Yeast Cane


The sugar cane yeast (Saccharomyces cerevisiae) is a totally natural product, not "Transgenic" obtained in the fermentation process of sugar cane, and could have a significant importance in animal nutrition.

Is to significantly improve the property indexes of the animals because it is an excellent source of protein. In addition to high protein values, the yeast has a characteristically good balance of amino acids, where the levels of lysine and methionine stand relative to other protein sources.


The yeast also stands for the greatness of vitamins B complex, especially Thiamin, Riboflavin, Niacin and Pantothenic Acid. There is still a reasonable amount of ergosterol, which makes it an excellent source of vitamin D.


Yeasts are unicellular organisms that reproduce asexually by budding in the developing alcoholic fermentation. Exhibit well-defined cell membrane, rather thick and rigid in young cells in adult cells. It has variable constitution, with a predominance of carbohydrates and less protein and fat. Internally delimiting the cytoplasm, there is the cytoplasmic membrane, more evident in adult cells. The small core (0,5-0,15 μ [m]) is well defined spherical and variable location.


Yeasts are the oldest sources of single-cell protein. The Saccharomyces cerevisiae has been used for several decades in animal feed. In the last decades has been enhanced use in feed for pigs and poultry.

Yeasts, active or not, have a fraction in its composition of carbohydrates (20% to 40%), which in most part of the cell wall, which is mainly composed of β-glucans and mannan (MOS), which has impact on the immune system and the ability to prevent colonization of pathogenic bacteria in the gastrointestinal tract. Other components are the nucleotides represented by the nucleic acids. The nucleotides can have an effect on the gastrointestinal tract, increasing growth and positively influencing the intestinal flora.


Production Process:

First the wort (sugar + molasses) is fermented to turn sugar into ethanol. This material is then centrifuged and separated into cream and wine yeast. The yeast cream over the fermentation process is then directed to a large dryer (spray dried) into a cone shape with an internal disk rotating at high speed (5000 rpm) at temperature around 100 ° C. Thus the cream undergoes an instant drying retaining the most of the nutritional properties of the product.




Of all the microorganisms yeasts have the characteristics more favorable to its use in animal feed. Yeasts increase resistance to infections, because they have components that increase the immune response. Yeasts have also been used for its high content of nutrients readily available and of high nutritional value and is an excellent food source for all young animals with rapid growth. There is also a component of the yeast function anti-stress natural stress relieving operations: weaning, vaccinations, transportation etc.. very important for any kind of creation.

In the 70s and 80s, several studies husbandry were conducted with the sole aim to make yeast as a protein source alternative. Thus, until the early '90s, yeasts remained "forgotten", and its use in animal feed made possible only when the cost became interesting because of their nutritional composition of a protein.

Since 1990, the growing interest by producers of feed for shrimp farming and weaning of piglets, both Europe and Asia, meant that industries bring their industrial processes, looking for the processing of yeast with high quality enabling market growth. During this decade the focus of the work performed husbandry changed in order to obtain results in improved performance, disease prevention and strengthening the immune system and as a result of this scientific effort, the industry began to see the world as a yeast additive prophylactic, with capacity to improve performance of the animals subjected to stressful conditions.




- Source of nucleotides (amino acids) enhances the immune response to disease, improves intestinal morphology, especially after weaning (enables higher rate of maturation of the intestinal villi) improves energy metabolism, improves the metabolism of nitrogen, besides being a flavoring agent, improving palatability. The summary of these characteristics is an important tool in animal growth.

- Power MOS (MOS) improves intestinal integrity, strengthens the immune system, making it more healthy digestive tract, increasing the concentration of immunoglobulins in colostrum increasing protection in weaning animals to bacteria, viruses and other pathogens.


- Source of glutamic acid: improves the palatability of feed, stimulating consumption.

In physical appearance

Power-binder: improves the quality of feed pellets, reducing the "fine".


Power-adsorption of aflatoxins: neutralizes the effects of diets contaminated with toxins through the considerable adsorption of toxins present in contaminated feed. Reducing the adverse effects on creations contaminated mainly by reducing the effects demonstrably harmful to internal organs: liver, heart and proventriculus of the animals.

-Natural source of B vitamins, including inositol (B7): The B complex is a very important function as an anti-stressful. Inositol (which acts as intracellular messenger of growth) is an important promoter of natural growth.


Doses Tested


Lactating cows - 4 kg / day (DARC et al., 1985)

Fattening - 30% of concentrate (CAMPOS NETO et al., 1986)


Home - 5 to 10% of the total ration (Junqueira, et al., 1997)

Finishing - 5 to 15% of the total ration (Myadestes, 1979)

Pregnancy - 5 to 15% of the total ration (LIMA, et al., 1988)


Cut - 2 to 3% of the total ration (BUTOLO, 1997)

Layers - 2 to 4% of the total ration (SUPRE MORE, 1997)


Tropical - 50% of the protein fraction (SOUZA and MATTOS, 1989)

75% of fish meal (PADUA, 1996)