Collaborative USask research exploring yeast genetics for better chicken feed

Dr. Natacha Hogan (PhD) and Dr. Chris Eskiw (PhD) with the College of Agriculture and Bioresources are examining how yeast byproducts, when added to the feed of hens, could improve the overall health of the hens and the quality of the eggs they lay.  

“This project explores novel strategies to enhance the health and productivity of laying hens through alternative in-feed additives,” said Hogan. “We are looking at ways to maximize the production of beneficial bioactive compounds from yeast that can be put into animal feed to help boost gut health and improve animal performance.” 

The project is one of more than 20 at USask to receive funding through the livestock and forage-focused portion of the Agricultural Development Fund (ADF), a provincial and federal government-supported program to provide funding to innovative agricultural research projects. The project also received support from industry partners Saskatchewan Egg Producers and Star Egg.  

The research team will first identify the right yeast genome that produces the most beneficial prebiotic molecules for chicken gut health. Eskiw, an expert in yeast genomics, said the key will be exploring which yeast produces the desirable prebiotic byproducts to add to chicken feed.  

“The first step on the genetics front is to look at the genetic material within the yeast to find out which ones have the potential of producing high quantities of prebiotic molecules,” he said. “After we identify specific yeast ... we will further identify how to grow those yeast to maximize the production of these helpful molecules before we feed them to chickens.” 

Attitudes to using antibiotics in poultry diets are changing, with many countries implementing tighter restrictions on allowable products used in poultry production. Hogan says this shift has generated major interest in yeast as a source of prebiotic compounds that could be incorporated into feed to improve growth, enhance gut health, and increase egg quality – without the use of antibiotics. 

Hogan, a faculty member in the Department of Animal and Poultry Science with a cross-appointment in the Toxicology Centre, said she has previously explored detrimental effects of feed toxins on poultry production and gut health. Getting to investigate potential health benefits of yeast prebiotics is an exciting new avenue for her research.  

“I’m excited to extend assessment of animal health to a project that addresses the need for effective prebiotic options that improve laying hen health, welfare and egg quality,” Hogan said.  

Eskiw and Hogan will also be collaborating with Dr. Karen Schwean-Lardner (PhD), an expert in poultry production and welfare in the Department of Animal and Poultry Science, and Dr. Yongfeng Ai (PhD) in the Department of Food and Bioproduct Sciences. This project will also support graduate students who will be involved in both the yeast genomics and poultry science sides of the project.  

The research project will not be a short process – Hogan said just the feeding and monitoring side of the project will take 40 weeks – but this time allows the team to accurately monitor animal growth performance as well as egg production and quality (such as shell strength and nutritional components).  

Eskiw noted this project has tangible implications for the poultry industry in Saskatchewan and around the world. Eskiw and Hogan credited each other, as well as the ADF and their industry partners, for helping bring this unique collaborative project to life.  

“What excites me is I actually get to see something that will have a real-world application and being meaningful to an industry and consumers as a whole,” he said.