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http://dx.doi.org/10.5536/KJPS.2021.48.4.169

Effects of Dietary Hydrolyzed Yeast on Egg Production and Egg Quality during Late Phase of Laying Hens  

Chung, Jae Young (Department of Animal Science, Graduate School of Konkuk University)
Kim, Kwan Eung (Poultry R&D, Nonghyup Feed)
Lee, Hyung Ho (Academic Department, Daeho Co. Ltd.)
Yang, Hoi Chang (Academic Department, Daeho Co. Ltd.)
Kim, Eun Jib (Division of Animal Husbandry, Yonam College)
An, Byoung Ki (Animal Resources Research Center, Konkuk University)
Publication Information
Korean Journal of Poultry Science / v.48, no.4, 2021 , pp. 169-176 More about this Journal
Abstract
An experiment was conducted to investigate the effects of varying levels of hydrolyzed yeast on egg production and egg quality in aged laying randomly allotted to three dietary treatments such that egg production was similar in each treatment (6 replicates of 10 birds each). The layers were fed diets containing 0, 0.1, or 0.2% hydrolyzed yeast for eight weeks. No significant difference was observed in egg production during the first half of the experiment. Egg production and daily egg mass in groups fed diets containing hydrolyzed yeast were significantly higher (P<0.05) than those of the control groups during the second half of the experiment. Egg weight was not affected by the dietary treatment. Eggshell strength and thickness in groups fed diets containing hydrolyzed yeast were significantly higher than those of the control groups during the overall experimental period (P<0.05). Although no significant differences were observed in the Haugh units, yolk color in the group fed diets containing 0.1% hydrolyzed yeast was significantly higher than that in the control group (P<0.05). The mammillary layer thickness increased in a linear manner and significantly following treatment with dietary hydrolyzed yeast (P<0.05). Antibody titer against avian influenza virus in the group fed diets containing 0.2% hydrolyzed yeast was significantly higher (P<0.05) than that in the control group. In conclusion, dietary hydrolyzed yeast improved egg production and eggshell quality of laying hens in the late stages of production.
Keywords
aged laying hens; antibody titer; egg production; eggshell quality; hydrolyzed yeast;
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