Research Article

Received: 18 November 2009 Revised: 12 February 2010 Accepted: 2 April 2010 Published online in Wiley Interscience: 26 May 2010

(www.interscience.wiley.com) DOI 10.1002/jsfa.4004

Effects of dietary yeast autolysate

(Saccharomyces cerevisiae) on performance,
egg traits, egg cholesterol content, egg yolk
fatty acid composition and humoral immune
response of laying hens
Sakine Yalçın,a∗ Suzan Yalçın,b Kemal Çakın,a Önder Eltanc
and Levent Dağaşand

Abstract
BACKGROUND: The objective of this study was to determine the effects of dietary yeast autolysate on performance, egg traits,
egg cholesterol content, egg yolk fatty acid composition, lipid oxidation of egg yolk, some blood parameters and humoral
immune response of laying hens during a 16 week period. A total of 225 Hyline Brown laying hens, 22 weeks of age, were
allocated equally to one control group and four treatment groups. Yeast autolysate (Saccharomyces cerevisiae, InteWall) was
used at levels of 1, 2, 3 and 4 g kg−1 in the diets of the first, second, third and fourth treatment groups respectively.

RESULTS: Dietary treatments did not significantly affect body weight, feed intake and egg traits. Yeast autolysate
supplementation increased egg production (P < 0.001) and egg weight (P < 0.001) and improved feed efficiency (P < 0.05).
Yeast autolysate at levels of 2, 3 and 4 g kg−1 decreased egg yolk cholesterol level as mg g−1 yolk (P < 0.01) and blood
serum levels of cholesterol and triglyceride (P < 0.05) and increased antibody titres to sheep red blood cells (P < 0.01). Total
saturated fatty acids and the ratio of saturated/unsaturated fatty acids increased (P < 0.01) and total monounsaturated fatty
acids (P < 0.001) decreased with yeast autolysate supplementation.

CONCLUSION: Dietary yeast autolysate at levels of 2, 3 and 4 g kg−1 had beneficial effects on performance, egg cholesterol
content and humoral immune response. It is concluded that 2 g kg−1 yeast autolysate will be enough to have beneficial effects
in laying hens.

c 2010 Society of Chemical Industry

Keywords: yeast autolysate; laying hen; performance; egg traits; egg cholesterol; egg yolk fatty acid; immune response

INTRODUCTION bacteria, thereby preventing these bacteria from colonising the

The use of antibiotics as growth promoters in feed for poultry
is banned in many countries because of developed resistance
and the potential effects on humans. Yeasts and yeast products
may serve as alternatives to antibiotics for growth promotion and
disease resistance in poultry.
Yeast autolysates consist of ruptured or lysed cells and contain
both intracellular and cell wall fractions.1 Yeast cell walls contain
(w/w) 29–64% β-glucans, 31% mannans, 13% proteins, 9% lipids
and 1–2% chitin. The exact structure and composition of the yeast
cell wall depends strongly on the cultivation conditions.2 Mannan
oligosaccharides (MOS), derived from the outer cell wall of yeast,
shift the gastrointestinal microflora balance towards beneficial
organisms.3 (1 → 3),(1 → 6)-β-D-glucan from Saccharomyces
cerevisiae is a well-known immunomodulator with a strong
positive effect on the animal immune system.4 MOS also have
immunomodulatory properties. They have the ability to attach to
intestinal tract by interfering with the binding of carbohydrate
residues on epithelial cell surfaces.3 Yeast cell walls also exhibit
high antioxidant activity after a few easy extraction steps
(disruption, hot water extraction and proteolytic treatment).2 The
major antioxidant defences of baker’s yeast may be attributed
∗ Correspondence to: Sakine Yalçın, Department of Animal Nutrition, Faculty
of Veterinary Medicine, Ankara University, 06110 Dışkapı, Ankara, Turkey.
E-mail: yalcin@veterinary.ankara.edu.tr
a Department of Animal Nutrition, Faculty of Veterinary Medicine, Ankara
University, Ankara, Turkey
b Department of Food Hygiene and Technology, Faculty of Veterinary Medicine,
Selçuk University, Konya, Turkey
c Integro Food and Feed Manufacturing Company, Istanbul, Turkey
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mannose-binding proteins on the cell surface of some strains of d Pak Biotechnology Center, Izmit, Turkey

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c 2010 Society of Chemical Industry
 www.soci.org S Yalçın et al.

Table 1. Ingredients and chemical composition of basal diet

Ingredients (g kg−1 ) Fatty acids (% of total fatty acid methyl esters)

Corn 570.3 Myristic acid (C14 : 0) 0.19
Soybean meal 165.0 Palmitic acid (C16 : 0) 11.62
Full fat soya 120.0 Palmitoleic acid (C16 : 1) 0.26
Meat and bone meal 40.0 Heptadecanoic acid (C17 : 0) 0.18
Limestone 82.0 Heptadesenoic acid (C17 : 1) 0.10
Dicalcium phosphate 15.0 Stearic acid (C18 : 0) 5.02
Salt 2.7 Oleic acid (C18 : 1) 22.20
DL-Methionine 2.0 Linoleic acid (C18 : 2) 51.88
Lysine 0.5 Linolenic acid (C18 : 3) 7.98
Vitamin/mineral premixa 2.5 Eikosenoic acid (C20 : 1) 0.16
Behenic acid (C22 : 0) 0.31
Chemical composition (analysed) Lignoseric acid (C24 : 0) 0.10
Metabolisable energyb (kcal kg−1 ) 2830 Saturated fatty acids (SFA) 17.42
Crude protein (g kg−1 ) 181.2 Unsaturated fatty acids (USFA) 82.58
Calcium (g kg−1 ) 40.8 Monounsaturated fatty acids (MUFA) 22.72
Total phosphorus (g kg−1 ) 8.6 Polyunsaturated fatty acids (PUFA) 59.86
MUFA/SFA 1.30
PUFA/SFA 3.44
a Supplied 12 000 000 IU vitamin A, 2 400 000 IU vitamin D , 30 g vitamin E, 2.5 g vitamin K , 2.5 g vitamin B , 6 g vitamin B , 4 g vitamin B , 20 mg
3 3 1 2 6
vitamin B12 , 25 g niacin, 8 g calcium D-pantothenate, 1 g folic acid, 50 g vitamin C, 50 mg D-biotin, 150 g choline chloride, 1.5 g canthaxanthin, 0.5 g
−1
apo-carotenoic acid ester, 80 g manganese, 60 g zinc, 60 g iron, 5 g copper, 1 g iodine, 0.5 g cobalt and 0.15 g selenium kg diet.
b Estimated according to the Carpenter and Clegg equation.13

to superoxide dismutase, catalase, peroxidase and glutathione,
which protect the brain tissues from superoxide, hydrogen
peroxide toxicity and hydroxyl radical-initiated membrane lipid
peroxidation. Among antioxidants, baker’s yeast may therefore
be useful as a clinical agent against free radical-induced diseases.5
There are some reports about the usage of various yeast 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.6 – 9 However, no studies have determined the
effects of dietary supplementation of yeast autolysate in laying
hens. Therefore the present study was aimed to examine the
effects of different levels of yeast autolysate as a feed additive
on performance, egg traits, egg cholesterol concentration, egg
yolk fatty acid profile, lipid oxidation of egg yolk, some blood
parameters and humoral immune response of laying hens.
MATERIALS AND METHODS
A total of 225 Hyline Brown laying hens, 22 weeks of age and
with an average body weight of 1556 g, were used in this study.
They were randomly allocated into one control group and four
treatment groups of 45 hens each. Each group was divided into
five replicates as subgroups, comprising nine hens each. They were
housed in cages (30 cm × 44 cm × 44 cm) in a windowed poultry
house with a 16/8 h light/dark regimen. Feed in mash form and
water were provided ad libitum during the 16 week experimental
period.
The ingredients and chemical composition of the basal diet are
presented in Table 1. The basal diet was supplemented with yeast
autolysate (InteWall, S. cerevisiae, NCYC R 625, Integro Food and
Feed Manufacturing Company, Istanbul, Turkey) at levels of 1, 2,
3 and 4 g kg−1 for the diets of the first, second, third and fourth
treatment groups respectively. The yeast autolysate contained
920 g kg−1 dry matter, 410 g kg−1 crude protein, 50 g kg−1 ether
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The nutrient composition of the basal diet was determined
according to the AOAC.10 The diet sample was ashed in a muffle
furnace prior to the analysis of calcium11 and total phosphorus.12
The metabolisable energy (ME) of the basal diet was estimated
using the Carpenter and Clegg equation:13
ME (kcal kg−1 ) = 53 + 38 × [crude protein (%)
+ 2.25 × ether extract (%) + 1.1 × starch (%) + sugar (%)]
Free and total amino acids of the yeast autolysate were
determined by modified o-phtalaldehyde derivatisation using a
high-performance liquid chromatography (HPLC) system (Agilent
1100, Agilent Technologies, Waldbronn, Germany).
Hens were weighed individually at the beginning and end of
the experiment. Mortality was recorded as it occurred. Eggs were
collected daily and egg production was expressed on a hen-day
basis.
All eggs laid during the last two consecutive days of every week
were collected and weighed individually to determine egg weight.
Feed intake was recorded biweekly and calculated as g day−1
per hen. Feed efficiency was calculated as kg feed kg−1 egg.
To determine egg traits, 15 eggs laid between 09 : 00 and
12 : 00 were collected randomly from each group (three eggs per
replicate) on the first day of weeks 4, 8, 12 and 16 of the experiment
(giving a total of 60 eggs per group during the experiment).
Individual eggs were weighed and egg shell breaking strength was
measured using an egg-breaking tester (static compression device,
Dr.-Ing. Georg Wazau Mess- + Prüftechnick, Berlin, Germany). The
content of each egg was broken onto a glass-topped table. Egg
shell thickness was measured at three different parts (upper and
lower ends and middle) using a micrometer (Mitutoya No. 1044N,
0.01–5 mm, Kawasaki, Japan). The heights of the albumen and
the yolk were measured with a tripod micrometer (Mitutoya No.

extract and 40 g kg−1 crude ash. 2050-08, 0.01–20 mm). The length and width of the albumen and

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Effect of yeast autolysate on laying hens
the diameter of the yolk were measured using a digital caliper.
From these values, yolk index, albumen index and Haugh unit
were calculated.14 Egg internal and external quality analyses were
completed within 24 h of the eggs being collected. Egg quality
evaluation was performed on individual eggs, as it was done in
relation to egg weight.
To determine the malondialdehyde (MDA) concentration in the
egg yolk, 30 eggs were collected randomly from each group (six
eggs per replicate) in the last week of the experiment and stored
at 4 ◦ C in a refrigerator. Fifteen eggs from each group after 1 day of
storage and 15 eggs from each group after 7 days of storage were
used for MDA analysis. The MDA concentration in the egg yolk
was determined using commercial reagents (ImmuChrom GmbH,
Heppenheim, Germany) in an Agilent 1100 HPLC system with a
fluorescence detector and an IC1900rp HPLC column.
In week 15 of the experiment, 15 hens were randomly selected
from each group (three hens per replicate) and injected with
0.1 mL of a 2.5 g L−1 suspension of sheep red blood cells (SRBCs) in
phosphate-buffered saline. Circulating anti-SRBC antibody titres
were determined by the microhaemagglutination technique from
samples taken at 5 days after immunisation. All titres were
expressed as the log2 of the reciprocal of the serum dilution.15
Blood samples were collected from the vena brachialis under
the wing of 15 fed hens randomly chosen from each group (three
hens per replicate) at the end of the experiment and centrifuged
at 3000 × g for 10 min. Serum was collected and stored at −20 ◦ C
for the determination of total protein, uric acid, triglyceride,
cholesterol and levels of aspartate aminotransferase (AST) and
alkaline phosphatase (ALP) using a Vitros 350 autoanalyser with
accompanying commercial kits (Vitros Chemistry Products, Ortho-
Clinical Diagnostics, Johnson & Johnson Company, New York, NY,
USA).
At the end of the experiment, 20 eggs were randomly selected
from each group (four eggs per replicate) to determine yolk
cholesterol and yolk fatty acid composition. The eggs were boiled
for 5 min, allowed to cool and then broken and their constituent
parts were separated and weighed. The shells were weighed after
being air dried for 24 h. The percentage values of shell weight,
yolk weight and albumen weight were calculated. The yolks were
blended with 10 mL isopropyl alcohol g−1 yolk.16 The cholesterol
content of this extract was determined by the enzymatic method
of TECO.17 Yolk cholesterol was calculated and expressed as both
mg g−1 yolk and mg per yolk.
Yolk lipids were extracted by the method of Folch et al.18 to
determine fatty acid composition. After alkaline hydrolysis, fatty
acids were methylated with BF3 .19 The fatty acid methyl esters
(FAMEs) obtained were analysed by gas chromatography (GC;
HP 6890, Agilent, Wilmington, Deleware, USA) using an HP-88
column for FAMEs (100 m × 250 µm × 0.25 µm; Agilent). The GC
conditions were as follows: injector temperature, 250 ◦ C; detector
temperature, 280 ◦ C, carrier gas, H2 ; split ratio, 1/50 to 1/25. The
temperature programme was as follows: 120 ◦ C for 1 min; increase
of 10 ◦ C min−1 to 175 ◦ C; 175 ◦ C for 10 min; increase of 5 ◦ C min−1
to 210 ◦ C; 210 ◦ C for 15 min; increase of 5 ◦ C min−1 to 230 ◦ C;
230 ◦ C for 5 min. Peaks were identified by comparison of retention
times with those of the corresponding standards of FAMEmix-37
and FAMEmix-C8-C24 (Supelco, Bellefonte, PA, USA). Identification
of the peaks included fatty acids between 4 : 0 and 24 : 0. Amounts
of fatty acids were expressed as a percentage (w/w) of total FAMEs.
Fatty acids of yeast autolysate and diets as a percentage (w/w) of
total FAMEs were also determined by the same method.
J Sci Food Agric 2010; 90: 1695–1701

c 2010 Society of Chemical Industry
www.soci.org
Statistical analyses were done using SPSS software (SPSS
Inc., Chicago, IL, USA). The normality of data distribution was
checked using the Kolmogorov–Smirnov test. One-way analysis of
variance (ANOVA) was performed to examine differences among
groups. The significance of mean differences between groups
was tested by Duncan’s multiple range test. Values are given as
mean ± standard error. Only egg internal and external quality
characteristics were compared with ANCOVA (difference and
repeated contrast method). The level of significance was taken
as P < 0.05.20
RESULTS AND DISCUSSION
The basal diet was rich in linoleic and oleic acids (Table 1). The
ratios of monounsaturated fatty acids to saturated fatty acids and
of polyunsaturated fatty acids to saturated fatty acids were 1.30
and 3.44 respectively. Amino acid analysis of the yeast autolysate
indicated that it was a source of good quality protein, with
high amounts (w/w) of glutamic acid (5.31%), lysine (3.68%),
leucine (2.87%), aspartic acid (2.85%), proline (2.33%), valine
(2.22%), alanine (2.17%) and threonine (2.01%) but low amounts
of methionine, arginine and tryptophan (Table 2). As also seen in
Table 2, the major fatty acids of the yeast autolysate were palmitic
and oleic acids, together with appreciable amounts of stearic and
palmitoleic acids. The dominant fatty acid was palmitic acid, which
accounted for 34.47% (w/w) of total FAMEs.
During the experimental period, one hen died in each of the
groups fed the diets containing yeast autolysate at levels of 1 and
2 g kg−1 , so mortality was not treatment-related. This is consistent
with the findings of previous studies of laying hens fed diets
supplemented with yeast and yeast products.8,21
Dietary treatments did not significantly affect body weight and
feed intake of hens (Table 3). Similar results were obtained by
other researchers.21,22
Hen-day egg production of groups fed the diets containing
2, 3 and 4 g kg−1 yeast autolysate was significantly higher than
that of the control group (P < 0.001) (Table 3). In agreement
with the present study, Mohiti Asli et al.22 found that dietary
supplementation with 1 g kg−1 yeast (S. cerevisiae) had no
significant effect on egg production. Some authors have reported
a considerable improvement in egg production in poultry fed MOS
derived from yeast cell walls.23,24 This could be due to the MOS
reducing the pathogenic bacterial load in the intestine, so the
nutrients in the diet are efficiently diverted towards production in
poultry fed MOS, which might improve egg production in layers
and breeders.3,25
Yeast autolysate supplementation to the diet of laying hens
increased egg weight significantly (P < 0.001) (Table 3). Similarly,
egg weight was reported to be increased by dietary supplemen-
tation with yeast and yeast products.4,6,8 In contrast, others found
that yeast and yeast product supplementation had no effect on
egg weight in laying hens.9,21,22,26,27
Feed efficiency was improved by yeast autolysate supplemen-
tation at levels of 2, 3 and 4 g kg−1 (P < 0.05) (Table 3). The
improvement in feed efficiency was primarily reflected in the
increase in egg weight. Some researchers observed that feed
efficiency improved when broilers and poults were fed diets
supplemented with MOS.28,29 Dietary supplementation with inac-
tivated or autolysed brewer’s yeast was found to serve as a growth
enhancer under certain conditions, such as chronic infection, in
sub-adult hybrid striped bass, and fish fed 20 g kg−1 brewer’s
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yeast showed significantly higher feed efficiency than fish fed the
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Table 2. Amino acid and fatty acid composition of yeast autolysate

Amino acids (mg per 100 g) Fatty acids (% of total fatty acid methyl esters)
Total Free
Aspartic acid 2846 36 Caprylic acid (C8 : 0) 0.02
Glutamic acid 5305 2332 Capric acid (C10 : 0) 0.12
Asparagine 16 – Myristic acid (C14 : 0) 0.68
Serine 1721 142 Palmitic acid (C16 : 0) 34.47
Histidine 853 49 Palmitoleic acid (C16 : 1) 12.71
Glycine 1849 67 Heptadecanoic acid (C17 : 0) 0.15
Threonine 2007 86 Heptadesenoic acid (C17 : 1) 0.24
Citrulline 107 17 Stearic acid (C18 : 0) 13.90
Arginine 247 234 Oleic acid (C18 : 1) 29.81
Alanine 2168 370 Linoleic acid (C18 : 2) 5.98
Tyrosine 1340 92 Linolenic acid (C18 : 3) 0.09
Cystine 92 10 Arachidic acid (C20 : 0) 0.28
Valine 2216 208 Eikosenoic acid (C20 : 1) 0.11
Methionine 601 34 Behenic acid (C22 : 0) 0.07
Tryptophan 19 – Lignoseric acid (C24 : 0) 0.04
Phenylalanine 1835 77
Isoleucine 1922 107
Ornithine 1372 53
Leucine 2866 152
Lysine 3679 185
Hydroxyproline 1632 114
Sarcosine 21 –
Proline 2325 166

Table 3. Effects of dietary supplementation with yeast autolysate on performance of laying hens (mean ± standard error, n)

Yeast autolysate (g kg−1 )

Parameter 0 1 2 3 4 P

Initial body weight (g) 1545 ± 18 1583 ± 17 1571 ± 20 1555 ± 19 1528 ± 19 0.248
(45) (45) (45) (45) (45)
Final body weight (g) 1745 ± 25 1806 ± 24 1805 ± 26 1764 ± 20 1811 ± 29 0.223
(45) (44) (44) (45) (45)
Feed intake (g day−1 per hen) 103.4 ± 0.4 104.1 ± 0.4 103.8 ± 0.2 103.9 ± 0.2 104.3 ± 0.2 0.270
(5) (5) (5) (5) (5)
Hen-day egg production (%) 93.8 ± 0.4b 94.8 ± 0.6b 96.5 ± 0.4a 96.9 ± 0.2a 97.0 ± 0.3a <0.001
(5) (5) (5) (5) (5)
Egg weight (g) 59.5 ± 0.1b 60.2 ± 0.1a 60.2 ± 0.1a 60.3 ± 0.1a 60.2 ± 0.1a <0.001
(1300) (1280) (1307) (1328) (1306)
Feed efficiency (kg feed kg−1 egg) 1.85 ± 0.02a 1.83 ± 0.03ab 1.79 ± 0.01b 1.78 ± 0.01b 1.79 ± 0.01b 0.030
(5) (5) (5) (5) (5)

Means within a row followed by different letters differ significantly (P < 0.05).

control diet.30 The improvement in feed efficiency could be due to
the yeast reducing the pathogenic bacterial load in the intestine.
The inclusion of yeast autolysate in the diet of laying hens
had no significant effect on the mean values of egg breaking
strength, egg shell thickness, yolk index, albumen height, albumen
index and Haugh unit (data not shown) and the percentages
of egg parts (data not shown). Similarly, Yalçın et al.8 found
that yeast culture supplementation did not significantly affect
interior and exterior egg quality characteristics. McKillop et al.27
also reported that albumen height was not affected by yeast β-
glucan supplementation at levels of 25, 50 and 250 g t−1 . However
1698
were higher in laying hens fed a diet containing 7.5 g kg−1 dried
yeast (S. cerevisiae).
The level of lipid oxidation was determined by MDA assay.
Dietary yeast autolysate supplementation did not affect the yolk
MDA concentration of eggs stored for 1 and 7 days at 4 ◦ C (data
not shown). MDA is one of the major lipid peroxidation products.
This aldehyde is formed during lipid peroxidation of fatty acids
with three or more double bonds. Zhang et al.31 reported that
S. cerevisiae supplementation to a corn/soybean meal-based con-
trol diet could improve the oxidative stability of broiler meat and
suggested that this was due to some antioxidant factors present in

Ayanwale et al.6 observed that egg shell weight and yolk weight S.cerevisiae shifting the oxidative fat or fatty acid profile in the meat.

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Table 4. Effects of dietary supplementation with yeast autolysate on anti-SRBC titre, egg yolk cholesterol and some blood serum parameters in
laying hens (mean ± standard error)

Yeast autolysate (g kg−1 )

Parameter n 0 1 2 3 4 P

Anti-SRBC titre (log2 ) 15 5.13 ± 0.22b 5.73 ± 0.21ab 6.20 ± 0.26a 6.20 ± 0.22a 6.27 ± 0.23a 0.003
Yolk cholesterol (mg g−1 yolk) 20 16.4 ± 0.5a 14.8 ± 0.5b 14.4 ± 0.4b 14.4 ± 0.4b 14.2 ± 0.4b 0.004
Total yolk cholesterol (mg per yolk) 20 264 ± 8a 242 ± 8b 242 ± 8b 238 ± 6b 234 ± 6b 0.043
Total protein (g L−1 ) 15 48.6 ± 0.5 49.4 ± 1.5 50.1 ± 1.1 49.9 ± 1.1 49.1 ± 0.9 0.859
Uric acid (mg L−1 ) 15 44.1 ± 2.8 45.0 ± 3.3 44.2 ± 3.2 45.3 ± 2.6 44.2 ± 2.2 0.997
Cholesterol (g L−1 ) 15 1.47 ± 0.06a 1.35 ± 0.05ab 1.29 ± 0.04b 1.31 ± 0.04b 1.26 ± 0.05b 0.042
Triglyceride (g L−1 ) 15 13.0 ± 0.08a 12.84 ± 0.10ab 12.68 ± 0.09b 12.65 ± 0.10b 12.65 ± 0.11b 0.048
AST (U L−1 ) 15 172.3 ± 2.6 168.3 ± 2.6 169.9 ± 6.4 177.9 ± 4.7 173.6 ± 2.9 0.516
ALP (U L−1 ) 15 201.7 ± 15.3a 202.5 ± 13.9ab 208.1 ± 16.2b 241.5 ± 12.7b 277.9 ± 10.8b 0.001

Means within a row followed by different letters differ significantly (P < 0.05).

Table 5. Effects of dietary supplementation with yeast autolysate on yolk fatty acids (% of total fatty acid methyl esters) (mean ± standard error,
n = 15 per group)

Yeast autolysate (g kg−1 )

Fatty acid 0 1 2 3 4 P

6:0 0.219 ± 0.019b 0.599 ± 0.016a 0.548 ± 0.038a 0.630 ± 0.045a 0.639 ± 0.043a <0.001
8:0 0.438 ± 0.029b 0.425 ± 0.029b 0.498 ± 0.055b 0.637 ± 0.030a 0.733 ± 0.029a <0.001
14 : 0 1.955 ± 0.136b 2.126 ± 0.151b 2.782 ± 0.287a 3.109 ± 0.240a 3.127 ± 0.215a <0.001
14 : 1 0.395 ± 0.039b 0.470 ± 0.048b 0.435 ± 0.028b 0.679 ± 0.050a 0.640 ± 0.044a <0.001
16 : 0 21.91 ± 0.33 22.88 ± 0.24 22.14 ± 0.38 22.01 ± 0.29 22.03 ± 0.31 0.195
16 : 1 1.913 ± 0.092 1.950 ± 0.078 1.924 ± 0.067 1.991 ± 0.081 2.038 ± 0.111 0.844
16 : 1c 0.729 ± 0.032a 0.751 ± 0.024a 0.729 ± 0.018a 0.673 ± 0.030a 0.580 ± 0.028b <0.001
17 : 0 0.228 ± 0.008a 0.233 ± 0.004a 0.231 ± 0.009a 0.234 ± 0.014a 0.197 ± 0.011b 0.046
17 : 1 0.118 ± 0.004 0.125 ± 0.004 0.121 ± 0.005 0.118 ± 0.005 0.111 ± 0.003 0.224
18 : 0 7.363 ± 0.155 7.221 ± 0.183 7.224 ± 0.114 7.161 ± 0.139 6.931 ± 0.144 0.353
18 : 1 41.09 ± 0.19a 39.95 ± 0.29b 39.98 ± 0.33b 39.41 ± 0.29bc 38.71 ± 0.27c <0.001
18 : 2 20.26 ± 0.25 19.80 ± 0.28 19.87 ± 0.39 19.75 ± 0.31 20.13 ± 0.20 0.697
18 : 3n-3c 0.792 ± 0.036 0.895 ± 0.030 0.881 ± 0.024 0.852 ± 0.016 0.820 ± 0.024 0.051
20 : 0 0.121 ± 0.006c 0.137 ± 0.008bc 0.157 ± 0.014ab 0.167 ± 0.008a 0.161 ± 0.009ab 0.005
20 : 1 0.313 ± 0.057 0.275 ± 0.036 0.253 ± 0.039 0.385 ± 0.054 0.383 ± 0.052 0.186
20 : 3n-3 1.289 ± 0.074b 1.179 ± 0.031b 1.232 ± 0.042b 1.205 ± 0.028b 1.507 ± 0.046a <0.001
20 : 3n-6 0.119 ± 0.007 0.141 ± 0.005 0.143 ± 0.006 0.143 ± 0.007 0.134 ± 0.008 0.068
20 : 5n-3 0.229 ± 0.024b 0.232 ± 0.010b 0.240 ± 0.010b 0.254 ± 0.022b 0.505 ± 0.033a <0.001
22 : 0 0.038 ± 0.004 0.037 ± 0.003 0.037 ± 0.004 0.049 ± 0.006 0.042 ± 0.004 0.293
22 : 6 0.484 ± 0.031b 0.576 ± 0.025a 0.578 ± 0.028a 0.542 ± 0.022ab 0.588 ± 0.021a 0.036
SFA 32.27 ± 0.28b 33.65 ± 0.28a 33.61 ± 0.45a 33.99 ± 0.41a 33.86 ± 0.18a 0.004
MUFA 44.56 ± 0.21a 43.52 ± 0.27b 43.44 ± 0.36b 43.26 ± 0.29bc 42.46 ± 0.28c <0.001
PUFA 23.17 ± 0.31 22.82 ± 0.30 22.94 ± 0.38 22.75 ± 0.30 23.68 ± 0.21 0.206
SFA/USFA 0.477 ± 0.006b 0.508 ± 0.006a 0.507 ± 0.010a 0.516 ± 0.009a 0.512 ± 0.004a 0.004
MUFA/SFA 1.38 ± 0.01a 1.29 ± 0.02b 1.30 ± 0.03b 1.28 ± 0.02b 1.25 ± 0.01b <0.001
PUFA/SFA 0.72 ± 0.01 0.68 ± 0.01 0.69 ± 0.02 0.67 ± 0.02 0.70 ± 0.01 0.152

Means within a row followed by different letters differ significantly (P < 0.05).

There was a significantly higher antibody titre in groups fed
the diets supplemented with 2, 3 and 4 g kg−1 yeast autolysate
compared with the control group (Table 4). This higher antibody
titre in laying hens supplemented with yeast autolysate could
be explained by the beneficial effects of supplementation in
maintaining a physiological balance of immunopotent cells and
Mohiti Asli et al.22 observed greater antibody production against
SRBCs in laying hens fed 1 g kg−1 yeast in the diet compared with
the control group (P < 0.05). Other researchers reported higher
antibody responses in broiler breeders fed MOS.25,32
Dietary supplementation with yeast autolysate at 2, 3 and
4 g kg−1 reduced the levels of serum cholesterol and triglyceride
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therefore providing a healthy environment for the immune system. (P < 0.05) but increased the serum activity of ALP (P < 0.01)

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 www.soci.org
(Table 4). However, there were no significant differences in the
levels of serum total protein, uric acid and AST. Yalçın et al.8
reported that serum levels of total protein, triglyceride, cholesterol,
AST and ALP were not affected by the addition of yeast culture.
Saoud and Daghir33 found that single-cell protein had no effect on
serum uric acid in broilers. However, Yalçın et al.8 observed that
serum uric acid was increased (P < 0.05) by dietary yeast culture
supplementation.
Egg yolk cholesterol content as mg per yolk (P < 0.05) and
mg g−1 yolk (P < 0.01) was significantly lowered in all yeast
autolysate-supplemented groups compared with the control
group (Table 4). There were no significant differences in yolk
cholesterol between layers fed different amounts of yeast au-
tolysate in the diet. Similarly, other researchers observed that
serum cholesterol34 and egg yolk cholesterol8,9 values were de-
creased by supplementation with yeast or yeast products. This
reduction in yolk cholesterol could be explained by the reduced
absorption and/or synthesis of cholesterol in the gastrointestinal
tract.34 However, Mohiti Asli et al.22 reported that yeast supple-
mentation had no effect on egg yolk cholesterol concentration.
Krasowska et al.35 indicated that Saccharomyces strains are able
to remove cholesterol from the growth medium and that baker’s
yeast S. cerevisiae seems to be the perfect organism for lower-
ing cholesterol in the gastrointestinal tract. Nicolosi et al.36 also
reported that yeast-derived β-glucan significantly lowered total
cholesterol concentrations in hypercholesterolaemic men.
The effects of dietary supplementation with yeast autolysate
on yolk methylated fatty acids are shown in Table 5. Yeast
autolysate supplementation increased the levels of caproic acid
(6 : 0), caprylic acid (8 : 0), myristic acid (14 : 0), myristoleic acid
(14 : 1), arachidic acid (20 : 0), eicosapentaenoic acid (20 : 5n-3) and
docosahexaenoic acid (22 : 6) and decreased the level of oleic
acid (18 : 1) significantly. Total saturated fatty acids increased
significantly (P < 0.01) and total monounsaturated fatty acids
(P < 0.001) and the ratio of monounsaturated fatty acids to
saturated fatty acids (P < 0.001) decreased with yeast autolysate
supplementation. No previous study was found evaluating the
effects of yeast autolysate on these parameters. Therefore further
studies will be required to explain the effects of yeast autolysate
on the lipid profile of serum and egg.
CONCLUSIONS
Dietary supplementation with yeast autolysate (InteWall, S. cere-
visiae) at levels of 2, 3 and 4 g kg−1 in laying hens had beneficial
effects on egg production, egg weight, feed efficiency, egg choles-
terol content and humoral immunity. Serum cholesterol and
triglyceride levels were reduced by yeast autolysate supplementa-
tion at levels of 2, 3 and 4 g kg−1 . No adverse effects were seen on
other parameters. Supplementation with yeast autolysate has po-
tential commercial application for improvement in performance
and production of low-cholesterol eggs.
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