An experiment was conducted tostudy the efiect or dietary supplementation of graded ievels of live yeast cutture (0,0.2,6.6 & 1.0%, w/w) on performance, of commercial broilers. Two replicates of 12 birds each were assigned to one of the 4 experimental diets from 1st to 7th wks of age. A response to added live baker's yeart colture was not observed in any of the criteria measured viz. average weekly body weight, feed consumption, feed efficiency, nutrtert utilization (nitrogen calcium/phosphorus) and carcass quality characterestics (% processing shrinkage, dressing %, giblet and cut-up-yields etc.). The results of the present investigation suggestcd that the live baker's yeast does not play any significant role in broilers as probiotic at low levels.
