, increase their body weight, so the additive is also used during fattening.

Important!

Due to the lack of protein in feed, food digestion and productivity deteriorate in birds and animals, and problems appear in the reproductive system.

Requirements for essential vitamins - table

If a poultry farmer uses special industrial poultry feed, then there is no need for yeasting of this feed.

The introduction of feed yeast into the diet of poultry helps to enrich the feed with protein.

In a complete feed, all components are in a balanced form; additives should not be added to it.

In addition to the grain base (crushed corn, wheat, barley, peas), the chicken menu uses: fish and bone meal, cakes, grass meal, chalk, salt, vegetables, feed yeast.

When creating your own diet, you need to have an idea of ​​nutrient intake standards. The table shows the main indicators depending on the direction of the chickens. Not all 43 criteria are used, but only the most key and significant ones, including essential amino acids. Energy is given in calories per 100 g of feed, the rest is given as a percentage.

Corn and soybeans must be used to formulate feed

In addition to energy and protein, all birds need macro- and microelements and vitamins for harmonious development. In recent years, much attention has been paid to the content of these substances in ready-made and homemade feeds.

The need for vitamins and minerals is minimal, but because of this, birds quickly develop deficiencies. Unbalanced feeding for a couple of weeks is enough for chickens to develop symptoms: cessation of laying, loss of feathers.

Feather loss is one of the symptoms of unbalanced feeding.

The need for minerals is high in birds of all directions. For egg-laying hens, the need for calcium balance is determined by egg production. The daily calcium requirement for breeds with high egg mass reaches 4.5 grams.

Powdered calcium

However, there are differences in the size of the granules depending on the color of the shell. Chickens that lay white-shelled eggs should be offered half the calcium in powder and half in granules 2-4 mm in diameter. If the shell is brown, then 30% of the calcium is offered in powder form and the rest in coarse grains.

Calcium granules

For meat and broiler breeds that have low egg production, the need for minerals is determined by large bones. Phosphorus, calcium, magnesium make up the basic structure of bone tissue. Its rapid formation in young large breeds of chickens requires a large amount of minerals in the feed. This need is provided by fishmeal, meat and bone meal and calcium in any form.

Fish and meat and bone meal

Fishmeal prices

Fish meal

Vitamin premix for chickens

Why are premixes needed?

Premix for chickens

Some of the vitamins - C, E - are natural antioxidants. It has been proven that the presence of these substances in the diet of chickens improves the nutritional properties of eggs. Namely, it reduces the amount of bad cholesterol in the yolk. Such eggs can be eaten if you have atherosclerosis – high levels of cholesterol in the blood.

The requirement of chickens of various types for basic vitamins is presented in the table. These are the norms for 1 ton of feed. Fat-soluble vitamins A and D are given in millions of units, the rest - in grams.

We suggest you familiarize yourself with Diarrhea in Chickens - Treatment of Diarrhea

These values ​​are indicative. If the bird is purchased from the manufacturing plant, then documents with detailed feeding recommendations are included with it.

Ryabushka premix for laying hens

Composition of feed yeast

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The composition of feed yeast is quite rich:

Composition of feed yeast

• protein – 32-55%;
• fiber – 1.2-1.9%;
• fat – 2.2-3.1%;
• ash – 10%;
• dietary fiber – 1.8%.

According to GOST 20083-74, dry feed yeast must contain:

• vitamins B, C;
• minerals: phosphorus, chromium, nickel, potassium, sodium, iron, selenium, calcium, zinc, manganese, etc.;
• lysine, methionine, tryptophan.

Yeast Methods

For enrichment with yeast, grain must be thoroughly ground. Then a method is chosen that is closer to the goal and technical capabilities. Use the sponge, straight or starter method.

Fungi do not tolerate high temperatures, so the water is heated to no more than 38 degrees Celsius. As the bubbles swell, they fill the container, so the food in it is diluted taking into account the need for a spare volume. The yeast should be well dissolved, with no visible particles. To make yeast ferment faster, sugar (1-2 tablespoons) is sometimes added.

Opara

The difference between this technique is that it is a two-stage process. To make dough, take crushed grain mass. For 400 grams of such mash, 20 grams of prepared yeast are diluted in a liter of warm water. After mixing, it swells for 4-5 hours. Then the remaining grain (1600 g) is added to the already risen dough, and a liter of water at room temperature or heated to 36 degrees is added. Fermentation takes 4 hours.

Without dough

For 2 kg of crushed grain you will need 3 liters of heated water and 0.4 g of yeast. The ingredients are turned into a homogeneous mass, which should ferment for six hours. It needs to be stirred at certain intervals so that air has access. The feeding rate is 20 grams per bird. The finished mixture is stored for no more than 24 hours or frozen, but this event reduces the benefits of the product.

Leaven

20 g of yeast and a kilogram of crushed grain are diluted in a liter of heated water. After 6 hours, another 1 kg of grain and 1.5 liters of water are mixed, after which this mixture sits for a day. The dosage is the same as in the straight method.

Instructions for using feed yeast

The effect of feed yeast during regular feeding depends on the type of animal and the characteristics of the diet.

When feeding rabbits, feed yeast can replace up to 30% of protein food

• For chickens, this additive is most useful if the bird is fed a corn-sunflower diet. Feed yeast will be useful for laying hens, those females that hatch and raise offspring, and even broilers and roosters. When used, the fertility of eggs and hatchability of young animals increases by 10-15%, and egg production also increases. The size of eggs and their quality also improve.
• By adding feed yeast to the diet of geese and ducks, the fertilization of eggs and the hatchability of young animals increases. But for this you need to start using fertilizing 14 days before egg laying. On average, 15 g/day is consumed per head. It is advisable to feed yeast throughout the entire laying period, but this is especially important in the initial period. Young animals on this supplement grow quickly, and their muscles develop better.

Feeder yeast is also used in the cultivation of carp and crayfish fish.

• Yeast for pigs is extremely beneficial, and above all, it regulates the functioning of the stomach. But, in addition, with regular consumption of food with yeast, females give more offspring, they produce a lot of milk, it becomes more nutritious, so supplementary feeding of the young is not required. They are also useful for piglets because they increase the growth rate of animals by 8-17%. Boars' health becomes better, they catch colds less often, and cope better with diseases. It is better to use feed for piglets from the moment of weaning from the female, while the consumption per head is up to 15 g/day.
• Among cattle, feed yeast is most useful for dairy cows and heifers that have just given birth. They are given about 450 g of yeast daily for 40 days. At the same time, the milk content, quality, and taste of milk increase. Feeder yeast should be given to cattle with silage or boiled potatoes. The supplement improves gastric motility and normalizes fetal development in pregnant women.
• When feeding rabbits, feed yeast can replace up to 30% of protein food. The additive increases the resistance of young animals and improves wool quality. Yeast is given mixed with vegetables, chopped herbs, and grains.

• Feed yeast is also used in the cultivation of carp fish and crayfish. They are already included in all purchased mixtures and dough-like porridges. If the food is mixed on its own, then approximately 1% of yeast from the total weight of the feed is added. They need to be mixed well so that they are evenly distributed. When using this supplement, fish get sick less often and grow better.

Feed yeast is a useful additive for agricultural animals. It is nutritious, contains useful substances, and has a lot of qualities. With regular feeding of fodder yeast, productivity increases, so their use is really profitable, especially since they are not expensive.

Advantages and disadvantages

Some of the benefits of fermenting poultry food include:

• increasing the fertilization rate of laying hens;
• acceleration of growth of individuals;
• increasing the level of egg production;
• increased muscle mass growth;
• improved appetite;
• quick saturation of chickens;
• increasing the level of feed digestibility;
• stimulation of immune cell production;
• regulation of metabolism;
• enriching the body with macroelements and vitamins.

Yeasting is carried out from November to April. It is at this time that chickens need active feeding. Frequent and annual feeding is not necessary, so in the summer such procedures must be stopped. If you do not follow the rules, you may encounter unpleasant consequences that will affect the health of the birds. Cons of fermenting poultry food:

• the possibility of diarrhea and gastric disorders due to excess protein;
• inflammation of the cloaca due to oversaturation of the body with nutritional components;
• development of joint pathologies;
• cannibalism in a flock.

Important! To avoid the development of complications, you will need to dilute the feed with yeast in the required dosage

Feed yeast for cattle: benefits of use

Many farmers, at the beginning of their activities, are faced with the question - how to feed their animals economically, but at the same time satisfyingly and healthy, so that they grow up healthy and at the same time quickly enough? Having looked through all the reference books and all kinds of information resources, most come to the conclusion that buying feed yeast is the ideal option. Firstly, feed yeast is an excellent, and most importantly not only healthy protein, but also vitamin product for all types of farm animals, including birds and fish. Secondly, they are used primarily as an additive to the main diet, which is very economical, considering the cost of both feed and yeast.

Features and composition

In livestock farming, feed yeast is used in the preparation of a balanced diet for chickens, cows, pigs, horses and fur-bearing animals (rabbits, nutria), as well as for feeding bees and growing fish on an industrial scale.

You can read more about feed for chickens in our article.

Feed yeast is a nutritious and beneficial additive to feed mixtures for farm animals.

Yeast is a microscopic fungus that does not have a pathogenic effect on the body and is used in various fields: cooking, brewing, and the production of strong alcoholic beverages. In livestock farming, feed yeast is used - dry biomass, which is produced in workshops with a constant temperature and sterile equipment. Externally, they are brown granules or powder with a characteristic yeasty odor. The following organic residues are used as a basis for feed yeast:

• sunflower seed husk;
• straw, reeds;
• corn cobs;
• wood industry waste.

The highest quality additive is made from alcohol stillage

Yeast cultures are grown on waste paper or by-products of oil refining. The benefit of the food additive lies in its unique composition - it includes protein compounds, which are contained in small quantities in other feed mixtures, and other substances beneficial to animals.

Table 1. Chemical composition of the product

In addition, yeast feed contains vitamins B, E, K, D, enzymes and substances similar to hormones necessary for normal digestion, which promote the digestibility of carbohydrates and proteins.

The most nutritious is feed protein, or protein-vitamin concentrate

Depending on the manufacturing method, feed yeast is divided into three types - hydrolytic, classical and protein-vitamin concentrates, each of which has its own characteristics.

1. In the production of hydrolysis yeast, waste from wood production and the food industry (sawdust, straw, corn cobs, etc.) is used. The main process of manufacturing products occurs using high temperatures and acids. The supplement is available in the form of yellow powder or granules; the pure protein content in one ton is 240-450 kg.
2. Classic yeast is produced by growing yeast colonies on stillage, a by-product of alcohol production. They are granules or flake powder; a ton of product contains 260-400 kg of pure protein. They contain a minimal amount of crude protein, which is considered a significant advantage of the product.
3. The production of protein and vitamin concentrates is carried out by cultivating cells on oil refining waste, organic alcohols, and natural gas. The product looks like granules or powder of a light yellow or brown hue, the pure protein content in the product is 600-800 kg. Compared to other types of product, BVK contains the most vitamins, especially group B.

The product is available in the form of powder or granules

Attention! During the production of feed yeast, it is often exposed to ultraviolet rays, which increases the concentration of vitamin D, but almost completely destroys B vitamins

This feature is important to consider when purchasing yeast and preparing a balanced diet for farm animals.

How feed yeast is made

Feed yeast is a fungus that has only a positive effect on the organisms of animals and people, due to which they are used in various spheres of life. Feed products used when feeding cows are granules or a brown powder mixture with a pronounced yeast aroma. Biomaterial is produced in specialized workshops where optimal temperature and humidity levels are maintained.

Crops are grown in the most nutritious environment enriched with oxygen. During production, GOST 20083-74 is observed, the finished additive is dried, packaged, then packaged and sent to points of sale.

What does the concept of compound feed include?

Combined livestock feeds are a mixture of different ingredients. They are selected according to a ready-made recipe and assembled using a certain technology. The goal is to obtain products that will contain the right amount and ratio of nutrients, and at the same time have a long shelf life.

Each manufacturer uses its own formula for preparing mixed feed; most often the mixtures are made according to the following composition:

• based on grain crops;
• roughage;
• food industry waste;
• vitamins;
• mineral complexes;
• premix

Compound feeds are made strictly for a specific type of animal, and also depending on age characteristics. Thus, for dairy herds, compound feed corresponds to one composition, for calves - to another, for producers - to a third.

What is feed yeast?

Nutritional yeast is a special type of fungus. Each manufacturer has its own technology for growing them. But most often, the usual technical variety of yeast is used to produce feed additives. In this case, a colony of fungi is placed in a specially prepared nutrient medium. The selected components of such an environment ensure rapid propagation of the crop and its enrichment with useful substances. It must contain the following components:

• lactose;
• glucose;
• acetic acid;
• mannose.

These substances are produced during the processing of fruit and vegetable waste.

Once the mushrooms have grown to a certain extent, they are harvested and dried thoroughly. At the end of this procedure, the culture is converted into a fine powder, which is added to the feed.

The production of such additives involves a rather complex technological process that requires compliance with a number of nuances. But the use of waste from food and other industries in production can significantly reduce the cost of their production. As a result, yeasting feed costs farmers much less than purchasing high-quality feed.