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

Abstract

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.

The effect of feed supplementation with dietary sources of n‐3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

“…In the experimental group (E), the standard feeding mixture was additionally supplemented with algae (0.5%), flaxseed (4%) and yeast enriched with selenium (0.03%). The concentrations of supplements applied in the diet were established on the basis of previous reports concerning feeding of quails (Chojnacka et al ., ; Yalçin et al ., ; Al‐Daraji et al ., ). Algae Schizochytrium sp.…”

Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens

“…In recent years, there has been an increasing number of reports documenting the use of various yeast strains and yeast products, such as inactive dried yeast, yeast culture, whey yeast, selenium yeast, chromium yeast and yeast cell walls, in the diets of laying hens. The inclusion of yeast in layer diets was shown to change egg production (Davis & Anderson, 2002), cholesterol content of the egg yolk (Yousefi & Karkoodi, 2007;Yalçin et al, 2008a), intestinal health of the hens (Yalçin et al, 2010;Lensing et al, 2012), egg quality (Utterback et al, 2005;Yalçin et al, 2008a, b;Yalçin et al, 2009;Yalçin et al, 2010), and egg fat content (Savage et al, 1985;Hosseini, 2011), among others.…”

Effects of Yeast (Saccharomyces Cerevisiae) Probiotics Supplementation on Bone Quality Characteristics in Young Japanese Quail (Coturnix Japonica): The Role of Sex on the Action of the Gut-Bone Axis

“…The S. cerevisiae supplementation dose was chosen on the preliminary study performed on male and female quails supplemented with 0.5%, 1.0%, 1.5%, 2.0%, 3.5% and 5.0% of S. cerevisiae, with the selection criterion of the highest S. cerevisiae dose with the fewest inflammatory lesions in the small intestine [16]. The examined dose range was selected on the basis of previously published trials where growing [17,18] or laying quails [19,20] were supplemented with S. cerevisiae doses ranging from 0.5% up to 16%. All feeds used in the experiment were prepared in an industrial feed mixing facility (Agropol, Motycz, Poland) in accordance with the arranged guidelines.…”