An study on the effect of yeast (Saccharomyces cerevisiae SC47)Utilization on the commercial layer hen performance
2006
Hossaini,Abdolallah
A trail was conducted to investigate the effect of yeast (Saccharomyces cerevisiae SC47 ) utilization on the commercial layer hens performance. The experiment consisted of 5 dietary treatments (0, 0.25 , 0.5, 0.75 and 1 gr Yeast per Kg diet) with five replicates each containing 15 laying hens ( Hy-Line W36) from 25 to 78 week of age. A complete randomized design was used in this experiment. During the experiment the egg weight, egg production(%), Egg Mass(g/h/d), feed conversion and egg quality were measured daily and every month . The data were analyzed in five periods of production (25-32, 33-44, 45-58, 59-78 and 25-78 week). The results showed that using yeast had no positive effect on the feed intake in all of the periods. However the feed intake in 59-78 weeks for group 3 (0.5 gr/Kg Yeast) was higher (102.06 gr) than other groups. Egg production and average egg weight was not affected by using yeast, but in 25-78 weeks, the egg production in treatment 4 and 5 was 2.43 and 2.06 (%) higher than control group respectively. In all periods the egg mass of groups 4 and 5 was higher than control but only in 59- 78 weeks this difference was significant (p0.05). In this period, the egg mass in treatments 4 and 5 was 6.98 and 8.42 % higher than the control. Although yeast had no effect on feed conversion, but the group 5 (1 gr/Kg Yeast) had the best feed conversion. Addition of yeast in commercial layer hens diet was not effective on egg specific gravity, egg shell thickness, Haugh unit and egg breaking strength (p0.05). Haugh unit in group 5 was higher than other groups in all of the periods but this difference in 25-32 and 59-78 weeks was significant (p0.05). The food intake cost in 25-78 weeks was 21,11.9 and 17.65 Rials less for each Kg egg in groups 3,4 and 5 respectively compared to the control.
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