Effects of dietary inactive yeast and live yeast on performance,egg quality traits,some blood parameters and antibody production to srbc of laying hens [Yumurta Tavuğu Karma Yemlerine İnaktif Maya ve Canlı Maya İlavesinin Performans,Yumurta Kalite Özellikleri,Bazı Kan Parametreleri ve SRBC’ye Karşı Antikor Üretimi Üzerine Etkileri]

This study was carried out to determine the effects of dietary inactive yeast and live yeast on performance,egg quality traits,some blood parameters and antibody production to sheep red blood cell (srbc) of laying hens during 16 weeks. a total of 96 hyline brown laying hens were allocated into one control group and three treatment groups each containing 24 hens. each group had six replicate groups of 4 hens. a basal diet was supplemented with 1 g/kg inactive yeast (yeast autolysate,intewall,saccharomyces cerevisiae),0.5 g/kg live yeast (intesacc,saccharomyces cerevisiae) and 1 g/kg inactive yeast + 0.5 g/kg live yeast in the diets of the first,second and third treatment groups,respectively. at the end of the study the results indicated that dietary treatments did not affect feed intake,interior and exterior egg quality characteristics. dietary inactive yeast supplementation improved hen-day egg production (p=0.024) and feed conversion ratio (p=0.017) and decreased egg yolk cholesterol concentration (p=0.013). antibody titers against srbc and blood serum parameters were not affected by dietary treatments. the significant interaction was found in egg yolk cholesterol concentration (p=0.032) between inactive yeast and live yeast. as a result dietary inactive yeast at the level of 1 g/kg had beneficial effects in laying performance and in low cholesterol-egg production. © 2015,kafkas university. all rights received.