Sakine Yalçin

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.

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, 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 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.

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

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.

Effects of the usage of dried brewing yeast in the diets on the performance, egg traits and blood parameters in quails.

This experiment was carried out to determine the effects of the usage of dried brewing yeast in quail diets on laying performance, egg traits and blood parameters. A total of 240 Japanese quails (Coturnix coturnix japonica) aged 10 weeks were randomly allocated into one control group and three treatment groups. Each group was divided into five replicates as subgroups, comprising 12 quails each. Dried brewing yeast (Saccharomyces cerevisiae) was used at the levels of 1.5%, 3.0% and 4.5% in the diets of the first, second and third treatment groups, respectively. Soyabean meal was replaced with dried brewing yeast. The diets were formulated to be isocaloric and isonitrogenous. The experimental period lasted 18 weeks. Dietary treatments did not significantly affect body weight, daily feed intake, daily protein intake, egg production, egg weight, feed efficiency, mortality, egg shell thickness, egg albumen index, egg yolk index, egg Haugh unit, the percentages of egg shell, albumen and yolk, excreta moisture and small intestinal pH. Inclusion of 3% and 4.5% dried brewing yeast in diets reduced egg yolk cholesterol concentration as mg per yolk and mg per g yolk (P < 0.01). Blood serum cholesterol of groups fed diets with dried brewing yeast was significantly lower (P < 0.01) than that of the control group. Feeding diets containing 3.0% and 4.5% dried brewing yeast resulted in significant increases (P < 0.01) in blood serum levels of total protein, alanine aminotransferase at the end of the experiment. Blood serum levels of uric acid, triglyceride, aspartate aminotransferase and alkaline phosphatase were not affected by dietary dried brewing yeast. It is concluded that dried brewing yeast can be used up to 4.5% in the diets of laying quails without adverse effects on the measured parameters.

Effects of Probiotics on Some Blood Parameters and Serum IgG in Broilers

Introduction: Probiotics as a live microbial feed supplement affects the host by improving its gut microbial balance. Probiotics may have positive effects on broiler performance, improve microbial balance, synthesize vitamins of B complex, decrease pH in the intestine, stimulate of intestinal mucosa immunity, reduce blood cholesterol and increase protection against toxins produced by pathogenic microorganisms. Blood serum parameters may provide useful information about the evaluation of the health status of broilers. This study was aimed to determine the effects of dietary probiotics on some blood parameters and serum IgG in broilers. Methods: A total of 300 Ross 308 broiler male chicks aged one day were divided into one control group and two treatment groups each group containing 100 chicks. Each group was divided into 5 replicates, as subgroups, each comprising 20 chicks. The experimental period lasted 39 days. Basal diet was supplemented with the probiotics (Nafoil forte, Bacillus subtilis, Lactobacillus plantarum, Saccharomyces cerevisiae, Biotem Ltd Company). Probiotics were added at 0.1 and 0.2% to the first and second treatment groups, respectively. At the end of the experiment (d 39) blood samples were collected from 10 fed broilers randomly chosen from each group (2 from each replicate) and centrifuged. Serum was separated. Levels of ALT, AST, ALP and total protein, uric acid, cholesterol and triglyceride were determined by an autoanalyser using their accompanying commercial kits. Serum IgG levels were determined by ELISA. Results: Dietary supplementation of probiotics containing Bacillus subtilis, Lactobacillus plantarum, Saccharomyces cerevisiae didn’t affect blood serum protein, uric acid, triglyceride and the levels of ALT, AST and ALP. Probiotics supplementation decreased serum cholesterol concentration linearly (P = 0.001). Serum IgG concentration linearly increased (P = 0.014) with dietary probiotics supplementation. Discussion: Dietary probiotics supplementation decreased serum cholesterol and increased serum IgG concentration in broilers. Therefore this probiotics seems to be the perfect feed additive for lowering cholesterol in the gastrointestinal tract and enhancing humoral immune response.

Effects of Probiotics on Performance, Carcass Yield and Internal Organs in Broilers

Introduction: Probiotics have been used increasingly in poultry diets after the ban on the use of antibiotic growth promoters in the EU. Probiotics include beneficial microorganisms that may have positive effects on the intestinal tract of poultry. This study was aimed to determine the effects of dietary probiotics on performance, carcass yield and internal organs in broilers. Methods: A total of 300 Ross 308 broiler male chicks aged one day were divided into one control group and two treatment groups each group containing 100 chicks. Each group was divided into 5 replicates, as subgroups, each comprising 20 chicks. Feed and water were provided for ad libitum consumption and the diets were presented in mash form. The experimental period lasted 39 days. Basal diet was supplemented with the probiotics (Nafoil forte, Bacillus subtilis, Lactobacillus plantarum, Saccharomyces cerevisiae, Biotem Ltd Company). Probiotics were added at 0.1 and 0.2% to the first and second treatment groups, respectively. Body weight and feed intake were recorded. Body weight gain and feed conversion ratio were calculated. At the end of the experiment (d 39) 10 broilers from each group were weighed and slaughtered by severing the jugular vein. Hot carcass weights were determined and carcass yield was calculated. Absolute and proportional weights of abdominal fat, liver, heart, spleen, gizzard and Bursa of Fabricius were also determined. Results: Dietary supplementation of probiotics containing Bacillus subtilis, Lactobacillus plantarum, Saccharomyces cerevisiae didn’t affect the final body weight, body weight gain, feed intake and feed efficiency during the 39 days of experimental period. Probiotics supplementation increased carcass yield (P < 0.05) and decreased abdominal fat percentages (P < 0.05). Relative weights of liver, heart, gizzard, spleen and Bursa of Fabricius were not affected from the usage of probiotics. Discussion: Dietary probiotics supplementation improved carcass yield and decreased the abdominal fat significantly without changing other performance parameters in broilers. As a conclusion dietary probiotics supplementation might be beneficial additives for broilers.