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Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens.
J Sci Food Agric 2010; 90(10):1695-701JS

Abstract

BACKGROUND

The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was used at levels of 1, 2, 3 and 4 g kg(-1) in the diets of the first, second, third and fourth treatment groups respectively.

RESULTS

Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05). Yeast autolysate at levels of 2, 3 and 4 g kg(-1) decreased egg yolk cholesterol level as mg g(-1) yolk (P < 0.01) and blood serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty acids (P < 0.001) decreased with yeast autolysate supplementation.

CONCLUSION

Dietary yeast autolysate at levels of 2, 3 and 4 g kg(-1) had beneficial effects on performance, egg cholesterol content and humoral immune response. It is concluded that 2 g kg(-1) yeast autolysate will be enough to have beneficial effects in laying hens.

Authors+Show Affiliations

Department of Animal Nutrition, Faculty of Veterinary Medicine, Ankara University, Dişkapi, Ankara, Turkey. yalcin@veterinary.ankara.edu.trNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20564443

Citation

Yalçin, Sakine, et al. "Effects of Dietary Yeast Autolysate (Saccharomyces Cerevisiae) On Performance, Egg Traits, Egg Cholesterol Content, Egg Yolk Fatty Acid Composition and Humoral Immune Response of Laying Hens." Journal of the Science of Food and Agriculture, vol. 90, no. 10, 2010, pp. 1695-701.
Yalçin S, Yalçin S, Cakin K, et al. Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens. J Sci Food Agric. 2010;90(10):1695-701.
Yalçin, S., Yalçin, S., Cakin, K., Eltan, O., & Dağaşan, L. (2010). Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens. Journal of the Science of Food and Agriculture, 90(10), pp. 1695-701. doi:10.1002/jsfa.4004.
Yalçin S, et al. Effects of Dietary Yeast Autolysate (Saccharomyces Cerevisiae) On Performance, Egg Traits, Egg Cholesterol Content, Egg Yolk Fatty Acid Composition and Humoral Immune Response of Laying Hens. J Sci Food Agric. 2010 Aug 15;90(10):1695-701. PubMed PMID: 20564443.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition and humoral immune response of laying hens. AU - Yalçin,Sakine, AU - Yalçin,Suzan, AU - Cakin,Kemal, AU - Eltan,Onder, AU - Dağaşan,Levent, PY - 2010/6/22/entrez PY - 2010/6/22/pubmed PY - 2011/1/19/medline SP - 1695 EP - 701 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 90 IS - 10 N2 - BACKGROUND: The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits, egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was used at levels of 1, 2, 3 and 4 g kg(-1) in the diets of the first, second, third and fourth treatment groups respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05). Yeast autolysate at levels of 2, 3 and 4 g kg(-1) decreased egg yolk cholesterol level as mg g(-1) yolk (P < 0.01) and blood serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty acids (P < 0.001) decreased with yeast autolysate supplementation. CONCLUSION: Dietary yeast autolysate at levels of 2, 3 and 4 g kg(-1) had beneficial effects on performance, egg cholesterol content and humoral immune response. It is concluded that 2 g kg(-1) yeast autolysate will be enough to have beneficial effects in laying hens. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20564443/Effects_of_dietary_yeast_autolysate__Saccharomyces_cerevisiae__on_performance_egg_traits_egg_cholesterol_content_egg_yolk_fatty_acid_composition_and_humoral_immune_response_of_laying_hens_ L2 - https://doi.org/10.1002/jsfa.4004 DB - PRIME DP - Unbound Medicine ER -