© The Authors, 2026, Published by the Universidad del Zulia*Corresponding author:kalvarado6940@utm.edu.ec
Keywords:
Nutrition feeding
Meat
Poultry farming
Sensory analysis
Yeasts
Balanced diets with Saccharomyces cerevisiae and organoleptic quality in free range chicken
Dietas balanceadas con Saccharomyces cerevisiae y calidad organoléptica en pollo campero
Dietas balanceadas com Saccharomyces cerevisiae e qualidade organoléptica em frango caipira
Piedad Yépez Macías
1
Kerly Alvarado Vásquez
2*
Fabian López-Laje
3
Kerly Jiménez-Pincay
4
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264330
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v43.n2.XII
Animal production
Associate editor: Dra. Rosa Razz
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela
1
Facultad de Ciencias Pecuarias, Universidad Técnica Estatal
de Quevedo, Quevedo – Ecuador.
2*
Facultad de Ciencias Aplicadas a la Industria, Universidad
Nacional de Cuyo, San Rafael, M5600APG, Mendoza –
Argentina.
3
Facultad de Posgrado, Maestría en Producción Animal,
Universidad Técnica Estatal de Quevedo, Quevedo –
Ecuador.
4
Universidad Técnica Estatal de Quevedo, Facultad de
Ciencias Pecuarias, Quevedo, Ecuador.
Received: 23-03-2026
Accepted: 05-05-2026
Published: 28-05-2026
Abstract
This research was developed at the “La María” Experimental
Farm of the State Technical University of Quevedo (UTEQ), located
in the province of Los Ríos, Ecuador. The objective was to evaluate
the eect of supplementation with Saccharomyces cerevisiae in
balanced diets on the organoleptic properties of free-range chicken
meat. Two treatments were compared: UTEQ balanced and UTEQ
+ yeast balanced. The sensory evaluation included a descriptive
attribute intensity test and a triangular discriminative test, with the
participation of 50 panelists. The data were analyzed using the non-
parametric Kruskal-Wallis test (p≤0.05). The results showed that
there were no statistically signicant dierences (p>0.05) between
treatments for the attributes chicken avor, sh avor, chicken
odor, sh odor, white color, yellow color, texture (juiciness) and
general acceptability. The sensory prole showed a normal chicken
avor, slight characteristic aroma, slightly white color, moderate
juiciness and high acceptability in both treatments. In the triangular
test, 17 correct answers were recorded, a value lower than the
minimum required (22) at 95 % condence, conrming the absence
of perceptible dierences between the samples. It was concluded
that supplementation with Saccharomyces cerevisiae does not
modify the organoleptic characteristics of free-range chicken meat,
maintaining its sensory quality and acceptability by the consumer.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264330 April-June ISSN 2477-9407.
2-5 |
Resumen
La presente investigación se desarrolló en la Finca Experimental
“La María” de la Universidad Técnica Estatal de Quevedo (UTEQ),
ubicada en la provincia de los Ríos, Ecuador. El objetivo fue evaluar
el efecto de la suplementación con Saccharomyces cerevisiae en
dietas balanceadas sobre las propiedades organolépticas de la carne de
pollo campero. Se compararon dos tratamientos: balanceado UTEQ
y balanceado UTEQ + levadura. La evaluación sensorial incluyó
una prueba descriptiva de intensidad de atributos y una prueba
discriminativa triangular, con la participación de 50 panelistas. Los
datos se analizaron mediante la prueba no paramétrica de Kruskal-
Wallis (p≤0,05). Los resultados mostraron que no existieron
diferencias estadísticas signicativas (p>0,05) entre tratamientos para
los atributos sabor a pollo, sabor a pescado, olor a pollo, olor a pescado,
color blanco, color amarillo, textura (jugosidad) y aceptabilidad
general. El perl sensorial evidenció un sabor normal a pollo, ligero
aroma característico, color ligeramente blanco, jugosidad moderada
y alta aceptabilidad en ambos tratamientos. En la prueba triangular se
registraron 17 aciertos, valor inferior al mínimo requerido (22) al 95 %
de conanza, conrmando la ausencia de diferencias perceptibles entre
las muestras. Se concluyó que la suplementación con Saccharomyces
cerevisiae no modica las características organolépticas de la carne
de pollo campero, manteniendo su calidad sensorial y aceptabilidad
por parte del consumidor.
Palabras claves: nutrición animal, análisis sensorial, avicultura,
carne, levaduras
Resumo
Essa pesquisa foi desenvolvida na Fazenda Experimental “La
María” da Universidade Técnica Estatal de Quevedo (UTEQ),
localizada na província de Los Ríos, Equador. O objetivo foi avaliar
o efeito da suplementação com Saccharomyces cerevisiae em dietas
equilibradas sobre as propriedades organolépticas da carne de galinha
criada ao ar livre. Dois tratamentos foram comparados: UTEQ
balanceado e UTEQ + levedura equilibrado. A avaliação sensorial
incluiu um teste de intensidade descritiva de atributos e um teste
discriminativo triangular, com a participação de 50 painelistas. Os
dados foram analisados usando o teste não paramétrico de Kruskal-
Wallis (p≤0,05). Os resultados mostraram que não houve diferenças
estatisticamente signicativas (p>0,05) entre os tratamentos para os
atributos sabor de frango, sabor de peixe, odor de frango, odor de
peixe, cor branca, cor amarela, textura (suculenta) e aceitabilidade
geral. O perl sensorial mostrou sabor normal de frango, leve
aroma característico, cor levemente branca, suculência moderada e
alta aceitação em ambos os tratamentos; No teste triangular, foram
registradas 17 respostas corretas, um valor menor que o mínimo
exigido (22) com 95 % de conança, conrmando a ausência
de diferenças perceptíveis entre as amostras. Concluiu-se que a
suplementação com Saccharomyces cerevisiae não modica as
características organolépticas da carne de frango de cria livre,
mantendo sua qualidade sensorial e aceitabilidade pelo consumidor.
Palavras-chave: nutrição animal, análise sensorial, avicultura, carne,
leveduras.
Introduction
Free-range chicken production is currently emerging as an
alternative within the poultry sector to industrial intensive fattening
systems (Zambrano et al., 2023). This model is carried out under
semi-extensive conditions, which contrasts with the highly technied
management of broiler chickens, resulting in a product with distinct
sensory attributes, such as a more pronounced avor, a rmer texture
and characteristics associated with traditional rearing systems. These
qualities have increased consumer preference for this type of meat,
despite its higher cost compared to industrial chicken (Aguilar et al.,
2024; Ferrer et al., 2022; Picot et al., 2025).
In this context, poultry production faces signicant challenges
related to production eciency, with compound feed being the main
component of production costs (Aucastro et al., 2019). This situation
has prompted the search for nutritional strategies to optimise nutrient
utilization and improve the quality of the nal product, particularly in
alternative production systems where management conditions may be
more variable (Gaona et al., 2023; Reyes et al., 2025).
In recent years, the use of functional additives in poultry feed has
gained prominence as a means of improving production performance
and meat quality (Fernández et al., 2025). Among these, the yeast
Saccharomyces cerevisiae has been used due to its ability to modulate
the gut microbiota, improve nutrient digestibility and promote the
physiological well-being of the birds. These eects may be reected
not only in production parameters but also in the sensory attributes
of the meat, such as avor, texture and acceptability (Dottavio et al.,
2019; Rodríguez et al., 2018).
Despite these advances, the available information on the eect of
including Saccharomyces cerevisiae on the sensory quality of free-
range chicken meat is still limited, particularly in production systems
under tropical conditions, where factors such as diet, management
and the environment can signicantly inuence the organoleptic
characteristics of the nal product.
Therefore, the aim of this study was to evaluate the eect of
including Saccharomyces cerevisiae in the diet of free-range chickens
on the sensory properties of the meat, by comparing a balanced
diet formulated by UTEQ and supplemented with yeast with a
conventional diet, with the aim of determining possible changes in
the organoleptic quality of the product.
Materials and methods
The research was carried out at the “La María” Experimental
Farm, which belongs to the poultry department of the State Technical
University of Quevedo (UTEQ), Ecuador, located at km 7.5 of the
Quevedo–El Empalme road. In this setting, the sensory prole of
free-range chicken meat was analyzed under two dietary treatments:
the UTEQ balanced diet and the UTEQ balanced diet supplemented
with yeast (Saccharomyces cerevisiae). This location was chosen
because the farm has controlled facilities and standardized poultry
management practices that ensure the homogeneity of the animals,
thereby reducing potential biases associated with environmental or
management conditions.
The free-range chickens were housed in the poultry farm’s
facilities under controlled conditions of temperature, ventilation and
stocking density, ensuring consistent management throughout the
experimental period. Three feeding phases were established: start
(1–25 days), growth (25–40 days) and nish (40–65 days), during
which the feed appropriate to each production stage was provided.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Yépez et al. Rev. Fac. Agron. (LUZ). 2026, 43(2): e264330
3-5 |
The balanced diet used corresponds to a formulation developed
by UTEQ, comprising conventional ingredients such as maize, soya
meal, energy sources and a vitamin-mineral concentrate, adjusted
to meet the nutritional requirements of each production phase. The
percentage composition of the ingredients and their nutritional
content (crude protein, metabolisable energy, fat, bre and minerals)
are shown in Table 1.
Table 1. Formulation and nutritional composition of the balanced
diet developed by UTEQ for free-range chickens (%).
Ingredient (%)
Start
(1–25 days)
Growth
(25–40 days)
Finish
(40–65 days)
Yellow maize 55.0 58.0 62.0
Soya meal 30.0 26.0 22.0
Wheat bran 5.0 7.0 8.0
Vegetable oil 3.5 3.0 2.5
Fish meal 3.0 2.0 1.5
Calcium carbonate 1.2 1.2 1.2
Dicalcium phosphate 1.5 1.3 1.2
Vitamin and mineral
supplement
0.5 0.5 0.5
Common salt 0.3 0.3 0.3
Total 100.0 100.0 100.0
The values shown represent the percentage (%) of each ingredient in the total feed formulation,
adjusted to meet the nutritional requirements of each production stage.
Fifty adult panellists aged between 20 and 40 were selected
for the sensory evaluation; they were students at the institution
and were chosen on the basis of health criteria, availability and the
absence of any dietary restrictions that might interfere with sensory
perception. Recruitment was carried out using questionnaires that
included questions on food preferences, history of participation
in sensory panels, possible allergies and availability, following the
recommendations of Quevedo et al. (2021) and Guzmán et al. (2024)
to ensure the suitability of the participants and the homogeneity of the
panel. A structured intensity scale was used to evaluate the sensory
attributes, the criteria for which are presented in Table 2.
Table 2. Intensity scale of the sensory prole for chicken meat.
Atribute Categories assessed
Color White – Yellow
Flavor Chicken – Fish
Smell Chicken – Fish
Texture Juiciness
Taste Intensity
The sensory evaluation was carried out using a structured six-point scale, where 0 corresponds
to ‘none’, 1 to ‘almost none’, 2 to ‘some’, 3 to ‘slightly’, 4 to ‘normal’ and 5 to ‘quite a lot’.
This scale enabled the standardisation of sensory assessment and facilitated comparison be-
tween experimental treatments.
The yeast used was commercial Saccharomyces cerevisiae,
incorporated into the balanced feed at a rate of 2 g.kg
-1
of feed (0.2 %)
throughout the experimental period. Supplementation was carried out
by direct mixing with the feed, ensuring its homogeneous distribution
in each ration supplied daily. Furthermore, the supplemented feed
was prepared daily in order to prevent loss of viability of the additive
and to ensure its stability during supply.
Once the fattening period was complete, the organoleptic
assessment was carried out. The animals were slaughtered under
standard conditions, and meat samples were taken for subsequent
sensory analysis, ensuring the traceability of each treatment. The
samples consisted of 5 kg free-range chicken breasts.treatment
-1
,
with a 100 g portion.panelist
-1
, ensuring the representativeness of the
batch and following stratied random sampling criteria to ensure that
each portion included both the centre and the edges of the muscle,
avoiding biases related to variations in texture or avor within the
same piece (Jenko et al., 2023). All samples were randomly coded
(A for Balanced + Yeast, B for Balanced) and organised into random
combinations for the triangular test (Gomez et al., 2019).
Sample preparation was carried out in accordance with
standardized protocols, controlling critical factors such as the size
and shape of the cuts, water volume and cooking temperature,
cooking and resting times, as well as serving temperature, ensuring
that each panelist received consistent portions and minimizing the
inuence of external factors on the sensory attributes being assessed
(Navas et al., 2024). In addition, fresh water was provided for rinsing
between samples, and the consecutive presentation of samples with
potential residual avors was avoided, in compliance with hygiene
and biosafety standards for sensory testing (Paredes et al., 2021).
The sensory evaluation focused on attributes relating to taste,
smell, colour, texture and acceptability (Table 2). Taste was assessed
by distinguishing between the characteristic chicken avor and any
undesirable shy notes. Smell was assessed in terms of the intensity
of the natural aroma and the presence of o-odors. Color was assessed
in terms of white and yellow. Texture was evaluated in terms of
juiciness, and overall acceptability reected the panelist’s preference.
The intensity scale used ranged from 0 to 5, where 0 corresponded to
absence and 5 to maximum perceived intensity, following the criteria
described by Ortega et al. (2025).
The statistical analysis included the Kruskal-Wallis multiple-
range test to assess dierences between treatments for each
sensory attribute, with p ≤ 0.05 set as the signicance level. For the
discriminative evaluation, the triangular test was employed, following
the standards of Peña et al. (2023), where the minimum number of
correct identications required to determine signicant dierences
between treatments at a 95 % condence level was calculated. All
data obtained were tabulated and processed using Infostat software
version 2020. The results were represented graphically in spider-
web-type sensory proles, allowing for the joint visualization of all
attributes evaluated per treatment (Juma et al., 2025).
Results and discussion
Sensory analysis
Table 3 shows the results of the descriptive sensory analysis.
The chicken meat evaluated had a characteristic chicken avor, with
a slight chicken odor, a slightly white color, moderate juiciness and
was well received by the panelists. The intensity of shy avor and
odor was recorded as non-existent, indicating that the diets did not
introduce any undesirable avors or odors.
Sensory analysis of free-range chicken meat under the evaluated
diets showed that supplementation with yeast (Saccharomyces
cerevisiae) did not result in dierences in the organoleptic
characteristics assessed.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(2): e264330 April-June ISSN 2477-9407.
4-5 |
Table 3. Sensory evaluation of free-range chicken meat based on
dierent feeding regimes.
Attribute
Balanced
UTEQ
UTEQ
Balanced + Yeast
H - Kruskal-Wa-
llis
Chicken avor 3.62 3.60 3.08
Fish avor 0.80 0.92 3.00
Chicken odor 3.24 3.66 2.09
Fish odor 1.14 0.82 0.62
White color 3.46 3.32 0.32
Yellow color 1.18 1.18 3.00
Texture (juiciness) 3.14 3.34 0.72
Acceptability 4.16 4.06 0.03
The values correspond to means obtained on a sensory scale of 0 to 5 (0 = none; 5 = quite a lot).
H: Kruskal-Wallis test statistic. No signicant dierences were detected between treatments
(p > 0.05).
This suggests that the inclusion of yeast in the diet does not
aect the avor prole expected by consumers of free-range meat
(Egbeyale et al., 2020).
The shy taste variable showed low values (0.80 and 0.92),
indicating a virtual absence of undesirable taste (Aguirre et al., 2024).
This observation is relevant because it ensures that the supplemented
diet does not introduce compounds that could generate unpleasant
aromas or avors, thereby maintaining the meat’s natural sensory
quality. The slight increase in the yeast treatment (0.92) was not
signicant. According to Mosquera et al. (2025), these ndings may
be attributed to individual variations in the panelists perception, with
no practical implications for product acceptability.
As for the smell of chicken, the results for the yeast treatment
were slightly higher (3.66 versus 3.24), but with no signicant
dierences. Mendoza et al. (2023) indicate that supplementation
could marginally improve the intensity of the natural chicken aroma,
although not to a degree perceptible to the panelists, suggesting that
yeast does not adversely aect the volatile compounds responsible for
the characteristic odor of the meat (Velásquez et al., 2021).
The shy odor, considered a negative attribute in free-range
chicken meat, showed low values in both treatments (1.14 and 0.82),
indicating that neither diet regimen generated undesirable odors. Ríos
et al. (2022) note that this nding is consistent with the absence of
signicant dierences in shy avor, rearming that yeast does not
introduce altered avors or aromas.
With regard to meat color, the variables ‘whiteness’ and
‘yellowness’ showed consistent results across treatments. Whiteness
recorded mean values of 3.46 and 3.32, indicating a slightly white
hue, whilst yellowness remained the same (1.18) for both treatments.
According to Vallardi et al. (2022), color uniformity is an indicator
of product homogeneity and the stability of the meat’s physical
characteristics, factors that are important for consumers’ perception
of freshness and quality. Yeast supplementation did not aect these
visual properties, suggesting that the diet does not alter pigment
deposition or the external appearance of the meat.
As for texture or juiciness, a slight variation was observed (3.14
vs 3.34), corresponding to scale 3, which indicates slight juiciness.
Although the yeast treatment showed a slight increase, this dierence
was not signicant and can be considered within the natural variability
of the product. Puvača et al. (2022) indicate that juiciness is a key
sensory attribute in the perception of meat quality, and its stability
across treatments suggests that supplementation does not aect
moisture retention or the muscle consistency of the breasts evaluated.
Finally, overall acceptability scored averages of 4.16 and 4.06,
indicating that the panelists perceived the meat as pleasant in both
cases. This supports the hypothesis that the inclusion of yeast does
not alter the consumer’s overall sensory perception, which is crucial
from a commercial perspective and for the acceptance of functional
products in poultry diets.
The sensory characteristics of the meat in terms of chicken avor
and overall acceptability were within the range corresponding to a
normal and favorable perception, whilst shy avor and odor recorded
minimal scores, indicating the absence of undesirable avors or
odors. Furthermore, color and texture remained consistent across the
diets evaluated. These results demonstrate that supplementation with
Saccharomyces cerevisiae does not alter the sensory properties of the
meat, as can be seen in Figure 1.
Figure 1. Sensory characterization of free-range chicken meat
from birds fed a diet based on UTEQ compound feed
supplemented with Saccharomyces cerevisiae yeast.
Discriminative assessment of free-range chicken meat from birds
fed a diet of UTEQ compound feed + yeast (Saccharomyces cerevisiae)
The results obtained in the triangular test (Table 4) showed that,
out of a total of 50 panelists, 17 were able to correctly identify the
samples. When comparing this value with the minimum number of
correct identications required (22) for a signicance level of 5 %
(α=0.05), it was determined that there were no signicant dierences
between treatments. This indicates that the inclusion of yeast
(
Saccharomyces cerevisiae) in the diet did not result in any perceptible
variations in the sensory characteristics of the meat, consistent with
the results obtained in the organoleptic evaluation (avor, odor, color
and texture).
These ndings are consistent with those reported by Puvača et al.
(2022) and Navas et al. (2024), who note that yeast supplementation in
poultry diets does not signicantly alter sensory attributes such as the
avor, odor, color and texture of the meat. According to these authors,
the yeast Saccharomyces cerevisiae acts primarily by improving the
digestibility of nutrients and the balance of the birds’ gut microbiota,
without producing compounds that alter the organoleptic prole of
the muscle.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Yépez et al. Rev. Fac. Agron. (LUZ). 2026, 43(2): e264330
5-5 |
Table 4. Results of the triangular test for the discriminative
assessment of free-range chicken meat.
Number of
panelistas
Positive
ndings
observed
Expected
successes (α
= 0.05)
Statistical
result
Interpretation
50 17 22 17 < 22
There is no
signicant dierence
between the
treatments
The critical value (22 correct answers) corresponds to α=0.05 in the triangular test (p = 1/3).
As 17 correct answers were obtained (< 22), no signicant dierences were detected between
treatments (p > 0.05).
In this regard, the absence of dierences detected in the present
study can be considered a favorable result, as it demonstrates that the
inclusion of yeast in the diet of free-range chickens allows the sensory
stability of the meat to be maintained and ensures its acceptability
to the consumer, which supports its use as a nutritional alternative
within poultry production systems.
Conclusions
The inclusion of Saccharomyces cerevisiae in the UTEQ balanced
diet does not aect the sensory characteristics of free-range chicken
meat, maintaining its quality in terms of avor, aroma, color, texture
and acceptability.
The chicken meat retains its characteristic avor and inherent
sensory attributes, without any undesirable characteristics that aect
consumer perception.
In this regard, the use of Saccharomyces cerevisiae in the feed of
free-range chickens is viable, as it does not compromise the sensory
quality of the product or its acceptance.
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