Effects of Yeast Culture on Performance, Egg Quality and Serum Biochemical Indices of Wuhei Chickens

  • CHEN Jiyu ,
  • HE Hang ,
  • WANG Fen ,
  • ZHANG Chongying ,
  • ZHU Yan ,
  • PAN Xiao ,
  • LUO Yongli ,
  • XIANG Bangquan
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  • 1. College of Animal Science and Technology, Chongqing Three Gorges Vocational Collage, Chongqing 404155, China;
    2. Beijing Yinghuier Biotechnology Co., Ltd., Beijing 100083, China;
    3. Chongqing Animal Husbandry Technology Promotion General Station, Chongqing 401120, China;
    4. Chongqing Hechuan Animal Husbandry Station, Chongqing 401520, China

Received date: 2021-08-28

  Online published: 2022-04-14

Abstract

The experiment was to explore the effects of yeast culture on the performance, egg quality and serum biochemical indices of Wuhei chickens. Used single factor design, a total of 600 healthy, 23-week-old Wuhei chickens with basically the same body condition, and randomly divide them into 5 groups with 6 replicates in each group and 20 chickens in each replicate. The diets of each experimental group were supplemented with 0 (control group), 0.2%, 0.4%, 0.6%, and 0.8% yeast culture in the basic diet. The pre-feeding period was 1 week and the test period was 9 weeks. The results showed that compared with the control group, 0.2% to 0.6% yeast culture significantly increased the average daily egg production and egg laying rate (P<0.05), and 0.6% and 0.8% yeast culture significantly increased the content of aspartic acid, alanine and docosahexaenoic acid in eggs (P<0.05). Supplemental yeast culture significantly increased the crude protein content of eggs, Haugh units, total amino acids, oleic acid content, and serum total protein content (P<0.05), and significantly reduced serum uric acid content (P<0.05). With the increase of yeast culture, the average daily feed intake (quadratic, P=0.03), average daily egg production (quadratic, P=0.04), egg laying rate (quadratic, P=0.04), Haugh units (linear, P=0.03), methionine (linear, P<0.01; quadratic, P=0.01), delicious amino acids (linear, P=0.01), oleic acid (quadratic, P=0.03) and docosahexaenoic acid (linear, P=0.03) increased, and decreased the feed-to-egg ratio (quadratic, P=0.03). Among them, the average daily feed intake, average daily egg production, egg laying rate and feed-to-egg ratio performed the best at 0.4% supplemental level. The results suggest that 0.2% to 0.8% yeast culture supplementation to the diet improve performance, egg quality and serum biochemical indices to varying degrees of Wuhei chicken. In general, 0.4% is the more appropriate addition.

Cite this article

CHEN Jiyu , HE Hang , WANG Fen , ZHANG Chongying , ZHU Yan , PAN Xiao , LUO Yongli , XIANG Bangquan . Effects of Yeast Culture on Performance, Egg Quality and Serum Biochemical Indices of Wuhei Chickens[J]. Chinese Journal of Animal Nutrition, 2022 , 34(4) : 2314 -2323 . DOI: 10.3969/j.issn.1006-267x.2022.04.027

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