Abstract
The effects of the Kluyveromyces marxianus M3 strain, isolated from Tibetan mushrooms, on plasma lipids, egg cholesterol level, egg quality, and intestinal health of laying hens were evaluated. In total, 160 Beijing fatty laying hens (43 weeks old) were divided into four groups and fed a basal diet supplemented with 0%, 0.1%, 0.3%, or 0.5% freeze-dried K. marxianus M3 powder for four weeks. The results showed that yeast supplementation reduced serum total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol (LDL-C), and very low density lipoprotein-cholesterol (VLDL-C) levels (p<0.01), and increased serum high density lipoprotein-cholesterol (HDL-C) level (p<0.05). Moreover, regardless of K. marxianus M3 dietary addition level, the cholesterol content of the eggs decreased by more than 26%. When0.3% yeast was supplemented, significant differences were found in the egg weights, shell strength, albumen height, Haugh unit and nutrient content of the eggs (p<0.01). Finally, 0.3% yeast supplementation improved the intestinal flora conditions of the hens by decreasing the Salmonella and Staphylococcus aureus counts (p<0.01) and increasing the Bifidobacterium count (p<0.01). The results in this work demonstrated that yeast culture supplementation to the diets deceased the serum and egg yolk cholesterol, and increased egg quality.
Highlights
Yeast is often used as a protein source in animal diets
The greatest reductions in serumlevels of total cholesterol (TC), TG, low density lipoprotein-cholesterol (LDL-C), and very low density lipoprotein-cholesterol (VLDL-C) were observed in the MD group, of 24.30%, 25.79%, 45.90%, and 36.05%, respectively, whereas their serumHDL-C level increased by 39.06% relative to the control group
In the LD group, serum TC, TG, LDL-C and VLDL-C levels dropped by 20.39%, 21.41%, Table 2 – Effect of the M3 live yeast preparation on the serum lipid levels of laying hens ( x ±s, n=15)
Summary
Yeast is often used as a protein source in animal diets. Yeast and yeast products may serve as alternatives to antibiotics to promote growth and disease resistance in poultry (Yalçin et al, 2010). There has been an increasing number of reports documenting the use of various yeast strains and yeast products, such as inactive dried yeast, yeast culture, whey yeast, selenium yeast, chromium yeast and yeast cell walls, in the diets of laying hens. Tibetan kefir has a granular structure due to the symbiotic microorganisms present, such as Lactobacillus and yeast (Simova et al, 2002). This complex microbial flora forms a long-term symbiotic relationship and creates a special mucopolysaccharide coat on the surface of the grain. Tibetan kefir is an economical and preserved material
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