Effect of yeast cell wall supplementation in laying hen feed on economic viability, egg production, and egg quality

Koiyama, Natália Thaís Gonçalves; Utimi, Natália Barros Petroli; Santos, Bruno; Bonato, Melina Aparecida; Barbalho, Ricardo Luis do Carmo; Gameiro, Augusto Hauber; Araújo, Cristiane Soares da Silva; Araujo, Lúcio Francelino

doi:10.3382/japr/pfx052

Cited by 25 publications

(31 citation statements)

References 15 publications

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“…Saccharomyces cerevisiae yeast cell wall (YCW) has been shown to improve intestinal health in Clostridium challenged broilers [7] and nutritionally challenged broilers [8]. YCW can improve economic performance and egg quality parameters when it is included in the diets of laying hens [9,10] and a reduction of Salmonella Typhimurium levels [11] and SE [12] in layer ceca is observed. YCW has also been shown to reduce the levels of Salmonella Heidelberg in broilers [13].…”

Section: Introductionmentioning

confidence: 99%

Salmonella Enteritidis reduction in layer ceca with a Bacillus probiotic

Price

Gaydos²,

Berghaus

et al. 2020

Vet World

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Background and Aim: Salmonella Enteritidis (SE) is a significant foodborne pathogen that can often be traced to poultry and poultry products. This study aims to evaluate the ability of three commonly used non-antimicrobial feed additives in reducing the amount of SE in the ceca of laying type pullets. Materials and Methods: On day 0, 60 Hy-Line Brown pullets aged 9 weeks were allocated to individual cages in 15 replicate blocks of four pens. Pullets were administered a mash feed provided ad libitum without supplementation (control) or with dietary supplementation of 454 g/ton yeast cell wall (YCW), or 454 g/ton Bacillus spp. probiotic, or 1133 g/ton yeast culture (YC). On day 3 of the trial, all birds were orally administered 3×107 CFU of a nalidixic acid-resistant SE. On day 10, 7 days after inoculation, all birds were humanely euthanized, and the ceca were aseptically removed for analysis. Results: There was no significant difference in the prevalence of SE among treatments. The mean quantity of SE detected in the ceca expressed in log10 most probable number/g was 2.52 in the control, 2.49 in the YCW treatment, 1.73 in the probiotic treatment, and 1.66 in the YC treatment. The reduction between control and probiotic and control and YC was significant (p=0.021). Conclusion: This study demonstrates the ability of the novel probiotic and the YC to reduce the load of SE in layer ceca.

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Section: Introductionmentioning

confidence: 99%

Salmonella Enteritidis reduction in layer ceca with a Bacillus probiotic

Price

Gaydos²,

Berghaus

et al. 2020

Vet World

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“…In addition, this results in antibiotic residues in animal-derived products and antibiotic resistance impacts related to public health concerns and food safety [27]. It has been proven that yeast supplementations improve productive performance, egg quality, and cholesterol levels of egg yolks of laying hens [9,10]; however, there is limited data about the inclusion of red yeast in the laying hen diet.…”

Section: Discussionmentioning

confidence: 99%

“…Yeasts have the enzymes, vitamins, and other nutrients that have been shown to improve growth performance, feed efficiency, productive performance, reproduction, and internal egg quality in laying hens [8]. In laying hen production, yeast cell wall supplementations have been proven to enhance productive efficiency, egg quality, and egg yolk cholesterol contents [9,10]. In addition, dietary supplementation of yeast cell wall has been applied as a performance-enhancing alternative to in-feed antibiotics.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation with Red Yeast (Sporidiobolus pararoseus) on Productive Performance, Egg Quality, and Duodenal Cell Proliferation of Laying Hens

Kanmanee

Srinual

Punyatong

et al. 2022

Animals

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Nowadays, industrial poultry producers are more focused on the safety of their products, especially contaminants from feedstuffs such as mycotoxin and pesticides. The residue from animal production using antibiotic growth promoters (AGPs) may cause some problems with antimicrobial resistance in human and animals. Red yeast (Sporidiobolus pararoseus) has a cell wall consisting of β-glucan and mannan-oligosaccharides and pigments from carotenoids that may be suitable for use as a substitute for AGPs. The objective was to evaluate the effects of red yeast in laying hen diets on productive performance, egg quality, and duodenal health. A total of 22-week-old laying hens (n = 480) were divided into five groups: control diet (CON), AGP at 4.5 g/kg and red yeast supplementation at 1.0 (RY1.0), 2.0 (RY2.0) and 4.0 g/kg (RY4.0) of diet. The results show that the AGP, RY2.0, and RY4.0 groups had significantly higher final body weight compared with the other groups (p < 0.001). The red yeast supplementation improved the egg shape index (p = 0.025), Haugh unit (p < 0.001), and yolk color (p = 0.037), and decreased yolk cholesterol (p < 0.001). Diet with red yeast supplementation improved villus height to crypt depth ratio and crypt cell proliferations. In conclusion, red yeast supplementation at 2.0 g/kg of diet can substitute AGP in layer diet.

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“…Rhodotorula mucilaginosa is a rich source of carotenoids, proteins, lipids, vitamins, β ‐glucans and mannan oligosaccharides (Kot et al ). Therefore, as a probiotics, R. mucilaginosa may exert beneficial effects on laying performance and egg quality through these functional substances (Englmaierová et al ; Koiyama et al ) by enhancing the intestinal epithelial barrier function (Yan et al ), protecting against physiologic stress (Bai et al ), suppressing pathogens via the production of antibacterial compounds and/or competition for nutrients or adhesion sites (Burton et al ), and stimulating immunity (Vlasova et al ). Owing to the significant changes in the microbial composition in the cecum at the phylum and genus levels, the positive effects of RSFP on laying performance and egg quality may not be dependent on the bioactive substances, such as carotenoids, but may also be related to the changes in the intestinal microbiota.…”

Section: Discussionmentioning

confidence: 99%

Effects ofRhodotorula mucilaginosafermentation product on the laying performance, egg quality, jejunal mucosal morphology and intestinal microbiota of hens

Sun

Tang

et al. 2019

J Appl Microbiol

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Aim: The aim of this study was to investigate the effects of dietary supplementation of Rhodotorula mucilaginosa solid-state fermentation product (RSFP) on the laying performance, egg quality and intestinal microbial flora of hens. Methods and Results: In this study, 40-week-old Roman laying hens (n = 216) were randomly assigned to one of the four groups: the control (CON) group, fed 87Á5% basal diet +12Á5% fermentation substrate; the 0Á5% RSFP group, fed 87Á5% basal diet +12Á0% fermentation substrate +0Á5% RSFP; the 2Á5% RSFP group, fed 87Á5% basal diet +10Á0% fermentation substrate +2Á5% RSFP; and the 12Á5% RSFP group, fed 87Á5% basal diet +12Á5% RSFP. The effect of each treatment was analysed in six replicates of nine hens. The experimental period was 31 days, which included a 3-day adaptation period. After 31 days of feeding, one hen from each replicate was randomly selected and killed, and the jejunum and digesta in the cecum were collected for the determination of the intestinal morphology and microbial flora respectively. Daily egg mass in the 2Á5 and 12Á5% RSFP groups and egg production and feed conversion ratio in the 12Á5% RSFP group were higher than those in control group (P < 0Á05). The yolk colour was improved in hens fed RSFPsupplemented diets (P < 0Á05). Hens fed RSFP-supplemented diet showed a decrease in the relative abundances of Proteobacteria, Bacteroides, Helicobacteraceae, Helicobacter and Lachnospiraceae UCG-002, but an increase in the relative abundance of Prevotellaceae UCG-001 in the cecum (P < 0Á05). Conclusion: Dietary RSFP supplementation improved the laying performance, egg quality and intestinal microflora of hens. Significance and Impact of the Study: Dietary supplementing diet with Rhodotorula mucilaginosa solid-state fermentation product, which is rich in carotenoids, improved the yolk colour and increased the carotenoid content, thereby improving the intestinal health of hens. selenium and iodine (Nicolle et al. 2003;Kotrbacek et al. 2004;Svoboda et al. 2009). Furthermore, carotenoids can improve health by enhancing immunity (Sparks 2006). In the past, carotenoids used in the poultry industry have mostly been chemically synthesized. Recently, consumers concern about the safety of foods has increased; hence, interest in natural additives has grown (Karadas et al.

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Effect of yeast cell wall supplementation in laying hen feed on economic viability, egg production, and egg quality

Cited by 25 publications

References 15 publications

Salmonella Enteritidis reduction in layer ceca with a Bacillus probiotic

Salmonella Enteritidis reduction in layer ceca with a Bacillus probiotic

Effects of Dietary Supplementation with Red Yeast (Sporidiobolus pararoseus) on Productive Performance, Egg Quality, and Duodenal Cell Proliferation of Laying Hens

Effects ofRhodotorula mucilaginosafermentation product on the laying performance, egg quality, jejunal mucosal morphology and intestinal microbiota of hens

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