Nutritive Properties of Torula Yeast for Poultry

RECENT years have seen considerable interest in the yeast Torulopsis utilis. Because of its particular growth characteristics Torula yeast is readily adaptable to the conversion of certain agricultural and forest waste products. This paper reports experiments with dried Torula yeast grown on a substrate of spent liquor from the sulphite pulping process employed in the conversion of wood to pulp. The name Torula yeast is a tentative designation for this particular yeast product. Yeasts in general are known to be excellent sources of valuable protein. Such protein has been found by Block (1945) to be closely comparable to milk casein in terms of amino acid content. However, its nutritional completeness for poultry may be open to question. In addition yeasts are rich sources of the water soluble group of vitamins. In this respect yeasts rank along with liver in the number of nutritive factors, both known and unknown, found to . . .