Handan ESER, Sakine YALÇIN, İlyas ONBAŞILAR, Suzan YALÇIN, Aydın ŞAHİN

Effectsofdietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

Bu araştırma, yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin 26 hafta süreyle performans, yumurta kalitesi, bazı kan parametreleri ve humoral immun yanıt üzerine etkilerini belirlemek amacıyla yapılmıştır. Bu amaçla 39 haftalık 225 adet Hyline kahverengi yumurta tavuğu 1 kontrol ve 4 deneme grubuna ayrılmıştır. Kontrol grubu rasyonuna ekmek mayası Saccharomyces cerevisiae (InteMOS)den elde edilen maya hücre duvarı 1, 2, 3 ve 4 g/kg düzeylerinde ilave edilerek sırasıyla birinci, ikinci, üçüncü ve dördüncü deneme grupları rasyonları oluşturulmuştur. Rasyonlara maya hücre duvarı ilavesi canlı ağırlığı, yem tüketimini, yumurta verimini, yumurta ağırlığını, yemden yararlanmayı ve yumurta iç kalite ile dış kalite özelliklerini etkilememiştir. Maya hücre duvarının 1 ve 2 g/kg düzeylerinde ilavesi ile yumurta kolesterol düzeyi (mg/g yumurta sarısı) azalmıştır (P

Yumurta tavuğu rasyonlarına maya hücre duvarı ilavesinin performans, yumurta kalitesi ve humoral immun yanıt üzerine etkileri

The objective of this study was to determine the effects of dietary yeast cell wall (YCW) on performance, egg quality, some blood parameters and humoral immune response of laying hens during 26 wks period. For this purpose a total of 225 Hyline Brown laying hens, 39 wks of age, were allocated to one control group and four treatment groups. Basal diet was supplemented with YCW derived from bakers yeast Saccharomyces cerevisiae (InteMOS) at the level of 1, 2, 3 and 4 g/kg in the diets of the first, second, third and fourth treatment groups, respectively. Dietary treatments did not significantly affect body weight, feed intake, egg production, egg weight, feed conversion, and egg internal and external quality characteristics. YCW supplementation at the level of 1 and 2 g/kg decreased egg yolk cholesterol level as mg per g yolk (P < 0.05). Blood serum levels of cholesterol and triglyceride were decreased with the dietary inclusion of YCW at the level of 2, 3 and 4 g/kg (P < 0.01). Dietary YCW supplementation increased antibody titres to SRBC (P < 0.01). As a result dietary YCW at the level of 1 and 2 g/kg had beneficial effects in the production of low cholesterol eggs and improvement in humoral immunity response.

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