World Journal of
Pharmaceutical and Life Sciences

THE EFFECT OF YEAST CULTURE (SACCHAROMYCES SPP.) SUPPLEMENTATION IN DIETS ON FEED EFFICIENCY AND YOLK CHOLESTEROL LEVELS IN LOHMANN BROWN LAYING HENS

*Anak Agung Putu Putra Wibawa and I. Gusti Nyoman Gde Bidura

ABSTRACT

This study was planned to examine the effect of inclussion of yeast culture (YC) in the ration as a probiotic on feed efficiency and yolk cholesterol levels in Lohmann Brown laying hens. This study used as many as two hundred and forty Lohmann Brown laying hens up to 70 weeks old in a completely randomized design with 4 kinds of treatments, namely: the diets (CP: 17% and ME: 2750 kcal/kg) were fortified with levels of probiotik YC at 0.0%, 0.1%, 0.2%, and 0.30% to prepare diets Y0, Y1, Y2, and Y3, respectively. The results showed that supplementation from 0.20 to 0.30% of yeast culture in the ration, was significant (P<0.05) can increase total egg weight, egg production, feed efficiency, egg shell thickness and egg yolk color. Supplementation of yeast culture in the ration apparently had no significant effect (P>0.05) on feed consumption and final body weight. Dietary inclusion of 0.20-0.30% YC significantly (P<0.05) reduced the levels of yolk cholesterol in the hens of all treated groups when compared to those of control group. It was concluded that supplementation from 0.20 to 0.30% Yeast culture in the ration could increase egg production, feed efficiency, eggshell thickness and egg yolk color of Lohmann Brown hens, and reduce yolk cholesterol content.

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