Scopus
YÖKSİS DOI Eşleşti
SJR Q1
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 · Ağustos 2010
YÖKSİS Kayıtları
Effects of dietary yeast autolysate Saccharomyces cerevisiae onperformance egg traits egg cholesterol content egg yolk fatty acidcomposition and humoral immune response of laying hens
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2010 SCI-Expanded
Prof. Dr. SUZAN YALÇIN →
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MOLECULAR CHARACTERIZATION OF MULBERRY (Morus Spp) GENOTYPES VIA RAPD AND ISSR
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Effects of sowing and harvesting dates on yield and some quality characteristics of crops in sugar beet cereal rotation system
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Makale Bilgileri
ISSN00225142
Yayın TarihiAğustos 2010
Cilt / Sayfa90 · 1695-1701
Scopus ID2-s2.0-77954421824
Özet
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, Inte Wall) 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. © 2010 Society of Chemical Industry.
Yazarlar (5)
1
Sakine Yalçın
ORCID: 0000-0001-8640-2729
2
S. YALÇiN
3
Kemal Çakin
4
Ö Eltan
5
Levent Daǧaşan
Anahtar Kelimeler
Egg cholesterol
Egg traits
Egg yolk fatty acid
Immune response
Laying hen
Performance
Yeast autolysate
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Integro Food and Feed Manufacturing Company
Istanbul Turkey
Pak Biotechnology Center
Izmir Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of the Science of Food and Agriculture
Q1
SJR Skoru0,760
H-Index199
YayıncıJohn Wiley and Sons Ltd
ÜlkeUnited Kingdom
Agronomy and Crop Science (Q1)
Food Science (Q1)
Biotechnology (Q2)
Nutrition and Dietetics (Q2)
Metrikler
79
Atıf
5
Yazar
7
Anahtar Kelime