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首页> 外文期刊>Tropical Animal Health and Production >Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails
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Effects of dietary dried baker’s yeast on the performance, egg traits and blood parameters in laying quails

机译：日粮干面包酵母对鹌鹑蛋生产性能，蛋性状和血液参数的影响

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摘要

This study was conducted to investigate the effects of dietary dried baker’s yeast on laying performance, egg traits and some blood parameters of quails. In the experiment a total of 342 Japanese quails (Coturnix coturnix japonica) aged ten weeks were equally divided into six groups of 57 (three replicates of 19 quails each). Six levels (0, 4, 8, 12, 16 and 20%) of dried baker’s yeast were included in isonitrogenous and isocaloric diets. The experimental period lasted 14 weeks. At the end of the experiment, there were no significant differences among the groups in body weight, feed intake, protein intake, egg production, feed efficiency, egg yolk index and egg haugh unit. Blood serum levels of total protein, triglyceride and cholesterol were not affected by dietary dried baker’s yeast. Diets containing 4 and 8% of dried baker’s yeast increased the egg weight significantly (p < 0.01). The inclusion of dried baker’s yeast at the level of 20% to the diets reduced egg shell thickness and egg albumen height. It is concluded that dried baker’s yeast can be used up to 16% in the diets of laying quails without adverse effects on the measured parameters.
机译：这项研究的目的是研究日粮干面包酵母对产蛋性能，蛋性状和鹌鹑某些血液参数的影响。在实验中，将总共342个10周龄的日本鹌鹑（Coturnix coturnix japonica）分成6组，每组57个（三个重复，每个重复19个鹌鹑）。等氮和等热量饮食中包含六种水平（0、4、8、12、16和20％）的干面包酵母。实验期持续14周。在实验结束时，各组之间的体重，采食量，蛋白质采食量，产蛋量，饲料效率，蛋黄指数和蛋荷单位之间无显着差异。饮食中的干面包酵母不会影响血清总蛋白，甘油三酸酯和胆固醇的水平。日粮中含有4和8％的干面包酵母，会使鸡蛋重量显着增加（p <0.01）。日粮中加入20％的干面包酵母会降低蛋壳厚度和蛋清高度。结论是，在鹌鹑蛋的饮食中可以使用多达16％的干面包酵母，而对测量的参数没有不利影响。

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