Effects of dietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

YALÇIN, YALÇIN Sakine;

doi:10.1501/vetfak_0000002644

Cited by 24 publications

(3 citation statements)

References 14 publications

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“…Observed benefits of incorporating brewer's yeast (Saccharomyces cerevisiae) in feed for cattle, hogs or poultry include increased milk yields, faster piglet weight gain, improved feed conversion ratio in poultry, and increased egg production and quality [49][50][51][52][53][54]. While three species of yeasts are currently used as a protein ingredient in livestock and poultry feed, a fourth species, Phaffia rhodozyma, has been used as a source of the pigment astaxanthin for salmon in aquaculture.…”

Section: Advantages Of Yeast As a High-protein Feed Ingredientmentioning

confidence: 99%

Production of high protein yeast using enzymatically liquefied almond hulls

Sitepu,

Hitomi,

et al. 2023

PLoS ONE

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Animal feed ingredients, especially those abundant in high quality protein, are the most expensive component of livestock production. Sustainable alternative feedstocks may be sourced from abundant, low value agricultural byproducts. California almond production generates nearly 3 Mtons of biomass per year with about 50% in the form of hulls. Almond hulls are a low-value byproduct currently used primarily for animal feed for dairy cattle. However, the protein and essential amino acid content are low, at ~30% d.b.. The purpose of this study was to improve the protein content and quality using yeast. To achieve this, the almond hulls were liquefied to liberate soluble and structural sugars. A multi-phase screening approach was used to identify yeasts that can consume a large proportion of the sugars in almond hulls while accumulating high concentrations of amino acids essential for livestock feed. Compositional analysis showed that almond hulls are rich in polygalacturonic acid (pectin) and soluble sucrose. A pectinase-assisted process was optimized to liquefy and release soluble sugars from almond hulls. The resulting almond hull slurry containing solubilized sugars was subsequently used to grow high-protein yeasts that could consume nutrients in almond hulls while accumulating high concentrations of high-quality protein rich in essential amino acids needed for livestock feed, yielding a process that would produce 72 mg protein/g almond hull. Further work is needed to achieve conversion of galacturonic acid to yeast cell biomass.

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Section: Advantages Of Yeast As a High-protein Feed Ingredientmentioning

confidence: 99%

Production of high protein yeast using enzymatically liquefied almond hulls

Sitepu,

Hitomi,

et al. 2023

PLoS ONE

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“…Some properties of albumen (length, width, height) and yolk (diameter, weight and height) were measured with an electronic digital vernier caliper (Insize, 1183-150A, Chine). These values were used to calculate the yolk index [(yolk height / yolk diameter) x100], albumen index [(albumen height / (average of albumen length and albumen width)/2 x 100] and Haugh unit (HU) value (Haugh unit (HU); [100 x log (H + 7.57 -1.7W0.37), where H is albumen height and W is egg weight] (Yalçın et al 2014).…”

Section: The Internal and External Egg Quality;mentioning

confidence: 99%

Effects of ultraviolet and ultrasound treatments applied before the storage period on egg quality characteristics

AVCILAR

YILMAZ

2023

International Journal of Agriculture Environment and Food Sciences

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Egg is an important source of animal protein with its nutritional substances. These nutritional substances and the quality characteristics of the egg are affected by the physicochemical changes with the effect of various factors during storage. Different studies have been carried out to preserve the quality values of eggs during storage. In these studies, Ultraviolet applications were mostly used for the sanitation of eggs, while Ultraviolet applications were made to determine the internal quality of the egg without breaking the shell. The aim of this study is to determine the effects of ultraviolet and ultrasound applications applied before storage to the quality characteristics of the eggs collected from laying hens. Eggs collected in the morning were subjected to ultraviolet and ultrasound treatments before storage and stored for 28 days in an environment of 20°C and approximately 60% humidity. The applied treatments made a significant difference between the groups in egg shell thickness (p <0.01), albumen weight (p <0.01) and yolk dry matter value (p <0.01). Storage time, on the other hand, made significant changes between groups on weight loss, shell breaking strength, albumen and yolk quality characteristics. The interaction of applications and storage time was statistically significantly in weight and height of albumen, Haugh unit and dry matter of yolk. As a result, the effects of processes such as ultraviolet and ultrasound applied to eggs, especially on egg shell thickness, reveal the importance of application time and application amount in such studies.

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“…Study in laying hens by Pinar (2013) and Swain et al (2011) found that dietary supplementation of 1% or 1.5 g/kg S. cerevisiae, respectively, increased the percentage of hen day production, improved feed conversion ratio (FCR), increased albumen and shell thickness, increased egg weight, and improved feed efficiencies. Another study by Yalcin et al (2014) found that adding yeast cell wall at 1 or 2 g/kg diets improved egg nutritional quality by lowering egg yolk cholesterol levels in 26-weeks brown laying hens.…”

Section: Introductionmentioning

confidence: 99%

Dietary supplementation of Spirulina platensis and Saccharomyces cerevisiae on egg quality, physiological condition and ammonia emission of hens at the late laying period

Wahyuni

Yudiarti

Widiastuti

et al. 2023

J. Indonesian Trop. Anim. Agric.

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The study was aimed to evaluate the effect of Spirulina platensis and Saccharomyces cerevisiae or its combination on egg quality, physiological condition and ammonia excretion of hens at the late lay-ing period. At 81 weeks old, 144 Lohmann Brown layer chickens were divided into four treatment groups included CON (hens fed basal feed), SP (basal feed + 0.3% S. platensis), SC (basal feed + 0.2% S. cerevisiae), and SPSC (basal feed + 0.3% S. platensis + 0.2% S. cerevisiae). At the end of the study, eggs, intestinal mucosa, digesta, excreta and blood sample were collected. Results showed that albumin index was higher (P<0.05) in SPSC group than in CON, SP and SC. The yolk index and yolk colour were greater (P<0.05) in SP and SPSC groups than in CON and SC. The erythrocyte values were high-er (P<0.05) in SP group compared to CON, SC and SPSC groups. The ileum pH was higher (P<0.05) in SP than in CON, SC and SPSC. Lactic acid bacteria counts were lower (P<0.05) in the caecum of SC and SPSC than in CON and SP groups. The lower (P<0.05) counts of lactose-negative Enterobacte-riaceae were shown in SC and SPSC than in CON. The excreta pH was lower (P<0.05) in SC group compared to CON, SP and SPSC groups. There were better (P<0.05) protein digestibility coefficient and nitrogen retention in SPSC group than others. Faecal ammonia decreased (P<0.05) in SP, SC and SPSC groups. In conclusion, S. platensis improved egg yolk index and colour, increased erythrocyte counts and played an important role in maintaining the balance of bacteria in the intestine resulting in reduced ammonia excretion. Dietary inclusion of S. cerevisiae reduced ammonia excretion of laying hens during the late laying period.

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Effects of dietary yeast cell wall on performance, egg quality and humoral immune response in laying hens

Cited by 24 publications

References 14 publications

Production of high protein yeast using enzymatically liquefied almond hulls

Production of high protein yeast using enzymatically liquefied almond hulls

Effects of ultraviolet and ultrasound treatments applied before the storage period on egg quality characteristics

Dietary supplementation of Spirulina platensis and Saccharomyces cerevisiae on egg quality, physiological condition and ammonia emission of hens at the late laying period

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