Effect of Probiotics, Yeast, Vitamin E and Vitamin C Supplements on Performance and Immune Response of Laying Hen During High Environmental Temperature
作者： Maziar Mohiti Asli , Farid Shariatmad , Seyed Abdollah Hosseini , Houshang Lotfollahi
DOI: 10.3923/IJPS.2007.895.900
关键词: Completely randomized design 、 Food science 、 Vitamin E 、 Cholesterol 、 Haugh unit 、 Probiotic 、 Vitamin C 、 Immune system 、 Yolk 、 Biology
摘要: In order to evaluate the effects of dietary probiotics, yeast, vitamin E and C supplementation on performance, serum yolk cholesterol immune response heat stressed laying hens, a trial was conducted with sixty white layer hens Hy-Line variety. Experiment by using completely randomized design 5 treatments, 3 replicates 4 in each replicate. The treatments involved: control, basal diet plus 50 mg multi strains probiotic, 1 g yeast Saccharomyces cerevisiae, 200 per Kg diet. Results indicated no significant difference hen egg quality (shell thickness, shell resistance, percent haugh unit) concentrations. Yolk increased significantly highest observed treatment. Immune probiotic greater than others. However, response, but differences were not compare other groups.
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