Effect of Feeding Yeast Grown on n-Paraffin on Organs of Hens and on Quality of Eggs Laid

Yoshida, Minoru; Tada, Masao; Bansho, Hiroyuki; Matsushima, Masahiro; Umeda, Isao

doi:10.2141/jpsa.11.217

Cited by 7 publications

(2 citation statements)

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“…The reduction in egg shell thickness in the group fed 20% of dried baker's yeast supports the results of Oguntona et al (1983) who reported that high levels of yeast in diets reduced the availability of phosphorus. A similar explanation was given by Yoshida et al (1974) who indicated that egg shells of hens receiving 15% yeast were 0.01 mm thinner ( p<0.05) than those of the control hens and attributed the thinner shells to the high phosphorus content of the yeast diet. The values of egg shell thickness and egg albumen height of groups fed diets containing 4, 8, 12 and 16% of dried baker's yeast were similar to those of control group in the present study.…”

Section: Resultssupporting

confidence: 68%

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Yalçın

Oğuz

Güçlü

2008

Trop Anim Health Prod

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This study was conducted to investigate the effects of dietary dried baker's yeast on laying performance, egg traits and some blood parameters of quails. In the experiment a total of 342 Japanese quails (Coturnix coturnix japonica) aged ten weeks were equally divided into six groups of 57 (three replicates of 19 quails each). Six levels (0, 4, 8, 12, 16 and 20%) of dried baker's yeast were included in isonitrogenous and isocaloric diets. The experimental period lasted 14 weeks. At the end of the experiment, there were no significant differences among the groups in body weight, feed intake, protein intake, egg production, feed efficiency, egg yolk index and egg haugh unit. Blood serum levels of total protein, triglyceride and cholesterol were not affected by dietary dried baker's yeast. Diets containing 4 and 8% of dried baker's yeast increased the egg weight significantly (p < 0.01). The inclusion of dried baker's yeast at the level of 20% to the diets reduced egg shell thickness and egg albumen height. It is concluded that dried baker's yeast can be used up to 16% in the diets of laying quails without adverse effects on the measured parameters.

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Section: Resultssupporting

confidence: 68%

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Yalçın

Oğuz

Güçlü

2008

Trop Anim Health Prod

View full text Add to dashboard Cite

show abstract

“…No data were obtained suggesting that the yeast feeding was unfavorable to produce the meat and eggs of good quality7, 8). No evidence was obtained indicating that the yeast contained a large quantity of heavy metals and polycyclic aromatic compounds to be injurious to human health through the meat and eggs produced by the yeast feeding.…”

Section: Resultsmentioning

confidence: 99%

Effect of Hydrocarbon Yeast as Dietary Protein Source on Reproducibility of Breeding Hens

Yoshida

TADA²,

Bansho

et al. 1975

Jpn. poult. sci.

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Japanese Research on the Safety of Yeasts Grown on n-Paraffin for Animal Feed. A Review

Yoshida

1979

Single-Cell Protein Safety for Animal and Human Feeding

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Effect of Feeding Yeast Grown on n-Paraffin on Organs of Hens and on Quality of Eggs Laid

Cited by 7 publications

References 0 publications

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

Effect of Hydrocarbon Yeast as Dietary Protein Source on Reproducibility of Breeding Hens

Japanese Research on the Safety of Yeasts Grown on n-Paraffin for Animal Feed. A Review

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