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

Published online by Cambridge University Press:  01 December 2008

S. Yalçın ,
H. Erol ,
B. Özsoy ,
I. Onbaşılar  and
S. Yalçın
S. Yalçın*
Affiliation:
Department of Animal Nutrition, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey
H. Erol
Affiliation:
Mudurnu Süreyya Astarcı Vocational School of Higher Education, Abant İzzet Baysal University, Bolu, Turkey
B. Özsoy
Affiliation:
Department of Animal Nutrition, Faculty of Veterinary Medicine, Mustafa Kemal University, Hatay, Turkey
I. Onbaşılar
Affiliation:
Laboratory of Animal Husbandry and Research Unit, Faculty of Medicine, Hacettepe University, Ankara, Turkey
S. Yalçın*
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkey
*
E-mail: yalcin@veterinary.ankara.edu.tr
E-mail: yalcin@veterinary.ankara.edu.tr
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Abstract

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.

Keywords

blood parametersdried brewing yeastegg traitslaying quailperformance

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Type
Full Paper
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animal , Volume 2 , Issue 12 , December 2008 , pp. 1780 - 1785
Copyright
Copyright © The Animal Consortium 2008

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