The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens

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dc.authoridOnk, Kadir/0000-0002-5618-2988
dc.contributor.authorOzsoy, Bulent
dc.contributor.authorKaradagoglu, Ozlem
dc.contributor.authorYakan, Akin
dc.contributor.authorOnk, Kadir
dc.contributor.authorCelik, Elif
dc.contributor.authorSahin, Tarkan
dc.date.accessioned2024-09-18T20:29:30Z
dc.date.available2024-09-18T20:29:30Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study investigated the effects of different levels (0.05, 0.1, and 0.2%) of yeast culture supplementation on body weight, feed intake, feed conversion ratio, egg production, egg weight, egg quality traits, egg yolk fatty acid composition, and microbiological flora in feces. A total of 240 laying hens at 18-19 weeks of age were divided into four groups and fed a basal diet containing 2750 kcal/kg metabolizable energy and 16% crude protein for 16 weeks. The basal diet was supplemented with 0.05, 0.1, and 0.2% commercial yeast culture product obtained from Saccharomyces cerevisiae. The different levels of yeast culture supplementation to the diets did not statistically affect body weight change among the treatments. However, feed intake was lowest in the group fed 0.2% of yeast culture. The highest egg weights were obtained from the groups fed 0.1 and 0.2% yeast culture, when compared with control group. Regarding fatty acid composition, linolenic acid (C18:2 n6) was lowest in the group fed 0.2% yeast culture. However, yeast culture supplementation to the diet did not alter the microbial flora. Yeast culture (S. cerevisiae) supplementation to the diet of laying hens is beneficial for increasing feed intake and egg weight of laying hens without affecting the microbial flora in their digestive system.en_US
dc.description.sponsorshipScientific Research Project Unit of Kafkas University, Turkey [BAP 2016 TS 19]en_US
dc.description.sponsorshipThe present study was supported by the Scientific Research Project Unit of Kafkas University, Turkey (Project Number: BAP 2016 TS 19).en_US
dc.identifier.doi10.1590/rbz4720170159
dc.identifier.issn1806-9290
dc.identifier.scopus2-s2.0-85058452265en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1590/rbz4720170159
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10897
dc.identifier.volume47en_US
dc.identifier.wosWOS:000431309000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherRevista Brasileira Zootecnia Brazilian Journal Animal Scien_US
dc.relation.ispartofRevista Brasileira De Zootecnia-Brazilian Journal of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectlaying henen_US
dc.subjectfatty aciden_US
dc.subjectmicrobiological floraen_US
dc.subjectyeast cultureen_US
dc.titleThe role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hensen_US
dc.typeArticleen_US

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