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

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dc.contributor.authorYalçın, Sakine
dc.contributor.authorYalçın, Suzan
dc.contributor.authorÇakın, Kemal
dc.contributor.authorEltan, Önder
dc.contributor.authorDağaşan, Levent
dc.date.accessioned2020-03-26T17:48:10Z
dc.date.available2020-03-26T17:48:10Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBACKGROUND: 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, InteWall) 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 4g 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 2g kg(-1) yeast autolysate will be enough to have beneficial effects in laying hens.en_US
dc.identifier.citationYalçın, S., Yalçın, S., Çakın, K., Eltan, Ö., Dağaşan, L., (2010). 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, (90), 1695-1701. Doi: 10.1002/jsfa.4004
dc.identifier.doi10.1002/jsfa.4004en_US
dc.identifier.endpage1701en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issue10en_US
dc.identifier.pmid20564443en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1695en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.4004
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24836
dc.identifier.volume90en_US
dc.identifier.wosWOS:000280121600017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorYalçın, Suzan
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectyeast autolysateen_US
dc.subjectlaying henen_US
dc.subjectperformanceen_US
dc.subjectegg traitsen_US
dc.subjectegg cholesterolen_US
dc.subjectegg yolk fatty aciden_US
dc.subjectimmune responseen_US
dc.titleEffects of Dietary Yeast Autolysate (Saccharomyces Cerevisiae) on Performance, Egg Traits, Egg Cholesterol Content, Egg Yolk Fatty Acid Composition and Humoral Immune Response of Laying Hensen_US
dc.typeArticleen_US

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