Nurten  Galip, Nilay  Seyidoolu, 
    Effect of Yeast Culture on Serum Lipid and Meat Lipid Values of Rabbits,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 22,
    2012,
    Pages 4115-4120,
    ISSN 1680-5593,
    javaa.2012.4115.4120,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.4115.4120)
    Abstract: All over the world, LDL cholesterol and heart diseases are 
  increasing day by day. Natural dietary supplements can assist in lowering cholesterol 
  and protect against heart diseases. Therefore, the aim of this study was conducted 
  to evaluate the effect of <I>Saccharomyces cerevisiae</I> live yeast culture 
  supplement on serum lipid, meat lipid, haematological indices and serum clinical 
  enzyme activities of rabbits. Twenty seven, 6-7 weeks age old New Zealand white 
  rabbits were studied in 3 groups, of which each supplemented with 0, 2 and 4 
  g kg<SUP>-1</SUP> yeast. Feed and water were offered <I>ad libitum</I> to the 
  rabbits throughout the trial. Blood samples were obtained by ear venipuncture 
  on the 85th day. Serum total lipid and serum LDL decreased (p&lt;0.05) by YS. 
  Saccharomyces cerevisiae at a level of 2-4 g kg<SUP>-1</SUP> significantly reduced 
  LDL cholesterol by 25-48% and total lipid by 5-17%, respectively. Also, the 
  meat lipid value decreased slightly by 4-6% after yeast consumption 2-4 g kg<SUP>-1</SUP>, 
  respectively. Researchers suggest that dietary YS may reduce serum LDL and lipid 
  value. Thus, yeast culture may have positive effect of reducing the coronary 
  artery disease depend on cholesterol. <I>Saccharomyces cerevisiae</I> can become 
  viable alternatives to cholesterol drugs.
    Keywords: Rabbits;yeast culture;serum lipid;meat lipid;cholesterol