Inactive dried brewer’s yeast

Brewer’s yeast is made from a one-celled fungus called Saccharomyces cerevisiae and is used to make beer. By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols. It is an inactive yeast, remaining after beer making.

Brewer’s yeast is a rich source of minerals: particularly selenium, protein, B-complex vitamins, and chromium, an essential trace mineral that helps the body maintain normal blood sugar levels.

Inactive dried brewer’s yeast is used in food production to produce yeast-based dietary supplements, which increase the intake of B vitamins and help people with diabetes to control blood sugar levels. Due to its high content of protein, vitamins, amino acids and microelements, it can also serve as a natural animal feed supplement.

Typical nutrient composition of inactive dried brewer’s yeast

40-46 % of protein on a dry matter basis
1.2-2 % of fat on a dry matter basis
10-13% of crude fiber (Glycogen and Trehalose)
5-12 % of ash on a dry matter basis

The B-complex vitamins in brewer’s yeast include B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid), H or B7 (biotin) and B10 (para-aminobenzoic acid). These vitamins help break down carbohydrates, fats, and proteins, which provide the body with energy. They also support the nervous system, help maintain the muscles used for digestion, and keep skin, hair, eyes, mouth, and liver healthy.
Brewer’s yeast contains vitamin B12, an essential vitamin found in meat and dairy products.
Including 30% of nitrogen free extract (NFE).

The B-complex vitamins in brewer’s yeast

B1 (thiamine)	120-150 mcg/kg of dried brewer’s yeast
B2 (riboflavin)	100-120 mcg/kg of dried brewer’s yeast
B3 (niacin)	100-120 mcg/kg of dried brewer’s yeast
B6 (pyridoxine)	150-200 mcg/kg of dried brewer’s yeast
B4 (Choline)	up to 3600 mcg/kg of dried brewer’s yeast
Vitamin E	30 mcg/kg of dried brewer’s yeast
Vitamin K	600 mcg/kg of dried brewer’s yeast

Chemical analysis of inactive dried brewer’s yeast

Brewer’s yeast is a rich source of trace minerals: particularly selenium, calcium, potassium, phosphorus, magnesium (Mg). Moreover, it contains Iodine too.
A high concentration of copper and zinc in food is undesirable since it may lead to toxic effects. According to the chemical analysis the amount of copper, zinc and iron in the dried brewer’s yeast does not exceed the appropriate level of content in food products.
Inactive dried brewer’s yeast is considered to be a valuable source of minerals, vitamins and other biologically active compounds and doesn’t contain an excessive amount of heavy metals.

Chemical analysis of microelements of inactive dried brewer’s yeast

Sample	Chemical elements, mg/kg
	Calcium (Ca)	Manganese (Mn)	Potassium (K)	Sodium (Na)	Phosphorus (P)	Sulfur (S)	Iodine (I)	Chlorine (Cl)
Brewer’s yeast	2376,0	32,0	34245,0	2165,0	200	138	1,6	1680

The amount of heavy metals in dried brewer’s yeast compared to the other food products

Product	Chemical elements, mg/kg
	Cui+	Zr7+	Fe
Brewer’s yeast	6,7	54,9	272
Cereal	10,0	50,0	not rationed
Bran	20,0	130,0	not rationed
Gelatine	15,0	100,0	not rationed

The Amino acid composition of dried brewer’s yeast

The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Amino acids are biologically important organic compounds containing amine and carboxylic acid functional groups.

Inactive dried brewer’s yeast contains lysine and threonine, as well as methionine and cystine.
In the animal feed diet, the dried brewer’s yeast should be combined with the cereals in order to balance the amino acid composition and provide the livestock with the high-protein diet.
Proteins are essential nutrients found in any healthy diet.

The content of essential amino acids found in dry brewer’s yeast is very similar to the animal fodder’s content. Dry brewer’s yeast is a valuable nutritional supplement for livestock and poultry.

According to the chemical analysis, inactive dried brewer’s yeast are considered to be a valuable source of vitamins and minerals protein, including 8 essential amino acids.

Analysis of the amino acids composition of the dried brewer’s yeast (% protein)

Arginine	4,7	Threonine	5,5
Histidine	2,6	Leucine	6,8
Lysine	7,3	Isoleucine	4,8
Tyrosine	4,4	Valine	5,7
Tryptophan	1,4	Asparagine	7,9
Phenylalanine	3,5	Glutamine	10,8
Cystine	1,2	Glycine	4,1
Methionine	1,5	Alanine	6,1
Serine	5,0	Proline	4,2

 

Nutritional value of inactive dried brewer’s yeast

Inactive dried brewers’ yeast is suitable for various applications particularly in animal feed. It is a natural source of essential amino acids, nucleotides, enzymes and B-vitamins. Pure Dried Brewers’ Yeast has significant mycotoxin binding properties and encourage the growth of the gut’s natural flora. In dairy cattle inclusion of pure dried yeast, for its mycotoxin binding properties, has been shown to improve milk quality and yield. Due the optimum fiber particle size, and high fiber content, dry brewer’s yeast has particular application in the diets of ruminants and horses.

Nutritional value of 1 kg of dry brewer’s yeast for livestock and poultry

Metabolizable Energy (kcal)	Feed Unit (kg)	Digestible Protein (g)
		livestock	poultry
3 026	1,12	523	520

 

Brewer’s yeast appears to have an important role in the microbial digestion process, particularly an increase in the fiber-digesting bacteria population and fiber digestibility.

A variety of livestock and companion animals, including horses have benefited from yeast in their diets for a number of years. Many research studies have been conducted to determine the efficacy and mechanism of action of yeast. A common finding in these research studies is an improvement in fiber digestion, which indicates that feeding yeast results in a change in rumen microbial activity (ruminants) or gastrointestinal tract.

Digestibility of nutrients by livestock and poultry

 

A unique blend of 40% dry brewer’s yeast (Saccharomyces cerevisiae) bound to 60% spent brewers grains, and milled to a powder to facilitate blending with other dry feed materials. It has a protein content of more than 30%, and is rich in amino acids and B-vitamins. It is a cost effective replacement for other protein sources, such as fishmeal.
It can be used in a number of ways to increase animal performance:

• Provides a natural means of stabilising and regulating the intestinal and ruminal flora
• Prevents gastrointestinal disease (diarrhoea) and metabolic disorders of the rumen (ketosis and ruminal acidosis)
• Binds and inactivates mycotoxins and other harmful substances in the feed as well as harmful organisms in the digestive tract (eg Salmonella, E. coli)
• Builds up the animal’s own resistance against pathogens and prevents infections by forming a protective biofilm on the mucosal lining of the intestine
• Supplies high grade amino acids, vitamins, trace elements and enzymes

Adding dry brewer’s yeast as a nutritional supplement to the animal fodder may increase its nutritional value. Therefore, the profitability of your business rises due to the daily weight gain of the cattle.