The Effect of a Saccharomyces Cerevisiae Fermentation Product on Egg Production, Component Yield and Composition in Laying Hens

Research undertakings have indicated that the hen’s diet has an impact on the quality of the eggs she produces. Healthier birds generally result in greater production numbers, which benefits the producer in terms of profit, and the consumer in relation to cost. The use of feed additives, such as probiotics/direct-fed microbials and yeast supplementation, aim to provide a more “natural” way to uphold bird health and performance. The purpose of this study was to examine the effects of a yeast fermentation product on egg quality and laying hen performance. The experimentation was designed to evaluate the effects of a Saccharomyces cerevisiae fermentation product on laying hens’ egg component yield and composition. The experiment was conducted using standard layer rations supplemented with yeast fermentation product levels ranging from 0.625 kg/metric ton to 1.25 kg/metric ton. Hen-day egg mass and feed conversion for hens fed the low yeast fermentation product diet were significantly lower than hen-day egg mass and feed conversion for the control group and high yeast fermentation product. Feed consumption was significantly greater for hens fed the high YFP diet. The percentage of jumbo-sized eggs was lowest for the control group hens and highest for the hens fed the diet containing the low amount of yeast fermentation product. Yolk weight was significantly larger for the hens fed the high yeast fermentation product-containing diet. The percentage of albumen yield decreased with increasing amounts of yeast fermentation product, and the percentage of yolk yield increased with increasing amounts of yeast fermentation product. The percentage of yolk solids was greatest in eggs from hens fed the diet containing high amounts of yeast fermentation product and lowest in eggs from hens fed the diet containing low amounts of yeast fermentation product. The percentage of yolk nitrogen was significantly larger for hens fed the control and low yeast fermentation product diets. The percentage of albumen nitrogen was significantly larger in eggs from hens fed the high yeast fermentation product-containing diet. The eggs from hens fed the control and low yeast fermentation product-containing diets were similar with regard to percentage of albumen nitrogen