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Information Journal Paper

Title

THE EFFECTS DIFFERENT LEVELS OF BAKERY YEAST ON PERFORMANCE AND EGG TRAITS OF LAYING HENS

Pages

  71-78

Abstract

 This study was conducted to evaluate the effects different levels of bakery YEAST (Saccharomyces cerevisiae) on PERFORMANCE and egg quality of LAYING HENs. This experiment was conducted with one hundred and forty four LAYING HENs in four treatments and three replicates with 12 hens in each replicate from 45 to 55 weeks in a completely randomized design. Experimental groups were include ration without bakery YEAST (control), and experimental groups with 0.2%, 0.4% and 0.6% of bakery YEAST in per kg of feed and used for 10 weeks. There were observed some significant difference in PERFORMANCE of experimental groups (P<0.05). The amount of feed intake decreased to (110 g/day/hen) with using 0.6% of bakery YEAST in feed. Whereas there were not any significant difference in amount of feed intake with using of bakery YEAST until 0.4% of feed. There were not observed any significant difference in EGG TRAITS between experimental groups. The overall results of this experiment showed that using different levels of bakery YEAST did not have any positive effects on PERFORMANCE and EGG TRAITS of LAYING HENs.

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    APA: Copy

    NOBAKHT, A., & AGHDAM SHAHRYAR, H.. (2010). THE EFFECTS DIFFERENT LEVELS OF BAKERY YEAST ON PERFORMANCE AND EGG TRAITS OF LAYING HENS. JOURNAL OF ANIMAL SCIENCE, 2(2), 71-78. SID. https://sid.ir/paper/185954/en

    Vancouver: Copy

    NOBAKHT A., AGHDAM SHAHRYAR H.. THE EFFECTS DIFFERENT LEVELS OF BAKERY YEAST ON PERFORMANCE AND EGG TRAITS OF LAYING HENS. JOURNAL OF ANIMAL SCIENCE[Internet]. 2010;2(2):71-78. Available from: https://sid.ir/paper/185954/en

    IEEE: Copy

    A. NOBAKHT, and H. AGHDAM SHAHRYAR, “THE EFFECTS DIFFERENT LEVELS OF BAKERY YEAST ON PERFORMANCE AND EGG TRAITS OF LAYING HENS,” JOURNAL OF ANIMAL SCIENCE, vol. 2, no. 2, pp. 71–78, 2010, [Online]. Available: https://sid.ir/paper/185954/en

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