Query: Saccharomyces cerevisiae egg

title: Laying hens fed mycotoxin contaminated feed produced by Fusarium fungi (T 2 toxin and fumonisin B1) and Saccharomyces cerevisiae lysate: Impacts on poultry health, productive efficiency, and egg quality.
abstract: Mycotoxins represent substantial challenges to the farming industry. These include toxins produced by Fusarium fungi, particularly trichothecenes (toxin T 2) and fumonisin (FB1) In the present study, we determined the effects of addition on Saccharomyces cerevisiae lysate (SCL) added to feed contaminated with T 2 and FB1 in terms of health, productive efficiency, and egg laying quality. We used 60 Hy line Brown laying hens, and divided them into five groups with four repetitions per group and three birds per repetition. There was one group with no contamination with toxin (NoC) The four other groups included combinations of mycotoxin (4 ppm T 2, and 20 ppm FB1) A contamination group was used as control (the C+ group) and another two contained 500 g/ton of SCL (Detoxa Plus(r) (the C D500 group) or 1000 g/ton of SCL (the C D1000 group) Finally, one group received feed containing 500 g/ton of Detoxa Plus(r) and 1000 g/ton of Uniwall Mos 25(r) (the C D500 U1000 group) The experimental period was 84 days, divided into three productive cycles of 28 days each. The NoC hens had greater egg production than the other groups. Hens that consumed feed with SCL had greater egg production than did the C+ group. The NoC hens produced eggs with greater weights than did the C hens; however, C D1000 and C D500 U1000 birds produced greater egg weights than did the C+ group. The C+ group produced lower egg masses than did the NoC and C D500 U1000 groups. The feed intake (FI) was lower in hens that ingested mycotoxin. The use of SCL in feed minimized the negative effects of mycotoxin on feed conversion ratio (FI/dozen) Effects of treatment were detected for feed conversion ratio (kg/kg) The hens that consumed mycotoxin had lower shell resistance and thickness compared to those in the NoC group. The red color of egg yolk was greater in the control groups. There were fluctuations in levels of liver enzymes when birds consumed mycotoxin (sometimes reduced and sometimes increased) nevertheless, the cumulative effect increased the activity of alanine aminotransferase. The serum concentration of reactive oxygen species was greater in hens that ingested mycotoxin only on d 84 compared to the NoC group. Serum glutathione S transferase activity was greater on d 56 in C D500 and C D1000 hens than in the others. We conclude that, in general, the consumption of mycotoxin impaired the performance and quality of the eggs of the hens; the addition of the S. cerevisiae lysate and the addition organic acids, yeast cell wall and mineral carrier minimized some of the negative effects caused by T 2 and FB1.

title: Meta analysis of the effect of probiotic yeast (Saccharomyces cerevisiae) intervention on feed intake, feed efficiency and egg production indices in laying hens
abstract: Probiotics are attracting wide attention today as a non antibiotic feed additive in layer feed, and the number of studies in this field is on the increase. However, the results of the effects of probiotic yeast supplementation on egg production indices in laying hens are contradictory.  Therefore, the aim of the present study was to use meta analytical methods to ascertain whether yeast based diets improve feed intake (FI) feed conversion ratio (FCR) hen day egg production (HDEP) egg mass (EM) egg weight (EW) Haugh unit (HU) and eggshell thickness (EST) in laying hens.  A search of four electronic databases for studies on the impact of yeast supplementation on egg production indices published in English using a combination of search terms yielded 164 studies. Sixteen research publications with 20 771 laying hens met the criteria for inclusion in the meta analysis. Data were pooled via random effects model and are presented as standardised mean differences (SMD) with 95% confidence intervals (CI) for each effect size. Key results HDEP and EM showed a significant increase in the SMD of 11.3% (95% CI: 0.037 0.118, P 0.003) and 22.5 g egg/hen.day (95% CI: 0.095 0.356, P 5 g/kg feed. The results indicated that trial country was a predictor of FI, FCR, EM, HDEP and EST in layers fed yeast based rations.  These results suggest that feeding probiotic yeast at <5 g/kg feed improved FCR, HDEP and EM in laying hens.  The results of the present meta analysis will help poultry nutritionists develop the guidelines for standardising the experimental designs of future experiments on the use of probiotic yeast to enhance the productivity of laying hens.

title: EVALUASI KARAKTERISTIK FISIKOKIMIA TELUR INFERTIL SISA HASIL PENETASAN YANG DI FERMENTASI MENGGUNAKAN Saccharomyces cerevisiae PADA LEVEL YANG BERBEDA (Evaluation of physicochemical eggs of infertil egg results reservations in fermentation using Saccharomyces cerevisiae on different levels)
abstract: Telur infertil sisa hasil penetasan merupakan telur yang telah melalui proses seleksi atau candling dari perusahaan penetasan. Telur infertil merupakan telur yang tidak mengalami proses pembuahan. Telur infertil sisa hasil penetasan telah banyak mengalami perubahan fisikokimia akibat proses pemanasan selama pemeraman berlangsung. Telur ini masih banyak digunakan sebagai pangan dalam masyarakat, baik sebagai telur konsumsi maupun sebagai tambahan bahan pangan. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia telur infertil sisa hasil penetasan yang difermentasi menggunakan Saccharomyces cerevisiae pada level yang berbeda. Penelitian ini menggunakan rancangan percobaan acak lengkap dengan 4 perlakuan dan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia yang meliputi kadar air, pH, kekentalan, protein, lemak dan gula reduksi. Hasil penelitian menunjukkan bahwa fermentasi telur infertil menggunakan Saccharomyces cerevisiae pada level yang berbeda berpengaruh nyata (P<=0,05) terhadap nilai pH, kekentalan, protein, lemak dan gula reduksi, namun tidak berpengaruh nyata (P>=0,05) terhadap persentase kadar air. Fermentasi Saccharomyces cerevisiae dengan menggunakan level 2% dapat memperbaiki karakteristik fisikokimia telur infertil sisa hasil industri penetasan.

title: The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens
abstract: This study investigated the effects of different levels (0.05, 0.1, and 0.2% of yeast culture supplementation on body weight, feed intake, feed conversion ratio, egg production, egg weight, egg quality traits, egg yolk fatty acid composition, and microbiological flora in feces. A total of 240 laying hens at 18 19 weeks of age were divided into four groups and fed a basal diet containing 2750 kcal/kg metabolizable energy and 16% crude protein for 16 weeks. The basal diet was supplemented

title: KARAKTERISTIK FUNGSIONAL TELUR INFERTIL SISA HASIL PENETASAN YANG DIFERMENTASI MENGGUNAKAN Saccharomyces cerevisiae PADA LEVEL YANG BERBEDA (Functional Characteristics of Egg Infertile Hatchery Remaining at Fermentation in Saccharomyces cerevisiae Using Different Level)
abstract: Infertile eggs obtained from hatchery process has experienced a declined characteristic in the functional properties. The decrease is due to the storage and warming up during the hatching process. An attempt should be taken to improve it through a fermentation process. This study aimed to determine the functional characteristics of infertile egg which was fermented using different levels of Saccharomyces cerevisiae. This study was carried out according to completely randomized design (CRD) with 4 treatments and 3 replications. The parameters measured were the power of foam, foam stability, coagulation time and gel strength. The results showed that the fermentation of infertile eggs using different levels of Saccharomyces cerevisiae signifcantly (P 0.05) on the gel strength. Fermentation using Saccharomyces cerevisiae at the level of 6% can maintain gel strength, improving foam, foam stability and coagulation time of infertile eggs obtained from the hatching process.

title: EFFECT OF SUPPLEMENTATION OF FERMENTED YEAST CULTURE (SACCHAROMYCES CEREVISIAE) DURING AND POST SUMMER SEASON ON PLASMA HORMONES EGG PRODUCTION POTENTIAL FEED EFFICIENCY OF PD 3 CHICKEN LINE
abstract: Heat stress has negative impact on poultry production. Leptin, ghrelin and GH hormones are known to regulate physiological functions of chicken, but their role under heat stress/summer season is not known. The present experiment was conducted to observe the effect of high ambient temperature prevailing during summer season on hormone parameters and egg production in brown egg layers. A hundred number of 16 week old, PD 3 (Dahlem Red) line of chickens were equally allotted to two groups. After duration of eight weeks (April May) of summer season, experiment was continued till the birds attained 32 weeks of age. The treatment group received 1.25 g of fermented yeast culture commercial product per kg feed as supplement. The feed offered to the control group was devoid of supplement. Leptin, ghrelin, GH, total protein, cholesterol, malondialdehyde and free fatty acids were analysed in blood plasma. Fortnightly body weight and feed intake of the birds were recorded. Egg production and egg weight were also recorded. Supplementation of fermented yeast culture decreased the concentration of plasma leptin (P 0.05) ghrelin (P 0.05) GH (P 0.05) cholesterol (P 0.01) and MDA (P 0.05) during summer season. It decreased feed intake (P<0.01) of birds only during post summer season. In the supplemented group the egg production increased from 26 31 weeks of age and FCR was significantly less during post summer season. It was observed that fertility and hatchability of eggs was also more for the supplemented group. In conclusion providing fermented yeast culture to the hens during peri and post summer period improved feed efficiency and egg production, thus increasing their production potential by decreasing the level of mentioned plasma hormones and lipid oxidative parameter. This is the first study in PD 3 chicken line under tropical conditions.

title: Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670
abstract: Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formulation. The yeast was grown in a medium containing 1% waste soybean oil and 1% corn steep liquor. The biosurfactant was isolated using a novel method and was structurally characterized using FT IR, NMR, and GC/FID. Thermal stability was determined using thermogravimetry (TG)/differential scanning calorimetry (DSC) and antioxidant activity was investigated using three methods. Cytotoxicity tests were performed using the MTT assay with mouse fibroblast and macrophage lines. In the final step, the biosurfactant was incorporated into the formulation of a cookie dough replacing egg yolk. The physical properties and texture profile were analyzed before and after baking. The surface and interfacial tensions of the culture medium after the production process were 26.64 0.06 and 9.12 0.04 mN/m, respectively, and the biosurfactant concentration was 5.84 0.17 g/L after isolation. In the structural characterization by NMR and FT IR, the biosurfactant from S. cerevisiae exhibited a glycolipid structure, with the fatty acid profile revealing a high percentage of linoleic acid (50.58% The thermal analysis demonstrated stability at the industrial application temperature, with the negligible loss of mass at temperatures of up to 200degC. The biosurfactant was non toxic to the fibroblast and macrophage cell lines, with cell inhibition less than 15% The incorporation of the biosurfactant into the cookie dough did not alter the physical or physicochemical properties of the product after baking. In the analysis of the texture profile before baking, the substitution of egg yolk with the biosurfactant did not alter the properties of firmness, cohesiveness, or elasticity compared to the standard formulation. Therefore, the biosurfactant produced by S. cerevisiae URM 6670 has potential applications in the food industry as a replacement for egg yolk.

title: Melanin reduction by peroxidase activity in lysosome related organelle extracts from hen egg whites, HeLa cells, and Saccharomyces cerevisiae
abstract: Although melanin plays a biological role in the protection of underlying tissues from harmful ultraviolet radiations, yet large amounts of melanin in light skinned individuals can make them susceptible to skin cancer. In this study, lysosome related organelles extracts (LOE) from hen egg whites, HeLa cells, and Saccharomyces cerevisiae have been used to lower melanin color intensity. The results show 80% reduction in melanin upon daily treatment with 100 mg LOE for a period of 19 days. Additionally, the treatment with S. cerevisiae LOE showed the best melanin color reduction, which is consistent with the level of peroxidase activity. The treatment of LOE from S. cerevisiae with NH4Cl decreases melanin reduction activity and peroxidase activity compare to LOE from normal S. cerevisiae. Meanwhile, in contrast, the treatment with H2O2 showed a completely contrary pattern. The above results thus indicate that LOEs can be promising agents for use in cosmeceutical skin lightening as well as for the treatment of hyper pigmentation disorders.

title: Effects of dietary yeast autolysate (Saccharomyces cerevisiae) and black cumin seed (Nigella sativa L. on performance, egg traits, some blood characteristics and antibody production of laying hens
abstract: This study was designed to determine the effects of using yeast autolysate and black cumin seed in laying hen diets on laying performance, egg traits, some blood characteristics and antibody production to sheep red blood cells (SRBC) A total of 112 Brown Nick laying hens, 23 wks of age, were allocated to one of 4 diet groups in 2 levels of yeast autolysate (0 and 2 g/kg, Saccharomyces cerevisiae InteWall) and 2 levels of black cumin seed (0 and 15 g/kg, Nigella sativa L. for 18 wks according to a 2 x 2 factorial arrangement. Each group was divided into 7 replicates of 4 hens each. The diets were formulated to be isocaloric and isonitrogenous. Dietary treatments did not affect body weight, feed intake, egg production, mortality, excreta moisture, interior and exterior egg quality characteristics, egg yolk triglyceride or yolk malondialdehyde concentration. Yeast autolysate supplementation improved (P Saccharomyces cerevisiae or 15 g/kg black cumin seed Nigella sativa L. had beneficial effects on egg cholesterol content and humoral immune response. The usage of yeast autolysate also improved egg weight and feed efficiency. The significant interactions were found in egg yolk cholesterol and anti SRBC titer between the usage of yeast autolysate and black cumin seed.

title: Effects of Yeast (Saccharomyces Cerevisiae) Probiotics Supplementation on Bone Quality Characteristics in Young Japanese Quail (Coturnix Japonica) The Role of Sex on the Action of the Gut Bone Axis
abstract: Simple Summary The gastrointestinal tract; as an important mediator of nutrients and elements; regulates bone health. In this study, we examined the effect of supplementation with yeast Saccharomyces cerevisiae on bone characteristics in young Japanese quails. We found that yeast probiotics, through their action on the gut bone axis, have a positive effect on the structure of articular cartilage and microarchitecture of trabecular bone in young female quails. These data could provide useful information for further research into the supplementation with yeast probiotics aimed to reduce the risk bone fractures during the egg laying period Abstract The aim of the study was to investigate the changes in bone geometry, histological structure, and selected mechanical characteristics in young male and female Japanese quails supplemented with Saccharomyces cerevisiae. Quails were fed a basal diet containing no yeast or a basal diet supplemented with 1.5% (15 g per 1 kg of diet) of inactive S. cerevisiae, for a period of 42 days. S. cerevisiae inclusion had no effect on bone weight, length, and density, diaphysis geometry (cross sectional area, wall thickness, moment of inertia) or on the mechanical strength (yield load, ultimate load, stiffness, Young's modulus, yield stress, ultimate stress) Yeast supplementation improved the morphology of the articular cartilage both in male and female quails, as the total thickness of the articular cartilage was significantly increased. In trabecular bone, an increase in real bone volume and trabecular thickness was observed in females supplemented with S. cerevisiae, while in males the increase in trabecular number was accompanied by a reduction in trabecular thickness. The results of the present study demonstrate that S. cerevisiae, through a sex dependent action on the gut bone axis, improved the structure of articular cartilage and microarchitecture of trabecular bone. The positive effects of S. cerevisiae supplementation were more evident in female quails.